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    You are in: Home / Cookbooks / Lee's Cakes from Scratch
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    194 recipes in

    Lee's Cakes from Scratch

    Here you will find some "oldies but goodies". I hope you can find an old favorite of yours. If not, how about posting it so I can put it here?
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    This is the cake that I make for my Chilean husband's birthday. He loves it! We have small kids so I skip the alcohol but it's good either way. This recipe takes a while to prepare but it's worth it!

    Recipe #462450

    Orange cream cheese frosting... can be used on cakes, cinnamon rolls, cupcakes.

    Recipe #454635

    The almond extract in this cake sets it apart from other basic white cakes; the texture is dense. If you prefer a less dense cake you can add 1/4-1/2 cup milk extra, and if you are not an almond person you can add less extract or even switch the extract to ie.lemon extract. It tastes wonderful as a layer cake with some fresh strawberries. The denseness of the cake makes it ideal for making cake shapes/designs - my friend served it up as a cute bunny. The cake can be baked in a single pan or as a double or triple layer cake - see instructions

    Recipe #454360

    Norashikin Ismail sent me this recipe after I saw a picture of it on my wall and requested it. She is a friend on FB, a fabulous baker, and caring person.

    Recipe #453345

    Recipe is from Land O Lakes.

    Recipe #453209

    I have been using this method for 30 years, no more thin runny whipped cream and your whipping cream will hold up for days this, is fabulous on cakes --- for 2 cups whipping cream use 2 tsp gelatin in 2 tbsp cold water.

    Recipe #79506

    An alternative to Fondant Icing. Got this recipe from Cake Central. The source is anonymous

    Recipe #296169

    My MIL gave me this recipe. She got it from a friend of hers who owned a bakery. This is a wonderful recipe!

    Recipe #297247

    from "whole family fare" - http://wholefamilyfare.blogspot.com/2010/05/banana-oat-cupcake.html

    Recipe #425403

    recipe by loveandoliveoil.com

    Recipe #423613

    10 Reviews |  By I'mPat

    Been looking for the lemon delicious recipe I cooked many years ago but somewhere along lost the clipping (before ZAAR time) and this seems to come close to it though called a pudding (maybe searching in the wrong area) but it was good though sweeter than I remember (would need to work on the sugar content), certainly don't remember having the sprinkle sugar on top as per this recipe but I believe that what gives it its crispy top in this recipe. Serving suggestion was 4 but I think could be easily stretched to 6 served with cream and or icecream. i found that 1 lemon gave me the rind and juiced that but needed to juice a second lemon to get the full 1/2 cup (got a little more than that and added the lot).

    Recipe #396895

    Laila Alin wanted to shave calories from her favorite treat-so Bethenny Franks worked her magic. Each serving size is one slice. I found this recipe in Health magazine. I have not tried this recipe, but I'm posting it for safe keeping.

    Recipe #404395

    2 Reviews |  By ellie_

    This is a very elegant cake for special occassions and is a bit time consuming, but it is best if made a few days ahead and refrigerated. Recipe source: Bon Appetit (April 1984)

    Recipe #143403

    (Mean Chef adoptee) I have tried many versions of the famous New York blackout cake. After many trials I have settled on this one by Wayne Harley Brachman - Retro Desserts. It is awsome. Source: "Retro Desserts". Use Recipe #37844 for icing. Adopted 9/06

    Recipe #55861

    This is a very tart, lemony and sweet curd. The directions given in the Magnolia Bakery Cookbook which I recently bought, gives very shallow directions with just enough information to make the recipe. It was my first time making custard/curd and it was surprisingly good. I hope you like it. Note: it is called a filling because it can be used as a cake filling but it is also wonderful on toast or scones for a sweet breakfast or teatime treat. This recipe yields 3 1/2 cups or enough filling for 1 two or three layer 9-inch cake.

    Recipe #382828

    I found this recipe in BHG while taking my mom to the doctor. This will be an impressive dessert. I love chocolate and cherries together. You could also use a chocolate box cake and just do the frosting part if running short on time.

    Recipe #382499

    This recipe was given to me by a co-worker's mother who lives in Alabama. It is a refreshing cake that is a big hit everytime I make it! It is very easy to prepare and the results are amazing! The cake usually takes a little longer in a 13x9 pan and the outside of the cake will brown just a bit. Enjoy!

    Recipe #381614

    My mom cut this recipe out from the Honolulu Star Bulletin in the early 70's. It was our family's absolute favorite cake - a moist, lemony chiffon that always came out perfect. Then she misplaced the recipe sometime in the 90's and I thought it was lost forever. In a bit of serendipity, my best friend from elementary school got my address a couple of months ago and we started corresponding. I mentioned the recipe to her (even she remembered the cake after all these years!) and lamented that I doubted I'd ever find it again. Well, guess what? My mom had given her mom the recipe when we were kids, and she still had it! I was so happy I could have hugged my friend - if she didn't live 2000 miles away! I'm posting this here so I'll never, ever lose it again. Note: Thanks to **Tinkerbell** for reminding me that the cake needs to cool upside down so it stays tall and fluffy!

    Recipe #381018

    Recipe #362659

    3 Reviews |  By rainna

    I made this over the weekend. It was so good, and moist. The norm would be to bake it in a bundt pan, but I turned them into cupcakes so everyone would have their own without fighting for a slice. I soaked 4 stalks of vanilla beans in the rum for a month before using, it had a very nice familiar smell you would find in Rum and Raisin ice cream. For an added oomph, top it up with some rum flavoured butter icing or rum glaze.

    Recipe #379373

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