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    You are in: Home / Cookbooks / Other Deserts
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    22 recipes in

    Other Deserts

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    My husband and I, while we were still dating, used to meet at our local Red Robin after work for our midweek dates. His favorite drink during the sumemr was the Peanutty Freeze. It's basically just a chocolate and peanut butter milkshake. My husband was really disappointed when Red Robin changed their menu many years ago, eliminating the Peanutty Freeze altogether. My husband has missed this milkshake ever since. So I went on a search for the recipe so he would be able to have his favorite milkshake now and then at home. After much begging, I eventually came upon this recipe for the Red Robin Peanutty Freeze (chocolate peanut butter milkshake).

    Recipe #323149

    An unusual but delicious topping for ice cream.

    Recipe #237818

    2 Reviews |  By ladypit

    This is a slight adaptation of a recipe I found in a magazine put out by Kraft foods. The original recipe called for making 6 cups but I made 10 and found that that number worked for us. Our tops got crusty and broke apart but that didn't stop us from eating and enjoying them! (Though they did get a tad bit messy.)

    Recipe #146738

    Mmmm berries stewed with vanilla and sugar, topped with steamed dumplings. A traditional dessert in the New England area and one of my favorite. I like this combination, but you can use any berries you like, and regular sugar if you don't have vanilla sugar.

    Recipe #244143

    This is a recipe from my mother, who got it from her mother. To me it's more like a cake than a pudding, but hey, who am I to question my mother. It was and still is a summertime favorite when blueberries are in season. The original recipe called for Huckleberries. We could not always or rarely find them, so mother used the blueberries. When I was young, I would eat this for breakfast. The hard sauce sounds a little unusual with the vinegar, give it a try. You will be pleasantly surprised. I have given the exact recipe that was in my mother's manuscript cookbook. However I use up to 2 quarts of blueberries and closer to 1 teaspoon of freshly grated nutmeg. The original hard sauce recipe called for a good lump of butter, I calculated that to 2 tablespoons.

    Recipe #242691

    5 Reviews |  By Leona

    I got this recipe out of a diabetic cookbook published by "Prevention Guide". Very pretty dish for gatherings. Great comfort food with out the guilt afterwards. Make some ahead of time for lunch at work...makes you feel a little extra special! (will try to add a pic of it soon)

    Recipe #15419

    A cake mix makes this so simple. Serve with whipped cream or vanilla ice cream. If strawberries are not in season, you can use 2 16 oz. bags of frozen strawberries. I used a non-stick baking pan sprayed with Pam and it didn't stick. I think next time, I will add some raspberries and maybe some blueberries in with the strawberries.

    Recipe #182485

    3 Reviews |  By twissis

    This recipe is being entered for ZWT II & my source is fooddownunder.com. Funny the things you can find after so many yrs of loving & craving Czech kolaches. I was raised on them, but this kolache variation sounds wonderful to me & is so easy to make. This may well become my NEW favorite kolache! (Yield depends on size of tart made & has been "roughly estimated". Time does not include time to chill the dough.)

    Recipe #170778

    I made this recipe after falling in love with Coldstone and Carvel's Cake Batter Ice Cream. I recommend using Splenda instead of sugar since there is sugar in the cake mix. You can use 2 teaspoons of vanilla extract if you please. You can also use 3/4 cup of cake mix. THIS RECIPE IS TO USE WITH AN ICE CREAM MAKER (MINE IS BY CUISINART)

    Recipe #128952

    I grew up on this stuff. We had it for every holiday or family event. Most frog eye salads call for mini marshmallows. I don't like them because they get soggy and sticky. It is funny how many people have never heard of this salad, but once they have it, they are hooked. Since I can not find acini di pepe pasta here in California, I am forced to beg friends or family members to send it to me from out of state.

    Recipe #125525

    From the December 2002 edition of Gourmet, it is recommended to be partnered with a vintage Port.

    Recipe #232945

    2 Reviews |  By BDH

    We travel in an RV, so having something we can put in a crock pot to cook is handy. Everyone who has eaten this raves about it. I received this recipe over the internet from another RVer.

    Recipe #227502

    1 Reviews |  By nomnom

    Mmmmmmmm...had for breakfast this morning. Smelled soooo good baking. Yeah, it's pretty much a stuffed apple, but I like to be inventive in naming. It's a good way to get rid of extra cornbread, cake, etc (or even try using oats or granola). In tradition of my other recipes: Feel free to tweak to YOUR preference; just use me as a guide. Maybe this can even be microwaved for a quicker treat.

    Recipe #58572

    These are really yummy! I like to top each parfait with a chocolate covered mint candy. They're best if chilled for a while.

    Recipe #34876

    I created this dessert for a weekend party with several families. Very easy to make and enjoyed by all.

    Recipe #159725

    4 Reviews |  By Kim D.

    Serve this patriotic salad on your next Memorial Day or 4th of July celebration! It's a cool refreshing treat in the hot summer months and is an attractive salad to add to your buffet table! The total prep time is 7 hours, which includes chilling time. You must chill each layer for at least 30 minutes before adding the next colored layer. I usually make this on a day that I'm going to be home all day and I do the layers in between doing my cleaning!

    Recipe #29298

    I know this one sounds weird, but the combination of sweet and salty is very tasty!

    Recipe #27307

    These are so good. I have to make 2 dozen for my grandmother every Christmas and she refuses to share them. She actually hides them and pulls them out one at a time! I really have no idea how many this makes as I usually double or triple the recipe. Also it depends on how much of the center you like . UPDATE: some people have had difficulty with the filling being to runny....adding more powdered sugar is not going to alter the taste so feel free to add another 1/2 c to a cup with out worry :)

    Recipe #145411

    My sister's co-worker brought these to a party and they were quite a hit. I don't know where the recipe came from originally. "Bark" is an artificial chocolate or vanilla candy coating/confectioner's coating used to make a treat called almond bark and can be found at most grocery stores near the chocolate chips. You can use chocolate chips and white chocolate chips if you don't have almond bark, but I have found that almond bark melts better and is easier to work with.

    Recipe #52035

    Just enought sweetness and saltiness together! Does take awhile to make because it needs to be chilled, but it's worth it in the end!

    Recipe #38476

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