Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Cookbooks / Pastries/Pies
    Lost? Site Map
    food image

    173 recipes in

    Pastries/Pies

    « Previous 1 2 3 4 . . . 7 8 9 Next »
    Displaying up to 20 pages of results. To see all results, or register.

    This is like the scones that are sold at a bakery mabey even better! --- chocolate chips, raisins or dried fruit may be used in place of the fresh blueberries. If desired drizzle the top of each warm scone with recipe#120835 ---- this recipe was tested and developed using full-fat sour cream and butter, I cannot promise the same results using low-fat or no-fat sour cream or using shortening in place of butter

    Recipe #229860

    From www.TopSecretRecipes.com I don't know where I got this pumpkin cheesecake recipe. I have made this cheesecake around Thanksgiving, when the pumpkin spices are calling! It is the same as Todd Wilbur's Top Secret recipe.

    Recipe #46780

    This pie is so easy to make and won the 1999 American Pie Council's Pie Championship in the Custard Pie Category.

    Recipe #181205

    This is the best flan you will ever taste. The cream cheese takes away the "egginess" that most flan's have. The water bath ensures that the custard does not burn and that the caramel turns into a wonderful sauce.

    Recipe #106430

    One cold winter's day, my friend invited me for lunch. For tea, she served these lovely light homemade doughnuts which left me breathless. She had taken them from the freezer earlier and served them at room temperature. They were as if she had just made them; crunchy on the outside, soft and fresh on the inside. They are really a wonderful treat to have on hand!

    Recipe #21397

    1 Reviews |  By Kree

    This is a traditional German recipe, usually made on Shrove Tuesday to use up the lard before Lent begins. Don't worry, you can fry them in vegetable oil instead of lard! Either way, they're delicious!

    Recipe #62701

    1 Reviews |  By Olha

    A great way to use leftover mashed potatoes. These doughnuts are light and fluffy. The doughnuts are great for breakfast or as a snack anytime.

    Recipe #135891

    Nice and crispy doughnuts that are enjoyed by kids of all ages.

    Recipe #50810

    Simple, easy, pretty! I usually have to add some flour to keep it from sticking to the bowl.

    Recipe #200352

    1 Reviews |  By xtine

    This is an amazingly delicious alternative to the standard "back of the can" pumpkin pie. It is lighter, and the gingersnap crust really sets it apart. I never have any of this leftover on Thanksgiving, unless I purposefully hide some for myself the night before ;) This pie needs to be refrigerated for a few hours in order to set, so it is best to make it the morning of the day you want to serve it, or the day before. Wait until just prior to serving to top with the whipped cream. This recipe makes a lot of filling, so it is best to use a deep-dish pie plate. I believe this recipe was originally published in the Boston Globe.

    Recipe #255073

    From Sunset cookbook. I love this! It's my favorite pie. You get a lemon curd on the bottom and a thin lemon cake on the top but it pours into the pie crust all mixed up! Please use fresh squeezed lemon juice. If you love lemon desserts, you'll love this!

    Recipe #195525

    64 Reviews |  By 2Bleu

    aka: 'How to Make the Perfect Cheesecake' This recipe includes very detailed instructions for preparation which is the key to any great cheesecake. *This is my signature recipe that I have spent many many hours perfecting the ingredients and techniques for. This is not 'NY Style' but real 'NY Cheesecake'. The end result is a wonderful cheesecake that some will tell you to eat with a towel, because it's like an 'O' in your mouth.

    Recipe #244193

    3 Reviews |  By Beth A.

    Cut from our local newspaper a few years ago. It has become a family favorite. "If apple is the quintessential American pie, then peach is surely our summertime favorite, and all the more if it's served a la mode. To make a peach pie worth of the name, use fully ripe fruit and a pastry crust that's rich and tender but still sturdy enough to contain its sweet, juicy burden without collapsing. To remove the skins from peaches easily, pour boiling water over them, then quickly dip fruit into ice water. Use your fingers or a small knife to slip off the skins. This recipe calls for a crumbly nut topping, but you could substitue a classic lattice crust that lets the fruit show through. Serve the pie warm or at room temperatue, with or without ice cream. To gauge the amount of sugar and cornstarch to use, take your cue from the ripeness of the peaches; if they are very sweet-tasting and quite juicy, use the smaller amount of sugar and the large amount of cornstarch."

    Recipe #251333

    3 Reviews |  By Zurie

    Four ingredients into a processor, some chilling time, and you have a top-notch pastry. I seldom buy puff pastry any more: this is halfway between puff and short pastry and it's a winner, for me. It's quickly made in the processor, and likes to be handled lightly and kept cold. One note of caution: it's meant for savory dishes. Personally I have never used it for tarts or desserts. Of course it could work, but it is not really meant for that. It is ideal as a crust on family-sized meat or chicken pies, or to use as a pastry for small pies meant for one person. It's one of my late, beloved Granny Grietjie's recipes. Handle it lightly, and it prefers being kept cool or cold until it goes into the oven. Please note, NO bad transfatty acids here. Honest fats, yes, and please do not use margarine! Roll it out fairly thinly (1/4 inch) and paint it with egg before baking, to get that golden colour. Don't leave out the salt: the pastry seems to benefit from having salt added.

    Recipe #197151

    I had one sheet of puff pastry left and wanted to use it up. I used a 9 inch tart pan to hold the crust. I found it is necessary to moisten the bottom of the tart pan with water to prevent this from sticking.

    Recipe #233456

    I got this recipe from my sister-in-law when I got married and my husband's aunt had a cherry tree. It is our favorite! Prep time does not include the time it takes to pit the cherries or make the pie crust. ;) I use the Pie Crust recipe in the Fanny Farmer Baking Book. Recipe #13619 is the recipe for 2 8-inch crust. (I've found I have to refrigerate it for the pie filling to firm up and not be "soupy" when it has cooled. Once it has completely chilled, you can store it at room temperature and it doesn't lose its firmness. Or, store it in the fridge and warm it in the microwave a little bit before serving it with ice cream or whipped cream if desired.)

    Recipe #4861

    The chef of La Lorraine in Mexico City shared this recipe secretly with me during the '60's. The stern Mme. who owned the restaurant would have been appalled. I'm sure the restaurant is long gone so I offer this in homage. While seemingly easy the result is velvety, rich, sweet, yet tart. At the restaurant it was served in a pre-baked tart shell. I have served it without and have even used it as frosting on a white cake.

    Recipe #242532

    I made this cheesecake to bring to the office and they loved it! I'm new to cheesecake making and found this one very easy and it turned out wonderfully. Plan ahead, prep time does not include overnight chilling time. I found this in a TOH magazine, it's originally from Gretchen Ely in West Lafayette, Indiana. Thanks Gretchen!

    Recipe #102330

    Wayne- Here is my grandmother's recipe.

    Recipe #2137

    I love the the texture and flavor this technique produces in making blueberry filling. If you are tired of the overly processed and overly cornstarched taste of blueberry pie filling, give this a try. Method produces a "fresh blueberry" taste.

    Recipe #228641

    « Previous 1 2 3 4 . . . 7 8 9 Next »
    Displaying up to 20 pages of results. To see all results, or register.
    Advertisement

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Over 475,000 Recipes

    Food.com Network of Sites