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    You are in: Home / Cookbooks / Pies and Cakes
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    100 recipes in

    Pies and Cakes

    This is likely the cookbook I'll use least. We love desserts around here, but it seems if we have them in the house, that's ALL we eat!! It's just too dangerous!
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    Displaying up to 20 pages of results. To see all results, or register.

    From Taste of Home Oct/Nov 2006. Cook time does not include chill time.

    Recipe #188438

    This is a MUST if you have never tried a homemade Angel Food Cake. I never liked Angel Food Cakes until the neighbor lady invited me over for coffee shortly after I was married. That was almost 15 years ago, and my children and husband always ask for this for special occasions. Thank you Artie, for being a wonderful friend and for the recipe!

    Recipe #12591

    An awesome light dessert to accompany a heavy meal. This recipe can be easily doubled or tripled and made in a punch bowl to feed a large crowd. Cook time and prep time do not include chill time.

    Recipe #60522

    This is soooooo yummy. I got it sent in an email and tried it at a family party and everyone enjoyed it :)

    Recipe #178382

    This cake is so good it should be illegal! It's very easy to make, just throw all the ingredients into the mixing bowl and let the beaters do the work. I got this from Betty Crocker's Cookbook 1978, my husband's kitchen bible from his bachelor days.

    Recipe #198399

    3 Reviews |  By froglet

    A toddler girl's dream come true! After looking all over the place for instructions, I finally put a few different construction ideas together. I bought a cheap barbie, undressed her, wrapped her legs in cling film and used her in the cake. After the cake had been cut, I unwrapped her from the cling film and dressed her and gave her to my daughter, who still talks about her doll's 'beautiful cake dress'! I used a 2-litre/4-pint oven-proof mixing/pudding Pyrex bowl and a 20cm round cake tin. Barbie's legs are long, hence the extra 20cm cake under the bowl-shaped one. Prep time includes decorating time.

    Recipe #260579

    This is one of (if not) the BEST banana cake I have ever tasted! I thought the oven temp of 275° sounded a little low, but this cake baked up (and rose) beautifully in my oven at this temp after pretty much exactly one hour. I do not know if the little "freezer trick" to this recipe is what ensured its moistness or not, but I did it, and it was exceptionally moist & delicious. Would be interesting to see if it still came out as great if this step was skipped. All I know is that I followed this recipe EXACTLY as stated (except that I had no buttermilk, so I subbed with a mix of lemon juice & milk) and I got exceptional results. So moist and yummy...a dense cake, similar in texture to a carrot cake... I personally would not call this frosted banana bread :o) Depending on the amount of frosting you like you can decide whether to half the recipe or not. I used the full recipe and had some leftover. I sprinkled on the chopped walnuts and threw this baby in the fridge and cut it the next day...TO DIE FOR! I really liked it slightly chilled, but great at room temp too! It got better each day it sat, I always make this cake at least the day before I need or want it. I was extremely pleased with this cake and will be making it over & over again!! So glad I came across this one!! (on another website). (* * Just to update the recipe, (based on some of the reviews), the baking time may vary based on individual ovens. It was RIGHT ON for my oven, but some others have stated it has taken 1 hour 10 minutes, 1 hour 20 minutes, and my sister just informed me that it took 1 hour 30 minutes in her oven!!!!!)

    Recipe #67256

    This is basically blueberry buckle with a cream cheese filling. The recipe is from Anna Olson, host of Food Network's "Sugar". Absolutely delicious!

    Recipe #221829

    By far the most popular pie I make! I usually make it for the 4th of July and everyone goes crazy for it. Last year I got smart and made 3 of them and I actually got to eat a slice!

    Recipe #162099

    Easy and quick...moist cake....

    Recipe #178612

    38 Reviews |  By PaulaG

    I found this recipe while web surfing and have misplaced it twice. I haven't had a chance to make it yet and realized that if I don't post it I will loose it. It sounds good and easy.

    Recipe #120381

    A creamy pie that is a French tradition in northern Maine...Delicious!!

    Recipe #50322

    3 Reviews |  By Marz

    I got this recipe from April 2007 Cooking Light magazine. It was a category finalist (desserts) and was submitted by Anna Ginsberg of Austin, TX. It produces a very light bundt cake infused with Irish cream, and it isn't as fattening as many cakes out there!

    Recipe #222845

    These cupcakes are one of the most requested recipe. I have made them for years. Can't remember where I got the recipe.

    Recipe #87623

    I found the basic idea for the cookie cups in July/August 2005 TOH's "QUICK COOKING". The original recipe was by Rachel Blackstone. I played around with this till I got what I wanted. Chocolate, cream cheese, and chocolate chip cookies--what more could you want? Posted August 30th 2005.

    Recipe #135756

    I don't like traditional cream cheese frosting, so my friend made this and used it to frost chocolate cupcakes when I went to her place for lunch. She's right, add chocolate and I'll devour anything! She gave me this recipe (it's originally from Diana's Desserts), and I thought I'd share it with all my fellow chocoholics. Makes 1 3/4 cups of frosting (she frosted 12 large cupcakes). Cooking time is the estimated time for melting chocolate.

    Recipe #107376

    A wonderful light, airy, and easy to make chocolate icing.

    Recipe #81988

    If you like chocolate and irish cream (aka: Baileys) you'll love this dessert. This recipe has been tweaked to perfection. Caution: Very addicting. Enjoy! --V

    Recipe #190936

    Before you try this, THIS RECIPE NEEDS EXPERIMENTATION AND TWEAKING!!!! This is the only recipe I've found for lava cakes that has a separate truffle-like recipe for the 'lava' centers instead of unbaked batter pudding in the middle. The original recipe called for 6 eggs but only mentioned 3 in the method, but based on its first review, I'm thinking 6 should be used. Another recipe I've seen called for 6 eggs -- 3 yolks and 3 full eggs added to batter initially, and then the remaining 3 yolks whipped and added to the batter just before putting into the muffin tins for baking. This would make sense, given that the recipe calls for 3 separated eggs

    Recipe #176458

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