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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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    1 Reviews |  By Dotty2

    Tiny perfect pumpkin tarts. A wonderful addition to your dainty tray.You will always find room for one of theses mini pumkin pies. An old favorite recipe.

    Recipe #340464

    4 Reviews |  By Redsie

    From Baking Bites. Can't wait to try them as I love love love Nutella!!

    Recipe #304933

    Just like the famous cake in cupcake form!

    Recipe #263231

    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

    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

    From Murder on the Rocks by Karen MacInerney. I haven't tried this yet but it sounds good.

    Recipe #222789

    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

    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

    Here's a slightly different version -- with peanut butter and no gelatin. (cooking time is fridge time)

    Recipe #195480

    This is another recipe that comes from my best friend -- who also put it in our church cookbook. It's the only way I ever make strawberry or peach/nectarine pie, because it's about as simple as it gets, especially if you have pre-made crusts on hand. I find if I use bought crusts, I can't quite get two pies out of this recipe, but I usually have leftover sauce. I use baby food jars and put some berries or peaches/nectarines on the bottom topped with the remaining sauce as a treat for my little girls. I sometimes add a layer of cream cheese to the pie, under the berries or peaches, for that little something extra -- and of course, don't skimp on the sweetened whipped cream on top! (According to my dad, whipping cream's not a garnish, it's just as important as the dessert itself!!) Cooking time is refrigeration time.

    Recipe #186484

    A delightful discovery I made in my Company's Coming 'Lunches' cookbook. The original recipe includes a lemon sauce, but we prefer brown sugar sauce with a generous dollop of whipped cream rather. Or a scoop of vanilla ice cream. Mmm, and the smell... **Update Aug '09: Forget brown sugar sauce! Make a double recipe as a sheet cake (bake for only 20 minutes @ 325) with a double recipe of Recipe#127144! I don't know why I haven't updated this sooner -- I've been making it this way for at least the last 2 years already!!

    Recipe #184279

    Pears work equally well. Nice when friends come for coffee.

    Recipe #183836

    Courtesy of Gourmet Magazine. This is like a cross between pumpkin pie and flan. It is easy to make and looks impressive. You can use recipe #78053 or recipe #108469 for the whipped cream. Prep time includes refrigeration.

    Recipe #181973

    26 Reviews |  By I'mPat

    Easy and economical to make for use to make your own pies and tarts. Times given are when using a food processor, if doing by hand add another 5 minutes. Don't include chill time. If you have hot hands would advise using a food processor. You end up with enough for 2 tart cases (9") or for the top and bottom of a 9" pie. If using for a sweet dish add 2 teaspoons sugar after you rub in butter. Use as is for savoury dishes. I have edited this to 8 serves for if used as 2 bottoms or a top and bottom it would equate to 8 serves, giving a truer nutritional panel. Still does not include sugar for sweet pastry. Please note referring to a 250ml metric cup for USA cups + 2 tablespoons.

    Recipe #177343

    A delicious coffee type cake prepared in a Bundt pan. Use a cinnamon or vanilla icing.

    Recipe #177302

    I was having a chocolate craving one day, and I wanted something decadent, and delicious, So here is what I came up with...It is sooooooo good, and so simple.It looks alot more difficult than it is.Cook time includes setting time for ganache.

    Recipe #177301

    Well, anyone who knows me is going to be surprised to see a rhubarb recipe from me, but here it is! My HUGE rhubarb plant is completely wasted on me, but I try to make sure I've got enough picked and stored in the freezer to make this a couple times a year.

    Recipe #176407

    For all you who, like me, love cheesecake but aren't that great at making it, this one is for us! A cake/cheesecake combination from Taste of Home with a most delicious frosting. (I recommend making this a day or two in advance, since the flavours are definitely better after the day it's made.)

    Recipe #175248

    Hands down, the BEST cream pie recipe I've ever tasted! It was passed down from my mom, who got it from a neighbour while living briefly in Los Angeles way back in 1969. The chocolate variation has been the universal birthday 'cake' in my family for almost as long as I can remember. I've adapted it to be more microwave friendly and even less time-consuming than the original. (Cooking time is cooling time) In case you don't have a microwave or just want to try this on the stovetop, see my cousin CrystalB's Recipe#108268 for the method.

    Recipe #174658

    There's another recipe by the same name here, and judging by the ingredients, the end result would taste similar. This recipe is for those die-hard 'must cook from scratch' cooks! Perfect on a hot summer day after a light meal. (Cook time is freezing time.)

    Recipe #174571

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