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    You are in: Home / Cookbooks / Southern Belle Cakes
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    116 recipes in

    Southern Belle Cakes

    Cakes that have history in the old south, very rich.
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    I remember Mom making this for dessert when I was a child. I think she got the recipe from an old magazine. It's so easy and economical too! I'm glad to share it since the clipping is falling apart! (This is my first posting!!)

    Recipe #90179

    This a traditional fudge using both granulated and brown sugars. The addition of the marshmallow makes it oh so creamy. My mom made this every Christmas and we kids couldn't wait to get our hands on it! Now I never fail to make it myself! We always use walnuts in the recipe but pecans would work too!

    Recipe #90314

    This is another easy family favorite which combines a nice meat loaf with a sweet-sour sauce. The recipe makes two loaves so I usually freeze one for later. This makes a great meal when paired with rice and a fresh veggie and/or a salad. Believe me, you'll like this one!

    Recipe #90814

    These cookies are real crowd-pleasers with a delicate flavor and a browned butter frosting. I ALWAYS get requests for the recipe when I share them with friends or bring them to church potlucks. The cashews make them different and the spices and sour cream give them a lovely flavor and consistancy. You'll want this one for your cookbook!

    Recipe #90815

    I grew up amid the citrus groves of Southern California in the '50s. On summer afternoons we kids would take a nap in the lemon grove, sun warming us, bees buzzing overhead. This pie tastes like my dreams there!

    Recipe #91797

    This is a much shared recipe served most often at parties and potlucks but it can be easily cut down. It is simply delicious and I gaurantee you will love these beans. Downside? A little expensive but oh so worth it. Make the whole recipe and freeze some-you'll be glad you did!

    Recipe #97293

    Easy, rich and crunchy-yummy with a cup of coffee! And I bet you already have all the ingredients on hand! This recipe is circa 1959-our family loves it!

    Recipe #126037

    I love making these rolls every Lent. Don't be put off by the preparation time-it takes 90 minutes for the dough to raise! The cranberries make a delicious difference! Try them-I guarantee you'll love them!

    Recipe #160775

    If you love coconut macaroons, you will love this dish. This recipe is incredibly easy.This recipe yields a very moist cake that is traditional in the Jordanian/ Palestinian region.This recipe is different than the traditional harissa (also known as basbousa) which is made has semolina or cream of wheat as the main ingredient. I love coconut macaroons which this reminds me of, but in a cake like form.This is always a hit when i have company.If you cannot find unsweetened coconut, use regular sweetened and reduce sugar and use about 1 1/2-1 3/4 cup for the batter.

    Recipe #78772

    The Shakers had two settlements here in Kentucky and I have been fortunate enough to visit them both. If you have never seen a Shaker village, you are missing something that will amaze you. Simplicity is their way of life in everything from their architecture to their clothing and cooking. This recipe is simple. There's no fancy anything in it, really, as everything the Shakers used was made or grown within the gates of their settlement if at all possible. They also wasted no part of anything.

    Recipe #203333

    1 Reviews |  By MWarren

    I found this recipe from the Dallas Morning News after a long hard search for the perfect coconut cake. I was determined to find the very best one and after much comparison - I found it! This cake has to die for fluffy and wonderful icing which I will be using time and time again. The cake itself is delicious - dense and very very good. Next time, I will put more filling between layers, maybe even double the filling! Overall, a crowd pleasing beautiful 3 tier coconut cake!

    Recipe #282649

    1 Reviews |  By J. Ko

    The recipe for this sinfully decadent cake was graciously given to me by Chef Takashi Ito, Executive Chef of The Fairmont Empress Hotel in Victoria, BC, Canada. I went on a hunt for my friend, Chef # 777765, affectionately known as "Seven" in the Kid's Cooking Forum. The story, as I understand it, is that Seven and her husband visited the Empress more than 10 years ago and ate at Kipling's Restaurant in the Hotel. Seven is not a sweet eater, but she tried this dessert anyway, and has been dreaming of it ever since. Kipling's Restaurant has since been closed and re-opened under a new name. Seven mentioned the Chocolate Italiano Cake in one of the forums and I decided to try to get my hands on the recipe for her.

    Recipe #321555

    1 Reviews |  By Olha

    This cake is extremely rich and should be made for a special occasion. Because of its complexity and costly ingredients, the recipe is intended for more experienced bakers.

    Recipe #195926

    6 Reviews |  By yooper

    Barbra Streisand's favorite chocolate cake. Growing up in Brooklyn, a local bakery used to make this. Not sure if it's the same one, but I have never come across another recipe for Blackout cake, so if this isn't it, it must be awfully close! A great, sinfully rich cake! Prep time includes chilling time

    Recipe #25176

    Another recipe I found on which is resourceful, easy, rich and makes a huge amount. Hope you enjoy this. This is the description of this on their web site. In the old days, when biscuits were sold loose, grocers sold mixed, broken biscuits at a lower price. This recipe was a good way of using them up and as a cake which requires no cooking, it can be easily made by the kids as well as experienced cooks. (Cooking time is set up time)

    Recipe #296782

    A friend of ours wanted to see if we could make a peanut butter pound cake. This is posted in response to her request. :) Found on another site and then had several peanut butter loving friends try it out. :)

    Recipe #275857

    From Ina Garten (Barefoot Contessa). This is a luscious cake, perfect for any special occasion. You can make the cake up to a week in advance: wrap it tightly with plastic wrap and refrigerate. Glaze it before serving. Enjoy!

    Recipe #81807

    Treat your dinner guests to a decadent and creamy grand finale. I found this recipe in Taste Of Home magazine. I have not tried this recipe, but I'm posting this for safe keeping.

    Recipe #360116

    This is a lovely greek cake using semolina. The texture is coarser due to the semolina than what you're probably used to, but it is delicious and toothsome. Soaked in a light syrup and served with some whipped cream on the side, it is a dessert worthy of any occasion.

    Recipe #75736

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