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    You are in: Home / Cookbooks / xSweet Desserts n Other
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    254 recipes in

    xSweet Desserts n Other

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    Here's one for jenny b. Enjoy! From Chef Robert Scott, ABC Radio.

    Recipe #112171

    Here's a tropical twist on traditional smores, and it's slightly healthier.

    Recipe #162957

    From Cooking Light's 1991 Annual Cookbook. Quite different from those already posted. There is a chill time to allow the gelatin to set a bit but I have no idea how long that takes and this recipe did not state a time, so I did not factor that into prep or cook time.

    Recipe #250832

    1 Reviews |  By Marie

    Just found this recipe and it looks like a dynamite dessert that I will be trying real soon! Sliced bananas are folded into a creamy homemade custard, then topped and broiled with a crusty golden almond topping. Recipe from Canadian Living magazine.

    Recipe #113132

    A very good recipe with prune nut filling.

    Recipe #88399

    I use General Foods International Coffees, Cuppuccino flavor for this in place of the instant espress powder. If you are using espresso to make this, make certain that you use only the instant espresso powder! This can be made a couple hours in advance. This will work without chilling the bowl and beaters but the cream will beat up better if you chill them first. You will LOVE THIS!

    Recipe #145344

    Hello, Everyone. My name is Amy and I'm addicted to booze-flavored food. I can't help myself. This recipe is one from my gourmet class and GOD HELP ME it's good. I could eat it with a spoon. The funny thing about it, though, is that it really doesn't matter what flavor booze you use, they're all so delicious. We made this with rum, whiskey, and even flavored vodka. And I don't like vodka! It smells like rubbing alcohol to me. Again, I don't drink booze straight up and appreciate the result of the flavor and the evaporation of the "drunk"-making qualities of the alcohol.

    Recipe #190092

    1 Reviews |  By Mrs B

    This recipe is from an old “Cooking for Today Magazine”, published by Good Housekeeping in 1973. The recipe features in an section of Indian recipes. Cooling time is not included. Posted for Zaar World Tour 2005.

    Recipe #135054

    A real yummy treat! Serves well with ice-cream or cream.

    Recipe #318644

    Rich in banana taste, this is an easy dessert to make.

    Recipe #19498

    Found this recipe on Donna Hay's cookbook titled "dining". Fantastic recipe. Taste exactly like what I have eaten at thai restaurants in thailand and back home. Very authentic...and an extremely special sweet after a fantastic meal.

    Recipe #58164

    This traditional recipe, handed down by Amy-Louise Pfeffer’s mother, combines the sweetness of the sauce and the tartness of cranberry Recipe Source: Relish Mag

    Recipe #341880

    I've been hanging on an old magazine recipe clipping for years. Finally, I made this recipe and, WOW, it's great. I used jumbo strawberries, but you can also use regular-size strawberries. Serve an appetizer or a dessert! The filling is not overly sweet, and you can add powdered sugar to taste if you want a sweeter cheese mixture. I've found that there's more than enough filling for 12 medium-large strawberries. If you don't have time to pipe the filling, you can serve it in a bowl as a dip.

    Recipe #88951

    Super fast - great for when you need to put together a dessert quickly. Of course, feel free to use fresh strawberries, when available.

    Recipe #369602

    Poached prunes are a delight to have in the fridge. I love them in simple syrup/sherry and in Armagnac with big curls of orange rind & cinnamon sticks.I was pleased to see this recipe in the Tribune Food & Drink Weekly Guide to add to my prune repertoire. Serve in a bowl with plenty of syrup, adorned with a dollop of thick yogurt or sour cream - a lovely treat or breakfast.

    Recipe #359342

    1 Reviews |  By Legna

    This is a basic recipe for jello jigglers. Very simple and only takes 1 hour to set.

    Recipe #307496

    This Indian Pudding is adapted from An Olde Concord Christmas, a book from the Concord Museum in Concord Massachusetts. It's often made around Thanksgiving and Christmas here in New England, but I say it's good anytime!

    Recipe #388066

    Based on a rich dessert from the exotic island of St. John, this custard is so smooth, refreshing and fruity, you'll be tempted to eat it all!

    Recipe #373694

    Delightful variation of tiramisu for summer!

    Recipe #375839

    From Gourmet Magazine May 200, for ZWT 3. You will need 6 (4oz) flameproof ramekins for this dessert.

    Recipe #233295

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