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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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    From Cooking Light

    Recipe #451971

    Recipe #451973

    Used in Tropical Rum Trifle or wherever you want.

    Recipe #451974

    Recipe #451975

    Recipe #451995

    This is one I found on a post-it in my kitchen cabinet. Having bananas in the yard, I am always looking for recipes to use them.

    Recipe #451902

    Nice decorative touch on fruit or cake.

    Recipe #452097

    From top of Hershey's cocoa can.

    Recipe #452098

    Recipe #452102

    Made for strawberries but would be good with many other fruits.

    Recipe #451747

    Recipe #452127

    Aconex placed this in the Smart Cooking the Costco Way this year. I like the twists.

    Recipe #452202

    I found this with a bunch of Hawaiian recipes.

    Recipe #452229

    The original I found called them jelly packets.

    Recipe #452390

    Creamy pudding with lemon and honey flavor.

    Recipe #452399

    Also known as Kobandravina, it is a peanut dessert pate. It is considered the national snack. Pronounced KUBA

    Recipe #452426

    By chef Wendy Boys of Vancouver's Lumiere...twist on Australian dessert topped with cranberries and mint. The cooked cranberries can be refrigerated overnight. The meringues can be made up to 8 hours ahead (on a dry day) and kept at room temperature.

    Recipe #403035

    My favorite dessert!

    Recipe #41630

    This is wonderful on fruit type breads or nut type breads.

    Recipe #188111

    Individual pavlovas made with chocolate and bananas. Apparently both Australia and New Zealand have made claims to the creation of the pavlova, but it would seem that New Zealand has the stronger claim. Recipes for a fruit-filled meringue started to appear in New Zealand in 1926, around the same time that the ballerina Anna Pavlova was stirring popular imagination, and somehow this dish came to bear her name. Then in 1935, Bert Sachse, a chef at the Esplanade Hotel in Perth, laid claims to the creation of this now classic dessert, after Anna Pavlova had stayed at the hotel! The unlikely connection with Anna Pavlova is the common thread in these two stories, and if they are to be believed, it would seem that this popular dessert has its earliest origins in New Zealand, though in Australia it is generally regarded as an Australian dessert! I have posted this recipe, from the October 2005 issue of the 'Australian Women's Weekly', for the 2005 Zaar World Tour. Pavlovas are more commonly made and served as a single fruit-filled meringue pie. This recipe is, therefore, something of a departure from the traditional pavlova in that it comprises four individual serving size pavlovas.

    Recipe #141537

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