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    You are in: Home / Cookbooks / Sweet Sensations
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    194 recipes in

    Sweet Sensations

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    17 Reviews |  By Derf

    Delicious for many uses. Try it in Ethereal Lemon Pie, recipe in 'Zaar.

    Recipe #30735

    19 Reviews |  By HDMac

    What a wonderful, lite, low sugar, low fat dessert! This is a winner, believe me! Experiment with different flavors!

    Recipe #121265

    1 Reviews |  By marisk

    I hope you enjoy this recipe as much as I do! Sometimes I add dried fruit, M&Ms, or chocolate coated raisins, etc. You may need to make adjustments if in a high altitude area. If you like your brownies extra sweet just increase the amount of confectioners sugar or the brown sugar. A light coat of Kittencal's Pan Release, Professional Pan Coating (Recipe #78579) works well for the sticking problem.

    Recipe #213017

    1 Reviews |  By Derf

    Lovely cool dessert anytime but especially delightful for St. Pat's day!! (Chill time is cook time)

    Recipe #22113

    7 Reviews |  By katia

    It's a light dessert suitable for the summer. Post for the Zaar World Tour 2006. You can use all sorts of fruits such as bananas, strawberries, pineapple, cherries, etc.

    Recipe #169535

    From Wholesale Unlimited's January email.

    Recipe #230857

    These rich, creamy bars have a wonderful kahlua flavor! I have made these for parties, girl's night out, and office get-togethers. It is always a hit!

    Recipe #140311

    An unexpected delight! A good diversion from the usual desserts from The Food Network's "Everyday Italian". Literally a dessert sandwich!

    Recipe #151869

    For lovers of rhubarb.... This may be my favorite rhubarb dessert.

    Recipe #211311

    For serious gingerbread fans. A dark bread full of wonderful taste and a light texture. The complex flavors rely more on spice than sugar, not too sweet. Your house will smell wonderful while it bakes in the oven! This makes 1 9x 4x 2 1/2 loaf or about 4 mini-loaves. I came across this recipe in 1993 but I don't recall where.

    Recipe #221527

    This is a traditional Trinidadian sweet that used to be popular with children. It's still available from select stores but it's now more of a specialty item. Haven't made this in years but now that I have a child it's time to dust off this recipe.

    Recipe #192464

    I got this from a Garden Center Favorites cookbook quite a few years ago. It is THE BEST banana bread I have made--and I have tried a bazillion recipes. I keep coming back to this one!! I hope you like it.

    Recipe #126982

    3 Reviews |  By Kim1

    A refreshing jello.

    Recipe #28331

    A request for condensed milk recipes made me wonder if this was on here. I can't find it, so I'm posting it. It's a real old Aussie (and probably New Zealand) favourite, and is easy to make. I love it.

    Recipe #137423

    A lady at the libray was browsing the diet-related cookbooks while I was doing the same. She related this recipe to me and swore it was good. ( One of the advantages of age - I'll talk to anyone ;-) )

    Recipe #207715

    9 Reviews |  By Marie

    I believe this recipe came from the Taste of Home magazine a few years ago. I have made this for many occasions and everyone raves over it. Very easy to prepare and make aheads are always great!

    Recipe #38845

    3 Reviews |  By Rabia

    You will not believe how great this taste. OOh so good. Very very easy. You can use recipe #179155 to make a Pakistani Ice Cream Sundae Float.

    Recipe #177928

    This is such a delicious recipe that does NOT translate well into English. I've seen translations of "cake-like fried milk balls in scented syrup" and seen people scratch their heads and go..what? Well, bear with the translations here, there's not too much of a western equivalency that I can think of. The name literally is gulab meaning rose and jamun- the only thing I can think of is a round fruit of the same name. (If anyone knows better let me know!) The synopsis...milk is boiled down into a thick, fudge-like consistency and mixed with the slightest bit of flour to form a dough, formed into balls, fried slowly in ghee (butter oil) and then when golden, put to soak in rose-scented sugar syrup. Wow! What's not to love? The consistency of the balls are tender and delicious, almost half cheese, half custard. You'll have to try and describe for yourself. I'm giving two methods for making the dough..the longer, traditional method and the easier, faster, thank-you-for-powdered-milk method. I'm also including a how-to for ghee, since frying the jamuns in ghee makes such a difference in taste. Oil...bleh :( Note: Work time is for the powdered-milk method and does not include ghee if you have to make it, which usually takes around 20 minutes. Also, does not include soak time.

    Recipe #184368

    Another of my grandmother's recipes. We would eat this plain, as creme brulée, with fresh fruit, or used it as a filler for cake. I have translated this from a Spanish recipe, so bear with me if the wording is strange. I am guesstimating on the time as I have not made this myself in 10 years--my grandma always made it for me!

    Recipe #245099

    Growing up, my aunt ChaCha cooked 6 nights a week for 6-8 people. She used traditional Cuban recipes, made EVERYTHING from scratch and bought everything fresh. This is my all time favorite dish.

    Recipe #244263

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