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    You are in: Home / Cookbooks / Sweet Traditions Cookbook
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    278 recipes in

    Sweet Traditions Cookbook

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    I got this delicious frosting from Family Circle magazine.

    Recipe #402433

    This buttery and nutty chocolate confection was inspired by the nuts that fall from Ohio's famous buckeye trees. Come holiday time, they are produced (and consumed) in mass quantities in "The Buckeye State," as well as in neighboring states throughout the Midwest. Note: You may substitute peanut or cashew butter for almond butter; omit almond extract if you use a substitution.

    Recipe #402421

    This recipe is from Land O Lakes.

    Recipe #402232

    These chocolate cookies with a chocolate coating can be frozen for up to 3 weeks in an airtight container.

    Recipe #402263

    I forget where I got this recipe, but they are so good. I often take these to work and my co-workers just love them! I especially like to make them on holiday mornings. They are worth the time it takes to prepare! They never last long anywhere I take them. I suggest this recipe for experienced bakers. Edited 1/4/08 to correct yeast package amounts.

    Recipe #184568

    This is a really moist and tasty banana bread that I've made for years. I got the recipe from my mother-in-law. Update 8/2/07: I have omitted the baking powder from this recipe since the original did not include it; it was not accidentally left out. It is my opinion that banana bread is a quick bread and, therefore, is not supposed to rise like a yeast bread.

    Recipe #184703

    I got this from Weight Watchers a few years ago and it's very good.

    Recipe #185039

    There are similar versions to this cookie, but I truly think that if you make mine like directed, you will find that these are the best. They will melt in your mouth. This has been a recipe used in my family since I was a little girl. We always made them for Christmas and weddings, but they are good anytime. The key is to use butter and make sure you grind the nuts very fine. I use my Kitchen Aid grinder attachment, but you can also use a food processor. Other versions use just chopped nuts, but I think when they are finely ground that makes the difference. Another important step is to bake them at 250 degrees for 45 minutes. Again, the other versions don't do this, but I stick with my recipe and am never disappointed. The extra time is worth it! This recipe will probably make 100 balls, depending on how large you make the cookies. The baking time listed is just an estimate. It will vary depending on how many cookies you make and how many you put on a cookie sheet. You can fit quite a bit on a cookie sheet because they really don't spread much.

    Recipe #185080

    Another recipe from my mother-in-law. I make this when I want a change from the usual chocolate or white cake. The frosting is perfect for this cake.

    Recipe #185081

    I got this cookie recipe from a good friend. It's important to use anise oil, not anise extract.

    Recipe #185322

    Delicious layered bars. Source: Taste of Home

    Recipe #185323

    This icing is very good on a French vanilla cake - or any cake for that matter!

    Recipe #185432

    This is unbelievably easy. I prefer using creamy peanut butter for this mouth-watering fudge. However, the chunky style works just as well.

    Recipe #195193

    This chocolate treat is quick and easy to make. I don't like to sacrifice taste even when I'm watching my weight. This recipe is perfect for those times when I'm craving chocolate, but I don't want all of the extra calories. Update 9/1/08: Despite what one reviewer states, my posting of this recipe was in no way meant to "fool" you. I do cut mine in 36 pieces. It is perfect for those times when I am craving chocolate. If I can't control my cravings then I just better not make them. Weight Watchers, or any diet, is about portion control and nothing is going to be low-fat or good for you if you eat too much of it.

    Recipe #195199

    Ever since I made this pie several years ago for Thanksgiving, it has been a must-have at holiday gatherings. Everyone loves it. It takes some time, but it is well worth it. Feel free to make your own pie crust - I do. It's the filling that makes this pie! Also, if you do not like crushed toffee bars, try chopped walnuts or pecans. Be sure to use a deep dish pie pan.

    Recipe #195201

    This is from Kraft. It is made in the microwave so it is simple and delicious.

    Recipe #195863

    These scrumptious cookies deliver the combination of flavors of dark-chocolate nut bark. The recipe calls for roughly chopped bar chocolate. If you prefer a less intense dark-chocolate flavor, try slightly less cocoa content. This is for true chocolate lovers only. LOL I got this recipe from a local magazine.

    Recipe #197219

    I got this recipe from a recent issue of Taste of Home. I haven't tried it yet, but I wanted to save it because it sounds good. I am thinking about substituting apples for the pears since I'm not crazy about pears. I'll have to see how that works. It is recommended to serve this pie warm.

    Recipe #199297

    Serve this pie when it's at its best - on the day it's made. This is one of my favorite peach pie recipes. It has a streusel topping. The amount of time to make includes chilling dough and cooling pie. I got this from Woman's Day magazine.

    Recipe #199738

    These cookies can also be given as a gift. To create a cookie kit, layer dry ingredients in a mason jar, cover the lid with gingham fabric, attach a wooden spoon and a copy of the recipe, and tie with raffia.

    Recipe #200188

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