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    You are in: Home / Cookbooks / Sweets: Cakes, Tarts, Pies, and Tea-Breads
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    60 recipes in

    Sweets: Cakes, Tarts, Pies, and Tea-Breads

    Welcome to Becky's Bakery! Here is my ever expanding collection of sweet baked goods including cakes, tarts, pies, muffins, and tea breads. For cookies, please see my Cookie Book.
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    This wonderful cake recipe is an adapted one from the Magnolia Bakery Cookbook. The penuche fudge frosting is an old Southern recipe. Makes a very attractive presentation, especially when the cake plate is adorned with beautiful autumn leaves. This cake freezes beautifully, just allow the cake to defrost completely before filling and frosting the layers. I recommend Canadian or Vermont maple syrup and Georgia or Texas pecans, but you can use any pure maple syrup and could use walnuts, although we prefer pecans in this recipe.

    Recipe #394915

    A rich, fudgy bundt cake baked with Jack Daniel's in the batter and studded with chocolate chips, chopped pecans, raisins, maraschino cherries and candied pineapple pieces. I simply couldn't resist--can you? Serve with a dollop of whipped cream. Adapted from Miss Mary Bobo's Boarding House Cookbook.

    Recipe #466538

    This is a nice and moist chocolatey cake, nicely spiced and we like the addition of walnuts. You can dress it up with a dusting of powdered sugar, if you like. Recipe is from my sis-in-law Susie; she's been making this cake since the 70s. Best made a day ahead. Makes one bundt or tube cake, or two loaves. Enjoy!

    Recipe #117894

    Very special cupcakes. Start with a simple Martha Stewart recipe for cupcakes, add a rich creamy filling, and top with an even richer strawberry buttercream made with fresh strawberries and real butter! Lovely for a baby shower, a girls birthday, or a ladies tea. Adapted from "Confessions of a Tart".

    Recipe #454242

    4 Reviews |  By BecR

    This is an interesting recipe I found in an ad for Keebler products. I put it here for safekeeping. It's nice to have a no-bake recipe for a favorite pie. (Cook time is refrigerator time).

    Recipe #154990

    3 Reviews |  By BecR

    My very favorite apple pie, since childhood!! For the crust I always use Dad's Mazola No-Roll Pastry Shell recipe #117824 #117824. Dad always used Granny Smith apples, but I've found that Pink Lady apples also work beautifully in this pie--sometimes I use a combination of Granny Smith and Pink Ladies. Don't forget the vanilla ice cream! (Note: for those of you uncomfortable using a brown paper bag in the oven, you can omit that step and bake w/o the bag- - it's quite good that way too, -but- it won't be quite the same. Baking in the bag really does produce the most amazing pie!). I hope you enjoy this pie as much as we do!

    Recipe #117825

    3 Reviews |  By BecR

    This pastry crust is so tender and flaky, and best of all SO EASY! I can't say enough good things about this pastry recipe, so you simply MUST TRY it---you will NEVER go back!! A treasured family recipe from my dear father---he never gave the recipe to anyone (except family), so shhh don't tell!!! Waaay better than any other I've ever tried. My Dad made 'Libby's Famous Pumpkin Pie' (2 pumpkin pies every Thanksgiving!) and his extra-special 'Apple Pie In A Bag' recipe #117825 with this crust, and I use it for ALL of my pie baking!!! I hope you enjoy! (note: makes a single 8 or 9-inch crust).

    Recipe #117824

    This is a wonderfully moist and fragrant tea loaf, elegantly studded with pineapple, mango and aromatic candied stem-ginger. The addition of Darjeeling tea adds a lovely delicate floral-muscatel note. Jasmine tea would also be very lovely, you may use any tea of your choice. Make at least one day in advance of serving, to allow flavors to meld properly, so plan ahead. Great with a cuppa! This loaf keeps/freezes very well in an airtight container, and would make a lovely and welcome holiday or hostess gift!

    Recipe #414755

    Adapted from "Angels in My Kitchen: Divine Dessert Recipes" by Caryl Westwood. Would be wonderful for Valentine's Day. Note: Cake is baked one day in advance of serving.

    Recipe #155443

    Three layers starting with strawberry jam, then cream cheese and finally lemon pudding make an attractive and tasty pie! Recommended for Easter- this pie is certain to "Upstage the Bunny"! From Kraft.

    Recipe #117655

    1 Reviews |  By BecR

    This is a beautiful cake to behold! And so easy with a prepared white cake. The frosting is absolutely divine. A wonderful spring or summertime dessert; make this cake at the peak of the season when strawberries are at their reddest and sweetest...enjoy! P.S. Great served with a scoop of strawberry ice cream.

    Recipe #452397

    This Easy Pastry Shop Apple Tart has a delectable vanilla cream filling and a delightful spiced cinnamon-apple topping. Lovely served with a dollop of fresh whipped cream and a cup of coffee, tea or hot spiced cider. Recipe is courtesy Laura Calder from 'French Food at Home'.

    Recipe #438175

    Deep-dish fruit pie, especially easy because the tender biscuit crust and warm fruit filling - rhubarb, peach and prune - are made separately, then put together. Topping: luscious whipped cream with brandy. From Good Housekeeping.

    Recipe #432883

    A lovely and easy to make crustless cheesecake, from the Mediterranean island of Corsica. If you can't find faisselle cheese, ricotta will do just fine. Adapted from "Fromages Frais Maison" by Cathy Ytak. Serves 6-8.

    Recipe #441103

    an old grandmother used to make this

    Recipe #128329

    I found this saved recipe while searching through a box of my old recipes. Have not made it yet--- sounds very rich & yummy. Posting here for safekeeping. (note: Not sure if the baking time is correct! If you make this recipe, please let me know what the proper baking time is, thank you kindly!).

    Recipe #163856

    This is a wonderfully simple and delicious lemony glaze to drizzle over freshly baked scones, cookies - biscuits or cakes! The optional addition of lavender or lemony herbs are my take on my mother's recipe.

    Recipe #411928

    A pretty pre-baked tart shell that's filled with fresh whole sweet red strawberries in a simple liqueur-infused glaze, and topped with dollops of freshly whipped cream...what's not to like? Enjoy! :) From the local newspaper.

    Recipe #118164

    Fresh strawberry shortcakes served warm with butter and real freshly whipped cream! The key here is to use only the freshest, ripe, sweet strawberries when summer berries are at their peak, and always serve the biscuits warm (and with butter). Adapted from a James Villas recipe.

    Recipe #382621

    These individual little tarts - tartlets are perfect for tea-time, or anytime! You may serve them with a tiny dollop of creme fraiche or sour cream, and a tiny edible flower, if you wish.

    Recipe #383037

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