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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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    6 Reviews |  By BecR

    A rich lemony, buttery filling--this is superb eaten as a pudding, or in a pie (see tip for making pie)! Recipe was passed down to a Southern Living Editor from her late mother, Louise Floyd of Potter's Station, Alabama. Thank you Ms. Floyd, for sharing this lovely recipe with us!

    Recipe #155008

    This lemon muffin recipe results in light and airy muffins that are not overly sweet. The fresh sweet-tart lemon glaze compliments them perfectly. Mouthwatering! The secret to light and airy muffins is in not over mixing the dough; work quickly to incorporate the dry ingredients into the wet, mixing by hand with a wooden spoon just until lumps are gone.

    Recipe #445679

    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

    This is a decadent and gorgeous cake that would be perfect for Mother's Day or a spring or summer soiree! The sweet-tart lemony lavender glaze lends a beautiful blush of pale lavender color to the finished cake. If you like, serve slices of this pound cake with a scoop of recipe #414812 on the side, finished with a sliver of candied ginger--heavenly! Slightly adapted from the beautiful cake found on; the original is Claudia Fleming's cake from her book 'The Last Course'.

    Recipe #455817

    These old fashioned English tea tarts are somewhere between cheesecake and custard, and are similar to those served at the Maids of Honour tea rooms in Richmond, Surrey, England (the official recipe is a closely guarded secret) since the early 18th century. I prefer a shortcrust pastry shell, but you may use a puff pastry if you prefer---9 ounces of packaged puff pastry should be sufficient for the job. Recipe is slightly adapted from one found in a Nigella Lawson cookbook.

    Recipe #387152

    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

    1 Reviews |  By BecR

    Sachertorte, one of Austria's most famous desserts, was created in the 1830s by baker Franz Sacher. Here is an updated version of the classic recipe, made into individual servings using a muffin tin. The moist, light cake is topped with a glistening chocolate icing and served with a dollop of warm Cointreau spiked apricot jam. A lovely special occasion dessert! Adapted from "The Opera Lover's Cookbook".

    Recipe #411647

    These rich & buttery miniature morsels taste just like pecan pie, a wonderful addition to the Holiday Cookie Tray! From "Best of Christmas".

    Recipe #340631

    An easy coffee cake recipe with a nice topping of brown sugar, mini-marshmallows and walnuts. Recipe was passed down to me from my mother...this cake has been "toted" to many lunches, picnics, and family gatherings...thus the name. I hope you enjoy!

    Recipe #117782

    2 Reviews |  By BecR

    Very moist and delicious cake! From my friend Nancy B., many years ago while we were stationed at Ft. Campbell KY. Enjoy!

    Recipe #163850

    1 Reviews |  By BecR

    Rich and decadent, from deep in the heart of Texas! This truly is the absolute BEST chocolate sheet cake I've ever eaten!! The frosting features Mexican Ibarra chocolate (which is flavored with almonds and cinnamon), Texas pecans, and whipping cream. YUM! Note: A sheetcake is a long and flat single layer cake. This is a very well written recipe, and is relatively easy to prepare--and even easier to enjoy! :) I like mine with a scoop of vanilla ice cream on the side. Courtesy Ladies Home Journal.

    Recipe #112063

    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

    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

    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

    2 Reviews |  By BecR

    This is a traditional fresh plum cake, thought to have originated in the town of Augsburg, Germany. It is made with fresh Italian prune plums which are at their peak in late summer. Perfect for the afternoon coffee hour. Serve at room temperature, with a dollop of fresh whipped cream!

    Recipe #386977

    A great tasting, new lite version of the old stand-by 'Cherry Cream Cheese Pie'. One of my family's favorites, makes a nice potluck dessert!

    Recipe #356265

    3 Reviews |  By BecR

    Lots of peachy flavor in this easy no-bake icebox pie! Best made with fresh peaches but other fresh, frozen or canned fruit is good too. Pie may be refrigerated for at least three hours and then served--but it's firmer and easier to slice if made ahead and frozen, then defrosted for 10 to 15 minutes prior to slicing.

    Recipe #244498

    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

    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

    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

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