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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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    If you are a lemon-lover like me, you will love this tart! Thin and elegant, with plenty of fresh lemon flavor. P.S. If you want more filling, feel free to double the recipe; any filling that you don’t use can be spread on toast, fresh biscuits, or scones, and it freezes well. If you use Meyer lemons, reduce the sugar slightly. You will need a 10-inch (24cm) tart pan with removable bottom. Recipe is from Executive Chef Billy Grant, who created a lemon dessert tasting with his pastry chef, Fran Marino, for his Beard House debut, and it has been on his restaurant menu ever since. This tart was paired with a lemon mascarpone mousse and lemon gelato to make it a very lemony affair, indeed. Note: Time does not include overnight chill time for the filling, plus one hour chill time for the Pâte Brisée pastry.

    Recipe #372048

    What sets this lemon tart apart from the classic is its addition of olive oil, not an uncommon ingredient in a part of the world (Provence, Nice, and the French Riviera) with landscapes peppered with gnarled and regal olive trees. It has a pleasing, almost vegetal flavour as well as silky texture. A technique of whipping the filling as it cooks on the stovetop produces an ethereal, light lemon filling reminiscent of lemon mousse and of an old fashioned lemon chiffon pie. Recipe found on Lemon Tart blog (Lemon Tarts are her specialty, and this tart is one of her favorites!). The sweet tart crust is adapted from Baking with Dorie by Dorie Greenspan). The filling is adapted from a recipe from Rosa Jackson.

    Recipe #461868

    6 Reviews |  By BecR

    I am a lemon fanatic! These exquisite lemony muffins make for a wonderful picnic or sack lunch treat. Meyer lemons are a cross between a true lemon and a mandarin or sweet orange. Recipe is from the L. A. Times.

    Recipe #291400

    3 Reviews |  By BecR

    This bread is delicious served at room temperature with cream cheese. Recipe makes two loaves and freezes well, so you can eat one and save one for later. Note: You can sub a 16 ounce bag of frozen unsweetened strawberries, thawed, for the fresh strawberries.

    Recipe #167785

    There is nothing like having warm bread baking in the oven, to warm your kitchen and your family's heart! Recipe is from my friend Virginia Murphy, owner of Herboretum Farm. (Note: This would probably work just as well with other scented geraniums, such as lemon or apricot).

    Recipe #163990

    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

    While traditional afternoon tea is only a memory in most households, the tea cake deserves to be remembered. It's excellent served with tea, coffee, hot chocolate or milk. This version combines fragrant lemon peel, with generous wedges of Hawaiian fresh pineapple and buttery streusel crumbs. A light sprinkle of powdered sugar over the cooled cake adds a finishing touch. Serve warm for a special treat at any time of the day. From the newspaper.

    Recipe #117579

    3 Reviews |  By BecR

    This cake took the country by storm in 1950 when it won the second Pillsbury Bake-Off. Lily Wuebel of Redwood City pocketed $25,000 for her winning creation. Here it is. From Pillsbury.

    Recipe #117795

    Delicious little gems for the holidays! These will make your house smell wonderful while they are baking; they freeze well too. Serve warm with honey cinnamon butter.

    Recipe #337716

    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

    1 Reviews |  By BecR

    The sweetened condensed milk, sour cream, and spiced whipped cream make this recipe a winner! From Bon Appetit, November 2003.

    Recipe #141406

    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

    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

    1 Reviews |  By BecR

    Don't bake it--fake it. Use chocolate creme-filled cakes (such as Suzy Q's) for the cake part, and mint chocolate chip or your favorite flavor ice cream. Note: can also be made with Twinkies. From The Country Review.

    Recipe #117652

    Drizzled with a delicious brandied citrus glaze and served atop a fancy cut crystal pedestal cake stand that's strewn with rose petals and fresh lavender flowers, this solid, satisfying poppy seed cake makes a fitting tribute to a hearty traditional Victorian High Tea. Adapted from "Having Tea" by Tricia Foley.

    Recipe #286879

    3 Reviews |  By BecR

    This luscious, lemony loaf cake goes together fast, travels well- you can pop it back in the loaf pan once it has cooled to protect it en route- and stays moist. No one will guess this moist, sweet cake with a bright citrus tang is low-fat and made entirely with whole-wheat flour. Feel free to double the recipe and freeze the second loaf for future take-along use. From the newspaper.

    Recipe #175262

    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

    Use to fill the Lady Baltimore Cake (silver cake- i.e. two round basic white layers). Enough to fill two 9-inch layers. Frost top and sides with Pink Mountain Cream Frosting (recipe #117823). From Family Circle All-Time Baking Favorites.

    Recipe #119074

    Use to fill Lord Baltimore Cake (golden square layers). Enough to fill two 8-inch layers. Frost top and sides with White Mountain Cream Frosting (recipe #117823). From Family Circle All-Time Baking Favorites.

    Recipe #117749

    an old grandmother used to make this

    Recipe #128329

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