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    You are in: Home / Cookbooks / This is The End
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    23 recipes in

    This is The End

    Desserts
    « Previous 1 2 Next »
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    This has got to be the worlds easiest fudge to make, only 3 ingredients. Make sure to use fresh walnuts and pure maple syrup. The better the quality the better the fudge....Enjoy!

    Recipe #195989

    I found this recipe five years ago in Cooking Light. Trust me, you will not be able to tell it is low fat. Prepare to see it devoured before your eyes!

    Recipe #48346

    This is the perfect chocolate pudding. It has a rich chocolate flavor, great texture and is not high in fat. I can't count the number of times I have made this. I hope you enjoy it as much as we do.

    Recipe #76491

    Easy as pie to make! For those WWers out there, this is a 0 point treat!

    Recipe #108450

    I was asked if I would post some more recipes from my Kitchen Keepsakes cookbook. So, here is one. I haven't timed how long this take to make so they are a guess. The cook time includes time for it to cool. The recipe states this makes 15 ( 1/2 cup) servings but I have gotten only 12 ( 1/2 cup) servings.

    Recipe #134239

    Good hot chocolate mix and best of all sugar free and fat free. To make a cup of hot chocolate use 1/4 cup of mix and 1 cup hot water.

    Recipe #106899

    9 Reviews |  By CoffeeB

    This is a spin-off of the famous chocolate Texas Sheet Cake. Just as fabulous w/an almondy taste.

    Recipe #258289

    I found this recipe in a woman's magazine back in the seventies and have used it ever since. It has never failed ME, at any rate. No matter how much this dough is handled it is always flaky and tender even if scraps need to be re-rolled. Be sure to use exact measures, levelling off with a knife. Dough can be left in the refrigerator for up to 3 days. It remains soft and can be taken out and rolled at once, or it can be frozen until ready to use (thaw until soft enough to roll). For a filled pie, bake at temperature indicated in recipe you are using. For unfilled pie, bake at 450 degrees Fahrenheit as directed below. Note that it is suggested you bake a filled pie versus a pie shell on different racks of the oven. The recipe makes five 9-inch pie shells or one shell plus two 2-crust pies. Preparation time includes minimum chilling time of 1/2 hour. Cooking time is for unfilled pie crust only.

    Recipe #105545

    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

    I found this in a recipe book called Hometown Favorites from Pittsford NY. You can't beat the combination of chocolate and raspberry! For those of us who love raspberry but don't tolerate the seeds, this is the perfect recipe! It is so yummy!

    Recipe #184352

    Need a quick chocolate pick-me-up? Don't drown yourself in chocolate sorrows and blow the bank in fat grams. A small piece of this will satisfy your craving but you'll keep your slim figure...your best revenge! Your favorite nuts on top are optional!

    Recipe #213712

    5 Reviews |  By BarbryT

    This is so simple, so good, so light and made from scratch. It just doesn't need frosting. My very favorite cake from childhood.

    Recipe #245930

    3 Reviews |  By Mirj

    My kids used to call this Naner Pie when they were little.

    Recipe #17770

    It is a very moist bread and even tastes better after sitting for several days. Note: This is one of my adopted recipes

    Recipe #6675

    This time of year it seems we all have extra-large zucchini, which makes great bread and stuff. Here is a recipe to help you that is yummy for bars. Hope you enjoy!

    Recipe #2682

    I haven't tried this yet, its from a restaurant, but plan to as soon as our wild blueberries hit the roadside stands. It sounds delicious.

    Recipe #240931

    Sounds weird ........ but the kids will love it and its SO EASY!! The number of jars made will vary according to their size.

    Recipe #60436

    9 Reviews |  By glitter

    I don't remember where I got this recipe from,, but it is so refreshing. These go quickly especially on a nice day.

    Recipe #87804

    3 Reviews |  By Tante B

    Hot weather and you don't want to spend time baking? This is the answer. Nothing could be simpler or quicker and oh so refreshing! Prep time is only 20 min. the rest is freezer time. You can also try this with what ever fruit you like such as cherries, blueberries, mango, etc. It is also Pareve & can be used for Pesach.

    Recipe #96181

    This mexican dessert is a not too sweet treat. The roll ups are a nice way to end a summer meal. For a treat, very lightly dust the roll ups with icing sugar. They are also perfect as a snack. By Mission Foods.

    Recipe #170626

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