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By kmact on October 30, 2012
"My grandma used to make these for special occasions. I always asked her to make them for no reason but she said no. My dad said it's because she would always get frustrated with the dough and she hates to swear. I have no such issue and always remember to use lots of flour when rolling out the dough and have lots of wine available. It is so..."
Prep Time: 30 mins
Total Time: 42 mins
By JoyfulCook on January 6, 2013
"This recipe was passed on to me by a farmers wife Barbara nearly 50 years ago, they had seven children so be prepared as this makes a big pie! Its a beautiful cheesecake with a wonderful tangy lemon taste and its light not heavy at all and the gingernut biscuit pie crust give it a wonderful contrast of flavours ."
Prep Time: 30 mins
Total Time: 40 mins
By michellemo87 on July 11, 2012
By Simply Fresh Cooking on May 31, 2012
By Lotte26 on October 14, 2010
By chefabilitysioux on October 14, 2010
"This is a slightly different take on gypsy tart that we used to get for school dinner desert when I was a child. the top may crack in which case covering the top with sliced apple not only covers the cracks but gets somer fruit into the sweet-toothed small people in your life.Make in conjunction with family fun cheesecake and windfall cake for a..."
Ingredients: digestive biscuits, evaporated milk...
Prep Time: 5 mins
Total Time: 8 mins
By Little Japan Mama on January 11, 2012
"The French may have invented Choix pastry but Japanese Patisseries have perfected it. Cream Puffs are called "Shu Cream" in Japan, and my favorite kind of Shu Cream are the ones with a Crispy Shell, called "Pie Shu". Beard Papa's is a famous Japanese Cream Puff chain which has spread from Japan to several other countries...."
Prep Time: 20 mins
Total Time: 1 hrs 30 mins