This is very quick to prepare and can be used immediately after making as a glaze to drizzle on your cake or dessert. You can let it sit a few minutes and it will thicken up into a delicious and creamy...
Author: Junebug
This recipe has been in our family forever. It can be made in many different variations. Cottage cheese instead of or in addition to cream cheese. Crushed pears or mandarin oranges in place of pineapple....
Author: Dianna DeCicco
Author: Food Network
One of my all-time favorite things to eat in life, this plum cake couldn't be more sentimental. It's a classic German recipe that my grandmother made at the end of every summer during the brief window...
Author: Amanda Gryphon
Author: Ree Drummond : Food Network
This stuff tastes just like Tapioca pudding! I wanted to make rice pudding, but didn't want to make a huge batch. Also, I wanted to start with already cooked rice and have no eggs or evaporated milk on...
Author: TinkerToy
I don't remember my mother at the stove. When asked what childhood dish was my favorite, I'd stammer and come up empty. And then, walking down the stairs in my Paris apartment, I got to the third floor...
Author: Dorie Greenspan
This most delicious recipe is straight off the back of the Duncan Hines cake mix box, but any good cake mix will do.
Author: Mary Lord
Author: Food Network
A dessert on its own, or served with berries or baked puddings, sabayon is like champagne in sauce form: its tiny bubbles almost audibly fizz and pop as your tongue wraps around each luscious spoonful....
Author: R. L. Wallace
Author: Sandra Lee
Rather than a traditional pasta sheet, Ree uses store-bought wonton wrappers to make her ravioli. And in yet another twist, she turns this traditional Italian savory dish into a dessert.
Author: Ree Drummond : Food Network
Author: Damaris Phillips
Make and share this Delicious Karo Syrup Frosting recipe from Food.com.
Author: Tonkcats
You'll be pleasantly surprised at how easy this classic cake is to make!
Author: By Betty Crocker Kitchens
Make and share this Chocolate Cookie Crust recipe from Food.com.
Author: ratherbeswimmin
This sweet streusel-topped strawberry cookie bar is the perfect treat for summertime.
Author: By Betty Crocker Kitchens
Author: Food Network
This is my grandmother's recipe dating back years ago. It is a very light, airy dessert with a nice lemon flavor, and graham cracker crumbs on the bottom and top. It was always a favorite of mine when...
Author: Mimi in Maine
Author: Alton Brown
Spiced rum is a sweetened version of the popular spirit flavored with such spices as vanilla, cinnamon, and nutmeg. This sauce would also be sublime served over ice cream. This recipe is an accompaniment...
Author: Food Network Kitchen
This one-bowl pound cake recipe preps quick and tastes delicious with a sprinkle of powdered sugar.
Author: Betty Crocker Kitchens
I needed an icing to use to make my daughters castle cake. While in Farmer Jack, the woman at the register ahead of me talked about how she decorates cakes. So I took that as my opportunity to ask her...
Author: mandikaake
Author: Daisy Martinez
Author: Dave Lieberman
This is Boterkoek (Dutch Buttercake) just like my Oma (grandma) used to make. She passed away over a year ago now and I really started to crave it. I hope you like it as much as I did growing up! :)
Author: Debra1113
Crispy granola tops this comforting apple-cherry dessert.
Author: By Betty Crocker Kitchens
Author: Duff Goldman
We have a great chef in Sydney named Bill Granger. This is his recipe for a hot flavourful pudding. Delicious.
Author: Wendys Kitchen
The easy fruit-spice laden clootie dumpling recipe makes the renowned traditional pudding that is an intrinsic part of any Scottish celebration.
Author: Elaine Lemm
Kids and adults will love this peanut butter and cereal twist on toffee brittle.
Author: By Betty Crocker Kitchens
This recipe has been in the family of senior editor Randi Danforth for generations. Her great-grandmother bought penny sponge candy to take to the movies in Minnesota. A love for the crunchy sweet led...
Indulge in a slice of lemon cake for afternoon tea. With lovely light sponge layers, a citrus zing offsets the rich and creamy soft cheese icing
Author: Liberty Mendez
Author: Emeril Lagasse
Everyone seems to have an opinion on carrot cake, especially in our test kitchen. In our (lengthy) discussions, we debated the merits of adding common ingredients like coconut, pineapple, and chopped nuts....
Author: Food Network Kitchen
Recipe is taken from the America's Best Recipes cookbook/More Than a Tea Party - Junior League of Boston. I love cranberries -- can't get enough of them and they are so good for you.
Author: DailyInspiration
Author: Food Network Kitchen
Make some indulgent gajar halwa, a popular dessert in North India. Often served at Diwali to mark the change of seasons, it's almost fudgy in texture
Author: Roopa Gulati
This homemade cake pop recipe is ultra-moist and easy to make. These cake pops are a blast to decorate and even better to eat!This simple recipe is perfect for making cake pops in all shapes and sizes....
Author: Erika
Basbousa is an Egyptian semolina cake drenched in syrup. Today, I'm sharing my aunt Maha's special recipe!
Author: The Mediterranean Dish
Peanut Brittle is a classic buttery and crunchy candy that no one will be able to resist munching on. It's perfect for packaging and giving away during the holidays.
Author: Melanie Dueck
Looking for a tasty holiday dessert? Then check out these cherry-almond cookies that can be made ahead of time.
Author: By Betty Crocker Kitchens
Making a successful tarte tatin is all about well-cooked pastry and rich, thick caramel sauce. The juices from the peaches will thin and lighten the caramel when it's in the oven, so make sure it's cooked...
Author: Food Network Kitchen
Make and share this Hot Fudge Sundae Cake recipe from Food.com.
Author: Theresa Thunderbird
This is from The Cake Mix Doctor. Posted to go with Tomato Soup Spice Cake, but I think it'd be good with any spice cake recipe. Very simple to make. If you want plain buttercream frosting, omit cinnamon...
Author: Jamia Motsinger