Recipezaar: Wedding,Desserts recipes

Almond Sandwich Cookies

Thu, 03 Apr 2008 16:13:55 -0400

These easy, elegant, tiny sandwich cookies are sure to be a crowd pleaser at showers, tea parties or anytime a little nibble is on the menu. You can tint the filling any color to fit your event or mood! -- posted by Humble Bee

Creamy Grand Marnier Pudding

Mon, 14 Apr 2008 18:59:38 -0400

Haven't made this. I saw it in Pingry Cooks submitted by Joan Kovacs. -- posted by Oolala

Vacherins With Lemon Curd and Strawberries

Wed, 16 Apr 2008 18:04:43 -0400

These tiny meringue treats are from pastry chef Deanie Hickox of Manresa in Los Gatos. The lemon curd in this is creamy, smooth and perfect. I didn't have a pastry bag so I just used a baggie and snipped the corner to pipe the meringue. -- posted by cookiedog

Beautiful Petit Fours - Paula Deen

Wed, 16 Apr 2008 18:37:12 -0400

Elegant little cakes with a hard glaze frosting. - Paula Deen -- posted by Tara_hearts

Angel Food Cake With Fresh Fruit and Lime Drizzle

Thu, 17 Apr 2008 02:22:36 -0400

I plan to make this for my dd's bridal shower. Looks fast and easy yet impressive! Low fat and low cal too! The fruit can be changed up to whatever is in season or colors that you want to use. You can even make this ahead of time and then just slice and plate when needed, Adapted from a recipe found on realsimple.com. -- posted by mama's kitchen

Graham Cracker Cake With Buttercream Frosting

Mon, 21 Apr 2008 22:45:49 -0400

I had this once on a stop in Georgia & fell in love with it... it was so comforting I just loved it! I made it one time nut-free by substituting white chocolate chips instead of nuts for a friend with a nut allergy - I served it as Christmas Cake for her Holiday Party & I loved it even more that way - it was sweet & decadent! I'm posting the traditional recipe though, but at least you see that substitutions are not always a bad thing :-) -- posted by BlondieItaliana

Cream Cheese and Pecan Stuffed Berries

Tue, 22 Apr 2008 13:59:53 -0400

Adapted from Paula's Home Cooking. You can also garnish these with melted chocolate. -- posted by cookiedog

Lemon-Cream Cheese Cupcakes

Wed, 30 Apr 2008 18:16:20 -0400

These have a light lemon flavor. This really makes a lot of frosting so you may want to cut the frosting recipe in half. On the other hand, the frosting is so good, you might want to use the extra frosting as a dip for fruit. From Kraft. -- posted by cookiedog

Ma'amoul

Mon, 12 May 2008 02:45:03 -0400

These are delicious arabic biscuits / pastries, they can be made with a variety of fillings, including pistachios, walnuts or dates. They are often eaten in the Middle East as a celebratory food, for example at weddings, the end of ramadan, rosh hosana, christmas, easter etc. They contain very little sugar so they are quite healthy. The pistachios are considered the most desirable fillings. Almonds also work quite nicely though. NB: The folding (step 3.) does get easier, you will see this once you work out how to do it!!! -- posted by chefsmall

Milk Chocolate Cheesecake

Tue, 13 May 2008 23:12:08 -0400

If you are a lover of milk chocolate, this is for you! With all of the different types of chocolate, this is a nice rest from them. I, for one, like the comforting taste of the milk chocolate. This is from the Food Network, and is it ever delish!! . This is a beautiful and elegant dessert when topped with the raspberries, whipped cream, and more. You can also put some sour cream and melted chocolate mixed together to go on the top. It's up to you how "dressed up" you want to go. Strawberries would also work here, as well as white chocolate curls. Tip: I bought some nice shakers (the silver ones with the handle, usually for powdered sugar) at the dollar store. I put the following in the shakers, for the times when you just want a little extra on your desserts; cocoa powder, cinnamon, hot chocolate mix (milk cocolate), powdered sugar,granulated sugar, and even some colored sugar. These are all easy to have on hand and they bring just the right touch you your desserts. -- posted by FLUFFSTER

Bobby Flay Throwdown Red Velvet Cupcakes and Cream Cheese Icing

Fri, 16 May 2008 13:53:15 -0400

I saw this recipe on the Food Network show Bobby Flay Throwdown. He challenged a lady who has a cupcake store. This is the recipe she uses and says she sells the most of. You want to make these huge. She makes them to feed 2 people. Opening them up and cutting them in half like a regular cake. The icing recipe makes alot,,,but plan to use a heaping scoop on top of the cupcake. Since you cut it in half and eat it with a fork every forkful can dip into the icing. I double the cocoa amount for more flavor. Also,,it calls for 2 tbs of red food coloring, it does make it very red,,but even 1 tbs will make it red enough. -- posted by Domesticgirly

Cream Cheese Bundt Cake

Sun, 18 May 2008 03:26:53 -0400

A very moist & decadent white bundt cake made with cream cheese. I use buttercream frosting from Recipe #299827 to decorate or you can just use a glaze or dust with powdered sugar if you like. Presents well for Holidays, Brunches, Bridal showers, etc. -- posted by BlondieItaliana

Tiramisu Cupcakes (Uses Cake Mix)

Tue, 27 May 2008 02:34:39 -0400

These are delicious tiramisu cupcakes. They are relatively easy to make as they use a boxed cake mix. Read recipe in entirety first - it sounds more complex then it actually is. You can decorate these to be quite elegant & fancy in presentation for Brunches, Bridal showers, or whatever suits your needs. These sell at gourmet bakeries, coffee shops & cafe's for a pretty penny. Note: I do use mascarpone to make these as that is more traditional, but you could substitute with plain cream cheese if needed. Also, I do use cupcake liners because I think they present better. Lastly, it's best to prepare mascarpone filling & chill about 4-6 hours in advance or night before. FYI: You can fill the cupcakes by using a icing decorating (piping) bag filled with the mascarpone filling or use an old fashioned ketchup or mustard plastic bottle with nozzle point tip << yes, those ugly yellow & red things :-) *** Update: some of you contacted me about skipping the pastry bag step, that's completely fine, what you need to do is leave room when filling cupcake wrappers by not filling all the way, after cupcakes are baked, you poke the holes & do the liquid coffee over top of poked cakes, then just top with the mascarpone layer (make sure it's chilled well as it thickens) then just use the cream cheese frosting on top of that & top with chocolate shavings. -- posted by BlondieItaliana

Strawberry Daiquiri Cupcakes (Semi-Homemade)

Wed, 04 Jun 2008 23:41:19 -0400

This is my take on a super easy semi-homemade recipe from Dierberg's Everybody Cooks June 2008 issue. Perfect for a summery luncheon, a bridal shower, a baby (girl) shower, or a get-together with the girls! -- posted by JanuaryBride

Peanut Butter Chocolate Covered Strawberries

Fri, 06 Jun 2008 00:29:57 -0400

I don't know if this recipe exists, but I tried searching for peanut butter and chocolate covered strawberries with no luck. So, I made one up and it turned out perfectly. However if anybody ends up playing around with this recipe and finds something that works better let me know...I'm always up for suggestions :) -- posted by ammi

Key Lime Cheese Ball

Fri, 06 Jun 2008 12:09:43 -0400

I found this recipe online, but I haven't been able to find it, again, to thank the submitter. I've taken the commercially prepared mix cheese ball to several functions, but my friends liked this one just as much, if not more, and it's a lot cheaper! -- posted by Belinda in Austin, TX

Basboosa - Suji Cake (Arabic Semolina Cake)

Sun, 15 Jun 2008 19:48:14 -0400

this is an extraordinary recipe that i created by mixing different basboosa recipes til i found the perfect recipe for me.its not grainy nor is it cake-like.its just plain delectable.this can be made a day ahead for any kids or adult party or any religious celebration or just as a desert.i promise you'll be greatly appreciated for it.its easy and qiuck.could you ask for more........ if you're looking for a sweet treat, this is it. -- posted by starbon

Chamorro Latiya Dessert

Sun, 15 Jun 2008 20:14:43 -0400

This is a dessert that is served often during island gatherings or fiestas. It's a traditional dessert and no chamorro table is complete without it. There are different variations, but any way it's made, it is DELICIOUS!! -- posted by ChamoritaMomma

Ultimate Mud Cake

Thu, 19 Jun 2008 22:11:03 -0400

I found this recipe on a Wedding website, that someone used for their wedding cake. It lovely and heavy, great for decorating with Ganache -- posted by Sandiebeach

Southern Living Old Fashioned Butter Cake

Fri, 27 Jun 2008 02:42:21 -0400

Makes one great wedding cake or if cut into a third makes 18 fabulous cupcakes baked for 20 minutes @ same temperture. Frost with favorite frosting. -- posted by Shabby Sign Shoppe

Walnut Shortbread

Wed, 09 Jul 2008 23:07:32 -0400

A twist on pecan sandies, these cookies are yummy with hot tea or coffee. Try them with maple extract in place of almond extract for an Autumn treat. -- posted by Shabby Sign Shoppe

Buttercream Frosting

Fri, 11 Jul 2008 01:52:11 -0400

BIRTHDAY CAKES and DECORATING! Your job will be easier using a frosting that spreads easy and also has wonderful flavor! This recipe has been used by my relatives and is a winner! -- posted by Seasoned Cook

White Icing

Tue, 15 Jul 2008 20:35:36 -0400

This icing is perfect for icing cakes, cupcakes, etc. -- posted by ChefAndrea84

Danish Wedding Tower (Kransekage)

Sat, 19 Jul 2008 15:48:28 -0400

Traditional wedding cake made with Odense marzipan or almond paste. For Birthday parties or other big gatherings, it is shaped as a cornucopia, and filled with chocolate. Contact me for further information. Make it early, and freeze without the icing before assembly, it gets even better that way. The bride and groom, gets the top ring, and the bridal figurine, and share it, then guest break pieces of, as it is passed from coffee-table to coffee-table. Prep time does not include resting time or icing or decorating time. -- posted by Benthe (Danish)

Bavarian Cream

Tue, 22 Jul 2008 02:55:28 -0400

This recipe is developed over trial, error and time. I use the whole egg, then blend it smooth. There is not a lot of sugar, so MORE of the vanilla and mascarpone flavor are present. YUM & ENJOY -- posted by Chef #837723

Queens Biscuits (Sesame Seed Cookies)

Fri, 01 Aug 2008 14:52:33 -0400

This is a traditional Italian cookie. These are served with coffee as a simple pick me up. -- posted by Chihuahua Girl

Baklava

Sun, 03 Aug 2008 19:35:21 -0400

This is my favorite recipe for baklava- a decadent Mediterannean/Middle Eastern dessert, made of paper-thin filo dough, nuts, and a honey syrup. -- posted by Sephardi Kitchen

Noah Bedoahs (Chocolate Chip Shortbread Cookies)

Fri, 29 Aug 2008 19:22:21 -0400

From Judy Rosenberg's 'Rosie's Bakery All-Butter Fresh Cream Sugar-Packed No-Holds-Barred Baking Book'. I bake for friends and family all the time and hands down, this recipe is requested most often -- usually with Mini Chocolate Chips and Mac Nuts. DIRECTIONS MAY LOOK INTIMIDATING BUT THE RECIPE COMES TOGETHER IN MINUTES; follow step-by-step instructions for perfect buttery, light and crispy shortbread with every batch! -- posted by aloha808

Luxury Chocolate Mousse Torte

Tue, 09 Sep 2008 01:52:43 -0400

Absolutely heaven!!!!! Ladies, it is better than you know what! Pure luxury due to the up market ingredients, though if you don't want to the luxury can swap the ingredients for similar box standard ingredients, ie use chocolate digestives for base. -- posted by Chef #947270

Creamy Rice Pudding

Fri, 10 Oct 2008 01:37:44 -0400

Remember how your grandmother used to make rice pudding, simmering it for hours in rich milk with plump raisins! This clay cooker version duplicates the sweet tenderness of the rice, and the long slow baking in clay gives the pudding a tempting caramel color. -- posted by askyberspace

White Chocolate Christmas Torte

Thu, 16 Oct 2008 01:37:07 -0400

I found this recipe in the bonus book from Simple and Delicious Magazine. This raspberry-filled cake is an especially lovely ending for a holiday feast. Don't be intimidated by the list of ingredients. It takes some time, but this show-stopping dessert is really quite simple, is what the add says!!! I haven't made this yet, but sounds so delish and looks so elegant. -- posted by diner524

My Favorite Buttercream Icing for Decorating

Thu, 30 Oct 2008 12:41:55 -0400

This wonderful icing is used for icing cakes and cookies as well as for borders and art work on cakes. It makes a delicious filling also between the layers of cakes and under Fondant Icing. You can make roses but it takes 3 or more days to dry them depending on the humidity. There are many versions of Buttercream icing. Some are made with eggs and all butter. Some varieties, you have to cook your sugar to a softball stage. Others are 100% shortening or a combination of shortening and butter. Each decorator has his or her favorite. I personally think that the best taste and textured recipe is the one that has you cook your sugar, add to whipped eggs and use pounds of butter per batch. BUT. I live in a state that can easily be a 100 degrees for days on end during the summer and you know what butter does on hot days. It melts! A greasy puddle of melted icing on a cake plate is not something I want to look at or eat. Your top notch decorators have a few options we dont. They have huge refrigerators to store their cakes in, and refrigerated vehicles that they can use to deliver decorated cakes. I even know a few that refuse to deliver at all. If you want their cake, you come and get it and its your responsibility if it melts. These decorators dont even turn on their ovens for a wedding cake for less than $2000. The following recipes for Buttercream Icing hold up pretty well in the heat and humidity, but if you know that your cake will be out in very high temperatures, then dont use any butter and use only a high quality shortening. Shortening: Solid Shortenings definitely have their place in baking. So Im going to talk taste tests. Crisco is the hands down winner. It has a clean taste with the melting point of 106 degrees. Butter melts somewhere between 88 and 98 degrees F. depending on the amount of fat in the brand. You can see that if you need to serve a pure buttercream decorated cake, on a hot August afternoon, you could have melted roses (and I do mean greasy puddles) on the tablecloth. This is when a good quality shortening will be a great blessing. I have been told by decorator friends that some of the warehouse brand shortenings leave a grainy consistency to the icing no matter what you do. Powdered (Confectioner's) Sugar: Regarding Powdered Sugar. Please use a Cane Sugar. I prefer C&H Powdered (confectioners) Sugar. Many of the cheaper brands use sugar beets for their base. I dont know the chemistry behind it but you definitely get different textures to your icing that can vary from batch to batch. I spent a few months being very frustrated with the quality of my icing until a kind lady did a bit of trouble shooting for me. She recommended the cane sugar and Ive been blessing her ever since. Top-Quality Brands: Please be safe, buy a quality brands and then stick with it for the best results. A friend of mine, who is a wonderful cook and baker, travels a lot and she often prepares treats for her hosts. Shes learned to ask the host to have her favorite shortening and flour on hand. She has even made up a little makeup type case that carries her favorite extracts and precious spices. That way she knows what she is working with, how it handles, and what tastes she can expect for the finished product. Some surprises are NOT pleasant. Storing Buttercream Icing: If you are not going to be using the icing right away, place it in a clean, sealable bowl. Store it in the refrigerator but please dont place it next to the marinating salmon, garlic or broccoli. You do NOT want those flavors in your icing! I like to use my icing within a few days but it will hold in the cold refrigerator for a couple of weeks if necessary. I often make a double batch of icing the night before I have a baking project. That way I know that I have plenty of icing, its fresh and I dont have to make it while Im in the middle of baking the cakes. The extra can always be used for a batch of cupcakes. When you remove the icing from the refrigerator, you might notice that the icing has taken on a sponge like texture. Do yourself a favor and place the icing in a bowl and mix by hand using a back and forth, smashing motion with a spoon or icing spatula. What you want to do is to smash the bubbles out of the icing. This extra step will help to give you the smoothest icing for a pretty top and sides of the cake. I have found that you will get an even better texture of icing if it is at room temperature before you try to do your icing. Bad Buttercream Icing Days: One thing that seems very silly but is true. There are Bad Buttercream Days! Ive asked quite a few decorators about this and every one says Yes, there are lousy days. Im not sure what causes the problem. It could be that every human has bad days so they blame the buttercream. It may be the humidity or that there is a low pressure system hanging over your town. I just know why but it is a perceived fact. The way I have handled the problem is that I changed the decoration on the cake. I couldnt get the smooth top or sides as I originally planned. Writing a greeting on a messy top would look awful so I changed the design idea and put flowers everywhere. I could have also done a basket weave technique around the sides. Just go with the flow, and dont get frustrated. Aunt Martha wont chuck the cake at you if you dont write her name on the top this time. Remember that you are creating something that is to be eaten so have fun with it. Different Mixers: If you have a heavy duty counter mixer, you can prepare a whole batch at one time. If you are using a hand mixer, divide the recipe in half. If you notice the mixer getting hot, please stop and let the machine cool off. I also prefer to mix the buttercream on a low setting. It seems that the higher setting do the job faster but you also will get a spongy texture to the icing. I dont want that quality in my final ice coating or flowers on the cake. Using Weight Scales: 1 cup of Crisco weighs 6 ounces. I put a piece of wax paper on my scale and start plopping spoons of shortening on until I get the desired weight. It really saves on the cleanup. Recipe from Peggy at WhatsCookingAmerica.net -- posted by chefRD

Throwdown's Toasted Coconut Cake

Mon, 03 Nov 2008 17:24:46 -0500

This cake was made by Chef Bobby Flay. He went up against a very famous 12 layer, 12 pound coconut cake and won the throwdown challenge. This is a great cake for a wedding, shower or any event you can think of. I served this at a party and it was a smashing success. By far the most successful dessert I have served. Note the prep time does not include the 2 hour chilling time for the Coconut Custard. -- posted by Humble Bee

Baby Face Cupcakes

Tue, 04 Nov 2008 22:02:37 -0500

Baby Face, You've got the cutest little baby face.... What a cute idea for a baby shower or similar idea. Little cupcake with baby faces. I use pink, yellow, and blue paper liners. In addition to the ingredients listed below, you will also need cheap plastic baby pacifiers for decoration. I suggest checking the dollar store or party supply store. -- posted by Jess4Freedom

White Chocolate Peanut Butter Popcorn

Tue, 04 Nov 2008 22:57:34 -0500

I found this recipe when I was looking through a book on Girl Scout activity ideas. I have not tried it, but would like to when we have our next Troop SWAP. Did you know popcorn kernels can pop up to 3 feet in the air? -- posted by Jess4Freedom

Trilevel Brownies

Mon, 17 Nov 2008 00:57:32 -0500

This crowd pleaser features two layers of creamy chocolate and chewy oatmeal cookie-like layer. Walnut halves (or your favorite holiday candy) make a tasty topper. -- posted by Annacia

Lightened up Thumbprint Cookies

Mon, 17 Nov 2008 01:14:18 -0500

These jam-filled cookies are slimmed down with a butter substitute. Recipe is from Woman's World. -- posted by Lainey6605

Magnolia Lace Trumpets With Vanilla Cream Cheese Filling

Mon, 17 Nov 2008 22:39:41 -0500

This recipe is from Paula Deen from the recent issue of Food Network Magazine. -- posted by Lainey6605

Chocolate Raspberry Cookies

Tue, 18 Nov 2008 00:46:55 -0500

This recipe is from Paula Deen. -- posted by Lainey6605

Little Lemon Drops

Wed, 19 Nov 2008 01:42:07 -0500

These cookies look so beautiful and delicious in the recent issue of Woman's Day. I had to save the recipe here. The sugared cranberries are optional but are a nice touch. The sugared cranberries do take a lot of time, however. You can make those ahead because they have to be refrigerated 8 hours and then must stand 2 hours after being rolled in sugar. The prep time for the sugared cranberries is not included. -- posted by Lainey6605

Lacis (Laci Peterson) Lavender Cookies

Wed, 19 Nov 2008 17:55:33 -0500

Special Occasion sugar cookies with a unique twist of flavor -- posted by Chef #603588

Russian Tea Cakes / Mexican Wedding Cakes (Cookies)

Thu, 20 Nov 2008 23:52:47 -0500

From the Joyofbaking.com, my friend Wendy made these cookies during our Operation Baking Gals 'baking day' -- these are one of my FAVORITE cookies, I can never eat just one. NOTE: There is a 1-hour 'rest' time for the dough to firm up once it is mixed. This is not included in the prep time. -- posted by FloridaNative

Simple Peanut Butter Fudge

Fri, 21 Nov 2008 13:24:23 -0500

I like this recipe because it is simple and doesn't require the 'soft ball' technique. I picked it up online somewhere a few years back and my family loved it. They always ask around Thanksgiving when I am going to make my peanut butter fudge. -- posted by DOUGER321

Holiday Pecans

Tue, 25 Nov 2008 00:04:47 -0500

These are great for parties or to put in gift bags during the holidays. Recipe is from Family Circle. -- posted by Lainey6605

Mint Zinfandel Sorbet

Tue, 25 Nov 2008 01:03:07 -0500

Another unique and sophisticated wine sorbet that would be an elegant addition to any special gathering. Prep time does not include chilling time or overnight freezing time. To cool the sugar syrup mixture quickly, place bowl in larger bowl of ice and stir occasionally. It should be cold in about 15 minutes. -- posted by JackieOhNo!

Riesling Sorbet

Tue, 25 Nov 2008 01:03:44 -0500

An unusual sorbet that will impress your guests. Prep time does not include chilling time or overnight freezing time. To cool the sugar syrup mixture quickly, place bowl in larger bowl of ice and stir occasionally. It should be cold in about 15 minutes. -- posted by JackieOhNo!

Thumbprint Cookies

Tue, 25 Nov 2008 23:38:24 -0500

These cookies are filled with a chocolate frosting. Recipe is from Family Circle. -- posted by Lainey6605

Little Lemon Drops (Mini Muffin Cakes)

Wed, 26 Nov 2008 00:00:46 -0500

These pretty little cakes are delicate and festive looking. I love lemon flavored desserts, and this recipe makes a very big batch! These fancy cakes would be good for a ladies tea or a bridal/baby shower event. A classy little dessert. Serve with a sugared cranberry on top (optional). From "Woman's Day" magazine, December 2008 issue. NOTE: Prep & cooking time does not include time for making the sugared cranberries - I would make those ahead. -- posted by FloridaNative

Almond Meltaways

Thu, 27 Nov 2008 00:40:21 -0500

These little gems will melt in your mouth! Recipe is from Family Circle. The dough must refrigerate for 2 hours (not included in prep time). -- posted by Lainey6605

Coconut Snowballs

Thu, 27 Nov 2008 00:48:37 -0500

These cookies look so pretty and taste delicious. Recipe is from Family Circle. -- posted by Lainey6605

Wedding Cookies (Snowballs, Russian Tea Cakes)

Sun, 30 Nov 2008 00:57:56 -0500

POPULAR cookies at parties, weddings or on a cookie tray. They melt in your mouth! Very impressive and addictive! I have been making these cookies for 45 years. These are also the same cookies that our dear "Meme" calls butter balls. Yield is approximate as it depends on how large you form each cookie. I have never known anyone to not like this cookie! I have always used real butter for this recipe. -- posted by Seasoned Cook

Tea Cake Kisses

Tue, 02 Dec 2008 00:56:50 -0500

A melt-in-your-mouth tea cake cookie with a surprise chocolate kiss inside! This cookie has been a family favorite at Christmas for years. -- posted by Chef #1036428

Mocha Nut Balls

Tue, 02 Dec 2008 01:05:42 -0500

Recipe is from Taste of Home. -- posted by Lainey6605

Wilton Buttercream Icing

Fri, 05 Dec 2008 18:38:24 -0500

Perfect for icing cakes and decorating :) Can sit out at room temperature. For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk. For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes -- posted by Your Mom

Viennese Coffee Balls (No Bake)

Sun, 07 Dec 2008 02:14:50 -0500

A cookie for coffee lover. Recipe is from Better Homes and Gardens 100 Best Cookies. -- posted by Lainey6605

Super Easy Italian Pignoli Nut Cookies (Uses Cookie Mix)

Mon, 22 Dec 2008 23:44:51 -0500

This is a Prize-Winning 2008 Recipe from Betty Crocker. They are relatively easy to make as a pouch of Betty Crocker cookie mix is used. I must say that I use the almond paste in the 8oz. can, never the tube, and it must be "almond paste" not marzipan for best results. I also use my Kitchen-Aid stand mixer, dump in all of the ingredients except the nuts & within minutes the dough is ready to go. These are great around the Holidays and since they are so expensive in bakeries, nice to make at home. Some people like to sprinkle these with powedered sugar after they come out of oven, which is fine, just not my preference... Note: Prep. time includes rolling into balls of dough & coating with nuts - I prep. a 2nd tray while one is cooking then prep. out the rest & set them aside on waxed paper so they are all ready to go. -- posted by BlondieItaliana

Frosted Thumbprint Cookies

Tue, 23 Dec 2008 00:54:52 -0500

My mother received this recipe from a lady friend when I was a small girl and it's been a family favorite for Christmas every year since. We always used colored frostings for the centers. These are a very delicate cookie, so handle with care. -- posted by KATTYKAKES

Awesome Apricot Bars

Tue, 23 Dec 2008 03:28:17 -0500

I first tasted these sinful cookies at my bridal shower, and my mother-in-law had to trade a secret family recipe to get this one. These have been a hit every time I've made them. The dough will be rather dense, so I suggest using a large stand mixer or your hands to combine the ingredients. -- posted by Dr. Jen

Ritz Cracker Cookies - No Bake - Candy Coated

Tue, 23 Dec 2008 16:29:11 -0500

I've been making these for years now. Everyone always loves them. They are super easy. I know there are a few other recipes out there for these cookies - most use almond or candy bark... these use the "candy melt wafer discs" from craft stores, candy shops, or Walmart Craft Dept., I also microwave the candy melts instead of using a double boiler. Plus, these candy melts come in many colors to suit your needs - think pink candy melts with pink M&M's for October Breast Cancer Awareness, white on white for Bridal Showers... They are so pretty for the Holidays - you can decorate these with any color sprinkles, candy M&M's, I've even used Hershey's Hugs mini-morsels.. the possibilites are endless, just make to suit your occasion... great with bright sprinkles for birthdays, or pastel M&M's for Easter, etc. - have fun! Also good for bridal or baby shower take-home goodie bags. Note: I always use the MINI M&M over the regular size just not to overpower the cracker flavors... just an FYI... -- posted by BlondieItaliana

Chocolate-Gingersnap Bourbon Balls

Tue, 30 Dec 2008 02:11:22 -0500

Best when aged for 2-3 days when the flavors have had a chance to develop. Will keep several weeks stored in an airtight container in the refrigerator. Great for the holidays. -- posted by littleturtle

Dessert Crepes

Tue, 30 Dec 2008 23:19:26 -0500

I really love crepes! This is an easy recipe that can make anyone look like a professional crepe maker! I hope you enjoy this as much as we do!!!! -- posted by kittycatmom

White Chocolate Mud Cake With Frosting

Wed, 31 Dec 2008 14:21:10 -0500

Subtle flavour but very nice and moist. Made my wedding cake from this recipe. Freezes well with or without icing. Muffins can also be made from this mixture. It will make 24 regular muffins and 48 mini muffins. I bake the regular muffins for 30=35 minutes, and the mini muffins for 10-15 minutes. -- posted by mortar&pestle

Whipped Buttercream Icing

Mon, 05 Jan 2009 01:25:52 -0500

There is a grocery store in the south (the name starts with a P) that has the best tasting buttercream icing ever. This recipe is an attempt to duplicate their icing. Whenever I use this recipe on my cakes, everyone gives the cake rave reviews... -- posted by grneyedmustang

Frosted Lemon Cupcakes Vegan

Sun, 11 Jan 2009 21:48:53 -0500

i bought myself vegan cupcakes take over the world by Isa chandra moskowitz and terry hope romero an xmas present and made two types of cupcakes from this book for my daddy in laws birthday they were a great hit. i also made the frosting from this book which was also exceellent no one reaslised that they were vegan they were most good, i love this cook book now and even though im on a deit again ill be making some treaty cupcakes. i love the fact they dont ask for any crazy ingredients in these -- posted by pornstarbarbie

Cherry Wink Cookies

Sun, 18 Jan 2009 01:55:34 -0500

My husband was at a client's house and she served these to him. He loved them and asked her for the recipe so I could make them. Neither of us like dates or cherries, but we love these cookies. -- posted by Lainey6605

Italian Cream Cupcakes With Cream Cheese Frosting

Fri, 23 Jan 2009 16:07:38 -0500

Cupcakes have become very popular lately. I do not recall where this recipe is from, possibly Cuisine Magazine, but I have made them. They were very good despite being alittle labor intensive. Nice for special occasions. -- posted by "Food:The Way To Anyone's Heart"

Fondant

Tue, 27 Jan 2009 00:27:31 -0500

This recipe is from www.thecookduke.com and it actually tastes good! Tips from the website: 1. When you make fondant, both the dough and the icing, make sure to make it in room temperature Too cold or too warm room will hurt the dough 2. When you calculate the quantity of fondant icing required, its better to have too much fondant icing rather than too little, as leftover icing can be stored and used at a later date, or used for extra decorations 3. Make sure you make fondant on a clean and smooth working surface. Jewelry on your fingers or wrists or fluffy clothing could hurt the fondants surface -- posted by cuppythecake

Chocolate Fondant

Tue, 27 Jan 2009 11:52:08 -0500

This recipe is from www.sugarcraft.com posted by Michele D Foster. They have other chocolate fondant recipes on their site, so if this doesn't suit your fancy, head there! The color was a nice chocolate brown (imagine that!) and it looked great on my cake! I thought it was quite nice tasting as well. I used one 2 lb. bag of powdered sugar and it seemed to work well. -- posted by cuppythecake

Molten Chocolate-Cherry Cakes

Thu, 29 Jan 2009 16:47:36 -0500

These little molten chocolate-cherry cakes are perfect to serve on Valentine's Day for a very special dessert. When you cut into them, chocolate comes "oozing" out, so good! Remember, it is very important to serve these cakes warm from the oven. Be sure to make the dipped cherrries ahead and have them ready. -- posted by Annacia

Maamoul

Fri, 13 Feb 2009 00:14:45 -0500

Maamoul is a centuries old middle eastern pastry, usually served at special occasions such as weddings and religious holidays, but could be enjoyed the whole year round. It has a melt-in-the-mouth shell and a variety of fillings of dates or nuts, such as walnuts, pistachios or almonds. Maamoul is flavoured by Orange Blossom water, which gives it its wonderful distinct taste. Orange Blossom water can be found in middle eastern shops, health stores and most major supermarkets. -- posted by Nadya

Toasted Coconut Cake (Bobby Flay)

Thu, 05 Mar 2009 16:24:56 -0500

Just watched this episode on throwdown and this Bobby Flay recipe beat a showstopper by chef Robert Carter. Here for zaar posterity. -- posted by evelyn/athens

Red Velvet Cupcakes With Cream Cheese Frosting

Sun, 08 Mar 2009 01:09:27 -0500

This recipe was adapted from "What Hawaii Likes to Eat" and the frosting is adapted from a recipe by Teri Wahl. My family used to own a bakery, and these were the cupcakes we sold. There will be A LOT of frosting. Some may want to halve the recipe. We actually used a whole ice-cream scoop of frosting on top of the cupcake. This is the actual recipe for the bakery, so it makes 48 cupcakes.... it's easy to scale down to 12 but kinda hard just to do 6. -- posted by HawaiiChef79

Tropical Hawaiian Snowballs (Hawaiian-Style Russian Tea Cookies)

Sun, 08 Mar 2009 01:15:12 -0500

These delicious cookies are like snowballs in that when they are left out they disappear quickly. No, they don't melt, but it seems that they attract little menehune (Hawaiian elves) that just love to gobble them all up when you're not looking! Cooking time includes 30 minutes for cookies to cool off. Also feel free to play around with the extracts. I have used pineapple extract with coconut extract, coconut and banana, and butter, rum and vanilla. All have come out well! -- posted by HawaiiChef79

Southern Butter Mints

Tue, 10 Mar 2009 14:54:19 -0400

creamy, minty,yummy! Freeze extra mints in a ziplock bag.Times are approximate. -- posted by Boo Chef in West Texas

Pretty and Pink Pound Cake

Mon, 23 Mar 2009 12:08:42 -0400

I love from-scratch pound cakes, so when I found this one on another site I knew I had to post it here for safekeeping. Served at the Church Point Manor in Virginia Beach, this seems like a lighter-than-usual version of pound cake -- a major selling point for me! I think I may make this for Easter, though its pretty color would also make it great for Valentine's Day, baby showers or kid's tea parties, to name just a few possibilities. :) -- posted by Lynne the Pirate Queen

Tuscan Country Chocolate Wedding Cake

Thu, 16 Apr 2009 12:35:35 -0400

Dark Chocolate Wedding Cake with Orange Butter Cream and Chocolate Orange Ganache. -- posted by Tuscan_Chef

Petits Fours

Thu, 23 Apr 2009 01:24:19 -0400

This is a pretty traditional recipe used to make fancy litttle cakes that adorn weddings, showers and high tea parties. Make subtle changes to make it your own signature dessert and watch the crowds oooh and awww over your marvelous creations. Adapted from a Betty Crocker recipe. -- posted by it'scolleen

Cheesecake 2009

Fri, 24 Apr 2009 16:50:58 -0400

Easy! OK ! -- posted by Elizabeth@

White and Dark Chocolate Spiral Cheesecake

Mon, 01 Jun 2009 00:15:52 -0400

This recipe is originally a Karin Goren masterpiece. Karin Goren is a local Israeli food personality, always smiling, always baking the most wonderful things. I watched her do this cheesecake on her show, Sweet Secrets, and was able to recreate this wonderful dish over the past weekend. Of course, not being able to leave well enough alone, I played around with her recipe, made a few changes, and here is my version -- posted by Mirj

Vanilla Almond Panna Cotta

Thu, 18 Jun 2009 17:45:19 -0400

My husband and I both adore silky, smooth, and lightly sweetened panna cotta. I got this recipe from Cheryla33 at All Recipes.com (http://allrecipes.com/Recipe/Panna-Cotta/Detail.aspx) but tweaked it just a bit. The original recipe is in the link above . . . I have decided to make mine sugarfree by using Splenda. Cook time does not include refrigeration time. -- posted by flirtyfunchick

Yellow Layer Cake

Fri, 26 Jun 2009 03:27:50 -0400

This recipe is the basis for many of the layer cake . By beating the egg whites separately, then folding them into the batter, you get a very light and flavorful cake Yellow cake batter used for making a layered caked. good consistency for birthday cake, wedding cakes, shower cakes..moist yet thick enough to put on top of each other for a Tiered effect. -- posted by recipeZarr Addict

Old-Fashioned English Summer Berry Jelly and Ice Cream!

Mon, 06 Jul 2009 16:17:56 -0400

Little wibbly-wobbly ruby red jellies with mixed summer berries, so cooling and great with ice cream. There is nothing I love more than taking a basket to the end of my garden to pick an assortment of ripe summer berries when they are in season! The sense of satisfaction at picking your own fruit is wonderful. Although I have called these little jellies English summer berry jellies, I DO make these in France of course - it's just that the berries remind me of my grandparent's gardens and picking the fruit when I was little...plus, the combination of berries is the same as a traditional English Summer Pudding recipe! I make these in little vintage metal moulds, they look so pretty served this way; you can of course make this recipe in a large mould, but DO allow extra time for the jelly to set. -- posted by French Tart

Panna Cotta With a Coulis of Lime-Strawberries

Thu, 09 Jul 2009 13:30:01 -0400

It's hard to make a wrong turn after a long diner with this easy but complete panna cotta recipe. I've added the lime & almond oil for some extra bite. Best to prepare the night before a big dinner party. -- posted by Geert Wissink

Chocolate Mousse

Tue, 14 Jul 2009 02:07:39 -0400

This recipe is a very tasty treat! The ingredients are only for one person but you can double up the ingredients to make a serving for more! -- posted by Awesome Princess

Bergamot Fresh Fruit Salad With Scented Pelargonium Leaves

Wed, 15 Jul 2009 10:58:43 -0400

This fruit salad is amazing, and all the more for the addition of bergamot leaves and flowers! The fragrant leaves of this versatile herb delicately flavour the syrup whilst the gorgeous shaggy red flowers and scented pelargonium leaves decorate it for the final finishing flourish! If you are a lover of Earl Gray tea, you will instantly recognise the flavour of this herb, as it is used to flavour this famous and popular tea blend. NOTE: Bergamot, often referred to as bee balm, became distinguished as "Oswego Tea" when a Quaker botanist, John Bartram, sampled a tea made from the leaves. A Bergamot lemon is a small yellow sour citrus fruit similar to an orange, mostly cultivated in Calabria in Italy. The rind contains an essential oil used in perfumery (the basis for eau-de-cologne), confectionary and Earl Grey tea. The zest is also used in pâtisserie. NB: Prep time includes cooling time. -- posted by French Tart

Saffron Scented Fresh Figs With Cinnamon and Honey

Sat, 18 Jul 2009 14:12:33 -0400

A delectable dessert that makes full use of fresh, luscious, ripe figs with a sophisticated saffron and honey syrup. This is often on my dessert menu when my figs are in season, and is an easy and yet impressive end to any special meal. Although I have suggested that you serve this warm, it is also lovely when served at room temperature or just slightly chilled. Food of the Gods and Goddesses! -- posted by French Tart

Easy Sandies Blueberry Yum-Yums

Mon, 03 Aug 2009 11:49:14 -0400

The best little party dessert!! -- posted by lilmissluv2cook1

Sholeh Zard- Saffron Rice Pudding

Fri, 07 Aug 2009 02:55:53 -0400

This Persian dessert is absolutely delicious! Although it takes awhile to cook, it is fairly low-maintenance. Adapted from Najmieh Batmanglij's "Persian Cooking for a Healthy Kitchen". -- posted by Sephardi Kitchen

Raspberry Tiramisu

Tue, 18 Aug 2009 13:43:13 -0400

I saw this in the magazine from Morrison's supermarket. It sounded good so I have added it here for safe keeping. Cooking time includes fridge chilling time. -- posted by Sarah_Jayne

Upside Down Turtle Muffins

Tue, 01 Sep 2009 13:13:55 -0400

Who doesn't love turtles, with a twist! muffins that come out like mini molten cakes, serve while warm with ice cream and heaven! -- posted by celestial_star03

Scandinavian Style Almond Paste

Fri, 11 Sep 2009 11:40:59 -0400

This is a wonderful almond paste to use in recipes like scones, pizzelles, almond cookies, and other pastries but is optimal for those itty bitty Danish almond cakes. I got this from a cooking magazine a few years ago. My version calls for 2 tbsp butter but you might want to up it to 3 if you find that it's not a good consistency or almond-to-butter ratio. If you don't have almond extract at hand (because you're like me and are too poor and/or lazy to buy a bottle), vanilla extract will work too. Also you need a food processor for this! -- posted by the80srule

Non-Dairy Cream

Mon, 28 Sep 2009 01:38:33 -0400

This is an easy and deliciously wonderful, dairy-free alternative to cream. A food processor is essential. -- posted by Healthy Lady

Celebration Cake

Thu, 01 Oct 2009 01:19:19 -0400

A rich, tasty white (yellow) cake from "1001 Old-Time Household Hints", by Yankee Magazine. Once you try this, you'll never want to buy boxed cake mix again! Yankee Magazine suggests using Italian Frosting with this cake, which I haven't tried yet, but will post separately (check my other recipes). Tip: Left over egg whites can be used to make angel food cake, or make meringue. -- posted by CassiaDawn

Pistachio Petit-Four Cake

Sun, 04 Oct 2009 01:47:28 -0400

Adapted from "Sky High: Irresisitible Triple-Layer Cake via Leite's Culinaria. I don't need to tell you that this cake is a little insane to make. But I can tell you it's worth it, and not nearly as complicated as it might seem from the outset. It's a one bowl (plus food processor) cake, the jam comes from a jar, ganache takes two minutes to make, and the next time - - the marzipan will come from a tube, already made, rather than making almond paste from scratch. -- posted by Manami

Eclair Cake

Thu, 15 Oct 2009 16:33:03 -0400

I made this cake in my teenage years for a youth activity. It has been many years since, and I wanted to make it for a party not to long ago. I figured recipezaar would have a similar one, I searched, but I couldn't find anything remotely close. I tracked down the woman who taught us how to make this, and since there wasn't one like this I thought I would share it with you. It is delicious, a great dessert to take to anywhere! -- posted by NicoleLarson

Versatile Buttercream Frosting

Fri, 16 Oct 2009 17:39:27 -0400

This is a copycat recipe from another one I saw on here-- but not a duplicate, because this is intended to be made for frosting than for bonbons (though it certainly could be used that way.) By "extract", vanilla extract is the most commonly used one for traditional buttercream flavor. But this is a versatile recipe: you want almond-y buttercream? Use almond extract. Fruity buttercream? Try orange, strawberry, or pineapple extract. Why not chocolate extract or peppermint extract! Chocolate and vanilla extracts together taste great too. Frosts about 20-24 cupcakes or one 8" two-layer cake. -- posted by the80srule

Pecan Sandies - Melt in Your Mouth

Mon, 26 Oct 2009 12:16:19 -0400

These are light sandies, they almost melt in your mouth. This recipe makes a bunch, perfect for pot luck or Christmas cookie platters. You can add semi or white chocolate chips to mix it up. -- posted by Missy Wright

Soft Cream Cheese Mints

Fri, 30 Oct 2009 12:37:45 -0400

I like this recipe because it is very flexible allowing you to be very creative in how pretty you make the mints and design the mints to fit the occasion. My sister got this recipe from a friend. -- posted by BitbeStitch

Soft Caramels

Fri, 30 Oct 2009 12:37:42 -0400

These caramels are so good that we gave them away as Christmas gifts each year for about 5 years in a row and have been harassed ever since for not taking the time to make them as often. This recipe came from a very old Ball (as in Ball Canning Jars and Lids) cookbook my mom had, but I have added MANY tips to help you be successful right out of the gates. Very rich and yummy. -- posted by BitbeStitch

White Chocolate Layer Cake With Cranberry Filling

Sat, 21 Nov 2009 13:24:22 -0500

Talk about a winter holiday special! WOW. Four layers of snow drift white cake with the deep scarlet of a cranberry filling. Wait until you see it cut through it's creamy white frosting and are serving this gorgeous red and white striped cake. AND IT HAS CHOCOLATE *swoon*. What a perfect cake to serve at any special celebration. Christmas, a wedding, Valentines, and anniversary?. Times given do not include cooling time. -- posted by Annacia