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Yield: 1 Servings

6 oz Pkg lemon jello
2 c Boiling water
2 c 7-UP
1 lg Can crushed pineapple
-(drain well and save juice)
2 lg Diced bananas
Juice of 1/2 a lemon

1 c Pineapple juice (if there
-isn't enough, add water)
1/2 c Sugar
2 tb Flour
1 Egg, slightly beaten
2 tb Butter, melted
1 c Cool Whip or Dream Whip
1 Can Angel Flake Coconut
1/2 c Pecan pieces

Mix the jello and boiling water. Cool. Add the 7-UP. When mixture is
about to congeal, add the pineapple. Add the bananas which have been
soaked in lemon juice. Pour into a 9x13 inch container and let chill
until firm.

To Make Topping: Mix the suagr and flour. Add the beaten egg and
butter. Add the pineapple juice. Cook over low heat until thickened,
stirring as it cooks, until mixture is thick. Let cool Fold in
whipped topping and coconut. Spread this topping over the firm
chilled base. Sprinkle with pecan pieces.


Recipe Books

Yield: 4 Servings

4 Pieces toast
4 sl Cheese
1 1/2 c Applesauce
1/4 c Sugar

Add sugar and nutmeg to applesauce. Put applesauce on toast, about 3
tablespoons on each piece of toast. Lay a slice of cheese over the
Bake in a moderate oven until thecheese melts. Serve hot.


Yield: 4 Servings

1 lb Unsalted butter
2 c Confectioners' sugar
6 Egg
1 ts Almond extract
1 ts Vanilla extract
2 cn Solo fruit filling
5 c Sifted flour
Additional powdered sugar

Cream butter and sugar. Add egg yolks, one at a time, beating well
and flavorings. Gradually add flour, dough will be stiff. Roll
tablespoon size into balls. Place well apart on greased tin. Make
thumb print in each ball and fill with Solo filling. Sift powdered
sugar over when done.


Yield: 12 Servings

1 lg Berry blue jello
1 lg Red jello, any flavor
4 c Water; boiling
2 c Water; cold
8 oz Cool Whip; thawed
4 c Angel food cake -=OR=-
- pound cake, break in cubes
2 c Strawberries; sliced
1/2 c Blueberries; (opt)

Dissolve each flavor of jello completely in 2 cups of boing water in
separate bowls. Stir 1 cup of cold water into each bowl. Pour into
separate 9x13" pans. Refrigerate at least 3 hours until firm. Cut
into 1/2" cubes. Place blue jello cubes in bottom of clear glass
trifle bowl. Top with 1/3 of the Cool Whip. Add cake cubes, then
sliced strawberries. Top with another 1/3 Cool Whip. Add the red
jello cubes and then the remaining Cool Whip. Sprinkle blueberries
over top if desired.


Yield: 15 Servings

7 oz Flaked coconut
1 c Margarine or butter
-- softened
1/2 c Brown sugar, firmly packed
1 1/2 c Quaker Oats, uncooked
-- (quick or old-fashioned)
3/4 c All-purpose flour
1/2 c Chopped nuts
3/4 ts Ground cinnamon
1/2 ts Baking soda

8 oz Non-dairy whipped topping
-- thawed
16 oz Lemon low-fat yogurt
2 ts Grated lemon peel

Heat oven to 350 F. Place coconut in single layer in 13 x 9-inch
baking pan. Bake 18 to 20 minutes or until lightly toasted, stirring
after 12 minutes. Cool completely; set aside. For crust, beat
margarine and brown sugar until creamy. Add dry ingredients; mix
well. Reserve 1 cup coconut for topping; stir remaining coconut into
oat mixture. Press dough onto bottom of ungreased 13 x 9-inch baking
pan. Bake 18 to 20 minutes or until golden brown. Cool completely.
For topping, combine all ingredients, spread evenly over crust.
Sprinkle with reserved coconut, pressing lightly. Cover; chill. Cut
into squares, store covered in refrigerator.

Nutrition Information (1/15 of recipe): * Calories 360 * Fat 24g *
Sodium 230mg * Dietary Fiber 2g


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