Enjoy the simplicity of a homemade, but quick and easy lemon mousse served with fresh berries and a sprig of mint on top. It's rich, so you may find a smaller serving is appropriate, in which case you'll...
Author: lutzflcat
Annemarie is a German lady I met over 20 years ago, when we were living in Indiana. Talk about a good cook!
Author: Dawn
A light lemon dessert! Delicious! I usually double the recipe and bake it in ramekins. My mother used to make this and it has been a favorite with our family or anyone we serve it to.
Author: syl
Annemarie is a German lady I met over 20 years ago, when we were living in Indiana. Talk about a good cook!
Author: Dawn
This easy, luscious cake is actually better made a day or two in advance. Store in refrigerator until ready to serve.
Author: prissycat
My granny used to make this for us for birthdays and special occasion. Hope you enjoy!
Author: MANDY1975
This is a secret recipe from my husband's grandmother Peggy. I have never tasted anything else quite as good. It is super easy and amazingly delicious.
Author: Erin Duvall Culver
My mother got this recipe back in the 1950's from the minister's wife. It's been a family favorite ever since--even for those who claim to dislike rhubarb.
Author: PRICKLY PEAR
A delicious recipe for cashew-topped lemon brownie. The great brownie moistness and texture with a lemon flavor. Topped with crunchy cashews for great flavor.
Author: Balancing Cinderella Recipes
Annemarie is a German lady I met over 20 years ago, when we were living in Indiana. Talk about a good cook!
Author: Dawn
This is one of my favorite cookies of all time, although technically they're closer to a pie than a cookie. Nothing prepares you for that intense, awesome sweet-tart lemon flavor and custard, perfectly...
Author: Chef John
In Shakespeare's 'Hamlet,' posset was the sweet spiced drink used to poison someone. Since then it has evolved into a dessert that seems too good to be true. Not only does it feature a rich, thick, luxurious...
Author: Chef John
My mother got this recipe back in the 1950's from the minister's wife. It's been a family favorite ever since--even for those who claim to dislike rhubarb.
Author: PRICKLY PEAR
This is one of my grandmother's recipes, a Southern classic. It is similar to a doberge--six thin layers with a tart lemon filling. I usually need 3 large fresh lemons for this recipe to produce the zest...
Author: REGINAHARRIS
I love the idea of Peeps®, but I am not a big fan of marshmallow. So as lemon bars are also sunny yellow, and way more delicious, I thought it only natural that a lemon bar Peep® should exist.
Author: Stasty Cook
Fall cuisine is typically marked by what many consider to be more traditional and even somewhat austere flavors. Fall cuisine usually boasts 'Old World' flavors such as cloves, walnuts, and cranberries....
Author: ShadowOfOdin
This is a yummy chocolate cake that is my go-to cake. I've made it since I was a little girl, learning how to cook. I always double the recipe for the frosting if I make it into a layer cake.
Author: Marcia Smith Mann
Slightly bitter and extremely refreshing, this is one instance of what I have dubbed blender-miracles. Throw everything in and blend away! Make sure to use a well-ripened banana to add extra sweetness....
Author: SouthernSon
These sweet-tart treats taste just like the beloved Girl Scout cookies, Savannah Smiles®.
My mother's blue-ribbon pound cake recipe. It always gets rave reviews.
Author: Sarah Copeland Sawicki
This is a secret recipe from my husband's grandmother Peggy. I have never tasted anything else quite as good. It is super easy and amazingly delicious.
Author: Erin Duvall Culver
I use vegan chocolate chips, raw walnuts, and organic raisins, chia seeds, and vanilla extract to make this delicious fudge.
Author: The Health Seeker's Kitchen
I use vegan chocolate chips, raw walnuts, and organic raisins, chia seeds, and vanilla extract to make this delicious fudge.
Author: The Health Seeker's Kitchen
My mother's blue-ribbon pound cake recipe. It always gets rave reviews.
Author: Sarah Copeland Sawicki
This easy, luscious cake is actually better made a day or two in advance. Store in refrigerator until ready to serve.
Author: prissycat
A wonderfully tangy and moist glazed lemon cake. Quick and easy to prepare!
Author: 2WANNA
This is a deliciously light, creamy, sophisticated little dessert from days gone by. I first tasted it at a supper given by a lecturer in seventeenth-century literature when I was at college, and it took...
Author: SARAH-NEKO
In Shakespeare's 'Hamlet,' posset was the sweet spiced drink used to poison someone. Since then it has evolved into a dessert that seems too good to be true. Not only does it feature a rich, thick, luxurious...
Author: Chef John
My granny used to make this for us for birthdays and special occasion. Hope you enjoy!
Author: MANDY1975
This is one of my grandmother's recipes, a Southern classic. It is similar to a doberge--six thin layers with a tart lemon filling. I usually need 3 large fresh lemons for this recipe to produce the zest...
Author: REGINAHARRIS
This is one of my grandmother's recipes, a Southern classic. It is similar to a doberge--six thin layers with a tart lemon filling. I usually need 3 large fresh lemons for this recipe to produce the zest...
Author: REGINAHARRIS
My mother's blue-ribbon pound cake recipe. It always gets rave reviews.
Author: Sarah Copeland Sawicki
You'll have a fiesta on your table when you use this recipe to make a light, lemony, fluffy, and festive lemon-accented cake with raisins.
Author: Allrecipes Member
Annemarie is a German lady I met over 20 years ago, when we were living in Indiana. Talk about a good cook!
Author: Dawn
These bite-sized cakes are so delicious and addictive... you can't eat just one! I always make a full batch and never have any leftovers. These are a staple on my Easter menu.
Author: Firebal
A light lemon sponge cake, suitable for Passover. A good use for that leftover matzo meal too.
Author: Shirlee Finn
A light lemon sponge cake, suitable for Passover. A good use for that leftover matzo meal too.
Author: Shirlee Finn
I use vegan chocolate chips, raw walnuts, and organic raisins, chia seeds, and vanilla extract to make this delicious fudge.
Author: The Health Seeker's Kitchen
This delicate treat is made with fresh lemon and confectioners' sugar. Wonderful with tea.
Author: CHARLIEBUG
When my brother about broke his teeth on the crust of some lemon bars, I thought I would try to make them chewier with graham cracker crumbs as the crust.
Author: Allrecipes Member
This pound cake with lemon glaze came from my great aunt's collection. Her secret was doubling the amount of sour cream. I have used this cake as a basis for creating other pound cakes.
Author: Nancy Zimmerman
These lemon cookies are very rich and satisfying! They taste best when taken out of the oven right as the edges turn brown.
Author: KIMMEEA13
This cake is so moist and delicious, and is even better the second day!
Author: Heather Walker
This delicate treat is made with fresh lemon and confectioners' sugar. Wonderful with tea.
Author: CHARLIEBUG
This is the BEST cake I have ever had, hands down! My Memaw used to make this for holidays from Easter to Christmas. It is a family favorite! Easy to make and delicious!
Author: ACYGAN
Annemarie is a German lady I met over 20 years ago, when we were living in Indiana. Talk about a good cook!
Author: Dawn