desserts Feature Archive of Articles

Desserts
This listing shows you every single article in the Desserts Site! The articles are shown in alphabetical order. You can also use the search feature to search for something specific. These listings are shown 10 articles to a page.

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Basic Cream Pie Filling Recipe
This versatile filling can be cooked in the microwave in 3 minutes. Not only is it used in pies, it´s also used for pudding based desserts such as banana pudding and English trifle.

Basic Creamy Caramel Recipe
This basic caramel recipe can be used as a topping on cookies and cakes, a coating for caramel rolls, or as stand-alone caramel candies.

Basic Crepes Recipe
Think crepes are difficult to make? Here are step-by-step instructions. You'll be a pro in no time.

Basic Fudge Frosting Recipe
This Basic Fudge Frosting is smooth and creamy. The cooking is done in the microwave so it's very fast.

Basic Gingerbread Recipe
When Gingerbread is in the oven, the house smells heavenly. This easy cake can be served warm or cold with sauce or frosting. It's also a great cake to use in a trifle.

Basic Hot Milk Cake Recipe
Every baker needs a good basic white cake in the recipe file, and this is a great one. The dense texture of this delicious cake is perfect for topping and/or filling with any number of great toppings, frostings, or fillings.

Basic Jellyroll Recipe
Basic jellyrolls are easy to make and form the base of many different cakes such as ice cream cake rolls, cream cake rolls and French yule logs.

Basic Master Mix Recipes
Master Mix is a shortcut ingredient for many desserts such as cookies, cakes, and puddings. Here are three versions that can be used interchangeably.

Basic Oatmeal Cookie Mix Recipe
This versatile mix can be used to quickly make dozens of desserts; it keeps for several months on the pantry shelf.

Basic Pie Crust Mix Recipe
Just in time to prepare homemade pies for Thanksgiving, this easy pie crust mix makes plenty of buttery, flaky pie crusts. It can be used for numerous other recipes too.

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