2,628 take recipes

Flour-free Passover cake layered with cinnamon apples and dried apricots, topped with walnuts and cinnamon sugar. Light, fruity, and made with matzoh meal.

Individual pound cakes baked in ramekins with lemon zest, vanilla, and beaten egg whites for a lighter texture. Buttery, golden mini cakes with a fine crumb and citrus fragrance.

Two crisp meringue discs sandwiched with dark chocolate-coffee cream and served on a pool of raspberry sauce. A showstopping make-ahead dessert for special occasions.

Whole baked apples cored and stuffed with dried cherries, chopped almonds, cinnamon, and brown sugar, then baked in apple juice and honey until fork-tender. A rustic fall dessert lighter than pie but just as comforting.

Falling chocolate cake with raspberry sauce: individual molten-centered chocolate cakes with a cracked top and gooey interior, served with bright raspberry sauce and ice cream.

Greek fish baked in grape leaves with lemon-thyme-fennel marinade and anchovy butter. Whole small fish wrapped and oven-baked for moist, herbed, Mediterranean-style flesh and dramatic presentation.

Triple layer chocolate cake with cocoa, unsweetened chocolate, and coffee in the batter, topped with a fluffy Italian meringue chocolate frosting. Lower in fat than classic recipes thanks to yogurt and egg whites.

Savory baked apples stuffed with brandy-seasoned pork and veal, topped with spinach, and served on a pool of port wine sauce. An elegant French-inspired autumn main course.

Pennsylvania Dutch shoofly cake with molasses filling and brown sugar crumb topping baked in a pie crust. Old Lehigh County recipe ready in 50 minutes.

Pan Di Spagna - Basic Genoise (Sponge Cake) recipe

Baked oysters with garlic pine nut butter: fresh oysters baked in their shells under a compound butter of toasted pine nuts, garlic, shallots, fresh herbs, brandy, and lemon. A restaurant-grade appetizer.

Lemon rose geranium angel cake: a classic cloud-light angel food cake perfumed from below by fresh lemon rose geranium leaves lining the pan. Delicately floral, snow-white, and finished with fresh berries and edible flowers.

Baked apple halves stuffed with brandy-soaked dried cherries and drizzled with a maple caramel sauce. Served warm with vanilla frozen yogurt for an elegant fall dessert.

This dessert is a favorite on the menus at many Houston, Mexican and South American restaurants.

This scrumptious Irish cake is so tasty, the boiled raisins and currants with butter give the cake great texture and flavor.

Pour la France's Fudge Caramel Cake - Express recipe