![]() | ![]() |
As well as Desserts, you can also browse recipes by the following meal types:
| Accompaniments to Main Courses | Breads, Cakes and Pastries | Breakfast Recipes |
| Dessert | Drinks | Main Course |
| Sauces and Jams | Snacks | Soup Recipes |
| Spice Blend | Starters | Alphabetical Listings |
The alphabetical list of Dessert recipes follows (limited to 100 recipes per page). There are 910 recipes in total:
| Elderberry Flummery (Elderberry Flummery) Origin: British | Apple and Tamarillo Grunt Origin: Amish | Baked Apples Origin: British |
| Raspberry Leather (Raspberry Leather) Origin: British | Apple and Tamarillo Mousse Origin: German | Baked Apples with Butter Origin: British |
| A Potage of Roysons (A Pudding of Raisins) Origin: English | Apple and Tamarillo Sherbet Origin: British | Baked Apples with Cream Cheese and Honey Origin: Libya |
| A Tansy Origin: British | Apple and Walnut Crêpes Origin: France | Baked Apples with Sea-buckthorn Origin: Russia |
| A Tarte of Strawberries Origin: British | Apple Charlotte Origin: British | Baked Bananas Gabon Origin: Gabon |
| Achhar Origin: Nepal | Apple Dumplings with Walnut Sauce Origin: British | Baked Cassava with Cane Syrup Origin: Guinea-Bissau |
| Aepfelkratzet (Apple Scramble) Origin: German | Apple Fritters Origin: British | Baked Gooseberry Pudding Origin: British |
| African Crêpes Origin: Cameroon | Apple Gingerbread Cobbler Origin: American | Baked Green Bananas in Orange Syrup Origin: Tanzania |
| Al Burtugal Wal Zabib Al Mutabal (Creamy Paprika Chicken) Origin: Egypt | Apple Muse Origin: English | Baked or Boiled Arrowroot Pudding Origin: British |
| Aliter Dulcia (Another Kind of Dessert) Origin: Roman | Apple Sherbet Origin: America | Baked Pears with Butter Origin: British |
| Almond Halva Origin: Turkey | Apple Syrup Parfait Origin: British | Baked Persimmon Pudding Origin: New Zealand |
| Almond Ice Cream Origin: British | Apple Tansy Origin: British | Baklava Origin: Greece |
| Ambrosia Origin: American | Apples with Chocolate Origin: British | Baklawa Origin: Egypt |
| Amish Apple Grunt Origin: Amish | Apples with Sweet Cicely Origin: British | Banana and Peanut Butter Ice Cream Origin: America |
| Amish Biscuits Origin: American | Appulmoy (Apple Stew) Origin: English | Banana den Forno (Baked Bananas) Origin: Aruba |
| Amish Bread Pudding Origin: Amish | Apricot and Almond Charlotte Origin: British | Banana Ice Cream Origin: British |
| Amish Shortcake Origin: America | Apricot Bombe Origin: British | Banana Ice Cream II Origin: British |
| Ancient Fruit Pease Pudding Origin: Ancient | Apricot Crumble Origin: British | Banana Pancakes Origin: Sierra Leone |
| Ancient Pancakes Origin: Ancient | Apricot Sorbet Origin: British | Banana Soufflé Origin: Lesotho |
| Angelica Ice Cream Origin: British | Arabic Aseeda Origin: Arabic | Banana-Coconut Bake Origin: American |
| Angelica Powder Ice Cream Origin: British | Arrowroot Halwa Origin: Indian | Bananas en Croute Origin: British |
| Angelica Sorbet Origin: France | Arrowroot Jelly Origin: British | Banoffee Pie Origin: British |
| Aniseed Myrtle Ice Cream Origin: Australia | Arrowroot Pudding Origin: British | Barley Pudding Origin: Scottish |
| Apfel Lokshen Kugel (Apple Noodle Sweet) Origin: German | Arrowroot Soufflé Origin: French | Basboosa Origin: Libya |
| Apfelpfannkuchen (Apple Pancakes) Origin: German | Arroz con Leche (Rice with Milk) Origin: Colombia | Basbousa Origin: Somalia |
| Apfelschaum (Apple Mousse) Origin: German | Astelpajusorbee (Sea-buckthorn Sorbet) Origin: Estonia | Baseema Origin: Sudan |
| Apple and Plum Charlotte Origin: British | Asure (Wheat Pudding) Origin: Turkey | Basic White Sauce Origin: British |
| Apple and Plum Gingerbread Cobbler Origin: American | Athole Brose Origin: Scottish | Bavarois Origin: Germany |
| Apple and Plum Grunt Origin: Amish | Ausgezogenes Mehlmus Origin: Austrian | Bayerische Erdbeercreme (Strawberry Barvarian) Origin: German |
| Apple and Rhubarb Gingerbread Cobbler Origin: American | Autumn Pudding Origin: British | Bayerische Vanillecreme (Bavarian Vanilla Cream) Origin: German |
| Apple and Sea-buckthorn Flummery Origin: Russia | Bánh lọt (Sweet Rice Pasta) Origin: Vietnam | Bayou Bread Pudding with Hot Rum Sauce Origin: Cajun |
| Apple and Tamarillo Charlotte Origin: British | Bahamanian Bread Pudding Origin: Bahamas | Beetroot Ice Cream Origin: British |
| Apple and Tamarillo Flummery Origin: British | Bailey's Syllabub Origin: Ireland | |
| Apple and Tamarillo Gingerbread Cobbler Origin: British | Baked Alaska Origin: American |
Couldn't find what you were looking for? Search the web:
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices ebook or The Recipes of Africa eBook as a gift for your donation! |
Pastry is one of the most basic components of cooking, needed for pies, tarts and cake bases of many types. It originates in the ancient method of applying a paste of flour and water to baked meats to protect them in the fire. But, in the Middle Ages fats were added and modern pastry was born. Learn a little about the different pastry types and see a recipe for a traditional classic flaky pastry.
When thinking of cakes, everyone automatically imagines a recipe for baking. Yet, for hundreds of years before ovens became ubiquitous cakes were being steamed rather than baked. Here you will find a recipe for a classic steamed cake that you can prepare anywhere, even on the barbecue or whilst camping. Wow your friends by giving them a freshly-steamed cake the next time you go camping.
The thought of a cold or chilled soup sends shivers up the spines of many diners. After all, soups are meant to be hot aren't they. But, just as a good hot soup can warm you up on a cold winter's day a chilled soup can also serve to soothe the palate and cool you on a hot summer's day. A century ago chilled soups were all the rage, and though we don't tend to make them much these days, there recipes are much in need of a revival. Here a classic hot soup is compared with a chilled soup.
An ice cream is a cold dessert made, at the most basic level, with cream and flavourings and which is whipped to incorporate air into the mix both before and during the freezing process. However, Italian ice creams (gelati) have more flavour and are whipped less so they contain less air and are creamier. French ice creams (glaces) are based on an egg custard and taste rich and creamy. Find out more about these frozen desserts and how to prepare them.
Spices are an ubiquitous component of our daily lives. Learn here why black pepper is such an important spice and why the age-old quest for spices is a search for a black pepper replacement.
Game is one of the oldest meat types that humans have ever used. However, game animals tend to be very lean and need to be cooked carefully. This article provides some information about game animals and a recipe for cooking venison by braising slowly in dark beer.
The Romans were the first peoples to formally add a dessert course at the end of a meal. Here you will learn a little about why we like sweet desserts and why they all, in one way or another, echo the fruit our ancestors used to eat. You will also see two recipes for classic fruit-based desserts.
Much of what we know, historically, about English cookery originates from the grand houses, as only these recipes were written down in recipes. The food of the 'common man' had to rely on oral tradition to be transmitted through the ages. As a result we know far more about the cookery of the grand houses than the cookery of the common man. This all changed in the Victorian ear with the rise of the middle classes and the adoption of recipes, spices and cookery methods from elsewhere in the world.
Learn a little about the origins of British biscuits and American cookies and how these classic baked goods differ from one another. Also presented is a recipe for a classic American chocolate chip cookie and a traditional British tea-time biscuit.
West African cuisine is all based around making the most of all the ingredients available. This is a hearty, cheap and quite spicy stew that makes use those parts of the animal that we in the West tend to ignore - hearts and livers. The dish is very tasty and makes a wonderful accompaniment to rice. It's very cheap to prepare and extremely healthy for you.