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Plum Torte
So easy to make and it's delicious! Take advantage of plum season to make this torte. The torte base will complement many types of fruit. I've used regular plums and quartered them and it was super tasty too. Next time, I'll try it with apricots. I use just a little less than 1/2 cup of sugar because I'm not a fan of sweet desserts. Serve plain or with vanilla ice cream.
Chocolate Bar Torte
My mom made this dessert every Christmas for 50 years. Now it's one of my family's traditions since she passed on.
Passover Double Chocolate Almond Torte
A flourless chocolate torte, fudgy and rich, but kosher for Passover.
Raspberry Walnut Torte
A very dense, decadent cake that always gets raves from friends and family. You can substitute other nuts for the walnuts and different preserves if desired.
Ukrainian Prune Torte
Great-Grandma used prunes and prune fillings in many goodies of her own creation. Prune torte is one of them. The filling is even more delicious when made with an equal quantity of dates and prunes.
Brownie Torte
This brownie torte recipe yields a delicious and very rich torte with a brownie-like texture studded with walnuts and topped with a chocolate glaze.
Black Forest Cake II
Wonderful chocolate layer cake which is soaked in Kirsch liqueur, with cherry filling.
Hungarian Chestnut Cake
This rich dessert is full of all sorts of wickedness, and is a bit labor-intensive, but well worth the work. Chestnuts and marrons glace are available in specialty food stores and gourmet stores.
Pumpkin Torte II
This pumpkin dessert has a graham cracker crust and cream cheese and pumpkin layers. It's finished with whipped topping and walnuts.
No Bake Lime Mousse Torte
This torte is tart and tangy. I take it to a lot of potluck dinners and everyone raves and begs for the recipe. It is easy and can be made several days ahead. Decorate with dollops of whipped cream, raspberries, and fresh mint leaves, if desired.
Käsesahnetorte (German Yogurt Mousse Cake)
In Germany, the filling for this classic cake (called Käsesahnetorte) is made with quark but quark is not easy to find in the U.S. and quite pricey. I use Greek yogurt instead, and it tastes just the like the original. The cake needs to set for at least 4 hours in the fridge, and it tastes better on the second day, so I always make it the day before serving.
Sybil's Old Fashioned Lemon Layer Cake
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 and juice.
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