A collection of
Dessert Recipes
No man is lonely while eating spaghetti--it requires so much attention. |
| Anonymous |
Food Tip
Skimming fat from homemade soups and stews is easy. Chill and simply remove the fat layer that rises to the surface. |
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This collection of Dessert recipes is one of many in our cookbook
Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on. |
| George Bernard Shaw |
These Dessert Recipes are just a few out of thousands in our on-line Cookbook.
Health food makes me sick. |
| Calvin Trillin |
- Recipe Cookbook
- Dessert Recipes
- Free Receipes for you to enjoy!
If you enjoy these Dessert Recipes - you should enjoy the recipe collections you can find on the websites below:
The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world. |
| Robert Orben |
As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again. |
| Leslie Newman |
These are recipes for Desserts, from the recipe cookbook of Recipes-to-go
Age does not diminish the extreme disappointment of having a scoop of ice cream fall from the cone. |
| Jim Fiebig |
Dessert Recipes - tasty recipes for you to add to your collection!
There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will. |
| Robert Frost |
If you like these Dessert recipes please let us know.
There is no love sincerer than the love of food. |
| George Bernard Shaw, "The Revolutionist's Handbook," Man and Superman |
I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream. |
| Heywood Broun |
If you find any errors in these Dessert recipes please inform us and we will amend them immediately
Food Tip
It's easy to create tasty sauces for beef roasts. Simply add stock or broth into pan juices and thicken by boiling rapidly for a few minutes. Season with herbs and a touch of wine. |
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I drink no more than a sponge. |
| Francis Rabelais - Works. Book i. Chap. v. |
