Desserts Recipes

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Filled Strudel Cookies Ready Time: "A sugar-free strudel cookie that is definitely not lacking in flavor. For a richer cookie, substitute sour cream for the plain yogurt. Yum! Very the jam flavor to suit your tastes."

Final Exam Brownies Ready Time: 55 Min "When my daughter was in college, she kept a batch of these fudgy brownies around when studying for final exams. With a blend of chocolate chips, marshmallows and nuts, they always earn high marks!"

Finikia Ready Time: 1 Hr 10 Min "Delicious Greek pastries...probably one of my favorites because of the orange and cinnamon combination. Worth the time they take!"

Finnish Christmas Cookies Ready Time: 30 Min "'My friend bakes these cookies at Christmas,' says Judith Outlaw of Portland, Oregon. 'They're popular at cookie exchanges, but my friend's husband urges her not to trade any of them!'"

Finska Kakor Ready Time: "Buttery cookies topped with sugar and almonds."

Fish Egg Salad Ready Time: 3 Hrs 15 Min "This is a delightfully light gelatin dessert with small pearls of tapioca mixed in. You may use any flavor of gelatin mix that you like, and even stir in your favorite fruit when you fold in the whipped cream."

Five Flavor Pound Cake II Ready Time: "I made this cake several years ago. The flavors can be mixed to suit your taste."

Five Star Cheesecake Ready Time: 2 Hrs "This cheesecake is truly five star rated and those that eat it will certainly agree it's the finest ever made. It's good enough to just make one every week so you can have it around when you want that something special to nosh!"

Flag Cake Ready Time: 40 Min "This impressive cake makes for a pretty presentation on a Memorial Day table. It conveniently starts with a boxed cake mix, then is topped with a sweet homemade frosting. --Glenda Jarboe, Oroville, California"

Flaky and Tasty Pastry Ready Time: "This pie crust has been passed on for 3 generations. If you're looking for great tasting pastry, this is the recipe for you. While the debate between shortening and lard continues, I recommend using lard as it makes a flakier dough. Since this recipe makes so much I often roll out some extra pie shells or freeze it in small amounts, and defrost it when I need it. Great when you're in a rush! If necessary, use up to a 1/2 cup more water."