You can search here only recipes listed in the Sweet category.
Recipes in this category are mostly oven baked desert recipes, sweet pies, but not only!
Carrot CakeBy PeterThe earliest recorded use of carrots in sweet dishes can be traced back to the Middle Ages in Europe. During this period, sweeteners like sugar and honey were often expensive and hard to come by. Carrots, which contain natural sugars, were used as a substitute in desserts. The modern carrot cake as we know it began to take shape in the UK. It is believed that the carrot cake was popularized in Britain during World War II due to rationing. Again, because of the limited availability of sweet ingredients, carrots served as a viable alternative. The carrot cake was introduced to the U.S. probably sometime in the early 20th century. However, its popularity soared in the 1960s and 1970s. The cake became a mainstream dessert and was often featured in restaurants, bakeries, and home recipes. It was around this time that cream cheese frosting became the standard topping for carrot cake in the U.S., adding to its appeal.Poached PearsBy PeterThe history of poached pears as a dessert can be traced back to European culinary traditions, particularly in France, where poaching fruit has been a popular cooking method for centuries. Poached pears, also known as "poires pochées" in French, have been enjoyed as a delicate and elegant dessert for many years. In the 17th and 18th centuries, the popularity of poached pears spread throughout Europe, becoming a beloved dessert across different countries and cultures. Poached pears were often prepared in a sweet syrup made with sugar, water, and flavorings such as spices, vanilla, or citrus. The pears were gently simmered in the syrup until they became tender and absorbed the flavors of the poaching liquid.Cinnamon RollsBy PeterDuring the Middle Ages, spices such as cinnamon were highly valued and considered a luxury. It was during this time that the concept of a sweet, spiced roll began to develop. The Crusaders, who traveled to the Middle East, brought back exotic spices, including cinnamon. These spices were used to enhance the flavor of bread and pastries. In Sweden, the tradition of making spiced rolls dates back to the 17th century. Swedish bakers would add cardamom and cinnamon to their bread dough, creating a flavorful treat. These early versions of cinnamon rolls were known as "kanelbulle" or "kanelbullar," which translates to "cinnamon buns" in English. Over time, the cinnamon roll recipe evolved and became more popular. In the 18th century, Swedish bakers started adding sugar to the dough, making the rolls sweeter. The cinnamon roll tradition became deeply ingrained in Swedish culture, and it became a staple in Swedish bakeries and households. Cinnamon rolls eventually made their way to other parts of Europe and the United States. Swedish immigrants brought their cherished recipes with them when they settled in different countries, including the United States, during the 19th and 20th centuries. In the United States, cinnamon rolls gained widespread popularity, particularly in the Midwest. The Pillsbury Company introduced refrigerated cinnamon roll dough in the 1950s, making it easier for home cooks to make this delicious treat. Cinnamon rolls quickly became a favorite breakfast pastry in American households.BabkallahBy PeterThe history of the Babka recipe is rooted in Eastern European Jewish culinary traditions. Babka is a sweet yeast-risen bread or cake that has become popular in Jewish communities and beyond. The exact origins of Babka are not entirely clear, but it is believed to have originated in Eastern European countries such as Poland and Ukraine. Babkallah is braided version of the Babka, comes from Challah which is traditional Jewish braided bread. The word "Babka" means "grandmother" in Polish and Ukrainian, which suggests that the recipe has been passed down through generations. In its traditional form, Babka is a rich, sweet bread made with butter, eggs, and often flavored with ingredients such as chocolate, cinnamon, nuts, or dried fruits. The dough is typically rolled out, filled with the chosen ingredients, and then twisted or braided before baking.Chocolate CookiesBy JúliaEarliest recorded instances of cookies dates back to Persia in the 7th century AD, where they were often served to guests with tea. Cookies eventually made their way to Europe through the Muslim conquests, and by the Middle Ages, various types of cookies were being made throughout the continent. The modern cookie, as we know it today, is thought to have originated in the United States in the 18th century, where Dutch settlers brought their tradition of making "koekjes," or small cakes, to New Amsterdam (now known as New York City). Over time, these "koekjes" evolved into the cookies we know and love today, with countless variations and flavors.Panettone Style BreadBy PeterSweet & rich cake with raisins. Very close to Italian panettone bread. Ideal with coffee or yogurt. This recipe is designed for home bakery which makes things even easier where you just dump the ingredients in the given order and run the baking program.Peach CobblerBy JúliaQuick recipe which requires minimal effort, almost bakes itself. Peach cobbler recipe is undoubtedly sweet crumbly surprise for any occasion.French Apple TartBy PeterIn French called "Tarte aux Pommes", gives you double dose of apples. It begins with a pre baked in French "Pate Sucree" which has a wonderfully crisp texture and a sweet buttery flavor. Cake is great with whipped cream or ice cream as it's not overwhelmingly sweet.WaffleBy PeterI don't know why but waffles always resembled modern food in me, I could't be more wrong. The first waffle irons with the characteristic honeycomb pattern appeared in the 1200’s when a craftsman designed and forged cooking irons. I have these situations when I'm out of bread. Well when that happens this Waffle recipe is what I reach for. It goes well with sweet but also salty toppings. Perfect breakfast food!Shortcrust PastryBy PeterFrench chef Guillaume Tirel was the first one to label the process, describing its preparation in his manuscript 'Le Viandier'. There isn’t a single version of shortcrust pastry. There are several variations, as well as homemade recipes modified according to needs. This shortcrust pastry is a type of pastry often used for the base of a tart, quiche, pie, or flan. In french it's called Pâte Brisée. Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie.French CrepeBy PeterPancakes have been around for years and are a staple in many cultures. People enjoyed pancakes as far back as 30,000 years ago during the Stone Age. This pancake recipe is for french variation also known as crepe.Yeasted DoughnutsBy PeterDoughnuts found in the shops always seem to look more impressive than they actually taste, flavor always seems to fall short. This recipe is aiming for lightly sweetened doughnut that is tender on the inside and lightly crisp on the outside. Try our simple doughnuts recipe at home.
