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| 7-Up Pound Cake |
See this Recipe |
| Kotwal Singh, Regional Executive Chef, Hard Rock Cafe Micronesia |
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| A Delicious Strawberry-Amaretti Bombe |
See this Recipe |
| Abstracted from "Frozen Assets" by Kathy Ferrell-Kingsley Vegetarian Times, August 2001. |
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| Ahu |
See this Recipe |
| Dorothy's Kitchen |
|
| Anzac Biscuits |
See this Recipe |
| |
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| Baked Chocolate Mousse |
See this Recipe |
| Remo Berdux, Executive Chef, Ritz Carlton Seoul |
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| Berry and Pineapple Crumble |
See this Recipe |
| Kotwal Singh, Regional Executive Chef, Hard Rock Cafe Micronesia |
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| Biscotti |
See this Recipe |
| John Morrison, formerly of Prego, Westin Resort Guam |
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| Biscotti |
See this Recipe |
| |
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| Blender Sour Cream Cheesecake |
See this Recipe |
| |
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| Blueberry Blintzes |
See this Recipe |
| |
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| Blueberry Grunt |
See this Recipe |
| Abstracted from "All American Desserts" by Kathy Farrell Kingsley, Vegetarian Times, July 2001 |
|
| Bonelos Aga (Ripe Banana Donuts) |
See this Recipe |
| Dorothy's Kitchen |
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| Bonelos Niyok (Coconut Donuts) |
See this Recipe |
| Clayton Babas, Chef, Bistro at P.I.C. |
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| Brandied Fruit Salad |
See this Recipe |
| |
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| Calamai - Coconut Pudding |
See this Recipe |
| Dorothy's Kitchen |
|
| Caramel Coffee Sauce |
See this Recipe |
| |
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| Carrot Nut Cake |
See this Recipe |
| Kotwal Singh, Regional Executive Chef, Hard Rock Cafe Micronesia |
|
| Celine’s Authentic French Chocolate Mousse |
See this Recipe |
| Celine San Nicolas, Guam Women's Club Cookbook |
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| Chocolate Bombe |
See this Recipe |
| |
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| Chocolate Decadence |
See this Recipe |
| Clayton Babas, Executive Chef, Guam Reef Hotel |
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| Chocolate Fudge Pie |
See this Recipe |
| |
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| Chocolate Macadamia Sauce |
See this Recipe |
| |
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| Chocolate Mint Layer Cake with Mint Cream Cheese Frosting |
See this Recipe |
| |
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| Chocolate Terrine with Espresso Sauce |
See this Recipe |
| From Pastry Chef, Pascal Reverchon of Palio, NYC. This amazing dessert requires some effort but it is not out of the reach of average bakers. Plan ahead, organizing your igredients and tools and the results will be impressive. |
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| Chocolate Truffle Mousse |
See this Recipe |
| Patrick Kennedy, Executive Chef, Boundary Oak CC |
