Need well-tested recipes? Choose among hundreds!
Register and upgrade to a PREMIUM MEMBER to enjoy my EXCLUSIVE recipes! This is an online cookbook!
ASK SARAH FORUM AND RECIPES
Login Not a Member? Register

Scratch Cake from a Mix by Sarah Phillips
All new taste and innovative recipe! Works much better than the White Almond Sour Cream Cake we are familiar with! No chemical after-taste! Published in the Chicago Tribune!

Chocolate Cream Cheese Pound Mini-Cakes by Sarah Phillips
Filled with Cherry-Almond Compote and topped with Warm Chocolate Ganache Fudge Sauce, Sprinkled with Coarse Salt and Lavender! 
Recipes inside!

Peach Galette with Step-by-Step Instructions and over 40 color photos!
"This pie is absolutely delightful!
We shared the galette with our neighbors and they raved about it."

"With Sarah's recipes, you don't have to worry about erroneous directions messing up your cakes, etc. That's the great thing about her recipes! They are detailed, and they WORK AS WRITTEN."

"And I'd like to thank you Sarah because there is not one single recipe here that failed me. Whenever I fail, it's because there is something that I did wrong and you were always there to answer my questions."

"I know my membership fee is small in comparison to the great information I receive from this site. The recipes alone are worth their weight in gold. I seriously recommend joining if you are like me and just beginning to learn about baking. This has been a great learning tool for me."
~
I am a new premium member and so far LOVE IT! (it has only been a day though, this site is slightly addicting!)

Blueberry Crumble Pie with Step-by-Step Instructions and over 40 color photos!
"...I had a bit of the filling when I was cutting this slice for the photo and it is KILLER GOOD! The lemon zest really sends it over the top. And the topping....I am always a sucker for a streusel topping."

Register and upgrade to a PREMIUM MEMBER to enjoy
EXCLUSIVE STEP-BY-STEP RECIPES!
ASK SARAH QUESTIONS!
UNIQUE TIPS & TECHNIQUES
ASK SARAH FORUM AND RECIPES
The recipe for success!
Login Not a Member? Register

WHAT PREMIUM MEMBERS ARE BAKING AND THEIR COMMENTS (MORE)

Peter Reinhart's Pizza (Adapted by Sarah Phillips) with Sarah Phillips' No-Cook Zesty Tomato Sauce
odetteganda: It's only my 2nd time making my own pizza, and the first time was a disaster (I used a recipe I found in the web). I braved myself to try this recipe for a small get together that we had over the weekend. Here's how it looked like. These 4 pizzas is 1 recipe of Peter Reinhart's Pizza. It was very easy to follow, and best of all, it tasted very good! I will be baking more pizzas from now on with this recipe.

Vanilla Cream Cheese Pound Cake Cupcakes by Sarah Phillips
odetteganda: I tried it over the weekend and here's how it looked like. I filled the liners 2/3 full (3/4 full will spill) and it baked after 18-20mins. It bakes flat and does not dome. The cake also baked straight up on the liners. The baked cupcake was very neat and very nice to frost.

Chocolate Cream Cheese Pound Cake by Sarah Phillips
buckeyegal: It is very good, moist and fine-crumbed. She topped it w/some leftover vanilla frosting blended w/leftover lemon curd. It made a very smooth and creamy frosting! Needless to say, we're taking it to friends, so that we cannot be held responsible for eating the entire cake!!

Poured Vanilla or Chocolate Fondant for Cakes and Cookies - Easy and shiny
dillonsmimi: I use Sarah's fondant recipe found in the candy recipes. Make a double or triple batch because you will thin it to just pouring consistancy. If that doesn't work make Tammy's buttercream (also in the recipe area), frost and decorate really cute. I think I would just do that anyway...it is really nice to have several different choices at a tea party.

Chocolate Cake adapted from Elisa Strauss, Confetti Cakes by Sarah Phillips
odetteganda: Made this cake recipe last weekend and it was so rich and yummy!

Classic Peach Pie, Step-by-Step by Sarah Phillips and Kelly CA
Mystie1959: I wanted to reinterate to all are members. You do not have to be afraid of making a pie anymore. This pie dough is the best IMHO and its not hard to do. If its your first go at it take the tuturiol its fantastic and not a step is left out. No guessing at all. COLD dough is the trick and as long as you do that and follow the directions you will have a fantastic pie and dough. PS don't try to stretch it either make it large enough to flute. I just had to give credit where its do. Kelly keep up the good work to your doing great job. Love having you around.

Chewy Chocolate-Coconut Macaroons posted and adapted by mizcuriosity
Soy-egg-gluten free.
mizcuriosity: These are chewy and wonderfully "chocolaty!"

Classic Coconut Layer Cake filled with Pineapple Curd by Sarah Phillips
Carrot with Pineapple Layer Cake by Sarah Phillips
Devil's Food Cake adapted by Sarah Phillips
JenD: I have made the Classic Coconut Cake (I love anything with coconut in it), the Carrot w/Pineapple cake and the Devil's food cake. Yum. All of them!

Peter Reinhart's Pizza (Adapted by Sarah Phillips) with Sarah Phillips' No-Cook Zesty Tomato Sauce
dillonsmimi: I have made the pizza dough that Sarah has available for the Premium members many times. It has become the Friday night tradition at my house, along with many of her other tried and trues. The chewy peanut butter cookies come to mind. That is the main reason she has signed over thirty thousand members! These are the best...recipe's ever!

Espresso Whipped Cream by Sarah Phillips
Kelly: Really, Sarah, the whipped cream....SO GOOD! I could have just eaten it with a spoon, right out of the Kitchen Aid bowl!

Year Round Spice Cake by Sarah Phillips - Moist and tender - Two-Stage Mixing w/ UNBLEACHED All-purpose flour
buckeyegal: My daughter made this recipe... we loved it!! ...Thanks for the recipe, Sarah!

Creamy and Luscious No Crack Cheesecake by Sarah Phillips
odetteganda: I made this recipe again and whenever I eat it, I always think that it is more delicious than the previous one that I made. It's so good, not very dense and so smooth! I never had any crack with this recipe. I also used the Thick-with-a-Chew Cookie Dough as crust (without the chocolate chips because I was planning on making it with strawberry jam). What I did was put the cookie crust and then smoothened it. While I was preparing the batter, I put the crust in the fridge. Then I followed the rest of the instructions for making the cheesecake. I also always bake in a solid cake pan....It was gone before we knew it. LOL!

Cream Cheese Pound Cake by Sarah Phillips
Halfbaked: Hey Sarah, I made this cake yesterday and, oh my gosh, it was wonderful. My family LOVED it.
Mystie1959: I made this cake today after the power came back on I was about to go insane with no power. I added blueberries and a teaspoon of butter extract and I baked it in two 9" pans. It smells divine now I can't decide what to ice it with. I first thought cream cheese BC flavored with a few drops of lemon oil what do you think?

Banoffee (Banoffi) Pie by Sarah Phillips
Kelly CA: Man-o-man!!!! This is the tastiest thing I have eaten in a LOOOOOOOOOOOOONG time....SO GOOD!! Sarah, it was SO GOOD! Ger and I shared a slice and we could not believe how good it was.
The old adage, "It will ruin your dinner" came in to play. I could barely eat after we had the pie. I made this yesterday. It was a lot of work but it was WORTH IT! Seriously, this is the most delish and decadent thing I have eaten in many, many years. I baked it with Sarah's graham cracker crust, which was yummy. The thing that really sets it off is the espresso whipped cream. This whipped cream is so yummy that I could see it crowning all sorts of desserts...especially when there is chocolate involved.

Tender and Flaky Sweet Biscuits by Sarah Phillips
Strawberry Shortcake by Sarah Phillips
Kelly CA: Friday night we had company for dinner and I made strawberry shortcake with Sarah's sweet biscuits. In fact, I had some left-over biscuits and I am having one with coffee right now. YUM!

Cream Cheese Pound Cake by Sarah Phillips
odetteganda: I finally tried making this recipe. I made it yesterday and ate it for breakfast this morning. It was very very good. We ate it bare, without any frosting or syrup. It's that good! I was also surprised at how fluffy the cake was, but does not crumble once sliced. The texture was very smooth and it kind of melts in the mouth. Like Cindi, this cake will also now be a staple for us. I really loved it!

Peach Cobbler adapted by Sarah Phillips
lovincupcakes: This is delicious!!! I made it with fresh peaches and blueberries - soooo good.

Classic Carrot Layer Cake by Sarah Phillips
Mystie1959: Late last night me and my sons girlfriend got a piece out of the fridge and I haven't even frosted it yet. It is so good.....

Coffee Pecan Mini-Eclairs
Bavarian Cream by Sarah Phillips
odetteganda: Thanks Sarah for the recipe! I halved the recipe and made this last night and ate it this morning for breakfast. It was so delicious! I used this to fill some eclairs that I made and we had it for breakfast with coffee. It was the perfect way to start a long day at the office (ugh!).

Chocolate Peanut Butter Cake by Sarah Phillips
Ultimate Peanut Butter Cake by Sarah Phillips
Mystie1959: And both are simply devine (chocolate PB too) You'll get great reviews I'll just bet ya!!

Red Velvet Layer Cake with Traditional Cream Cheese Frosting by Sarah Phillips
Cream Cheese Buttercream Frosting by Sarah Phillips
Mystie1959: I've used this recipe so many times on the red velvet cake I make and it always is delicious and gets great reviews. I should say Sarah's red velvet. But when my hands go in it I call it mine. Thanks Sarah
Hugs.....
newbie baker: I made this recipe this weekend and it turned out great, I made cupcakes (they are easier for a party)...

Fresh Strawberry-Rhubarb Pie by Sarah Phillips
Kelly's Husband Ger: It has the perfect balance of tart and sweet...enveloped in a delicious flaky blanket.

Bavarian Cream by Sarah Phillips
In 2007, I helped BakingGirl, one of our PREMIUM MEMBER'S, fix her Bavarian Cream Recipe. Here is my version. She replied: Hi Sarah, Thanks again for the modified recipe and the explanation about the eggs. I made the Bavarian Cream earlier today, and I just checked on it. It is set quite firm but it is definitively less Jello like than the original recipe, it is more porous like mousse which is kind of what I was hoping for. The flavour is devine, really rich and creamy so it will make for a delicious cake filling. Yummy! Thanks again for your help, this one is a keeper!

Ultimate Peanut Butter Cake by Sarah Phillips
odetteganda: Hi newbie_baker, I have already tried Sarah's Ultimate PB recipe for cupcakes a few months back and I swear by it! It's the best peanut butter cake I've tasted. It's also moist after baking.

White Cake or Chocolate Cupcakes by Sarah Phillips
odetteganda: I made the white cupcakes today and I yielded 18 cupcakes with the recipe. I had also been trying to add fillings inside my cupcakes before baking so that I don't have to poke or cut my cupcake after it is baked to add filling inside. For this recipe, I filled it with strawberry jam with some strawberry bits. What I did was to fill the liner/muffin tin half full, then add the strawberry jam on top, then cover it with more batter until the liner is filled up to 3/4 full. It baked perfectly and was so yummy! It also domed nicely, never fell off the liners but was soft and fluffy inside.

Cream Cheese Pound Cake by Sarah Phillips
Cyndi: My Princess Lexi wedding cake (my neice). The cake was Sarah's Cream Cheese Pound Cake, the bottom layer was lemon and the other two layers were vanilla. I also used that same recipe for the grooms cake. It was so delicious!

Scratch Cake from a Mix - Chocolate Variation by Sarah Phillips
Sheri: The cake was fine too. I have to say, though, I prefer the richness of a true cake from scratch made with butter! But it tasted much, much better than making the cake straight from the box.

Seven Minute Vanilla Bean Icing by Sarah Phillips
Sheri: I like the frosting -- it's nice and light.... I used extra fine sugar and didn't get any grittiness at all, which was nice, considering I don't really know what I'm doing!

Pumpkin Pecan Bread by Tami Smith
SharonSZ: I made this recipe yesterday and I have to tell you how delicious it is! It has a great flavor and it is so moist. I'll be making this again. Thanks for a great recipe!

Luscious Lemon Meringue Pie by Sarah Phillips
Kelly: HOLY LEMONY COW!!!!...I am now floating on a meringue cloud. YUMMY!!!!!

Fondant for Candy Centers
dillonsmimi: Sarah...I like this recipe. Simple ingredients and great tips to ensure the fondant cooks without crystalizing. It also tastes great which is the whole idea, right?

Yummy Zucchini Soup by Kelly
sheri: It was good! I'm planning on making it again to use up some of the rest of the zucchini soon.

Pear Baklava by Sarah Phillips
Kelly: We LOVE this dessert!

Pecan Logs by Sarah Phillips
msbreez: I tried the recipe here and it's nearly perfect!!!

Register and upgrade to a PREMIUM MEMBER to enjoy
EXCLUSIVE STEP-BY-STEP recipes!
ASK SARAH FORUM AND RECIPES
Login Not a Member? Register