Get the latest Fillings recipes from Group Recipes. http://www.grouprecipes.com/tag/fillings Being overwhelmed by a large bag of apples my mom gave me, I decided to make apple pie filling for the freezer. The recipe is one I like and an adaption from several other recipe, Get hubby or the kids to help you peel the apples. In the long run, a great recipe to have. Antime you want great apple pie, you have your filling made and tastes so much better than the canned stuff!!! And if you are really into quantity or freezer cooking, make up a large batch of pie crust too! http://www.grouprecipes.com/103860/freezer-apple-pie-filling.html Can we say quick and easy!! tasty dessert!! http://www.grouprecipes.com/100726/pink-panther-poop.html This is another Paula Deen. It has a wonderful sweet/tart mix. I have used it with my fresh fruit tart, on top of English muffins and pound cake. It will last about 3 weeks in the refrigerator. Very easy to make. http://www.grouprecipes.com/97831/lemon-curd.html These are 3 other filling that can be used in the Kolache.... the main recipe is strawberry kolache that I just posted... these recipes are also from Saveur http://www.grouprecipes.com/95582/kolache-fillings.html From the Pillsbury's Best 1000 Recipes Best of the Bake-Off Collection This is a good frosting and is very nice on a white cake, or a chocolate cake of course. http://www.grouprecipes.com/89270/chocolate-butter-frosting.html Some of my very favorites: Good for any holiday cakes & desserts. Enjoy my tried and true collections! Happy Holidays to you! http://www.grouprecipes.com/81552/midges-medley-of-cranberry-cake-frostings-and-toppings.html The fillings could be used for cookies, danishes, or whatever you like. http://www.grouprecipes.com/56511/cookiepastry-filling.html The recipe below is adapted from a recipe in the Weight Watchers cookbooks in which some of the whole eggs are replaced by egg whites and the fat content is reduced, making for a lighter batter and more delicate crepe. Crepes are traditionally made in a special long-handled "spider" style frying pan with a defined edge, but any small non-stick frying pan will do as long as it can take high heat. You can make all the crepes at once or make them in batches. The batter will keep for a day or two in the refrigerator. Once the crepes are made, they can be wrapped in plastic food wrap, then placed in a zip lock bag and refrigerated or frozen until needed. With minimal practice, you can use two or three pans at once and shorten the preparation time to about 15 minutes once the batter has rested.* http://www.grouprecipes.com/42239/basic-crepes-photo-by-katherine-kapp.html This recipe came from a well known bakery here in Savannah called Cakes Unlimited. There well known for their wonderful cakes. Enjoy! http://www.grouprecipes.com/38655/bakery-style-filling-for-cakes.html This easy yet incredible smooth lemon filling is perfect for your next cake you make. My mom and her mom used this for their Coconut cake with fluffy 7 minute frosting (recipe to come) See alterations section below for orange filling recipe. http://www.grouprecipes.com/37726/old-fashioned-fantastic-lemon-filling.html