n
An bundt pound cake which has 7 Up as an ingredient in the icing and/or the batter.
n
A form of digestive biscuit containing caraway seeds.
n
A sweet cake or biscuit made with cannabis.
n
(cooking, historical) A boiled or steamed lemon bread pudding.
adj
(US, simile) Having characteristics considered quintessential to American life; very American.
n
(cooking) A traditional yeast bread of New England, made with wheat flour, cornmeal, molasses and sometimes rye flour.
n
A layer cake consisting of two or three layers of sweet sponge (made with butter) coloured white, pink and yellow with a thin layer of white cream, which originated in Britain.
n
(especially attributive or in compounds) Angel food cake, a type of sponge cake made with beaten egg whites and without butter.
n
A type of light sponge cake which originated in the United States, made with whipped egg whites (which give it an aerated texture), flour, and sugar, without butter.
n
a baked dessert made from apples
n
A pie or tart made with a filling of cooked apples.
n
A dessert made from blended cooking apples, eggs, sugar, and double cream.
n
An Austrian pastry of apples, sugar, raisins, spice, etc in thin strudel dough or filo pastry.
n
A pastry dessert filled with pieces of sweetened apples, with the pastry folded over to enclose the filling.
n
(cooking) A dessert cake prepared using apple sauce, flour and sugar as primary ingredients.
n
(Britain) A British dessert like a jelly roll, but with ice cream instead of jelly/jam.
n
A bread made of pure wheat (as opposed to oats) and traditionally eaten at arvals.
n
Bread (sometimes specifically cornbread) baked in hot ashes.
n
(Eastern US) A johnnycake.
n
(Germanism) A German soufflé or other (often layered) baked dish.
n
A kind of sponge cake soaked in rum-flavoured syrup.
n
A toroidal bread roll that is boiled before it is baked.
n
A narrow, relatively long rectangular shape.
n
(Barbados, sometimes US and UK) A small, flat (or ball-shaped) cake of dough eaten in Barbados and sometimes elsewhere, similar in appearance and ingredients to a pancake but fried (or in some places sometimes roasted).
n
A dessert consisting of ice cream encased in cake and meringue and briefly baked.
n
(usually in the plural) An item or class of items with a flour as a main ingredient, prepared by baking.
n
An English dessert consisting of a flaky pastry base with a layer of sieved jam and topped with a filling made of egg and almond paste.
n
A tart consisting of a shortcrust pastry shell, spread with jam and covered with a sponge-like filling enriched with frangipane.
n
A dessert or sundae containing a banana cut in half lengthwise (split), ice cream and various toppings which may include sauces, nuts or fruit.
n
A spiced, currant-filled, flat pastry cake similar to an Eccles cake, but more oval in shape.
n
A sweet almond dessert pastry that originated in the Netherlands.
n
(especially Scotland, Northern England) An unleavened bread made with barley, wheat, or oatmeal.
n
A British cream filling made from banana and toffee.
n
A dessert made from bananas, toffee and cream on a base of crushed biscuit or similar.
n
Alternative spelling of banoffee [A British cream filling made from banana and toffee.]
n
A soft bread roll, originally from Scotland.
n
A Welsh yeast bread enriched with dried fruit; also, a Welsh fruitcake made with self-raising flour but no yeast.
n
(UK) A barm (bread roll).
n
A small boat-shaped pastry shell with a sweet or savoury filling.
n
(Ireland) A round loaf of soda bread that is baked in a bastable (“an earthenware or cast-iron pot used for baking over a fire”).
n
A hard dry biscuit made from flour, butter, yeast and milk; often eaten with cheese.
n
A light sponge cake which, when cut in cross section, displays a two-by-two check pattern alternately coloured pink and yellow.
n
(cooking) A type of bread made with a substantial liquid-to-flour ratio, so that the dough produces a batter.
n
A kind of flat cake similar to a pancake.
n
A kind of layer cake, traditionally baked on a spit, in which the layers resemble concentric tree rings.
n
A bavaroise (creamy dessert).
n
A type of custard-like food, made with fruit.
n
bavarois (creamy dessert)
n
A pudding similar to pastry cream but thickened with gelatin or isinglass instead of flour or cornstarch, and flavoured with liqueur.
n
A sweet custard pie whose filling consists of mashed beans (usually navy beans), sugar, butter, milk, and spices.
n
A dish originating from the English county of Bedfordshire, an elongated suet pudding with meat in one side and jam in the other.
n
(cooking) A type of bread that includes beer in the dough mixture.
n
(UK) Alternative spelling of bagel [A toroidal bread roll that is boiled before it is baked.]
n
(US) A Louisiana-style fried doughnut or fritter covered in powdered sugar.
n
(Ireland, idiomatic) Alternative form of greatest thing since sliced bread
n
A baked dessert made with alternating layers of sweetened fruit and buttered bread crumbs.
n
Such an apple baked and flattened as a snack, popular in Norfolk.
n
A pudding containing apples whose cores have been replaced by sugar.
n
A confection made of flour, sugar, marmalade, and eggs; a sweet biscuit.
n
A hard, usually nut-flavored biscuit, derived from the Tuscan cantuccio.
n
Alternative form of biscotti [A hard, usually nut-flavored biscuit, derived from the Tuscan cantuccio.]
n
A form of unglazed earthenware.
n
A type of unleavened bread made from flour and water.
n
(uncountable) A mass or collection of baked goods such as biscuits and bread.
n
(US) A breakfast dish composed of bread covered in cooked sausage in a sauce
n
(Alberta, Saskatchewan, Northern US, Midwestern US) A jelly doughnut: a doughnut filled with jam and coated with sugar.
n
Alternative letter-case form of bisquick [Pre-mixed baking mix, generally consisting of flour, a shortening and a leavening agent (for quickly making fresh biscuits, pancakes, dumplings, etc).]
n
(bakery, Ireland) a soft white breakfast roll, traditionally associated with south-east Ireland
n
A type of giant cookie (about 8 inches diameter) with icing on the top side: half white, half dark chocolate.
n
An American dessert pie with meringue, custard, and a bottom layer of chocolate cream.
n
(cooking) A type of coarse-grained rye bread.
n
A fruitcake wrapped in pastry, originally eaten in Scotland on Twelfth Night but now enjoyed at Hogmanay.
n
Alternative spelling of Black Forest gâteau [A type of gâteau consisting of a rich chocolate sponge cake topped with cream and cherries.]
n
A type of gâteau consisting of a rich chocolate sponge cake topped with cream and cherries.
n
A trifle made with chocolate and cherries, like a Black Forest gâteau.
n
A dark, rich chocolate cake made with chocolate pudding.
n
Alternative form of blancmange [A simple dessert made by cooking sweetened milk with cornstarch and vanilla.]
n
A circular loaf of white bread.
n
(chiefly in German cooking, otherwise rare) A small, roughly hemispherical, chocolate-covered confection. (Compare truffle.)
n
(chiefly Isle of Man) A flat cake, sometimes made with dried fruit.
n
(Australia, New Zealand) a large spiced bun with a thick layer of coconut icing
n
A round deep-fried pastry that is traditionally filled with vanilla custard and glazed in milk chocolate.
n
A round cake that is split, filled with custard or cream, and frosted with chocolate, the official dessert of the Commonwealth of Massachusetts.
n
(Britain) An oblong chocolate-flavoured biscuit with a chocolate cream filling.
n
A chocolate-flavoured biscuit consisting of two baked halves filled with chocolate icing.
n
A traditional Irish potato pancake.
n
A dish made of brandy, butter, and sugar. It is traditionally eaten with a Christmas pudding.
n
A foodstuff made by baking dough made from cereals.
n
A baked dessert made of buttered bread soaked in an egg and milk sauce, usually with dried fruit.
n
(Yorkshire) A bread roll.
n
A dessert made from stale bread, suet, egg, sugar or golden syrup, spices, and dried fruit.
n
(UK, Northern England) A bread roll.
adj
(obsolete) made of bread
n
A long, very slender loaf of crisp bread smaller than a baguette; for example, grissini from Italy and rosquilletas from Spain.
n
(archaic) Rich or highly ornamented cake, to be distributed to the guests at a wedding, or sent to friends after the wedding.
n
A Scottish meat pastry, similar to a Cornish pasty.
n
A type of light sweet pastry or bun of French origin.
n
A confection of caramelized sugar and nuts.
n
A type of cornbread made in Portugal, Galicia and Brazil with wheat, rye and yeast.
n
A simple American baked pudding made with layers of sweetened and spiced fruit (usually apple) and buttered breadcrumbs.
n
(obsolete) A kind of hard biscuit.
n
(cooking) A small square piece of rich cake, usually made with chocolate.
n
A combination of a brioche and a muffin.
n
(UK, dialect) A kind of scone made with flour or oatmeal.
n
Synonym of chocolate crackle
n
A Welsh rarebit topped with a poached egg.
n
(US) A confection made from peanut butter fudge partially dipped in chocolate to leave a circle of peanut butter visible, supposed to resemble the nut of the Ohio buckeye tree.
n
(US, baking) A cake baked with fresh fruit and a streusel topping.
n
A sweet Italian dessert dish, usually rich and creamy like a custard or pudding.
n
A soft round sandwich roll.
n
(Australia) A roughly bullet-shaped sweet consisting of a cylinder of liquorice covered in chocolate.
n
A baking pan with a hollow, circular, raised area in the middle.
n
A ring-shaped cake, of German origin, baked in a decorative, often fluted, mould
n
(Canada, Nova Scotia) A jelly doughnut.
n
(UK) A traditional savoury pie consisting mainly of onions and potatoes.
n
(Canada) A tart filled with butter, sugar, eggs, and often raisins.
n
(cooking) A type of thick, sweet icing or cake-filling made by creaming butter (or sometimes another fat, such as margarine) with powdered sugar.
n
A traditional English steamed pudding made from some combination of bread or sponge cake or similar ingredients, with dried fruits such as raisins, served with custard or another sweet sauce.
n
A rich, sweet dessert food, typically made of flour, sugar, and eggs and baked in an oven, and often covered in icing.
n
A small sphere of reconstituted cake crumbs, coated with chocolate or frosting.
n
A powdered mixture of the dry ingredients used to produce a cake or the finished mixture before baking.
n
a circular shaped cake tin without a bottom
n
(usually in the plural) A crumb from a cake.
n
One who specializes in cakes and similar baked goods.
n
(Canada, US) A snack consisting of cake and frosting prepared in a popsicle mold and served on a stick.
n
Alternative form of candy (“Indian unit of mass”) [(uncountable, chiefly Canada, US, Philippines) Edible, sweet-tasting confectionery containing sugar, or sometimes artificial sweeteners, and often flavored with fruit, chocolate, nuts, herbs and spices, or artificial flavors.]
n
A small French pastry with a soft custard center and a dark, thick caramelized crust.
n
A dessert or snack made by dipping an apple in liquid heated caramel and often sprinkling with nuts etc., then allowing the caramel to cool and harden.
n
(cooking) A type of bread containing caraway seeds.
n
A traditional Scottish delicacy, a sort of cake made from the milk of a newly-calved cow mixed with oatmeal, associated with Shrove Tuesday.
n
A sweet cake, often iced, containing grated carrot.
n
(US) A large fluffy biscuit, typically served with gravy.
n
A Catalan sweet made from almonds coated in caramel and powdered chocolate.
n
Synonym of cabinet pudding
n
A dessert consisting of sponge cake filled with fruit, and cream or custard.
n
A dessert of custard or whipped cream enclosed in sponge cake, often in the form of ladyfingers.
n
a long, thin cheese-flavoured pastry.
n
(countable and uncountable, obsolete) A pie made of cream, eggs and milk (somewhat resembling the modern American chess cake).
n
A spiral-shaped currant bun, spiced and coated with sugar.
n
A pie baked with a cherry filling.
n
A very light cake made with vegetable oil, eggs, sugar, flour, baking powder, and flavourings.
n
A pie with a light, airy filling typically made from meringue thickened with gelatin.
n
(Philippines) A confectionery, usually sold in small bars, made with cocoa powder, peanuts and sugar.
n
A snack consisting of two small round layers of cake covered in chocolate with marshmallow filling.
n
A flat slab of chocolate, usually oblong in shape, which can be broken into smaller segments when being eaten, either solid or with a filling such as nuts or caramel.
n
A cookie containing chocolate chips.
n
A crunchy chocolate dessert made with cocoa, flour and sugar, associated with traditional British school dinners.
n
(UK, Ireland) A digestive biscuit with a chocolate coating on one side.
n
A rich flourless chocolate cake, a kind of devil's food cake.
n
A confection having a center of ganache and an outer coating of powdered cocoa or chocolate.
n
(Quebec) pain au chocolat
n
A biscuit made with cocoa and desiccated coconut
n
A flattened, fruit-filled pastry cake, resembling an Eccles cake but less sweet and using shortcrust pastry rather than a flaky kind.
n
(baking) Choux pastry, usually in the form of a small round cake with a sweet filling.
n
A type of light pastry (made just from butter, water, flour and eggs) that is used to make profiteroles, éclairs, chouquettes, etc.
n
A sugar cookie, usually cut in festive shapes, that is made and eaten at Christmas.
n
A locality in Normandy parish and Wanborough parish, Guildford borough, Surrey, England (OS grid ref SU9249).
n
Alternative form of Christmas Pie (“a place in Surrey, England”) [A locality in Normandy parish and Wanborough parish, Guildford borough, Surrey, England (OS grid ref SU9249).]
n
A fried pastry from Spain, typically eaten as a dessert and with chocolate beverage.
n
(obsolete) A kind of confectionery or cake.
n
A type of sweet bread flavoured with cinnamon.
n
Synonym of cinnamon roll
n
(baking) A rolled pastry flavored with cinnamon and sugar.
n
Alternative spelling of clafoutis [A French dessert made by baking fresh fruit (traditionally cherries) with a batter.]
n
Alternative form of clapbread [clapcake]
n
(obsolete) Oatmeal cake or bread clapped or beaten until it is thin.
n
A traditional Scottish pudding, typically made with flour, breadcrumbs, suet, and dried fruit.
n
(obsolete) Bread made from wild grain.
n
Any cake designed to be eaten with coffee.
n
(Australia, New Zealand) potato chips, crisps.
n
A confection consisting of a nut, seed or fruit coated with sugar.
n
Alternative spelling of compote [A dessert made of fruit cooked in sugary syrup.]
n
(obsolete) A rich, sweet, food item made of flavored sugar and often combined with fruit or nuts; a confection, comfit.
n
(rare) Edible Italian sugar-coated almonds, especially those which are used as part of a traditional Italian wedding.
n
A blondie (baked snack) with chocolate chips and either walnuts or coconut.
n
(computing) A magic cookie.
n
(countable) A paste usually formed of flour, sugar, water, eggs, and other ingredients which, when baked, hardens to form a cookie or a number of cookies.
n
A blue creature from the children's television show Sesame Street who is intensely fond of cookies.
n
A tool for making certain types of cookie, consisting of a cylinder with a plunger on one end, used to extrude cookie dough through a small hole at the other end.
n
A candy (or bonbon) usually made of milk chocolate, filled with small fruits (often maraschino cherries) and syrup or fondant.
n
A small tubular wafer used in desserts.
n
(US) A creamy food made chiefly from stewed corn.
n
A traditional ginger biscuit from Cornwall, England, originally sold at fairs.
n
A kind of pie with meat and vegetables in a thick hearty sauce, not baked in a pie pan, but rather in a large piece of folded-over pastry dough, crimped shut, then baked on a sheet.
n
A kind of meat pie, not made in a pie pan but with a large piece of folded-over pastry dough, crimped shut, then baked on a sheet. There is no one standard recipe, but it usually includes meat and vegetables in a thick hearty sauce.
n
(dated) A cracker bonbon.
n
A meat pie having a mashed potato crust made with beef.
n
Chocolate prepared for covering cakes and sweets; a covering of such chocolate.
n
A dry, thin, crispy baked bread (usually salty or savoury, but sometimes sweet, as in the case of graham crackers and animal crackers).
n
(cooking) A type of unleavened, thin and crispy flatbread made from flour, water and salt.
n
A traditional Scottish dessert made with whipped cream, whisky, oatmeal, honey, and raspberries
n
Any of many varieties of cake that are either filled, layered or topped with any of several forms of cream or custard.
n
A type of light, plain, savoury biscuit made with yeast.
n
A horn-shaped pastry filled with fruit or jam and whipped cream.
n
(originally Canada, US) A pie, usually filled with fruit, topped with whipped cream.
n
A light, hollow pastry typically filled with cream or custard.
n
Alternative form of cream cake [Any of many varieties of cake that are either filled, layered or topped with any of several forms of cream or custard.]
n
Alternative spelling of cream puff [A light, hollow pastry typically filled with cream or custard.]
n
A Welsh pancake made with self-raising flour, salt, eggs, milk and salted butter.
n
A flat round pancake-like pastry from Lower Brittany, made with wheat.
n
(Canada, US) a croissant.
n
(plural only) Small, folded pancakes, with a savoury (or sweet) filling, sometimes served with a sauce.
n
A baked dessert made with fruit and crumb topping
n
A flaky roll or pastry in a form of a crescent.
n
A pastry which combines characteristics of a croissant and a doughnut.
n
A combination of a croissant and a cookie.
n
A French dessert made by piling profiteroles and other crunchy sweets in a tall shape, then pouring caramel over them to hold them in place.
n
A kind of Italian baked tart.
n
Alternative form of crouton [A small, often seasoned, piece of dry or fried bread.]
n
A pastry combining characteristics of a croissant and a muffin.
n
(US) A donut in the form of a twisted ring.
n
Alternative spelling of crumcake
n
A mixture of sugar, cocoa and milk, used to make industrial chocolate.
n
A dessert of British origin containing stewed fruit topped with a crumbly mixture of fat, flour, and sugar.
n
Alternative form of krumkake [A Norwegian cookie invented by emigrants to America, prepared as a rolled-up cone, sometimes with a filling.]
n
A type of savoury cake, typically flat and round, made from batter and yeast, containing many small holes and served toasted, usually with butter.
n
A liquid, sweet custard used as a topping for a dessert, as a dessert by itself, or as a base for ice cream or crème brûlée.
n
A dessert of custard, covered by a brittle layer of browned sugar.
n
A baked custard with a soft caramel top.
n
A dessert comprising a crêpe (pancake) topped with caramel and orange sauce and Grand Marnier, then flambeed.
n
A small cake baked in a usually paper container shaped like a cup, often with icing on top.
n
A type of sauce made from milk and eggs (and usually sugar, and sometimes vanilla or other flavourings) and thickened by heat, served hot poured over desserts, as a filling for some pies and cakes, or cold and solidified; also used as a base for some savoury dishes, such as quiches, or eaten as a stand-alone dessert; egg custard.
n
(Britain) A biscuit consisting of a soft, custard-flavoured layer sandwiched between two crisp biscuits.
n
Synonym of vanilla slice
n
A tart consisting of a pastry shell and an egg custard filling.
n
(Britain) A bun made with a yeast fermented white dough which is rolled like pastry and cut into rounds. Traditionally a constituent of a North Devon (UK) cream tea. Now largely replaced by the common scone.
n
A dessert cake made with layers of almond and hazelnut meringue and whipped cream or buttercream, typically served chilled with fruit.
n
A rustic leavened bread from Greece, with a segmented shape resembling fingers. It is traditionally made from a mix of wheat flours and fine cornmeal, which gives it a light yellow colour, and is topped with sesame and nigella seeds.
n
(chiefly New Zealand, Australia) Bread made from a basic recipe of flour, water, milk, and salt, but without yeast.
n
Danish pastry, light sweet yeast-raised roll usually filled with fruit or cheese.
n
A sweet and flaky yeast-raised roll made from a dough using butter or margarine and filled with remonce (butter and sugar) or custard.
n
A dessert consisting of puff pastry filled with almond cream, baked in an oven.
n
(cooking) A type of brown bread made from whole-wheat flour.
n
(cooking) A type of bread containing chopped dates.
n
(cooking) A type of bread containing a mixture of chopped dates and nuts.
n
Alternative form of deadcake [(historical) A small cake or cookie served at a funeral in Dutch-settled colonial New York, often with the initials of the deceased inscribed.]
n
(historical) A small cake or cookie served at a funeral in Dutch-settled colonial New York, often with the initials of the deceased inscribed.
n
A kind of cake, common during the Depression and still baked today, that used little or no milk, butter, eggs, and sometimes sugar (as these were expensive or unobtainable).
n
An edible cake or bar created by compounding seeds, nuts, berries, insects (crickets, katydids, and/or ants) together, eaten by Amerindians and early pioneer settlers, and Mormons, of the dry western Great Plains and Rockies foothills, especially around the region of the Great Salt Lake. It is one of the traditional survival foods passed from the Amerinds to the white newcomers for surviving winter starvation.
n
A sweet confection served as the last course of a meal.
n
(US) A kind of soft baked cookie that is square or rectangular.
n
A particularly rich form of chocolate cake.
n
A traditional pie of offal cooked in a case of huff paste.
n
A sweet bun split in half and filled with cream and jam.
n
(cooking, historical) A dish traditionally presented at English coronations by the holders of the manor of Addington, generally thought to have been a soup or stew made from almond milk, capon, sugar, and spices.
n
Alternative form of dillegrout [(cooking, historical) A dish traditionally presented at English coronations by the holders of the manor of Addington, generally thought to have been a soup or stew made from almond milk, capon, sugar, and spices.]
n
A bread roll served with a meal.
n
A variety of bread and butter pudding.
n
A kind of American dessert made from broken cookies and pudding, sometimes with gummy worms added, and resembling dirt.
n
A type of confectionery made with egg whites, corn syrup, and white sugar.
n
A Hungarian sponge cake layered with chocolate buttercream and topped with caramel.
n
A pudding from the north of England, made with the leaves of bistort along with oatmeal, nettles, onion, and seasoning, and traditionally fried with bacon.
n
A highly decorated cake in the form of a standing doll with a large flowing skirt.
n
(chiefly Canada, US) A deep-fried piece of dough or batter, commonly made in a toroidal or ellipsoidal shape, and mixed with various sweeteners and flavors, sometimes filled with jelly, custard, or cream.
n
(US, Canada) A small ball-shaped pastry, made in the same manner as a donut, roughly the size of the hole in a donut.
n
Alternative form of doughnutery [A doughnut shop.]
n
A tortilla chip of the Doritos brand.
n
Archaic spelling of doughnut. [A deep-fried piece of dough or batter, commonly of a toroidal (a ring doughnut) shape, often mixed with various sweeteners and flavourings; or flattened sphere (a filled doughnut) shape filled with jam, custard or cream.]
n
A kind of flour dumpling.
n
(Canada, US) A peel-out or skid mark in the shape of a circle; a 360-degree skid.
n
Alternative spelling of donut hole [The empty space in the center of a donut.]
n
Alternative form of donut peach [Synonym of flat peach.]
n
(chiefly North-country English dialectal) a paste flower on top of a pie cover.
n
A traditional British cake made with dripping, currants and raisins.
n
A baked confection made by dropping sweet dough by spoonfuls onto a cooking sheet and baking.
n
Synonym of Scotch pancake
n
Alternative form of drop cake [A baked confection made by dropping sweet dough by spoonfuls onto a cooking sheet and baking.]
n
Synonym of Scotch pancake
n
A stiff flour pudding, often with dried fruit, boiled in a cloth bag, or steamed.
n
A combination of a doughnut and a muffin.
n
(historical) A cake made in silence by girls on St Mark's Eve, with certain mystic ceremonies, to discover their future husbands.
n
(by extension) Any simple cake that can be prepared in a single bowl.
n
A traditional rich fruit cake of Scotland.
n
A biscuit that is suitable for dunking in a cup of tea.
n
Alternative form of Dutch doughnut [An oliebol; a deep-fried non-toroidal dumpling made of soft dough, traditionally eaten in Belgium and the Netherlands at fairs and on New Year's Eve.]
n
An oliebol; a deep-fried non-toroidal dumpling made of soft dough, traditionally eaten in Belgium and the Netherlands at fairs and on New Year's Eve.
n
(Canada) A fast food pastry, being a square doughnut with raisins and glaze.
n
A small, round, oven-baked cake made from a currant-based filling enclosed in puff pastry.
n
Alternative spelling of éclair [A small chocolate-covered creme-filled pastry puff in a general oblong shape, typically larger than the miniature French version.]
n
Alternative form of custard tart [A tart consisting of a pastry shell and an egg custard filling.]
n
A flat, crisp, sugared pastry made of fried dough.
n
A bar of ice cream covered in chocolate, usually on a stick.
n
A Hungarian cake consisting of chocolate buttercream sandwiched between four or five layers of sponge cake.
n
An English dessert of strawberries with cream and pieces of meringue, traditionally served at the prizegiving picnic of Eton College.
n
(UK) A pudding made from apples and Victoria sponge cake mixture.
n
(Internet) A special kind of HTTP cookie that is especially resistant to deletion by the user.
n
A primitive sprouted bread made with wheat, barley, beans, lentils, millet, and spelt.
n
(Tyneside) A small loaf or bun made with left-over dough.
n
A type of small gingerbread biscuit; a ginger nut.
n
A food made from butter and egg yolks mixed with sugar and orange flower water.
n
(Britain) A small cake baked in a small paper cup; a cupcake.
n
Alternative spelling of fairy cake [(Britain) A small cake baked in a small paper cup; a cupcake.]
n
A bite-sized sponge cake, with a layer of cream, covered in icing.
n
(cooking) A type of bread other than the conventional yeast-raised loaf, usually enriched and baked in a different shape.
n
Any such cake or bread, now especially an Irish speciality such as a soda farl or potato farl.
n
A loaf of white bread with a rounded top.
n
(UK) A traditional kind of scone or rock cake from Yorkshire, England.
n
(cooking) Crispy flakes of crêpe used in desserts.
n
A very narrow French loaf.
n
(UK) A kind of pie filled with bacon, apple, onion, potato, etc. sweetened and spiced.
n
A kind of sweet roll with a filling of fig paste.
n
(dialectal, historical) Ale boiled with wheaten bread and figs, a common Good Friday dish.
n
(Newfoundland) A kind of boiled pudding with raisins.
n
Any of a variety of sweet and/or savory dishes traditionally served at Christmas, containing fruit (but not necessarily figs).
n
A sort of sweet pudding, containing a large proportion of suet or pork fat, with raisins, currants and liquor.
n
(Cornwall) A kind of sweet pastry with raisins.
n
A light, spongy teacake, usually based on almond flour or flavoring.
n
A pie made with white fish (such as cod, haddock, or halibut) in a white or béchamel sauce made with the milk the fish was poached in.
n
Alternative spelling of flaky pastry [A form of pastry in which the fat (shortening) is rolled into the dough to produce a flaky texture.]
n
A form of pastry in which the fat (shortening) is rolled into the dough to produce a flaky texture.
n
tarte flambée, especially when served in a German setting.
n
(chiefly UK, Australia) Baked tart with sweet or savoury filling in an open-topped pastry case. (Compare quiche.)
n
a thin batter cake fried on both sides.
n
(Britain) A bar made of (though not limited to) rolled oats, butter, golden syrup, and brown sugar, baked in a tray.
n
(obsolete) A kind of pudding or tart or meat pie.
n
A sandwich made with peanut butter and marshmallow fluff, most common in New England.
n
Alternative form of flummadiddle [(US) A baked main course pudding consisting of stale bread, pork fat, molasses, and spices including cinnamon and allspice. It was a part of early American cuisine, especially in New England.]
n
Alternative form of flummadiddle [(US) A baked main course pudding consisting of stale bread, pork fat, molasses, and spices including cinnamon and allspice. It was a part of early American cuisine, especially in New England.]
n
A custard; any of several bland, gelatinous foodstuffs, usually made from stewed fruit and thickened with oatmeal, cornstarch or flour.
n
Alternative form of flummadiddle [(US) A baked main course pudding consisting of stale bread, pork fat, molasses, and spices including cinnamon and allspice. It was a part of early American cuisine, especially in New England.]
n
(Britain) garibaldi biscuit; currants squashed between two thin, rectangular biscuits.
n
(food) A sugar dough, usually prepared as large sheets (rolled fondant), used in place of icing to cover large areas of cakes, composed of sugar, water, gelatin, glycerine.
n
A soft preparation made from icing sugar and water, used to decorate cakes.
n
A Scotch pie or meat pie sold at football stadiums.
n
A type of pastie (meat pastry) that does not contain potato
n
(countable) A pastry filled with this cream
n
(US politics, humorous, rare) Synonym of French bread
n
(rare, US politics, sometimes humorous) French fries.
n
(informal) Synonym of baguette: a long thin loaf of bread with a thick crust and often having large bubbles of air inside, popular in and associated with France.
n
The most basic kind of meringue, made with caster sugar.
n
An individually-sized confection made from puff pastry and often filled with fruit or custard.
n
baguette, a long thin loaf of bread.
n
(Australia, New Zealand) A type of cake, similar to the French financier, but with the addition of fruits or other flavourings; commonly eaten with coffee.
n
A dish of beaten eggs fried with apples and breadcrumbs.
n
(US) A Native American food, found throughout the United States, a leavened flat dough fried or deep-fried in oil, shortening, or lard.
n
(US) A small fried dessert pastry, like a small pie or turnover, with a fruit filling.
n
A kind of large thick pancake or omelette, often with slices of bacon.
n
A ribbon loaf completely covered in cream cheese and garnishes.
n
A cake containing dried fruits and, optionally, nuts, citrus peel and spice.
n
(usually in the plural, fries, chiefly Canada and US, cooking) A fried piece of cut potato.
n
A cake, usually a chocolate cake, that is also made with fudge.
n
(US) A sweet pie with a spiced raisin- (or sometimes dried cherry-) based filling, found in Pennsylvania Dutch cuisine.
n
(US) A specialty food made from deep-fried batter and originally associated with the Pennsylvania Dutch region of the United States.
n
(Britain) a biscuit consisting of currants squashed between layers of flaky pastry.
n
(chiefly UK) A rich, usually iced, cake.
n
(cooking) A kind of waffle.
n
(chiefly UK) A fruitcake consisting of sultanas, currants or raisins, glacé cherries, almonds, and candied orange peel or essence, cooked in a batter of flour, eggs, butter, and sugar.
n
A classic European sponge cake.
n
(US) A layered chocolate cake filled and topped with coconut-pecan frosting.
n
Alternative spelling of gingersnap [A type of biscuit (American: cookie) made from dough seasoned with ginger.]
n
(obsolete) Synonym of gingerbread man (“type of biscuit/cookie”)
n
A biscuit/cookie in the shape of a person and flavoured with ginger.
n
(UK) A hard biscuit, flavoured with powdered ginger, often dunked in tea.
n
A type of biscuit (American: cookie) made from dough seasoned with ginger.
n
(Ireland) Pudding made by boiling bread in milk with sugar and spices.
n
A flat, dense cake made with wheat cake flour, butter, sugar, and eggs, traditionally in St. Louis, Missouri.
n
(US, by extension) A sweet rectangular cracker, usually made of graham flour and sweetened with honey (and often spiced with cinnamon) and perforated down the middle.
n
A loaf of granary bread.
n
A confection consisting of granola and sweeteners pressed and baked into a bar shape.
n
A kind of mint and chocolate pie, served chilled.
n
A Jamaican dessert of grated coconut in a fondant of sugar.
n
Any of various forms of small pancake made from a spoonful of batter cooked on a griddle
n
(Ireland) Synonym of gur cake
n
A light, yeasted marble cake, traditionally baked in a circular bundt mould, and popular in parts of Europe; kugelhupf
n
Synonym of Hwangnam bread
n
(UK) A biscuit consisting of a soft vanilla or chocolate cream layer between two oaty biscuits.
n
(Guernsey) A type of traditional fruitcake. (Often as Guernsey gâche.)
n
Alternative form of gateau [(chiefly UK) A rich, usually iced, cake.]
n
Alternative form of genoise [A classic European sponge cake.]
n
(Canada) Synonym of hardtack
n
A Jamaican bread similar to the Pullman loaf or pain de mie, but typically sweeter.
n
A sweetmeat of boiled brown sugar or molasses with almonds, flavoured with orange or lemon juice.
n
Alternative form of hard dough bread [A Jamaican bread similar to the Pullman loaf or pain de mie, but typically sweeter.]
n
(of Belarus, uncommon) Crusts of uneaten bread brought home by fathers after a day's work on the farm.
n
Alternative spelling of hash browns [(usually uncountable) Potatoes that have been finely chopped (i.e. hashed) and fried until browned.]
n
cookies baked in the shapes of hearts and circles
n
(Australia) A type of chocolate cake (or slice), somewhat similar to an American brownie.
n
A spiced cookie made with molasses, raisins, and nuts.
n
(dated, Southern US) A type of cornbread or cornmeal cake, made with water and salt. It was originally baked before the fire or in the ashes on a type of iron pan called a hoe; in modern times, it is fried in cooking oil in a skillet.
n
A traditional British dish resembling quiche, with potatoes, onion, leek and cheese in a pastry case.
n
(Australia) Party snacks made by mixing cornflakes with honey, butter and sugar and baking in patty cases.
n
(Antarctica, chiefly historical) A stew made from pemmican or other meat, thickened with biscuit.
n
(US) An open sandwich of turkey and bacon, covered in mornay sauce and baked or broiled until the bread is crisp and the sauce begins to brown.
n
Alternative form of hotcake [(Canada, US) A pancake.]
n
A savory pie, especially one that is freshly baked.
n
(cooking) A type of bread prepared in one's home and not of the finest quality.
n
A Kentish bread roll with a distinctive dimple in the middle.
n
A dessert consisting of a layer of ice cream between two cookies, often thin chocolate wafers.
n
A dessert consisting of fruit or fruit juice, eggs, and condensed milk in a pie crust, frequently made of graham crackers and butter.
n
A soft cookie baked on a checkered iron plate that gives it a characteristic pattern.
n
A traditional New England dessert, based on hasty pudding but with cornmeal replacing wheat, milk replacing water, and additional sweeteners and spices.
n
(chiefly Britain) A small, biscuit-like cake with a base of firm sponge, a layer of orange jelly, and a chocolate covering.
n
(Commonwealth) A doughnut filled with jam and usually topped with sugar.
n
(UK) A kind of pudding, a roly-poly with jam filling.
n
An open tartlet filled with jam
n
(Manitoba, Northwestern Ontario) A doughnut filled with jam.
n
(Northern England) A small oatmeal loaf.
n
(US, Canada) A brand of dessert made from gelatin.
n
(Canada, US) A dessert made by boiling flavoured gelatin in water
n
(New Zealand, Australia, Britain) A dessert made by boiling gelatine, sugar and some flavouring (often derived from fruit) and allowing it to set, known as "jello" in North America.
n
(chiefly Britain, Australia) A piece of gelatine confectionery designed to approximate the shape of a human baby.
n
A type of cake coated with a layer of jelly.
n
Alternative spelling of jelly doughnut [(Canada, US) A doughnut filled with jam and usually topped with icing sugar.]
n
(Canada, US) A doughnut filled with jam and usually topped with icing sugar.
n
(cooking) A type of rye bread commonly made in Jewish communities.
n
(Canada, chiefly Newfoundland) A traditional Sunday evening meal eaten around Newfoundland and Labrador, typically consisting of salted beef boiled with vegetables.
n
(plural only, dialectal, US, especially New England and Philadelphia) Chocolate sprinkles used as a topping for ice cream, cookies, or cupcakes.
n
A light almond sponge cake
n
(Canada, US, Australia, New Zealand, colloquial) Alternative form of johnnycake (“type of basic cornbread”) [(US) A dense, baked or fried flatbread made of cornmeal.]
n
(US) A dense, baked or fried flatbread made of cornmeal.
n
Alternative spelling of johnnycake [(US) A dense, baked or fried flatbread made of cornmeal.]
n
A typically crusty round bread roll supposedly invented in Vienna, made from flour, barm, malt, water, and salt, and whose characteristic feature is a five-spoked propeller- or pinwheel-like star on its obverse.
n
(UK, humorous) steak and kidney pie
n
Alternative form of Kate and Sidney pie [(UK, humorous) steak and kidney pie]
n
Part of a loaf of bread.
n
A glucose-based confectionery flavoured with peppermint, popular with climbers as a source of energy.
n
An American dessert made of Key lime juice, egg yolks, and sweetened condensed milk in a pie crust, often with a meringue topping.
n
A Ukrainian dessert cake having two layers of meringue with hazelnuts, chocolate glaze, and a buttercream-like filling.
n
A decorative cake distributed among friends or visitors on Epiphany. In many traditions it contains a pea, a trinket or some other small object which entitles its finder to be the "king" for one day.
n
Alternative spelling of king cake [A decorative cake distributed among friends or visitors on Epiphany. In many traditions it contains a pea, a trinket or some other small object which entitles its finder to be the "king" for one day.]
n
Alternative spelling of king cake [A decorative cake distributed among friends or visitors on Epiphany. In many traditions it contains a pea, a trinket or some other small object which entitles its finder to be the "king" for one day.]
n
Alternative spelling of king cake [A decorative cake distributed among friends or visitors on Epiphany. In many traditions it contains a pea, a trinket or some other small object which entitles its finder to be the "king" for one day.]
n
A chocolate-covered wafer bar confection produced by Nestlé and Hershey.
n
Alternative letter-case form of knickerbocker glory [(UK) An elaborately-layered ice cream sundae served in a tall glass.]
n
(South Africa) A traditional Malay confection consisting of a deep-fried twisted or plaited doughnut dipped in syrup immediately after cooking.
n
An egg-based homemade dessert made from egg yolks, sugar, and flavourings such as honey, vanilla, cocoa or rum, similar to eggnog, popular in Central and Eastern Europe, as well as in Caucasus.
n
Yeast cake of a particular kind, formed by rolling dough about a cocoa-based filling.
n
Type of pastry that holds a portion of fruit or cheese, surrounded by a puffy cushion of supple dough.
n
A large, single-piece round or rectangular loaf of bread, elaborately decorated and served at a wedding
n
A cake constructed from a stack of rings of decreasing diameter, each made of marzipan, egg whites and sugar.
n
A Berliner (doughnut with sweet filling).
n
A Scandinavian pastry, a Nordic variety of pretzel.
n
a small hemispherical spiced cookie with speculaas spices, eaten during Sinterklaas celebrations. Typically harder and smaller than a pepernoot.
n
Alternative form of cruller [(US) A donut in the form of a twisted ring.]
n
A Norwegian cookie invented by emigrants to America, prepared as a rolled-up cone, sometimes with a filling.
n
Any of several types of cake, typically eaten with coffee.
n
An American white layer cake with fluffy frosting and a fruit-and-nut filling.
n
A traditional, richly spiced type of bread originating in southwest England made with rendered lard, flour, sugar, spices, currants and raisins.
n
(cooking) A dense, slightly sweet loaf baked in the volcanic hot springs in Iceland.
n
A kind of chocolate cake with runny liquid chocolate inside.
n
A traditional Welsh delicacy of boiled laver, coated with oatmeal and fried.
n
A jelly-like sweetmeat popular in the fifteenth century.
n
A traditional German Christmas biscuit form of gingerbread.
n
A sweet spread made from apricots or prunes.
n
A pie made of meringue, pastry and lemon curd.
n
(Southern US) white bread
n
Swedish-style rye bread made with molasses.
n
A circular biscuit of the shortcake variety, often decorated on one side with a series of raised dots.
n
A sandwich cookie version of the Linzer torte, topped with a layer of dough with a circular cut-out exposing the fruit preserves, and dusted with powdered sugar.
n
Synonym of Linzer cookie
n
(food) A kind of meatloaf made from liver.
n
A bar-shaped, yeast-risen pastry like a doughnut either coated entirely with glaze or top-coated with cake icing.
n
(cooking, obsolete) A pie containing pieces of meat or fish etc. in a seasoned custard.
n
Any of various pastries based on almond and egg white, traditionally made in France.
n
Alternative spelling of macaron [Any of various pastries based on almond and egg white, traditionally made in France.]
n
A simple cake, rather like a pound cake, with added lemon zest but no fruit; traditionally eaten with a glass of Madeira wine.
n
A French type of small gateau or sponge cake, often shaped like an elongated scallop shell.
n
Synonym of maids of honour tart
n
(US, northeast) A dark chocolate-coated marshmallow and graham cracker treat.
n
A sweet spongy pudding from South Africa made with apricot jam.
n
A traditional English baked pudding made with apples or other seasonal fruit, with custard.
n
(informal) A large (man-sized) pancake
n
(obsolete or historical) A type of high-quality bread or cracker made from flour.
n
A cake with two or more colors of ingredients which give a marble pattern to its interior.
n
(cooking) A type of bread made from a combination of pumpernickel rye and traditional rye dough or a combination of pumpernickel rye and sourdough.
n
Obsolete form of marzipan. [A confection made from a paste of almonds, sugar and egg white as a binder.]
n
A sweet biscuit, somewhat like a rich tea biscuit, and usually vanilla-flavoured.
n
(cooking) A rich dessert made with dark chocolate, butter, sugar, cocoa powder, eggs, and cream.
n
a very sweet, spreadable, marshmallow-like confection
n
A similar confection made using another nut, such as peanut or hazelnut.
n
(by extension) all those just below the highest echelon in any sphere
n
(Canada) A cake made with cooked dates and an oatmeal crumb topping.
n
(Australia, New Zealand) A hand-sized pot pie containing largely minced meat and gravy and typically consumed as a takeaway food snack.
n
A form of very dry, crisp and thinly sliced toast.
n
A kind of light biscuit or cookie, sometimes in two pieces sandwiched together with icing.
n
A traditional French Christmas confection, a chocolate disc studded with nuts and dried fruits representing the various mendicant monastic orders.
n
A mixture consisting of beaten egg whites and sugar which is added to the tops of pies then browned.
n
(chiefly Britain) Any of several simple cooked desserts made from sweetened milk and some starchy ingredient.
n
A dish consisting of bread pieces in a bowl, sprinkled with sugar and covered in hot milk.
n
A type of pastry made of several layers of puff pastry usually filled with cream or custard, and topped with icing or sugar.
n
Alternative spelling of mille-feuille [A type of pastry made of several layers of puff pastry usually filled with cream or custard, and topped with icing or sugar.]
n
A pie, traditionally served around Christmas time, having a filling of mincemeat (in the sweet sense) and sometimes also containing alcohol or other ingredients.
n
A little tart (kind of pie or pastry).
n
Ice cream flavor with a spearmint or peppermint base and chocolate chips.
n
A chocolate filled with peppermint fondant.
n
An old-fashioned pudding made by stirring flour into boiling milk.
n
A tartlet or biscuit garnished with almond, first produced in Rouen around 1800.
n
A dessert pie with gooey chocolate sauce on a crumbly chocolate crust.
n
(Yorkshire) A kind of cake made with ginger, treacle, etc.
n
Alternative form of lava cake [A kind of chocolate cake with runny liquid chocolate inside.]
n
A kind of shoofly pie with lemon juice added to the bottom layer and buttermilk to the topping.
n
(US) A confection consisting of two round graham crackers, with marshmallow filling, dipped in a flavored coating.
n
(Scotland) A type of white bread roll popular as part of breakfast.
n
(Britain, food) A simnel cake; one of various dessert cakes eaten on Mothering Sunday.
n
An airy pudding served chilled, particularly chocolate mousse.
n
A type of confectionery originally from Salzburg, Austria. A ball of green pistachio marzipan covered in a layer of nougat and coated in dark chocolate.
n
A mass of mud shaped into the form of a pie, especially by children
n
A meat pie from northern Louisiana, United States, made with ground beef and pork, onions, peppers, garlic and oil in a pie shell, and often fried in peanut oil.
n
An individually wrapped piece of chocolate, sold in assortments of various flavours such as coffee and orange.
n
A layered wafer biscuit usually filled with chocolate cream.
n
A rich kind of cheesecake using heavy cream or sour cream for a dense, smooth consistency.
n
A kind of cake that does not require baking.
n
(by extension) A small, flat chocolate drop covered with such pellets of sugar, similar to a comfit.
n
A kind of boiled dumpling made in Norfolk, England.
n
(countable) A piece of this mixture, typically eaten as a confection.
n
Dutch dessert, made from two chocolate covered meringue cookies with cream in the middle and cream on top, decorated with crunchy brittle
n
(archaic) bread and butter pudding
n
A confection containing nuts and sweeteners formed in a bar shape.
n
A pastry of yeast bread with one or more fillings, found in the United States and in Central European cuisines.
n
(US) A bland food made from various ingredients mixed together and baked into a loaf, served to prisoners instead of normal meals as a disciplinary measure.
n
A traditional Dutch and Belgian delicacy, a pastry similar to a donut.
n
Alternative form of olykoek [(US, Hudson Valley New York dialect) A doughnut.]
n
(US, Hudson Valley New York dialect) A doughnut.
n
(historical) A kind of suet pudding with vegetables and dried fruits.
n
A French cake made with layers of almond sponge soaked in coffee syrup, layered with ganache and coffee buttercream, and covered in a chocolate glaze.
n
(foods) A cookie made of two wafers joined with a sugary filling, particularly a Nabisco cookie with two alkalized cocoa-powder wafers around a white creme filling.
n
(UK, regional) A kind of muffin or bread roll.
n
(obsolete, cooking) Any of various breads stuffed with a filling.
n
A French snack consisting of a pastry, normally similar to a croissant, with chocolate inside.
n
A form of French gingerbread.
n
A type of bread from France formed in large round loaves.
n
(obsolete) A kind of fine white bread.
n
A type of puff pastry biscuit made in the shape of a palm leaf and rolled in sugar.
n
A semisolid cosmetic, or theatrical makeup, pressed into a flat cake and applied with a damp sponge.
n
(Scotland) A loaf of bread baked in a tin or pan.
n
(cooking) A dish made by boiling bread in water and combining the pulp with milk, stock, butter or sometimes egg yolks.
n
In the US (and e.g. Scotland), a leavened, thicker, fluffier cake.
n
A soft Italian sourdough brioche from Milan, with candied fruit, usually prepared for Christmas as a dessert.
n
A dense flat cake made with honey, hazelnuts, almonds, candied fruit, cocoa and spices; a speciality of Siena.
n
A northern Italian dessert consisting of flavoured double cream set with gelatine, often served with fruit sauce or caramel syrup.
n
A form of Dutch pancake, being thin and wide and optionally made with apples or a variety of other ingredients
n
(US, Pennsylvania) scrapple (meat dish)
n
(obsolete) A flat jam-covered cake.
n
An American parfait, a layered dessert often consisting of fruit, ice cream, pastries, whipped topping, etc. and served in a glass, often a parfait glass.
n
A dessert consisting of a ring of choux pastry filled with praline and topped with flaked almonds
n
A bread roll made by flattening the centre of a ball of dough so that it becomes an oval shape and then folding the oval in half.
n
A traditional soft cake of Northern England, usually made with oatmeal and treacle.
n
(historical) Parliament cake, a type of gingerbread.
n
A small, bite-sized pasty.
n
A kind of British biscuit, round with a hole in the middle and a layer of hard coloured icing on top.
n
One of flour, fat, or similar ingredients used in making pastry.
n
A type of seasoned meat pie, usually of a semicircular or distinctive shape.
n
A kind of edible modelling paste used to make elaborate decorative confectionery for cakes etc.
n
(countable) A baked food item made from flour and fat pastes such as pie crust; also tarts, bear claws, napoleons, puff pastries, etc.
n
A type of seasoned meat and vegetable hand pie, usually of a semicircular shape.
n
Alternative form of patty cake (“game”) [(uncountable) A children's clapping game, played while reciting a rhyme about baking a cake.]
n
(Jamaica) A pastry with various fillings and spices baked inside a flaky shell, often tinted golden yellow with an egg yolk mixture or turmeric.
n
(countable, Australia) A cupcake or fairy cake.
n
Alternative spelling of patty cake [(uncountable) A children's clapping game, played while reciting a rhyme about baking a cake.]
n
(games) A children's game in which two people alternately clap their own and each other's hands, often to the accompaniment of the nursery rhyme "Pat-a-cake, pat-a-cake, baker's man".
n
(chiefly Australia and New Zealand, foods) A meringue dessert usually topped with fruit and cream.
n
(cooking) A simple dessert consisting of sliced peaches and whipped cream, popular in the United States.
n
Synonym of pease pudding.
n
Synonym of pease pudding.
n
A sweet pie made from corn syrup and pecans, considered a specialty of Southern United States cuisine.
n
(Canada, chiefly northwest Ontario) A pastry local to the Thunder Bay region in Canada often compared to either a cinnamon bun or a donut topped with pink icing.
n
A small cake generally eaten at the end of a meal or served as part of a large buffet.
n
A small gingerbread biscuit, flavoured with spices, eaten especially at Christmas.
n
A paper plate covered in cream, shaving foam or custard that is thrown or rubbed in someone’s face for comical purposes, to raise money for charity, or as a form of political protest; a custard pie; a cream pie.
n
A pie baked inside a cake.
n
A savoury game pie made of pigeon meat and various other ingredients traditional to French cuisine.
n
(Australia, New Zealand) A thick type of sweet pancake.
n
(US) Any of various quickly-made Texan desserts made from unbaked biscuit dough, with butter (or margarine), sugar, cinnamon or other flavorings, baked in the oven.
n
A small, sweet, crumbly cake containing butter, flour, egg, sugar, and pineapple jam, originating in Taiwan.
n
Any food product consisting of layers (for example of pastry and sweet filling, or of bread and meat) rolled into a spiral, visually similar to a cinnamon roll.
n
A pie or cake consisting of two puff pastry rounds enclosing frangipane and often fruit (if a dessert) or meat, etc.
n
a traditional style loaf of bread made mostly in Scotland and Ireland. It has a dark, well-fired crust on the top and bottom.
n
A pudding, cooked by boiling or steaming, containing a large amount of dried fruit.
n
A pie made with game and vegetables: often rabbit, carrot, and potato.
n
(Northern England) Pieces of bread soaked in hot milk used as a comfort food for children during illness
n
(chiefly in the plural) Traditional Belgian-style skin-on shoestring-cut deep fried potatoes; french fry, chip.
n
A French dish of sliced layered potatoes cooked in melted butter.
n
french fries; plural of pomme frite
n
A small, disc-shaped sweet with an impressed castle, made from locally grown liquorice.
n
A construction in parties and celebrations which appears to be (and often partially consists of) a large cake, but which really conceals a person inside who will jump out to surprise the partygoers
n
(South Africa) A light bread roll with a crisp crust sprinkled with flour.
n
A very small pie, the crust of which is made entirely of flaky pastry and baked in its own pie tin, usually for one person.
n
(cooking) A type of breakfast snack made from sweetened apples, usually eaten around Halloween in Ireland.
n
A type of bread made with potatoes, often served shallow-fried as part of a cooked breakfast, common in Northern Ireland and Scotland.
n
(Scotland, England) A savoury flat cake made from flour and mashed potatoes, often fried or baked.
n
(Britain, Australia) One of a batch of pieces of potato cut into elongated cubes and fried; a chip or chipped potato, usually larger than American french fries.
n
Alternative form of pudding chomeur [(Quebec) A type of pudding originating from Montreal, Quebec, Canada during the Great Depression. A dessert made by covering cake batter or stale bread with maple syrup, which then settles to the bottom after baking.]
n
Batter that rises on baking to form hollow cases for various fillings.
n
(US) A dense yellow cake, the traditional recipe for which consists of equal quantities (nominally one pound) of butter, eggs, flour, and sugar.
n
Alternative spelling of pound cake [(US) A dense yellow cake, the traditional recipe for which consists of equal quantities (nominally one pound) of butter, eggs, flour, and sugar.]
n
A fruit spread prepared by cooking zwetschge plums, similar to jam but traditionally made in Central Europe without additional sweeteners or gelling agents.
n
A confection made from almonds and other nuts, caramelized sugar, and sometimes milk or cream.
n
A Swedish layer cake with layers of airy sponge, pastry cream, and whipped cream, covered in green marzipan.
n
A Bavarian torte having thin layers of sponge cake separated by chocolate buttercream, topped with apricot jam and covered in a dark chocolate glaze.
n
A small, hollow case of choux pastry with a filling.
n
(colloquial) Pudding (either sweet or savoury).
n
Pronunciation spelling of pudding. [Any of various dishes, sweet or savoury, prepared by boiling or steaming, or from batter.]
n
Any of various dishes, sweet or savoury, prepared by boiling or steaming, or from batter.
n
A bowl in which raw pudding dough or batter is placed for cooking.
n
(Quebec) A type of pudding originating from Montreal, Quebec, Canada during the Great Depression. A dessert made by covering cake batter or stale bread with maple syrup, which then settles to the bottom after baking.
n
(obsolete) A pudding with meat baked in it.
n
(chiefly Britain) a short-grained rice used to make rice pudding; also makes reasonable risotto
n
(obsolete) dinner time (pudding being formerly the dish first eaten)
n
Obsolete spelling of pudding [Any of various dishes, sweet or savoury, prepared by boiling or steaming, or from batter.]
n
A light, flaky pastry that is made of alternating buttery and floury dough layers by repeatedly folding the rolled pastry into many layers.
n
(historical) A fruit or meat pie with the crust made of forcemeat.
n
A German sourdough bread made from rye.
n
(cooking) A type of moist quick bread made with pumpkin.
n
(cooking) A form of shortcrust pastry made with butter instead of lard or shortening.
n
A finely-ground paste of meat, fish or vegetables, sometimes with the addition of alcohol.
n
(Quebec) A French-Canadian dish of layered ground beef, sweetcorn and mashed potatoes, similar to shepherd's pie.
n
A mediaeval pudding made with cream, eggs, and spices.
n
(cooking, dated) A soft, muffin-sized cake, popular particularly in the 1700s, containing currants, mace and sometimes flavoured with orange or lemon marmalade or shredded coconut and chocolate toppings.
n
A traditional British baked dessert of egg custard, jam, and meringue.
n
Alternative form of queen cake [(cooking, dated) A soft, muffin-sized cake, popular particularly in the 1700s, containing currants, mace and sometimes flavoured with orange or lemon marmalade or shredded coconut and chocolate toppings.]
n
Synonym of queen of puddings.
n
Alternative form of queen cake [(cooking, dated) A soft, muffin-sized cake, popular particularly in the 1700s, containing currants, mace and sometimes flavoured with orange or lemon marmalade or shredded coconut and chocolate toppings.]
n
Alternative form of queen cake [(cooking, dated) A soft, muffin-sized cake, popular particularly in the 1700s, containing currants, mace and sometimes flavoured with orange or lemon marmalade or shredded coconut and chocolate toppings.]
n
(US) A type of bread which is leavened with agents other than yeast (such as baking soda plus an acid) and thus rises more quickly.
n
Alternative form of quick bread [(US) A type of bread which is leavened with agents other than yeast (such as baking soda plus an acid) and thus rises more quickly.]
n
A sweet, thick jelly made from the pulp of the quince.
n
An old-fashioned English savoury dish of minced meat and onions wrapped in suet pastry and boiled or steamed.
n
Bread with raisins in it.
n
Misconstruction of Raisinet [A chocolate-covered raisin, usually one of the brand of the same name.]
n
(archaic) A cake made of dough mixed with grated cheese.
n
A battered, deep-fried meat dish resembling a sausage.
n
A type of eclair made of two choux pastry cases, the smaller fixed atop of the other.
n
(slang, obsolete) A pie supposed to be made of the scraps and leavings of previous meals.
n
a light snack consisting of Rice Krispies packed tightly together into a cube or cuboid by caramel or other sticky edible substances.
n
(chiefly Britain) A milk pudding made from rice, milk, sugar and nutmeg.
n
(UK, Northern England) A kind of oatcake cooked on a baking stone or griddle.
n
A doughnut with a hole in the middle, formed in the shape of a ring.
n
(US) A cake having a ring baked inside it, with slices sold as a form of lottery. Once a common feature of church fairs.
n
Alternative spelling of rockbun [A type of pastry with a crusted sugar coating.]
n
A kind of small British fruitcake with a rough surface resembling a rock.
n
A type of pastry with a crusted sugar coating.
n
A variety of chocolate ice cream with marshmallows and almonds.
n
A kind of Dutch sausage, made in a bag of tripe, sliced and fried, famous among the Dutch of New Amsterdam and still known, especially in New Jersey.
n
A kind of flat, pectin-based, fruit-flavored snack rolled into a tube.
n
(Britain) A steamed pudding made from suet pastry containing jam or fruit.
n
(dated) A kind of rich sweet cake made for routs, or evening parties.
n
A savoury bread roll originating from Aberdeen, Scotland.
n
A round sweet made of dense cake or biscuit flavoured with chocolate and rum.
n
A type of sponge cake made with rum.
n
a rectangular, hard, dry biscuit
n
(cooking) A type of Russian bread made rye flour, water, salt, and a sourdough starter.
n
Alternative form of rye bread [(cooking) A bread made partly or entirely with rye flour.]
n
A Filipino dessert cake made of layers of buttercream, meringue, and chopped cashews.
n
Synonym of serradura (“Portuguese dessert”)
n
A small, rich, pastry or quick bread, sometimes baked on a griddle.
n
A baked good consisting of deep-fried scone dough.
n
An Australian-produced shortbread biscuit, typically in a long rectangular shape.
n
A small, often buttered, sweet pancake served as a teatime dessert.
n
A small double-crust meat pie eaten in the United Kingdom and Canada.
n
(cooking) A kind of sweet roll baked in a somewhat spiral shape.
n
Alternative form of sea pie (the bird) [A dish of crust or pastry with meat or fish, etc., cooked together in alternate layers, once a common food of sailors.]
n
A pie made of meat and vegetables baked in a pan over the fire, with a pastry crust, or in layers between crusts, the number of which denominate it a two or three decker.
n
A type of confectionery made with egg whites, corn syrup, and brown sugar.
n
(UK, Northamptonshire, obsolete) A seedcake traditionally made as a reward for the agricultural worker who had sown the seeds.
n
A cake consisting of seven thin layers of baked batter interlaced with seven layers of frosting.
n
(Southern US) Alternative form of sheet cake [(US) A simple, flat, rectangular cake, often vanilla or sometimes chocolate.]
n
(US) A simple, flat, rectangular cake, often vanilla or sometimes chocolate.
n
A meat pie having a mashed potato crust, especially one made with lamb or mutton.
n
A vegetarian version of shepherd's pie.
n
Alternative form of shoofly pie [A fluffy pie made from molasses with a crumb cake top, traditional among the Pennsylvania Dutch.]
n
A fluffy pie made from molasses with a crumb cake top, traditional among the Pennsylvania Dutch.
adj
(baking, of pastries, metallurgy) Brittle, crumbly. (See shortbread, shortcake, shortcrust, shortening, hot short, cold-short.)
n
A type of biscuit (cookie), popular in Britain, traditionally made from one part sugar, two parts butter and three parts flour.
n
A dessert made with such a cake, typically having layers of cream and fruit.
n
Pastry containing no leavening agent; often used to make the base of tarts, pies etc.
n
A type of flat, crisp biscuit traditionally made in Shrewsbury.
n
A rich fruit cake, with a decorated marzipan covering, traditionally eaten on Simnel Sunday or Easter.
n
(UK) A kind of bannock or scone with currants, traditional in the north of England.
n
A relatively large cake from which individual portions are cut or sliced
n
Alternative form of slab cake [A relatively large cake from which individual portions are cut or sliced]
n
(US) A cookie in which the batter is rolled into a ball and coated with cinnamon sugar.
n
A chocolate bar produced by the Mars company, with a peanut, caramel and nougat filling.
n
A pie containing the characteristic ingredients of a Snickers candy bar, particularly peanuts, caramel, and chocolate.
n
(US, Iowa) A sweet dish made from Snickers chocolate bars, Granny Smith apples, whipped cream, and often pudding or whipped topping.
n
a biscuit (cookie), having a breadlike consistency, leavened with soda and buttermilk
n
(cooking) Bread made using sour milk and baking soda as a rising agent, rather than yeast; common in Ireland.
n
Alternative form of soul cake [A cake seasoned with spices or raisins given to beggars on All Soul's Eve (Halloween).]
n
Alternative form of sourbread [Synonym of sourdough]
n
Bread made with sourdough.
n
A type of spiced shortcrust biscuit.
n
Any of a variety of European cakes made by depositing layers of dough or batter, one at a time, onto a tapered cylindrical spit that rotates over a fire or in an oven.
n
(US) A wheaten cake split and buttered when hot.
n
A light, soft, baked dessert (commonly layered with cream and jam) that is typically made with flour, sugar, baking powder and eggs, and has a firm, yet well aerated structure, similar to that of a sea sponge.
n
Alternative spelling of sponge cake [A light, soft, baked dessert (commonly layered with cream and jam) that is typically made with flour, sugar, baking powder and eggs, and has a firm, yet well aerated structure, similar to that of a sea sponge.]
n
A steamed suet pudding containing dried fruit, usually currants; traditional in England.
n
(US) A buttery German Christmas cookie made in various shapes by squirting the mixture through a press or a piping bag.
n
A traditional English pie containing mutton and apple.
n
Alternative spelling of Saint John's bread [Carob.]
n
A Cornish dish of baked pilchards, covered with a pastry crust, arranged with their tails toward the centre of the pie and their heads poking up through the crust.
n
(baking) A small amount of "live" dough used in traditional bakery to start the fermentation process necessary for preparing sourdough.
n
(UK) A savoury pie made from beef, kidney, gravy and other ingredients.
n
A dessert, made from flour, butter and sugar with added dried fruit, syrup etc that is cooked by steaming
n
A British dessert consisting of moist sponge cake made with finely chopped dates, covered in a toffee sauce and often served with vanilla custard or ice-cream.
n
A traditional German cake eaten at Christmas time, made with nuts, raisins and other dried fruits.
n
A crumbly topping for cakes and quick breads. It is made of sugar, flour, butter, cinnamon, and often chopped nuts.
n
A large cake from which a concealed strippergram emerges as a party novelty.
n
A pastry made from multiple thin layers of dough rolled up and filled with fruit, etc.
n
A Welsh food, a kind of thin flummery.
n
a deep-fried ball-shaped doughnut, usually filled with jelly or custard and topped with powdered sugar
n
A single-crust pie with a smooth, jiggly filling made from flour, butter, salt, vanilla, cream, and brown sugar, popular especially in Indiana.
n
A pie, typically consisting of a crust with a filling made with cream and brown sugar (or, especially in Quebec, maple syrup), popular in northern France, Belgium, and Quebec.
n
A traditional boiled or steamed English pudding made from suet pastry encasing a whole lemon.
n
(cooking) A type of yeasted bread made with rye flour, molasses, and orange rind.
n
A type of sponge cake rolled up into a cylinder, typically but not exclusively with jam or chocolate filling.
n
Also everlasting syllabub or solid syllabub: a dessert pudding derived from the drink.
n
A loaf of bread in a cylindrical shape with distinctive ridges around its sides.
n
A milk pudding made from tapioca.
n
A type of small open pie, or piece of pastry, containing jelly or conserve; a sort of fruit pie.
n
A type of upside-down cake in which the fruit, usually apples, is caramelized in butter and sugar.
n
A slice of bread topped with sweet or savoury spreadable food such as butter, jam, honey, cream, or sauce.
n
A small tart or miniature pie.
n
(Scotland) Synonym of tattie scone
n
(Scotland) A scone made from mashed, boiled potatoes and flour, often baked in a large circular shape on a griddle and cut into slices for serving; it may be eaten as an accompaniment to savoury food such as bacon, fried eggs, and Lorne sausage, or with jam.
n
(Scotland) Alternative spelling of tattie cake [(Scotland) Synonym of tattie scone]
n
(Britain) A flat, round bread bun, usually containing currants, sultanas or peel and often served toasted and buttered with tea.
n
(cooking) A type of bread prepared from flour that is sifted or bolted to a greater degree than common flour.
n
Alternative form of temse bread [(cooking) A type of bread prepared from flour that is sifted or bolted to a greater degree than common flour.]
n
Alternative form of tharcake [(UK dialectal) A cake made from meal, treacle, and butter, eaten on the night of the fifth of November.]
n
Alternative form of tharcake [(UK dialectal) A cake made from meal, treacle, and butter, eaten on the night of the fifth of November.]
n
A pastel de tres leches.
n
A cake-like confection composed of crushed biscuits, sugar, syrup, raisins, cherries and cocoa powder, often covered with a layer of melted chocolate.
n
A dish of food cooked in such a mould.
n
(informal, slang) Synonym of donut hole (“ball-shaped pastry”) (genericization of the Tim Hortons trademark "Timbit")
n
A dessert made of ice cream, corn flakes, peanuts, and chocolate sauce.
n
(obsolete) An extra loaf added by bakers to every dozen, completing a baker's dozen.
n
A Swiss chocolate bar with honey, nougat and almonds, shaped like a triangular prism with triangular wedge-shaped pieces.
n
Alternative form of tollhouse cookie [(US) A kind of chocolate chip cookie.]
n
(US) A kind of chocolate chip cookie.
n
A savory summer pie from the American South, containing tomatoes topped with grated cheese mixed with mayonnaise or a white sauce.
n
(dated) Small rolls of dough, baked, cut in half, and browned in an oven, formerly used as food for infants.
n
(Mexican cuisine) A flat round bread made out of cornmeal or flour.
n
A homemade bread popular in Ireland, similar to soda bread but with the addition of treacle.
n
A traditional British dessert of sponge cake steamed with treacle.
n
A traditional British dessert of shortcrust pastry with a thick filling of golden syrup, breadcrumbs (or sometimes almonds), and lemon juice or zest.
n
A sweet, leavened bread, enriched with egg and butter, similar to brioche
n
A type of thin, papery cookie, often bent into fancy shapes
n
(Australia) A broad, round and flat bread made from wheat, sometimes considered a type of pita; pide.
n
A semicircular pastry made by turning one half of a circular crust over the other, enclosing the filling (usually fruit).
n
A variety of ice cream (or, formerly, other confection) that contains chopped candied fruit.
n
(cooking) A type of sweet raised bread baked for a second time in order to render it brown, hard, and crisp.
n
(food) A yellow cake with a creamy white filling, known for its artificiality and supposedly long shelf life.
n
A popular chocolate bar produced by the Mars company, consisting of a biscuit with other confectionery toppings and coatings (most frequently caramel and milk chocolate).
n
humble pie; a pie made of offal
n
A fruit-based cake that is inverted after cooking.
n
(UK, Australia) A snack similar to a mille-feuille, consisting of a layer of vanilla custard or cream between two layers of pastry.
n
(cooking) A brand of malt loaf sold in Ireland.
n
An oval loaf of bread with slits cut obliquely on the top.
n
A baked product made in a similar manner to bread, but with ingredients giving it a sweeter, heavier quality closer to a pastry.
n
(Canada) A dessert of cake with layers of prune filling.
n
A small circular piece of puff pastry with a hole for various fillings, such as mushrooms, prawns, fruit, cheese, etc.
n
(US) A spongy, cocoa-based cake made from a batter without eggs, butter, or milk.
n
A light, thin, flat biscuit/cookie.
n
A very thin, square confection of mint coated in chocolate, sometimes served after a formal dinner.
adj
(of bread) Sliced very thinly.
n
(cooking) A slightly thin, conical confection baked from a sweet, crisp waffle.
n
potato crisps in a waffle shape, i.e. crinkle-cut with holes
n
A kind of cake made from the limited ingredients available in wartime (typically including little or no milk, butter, eggs, and sometimes sugar).
n
a type of biscuit or cracker which is baked using only flour and water, without shortening or other fats
n
A soft bread roll, with a floury crust, associated with Waterford in Ireland
n
A decorated cake, often in several tiers and with a model bride and groom, that is cut by the couple as part of a wedding ceremony and distributed to the guests.
n
(cooking) Meat baked in a puff pastry.
n
A traditional sweet griddle-baked Welsh flatbread with dried fruit and sometimes spices.
n
Alternative form of Welsh cake [A traditional sweet griddle-baked Welsh flatbread with dried fruit and sometimes spices.]
n
Alternative form of wet Nelly [(UK, slang) Bread pudding.]
adj
(chiefly US, colloquial, derogatory) Bland, boring; flavorless.
n
(uncountable) A food made from cocoa butter, milk, and sugar, having no cocoa solids.
n
(Australia, food) A sweet food item made from dried fruits and nuts mixed with copha or white chocolate or similar sweet white binding and allowed to set in a tray to make slices.
n
a confection made with honey, egg whites and roasted nuts, usually hazelnut or pistachio
n
A meat dish, made from liver and oats cooked in a sausage skin.
n
(UK, Devon, dialect) A kind of food made of milk or cream, eggs, sugar, bread, etc., baked in a pot.
n
(historical) An early form of bread and butter pudding, made with bone marrow or butter.
n
Synonym of wholemeal bread
n
(US) A sweet snack consisting of a sandwich of two flat, round cakes with a cream filling
n
A baked good consisting of two round, mound-shaped pieces of cake (typically chocolate cake) with a sweet, creamy filling or frosting sandwiched in between.
n
(UK) A pasty made from left-over pastry, usually served with jam and cream.
n
Any of various types of cake made with wine as an ingredient.
n
(US) A kind of donut; a cruller.
adj
(derogatory) Synonym of white bread.
n
(informal) A Yorkshire pudding.
n
(UK, historical) A very large, tall pie filled with mixed meats.
n
A dish made from batter baked in fat, usually served as an accompaniment to roast beef but sometimes (in a larger form) served with other fillings or as a separate course.
n
A rich sweet bread with spices and currants, etc. traditionally made for Yuletide.
n
A usually sweetened bread enriched with eggs that is baked and then sliced and toasted until dry and crisp; considered easy to digest and therefore given to the ill and used as a teething food for toddlers.
n
A small chocolate-covered creme-filled pastry puff in a general oblong shape, typically larger than the miniature French version.
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