Recipe Sifter

I make this recipe during the holidays. It is moist, and freezes well! I bake them in coffee cans, and wrap them in colored cellophane to give as gifts

This deliciously moist cake is made of whole wheat flour, vegetable oil, fresh apples and apple sauce. It's very tasty and good for you. Enjoy a or two slices of this delicious cake without making you feel guilty at all!

Great for breakfast or anytime with a hot cup of java.

This recipe is nearly 100 years old. These cookies are great at Christmas time.

By using most whole wheat flour, half amount sugar and frosting, makes this Mexican fruit cake much healthier, but still super moist and just enough sweetness for satisfy your sweet tooth.

This healthier version of chocolate zucchini rum cake is made with whole wheat flour, grape seed oil, apple sauce, a small amount of butter. Also has much less sugar than the original recipe, and the cake is super moist, packed with chocolate flavor and absolutely divine.

If you think zucchini is just not your thing, this moist and chocolaty zucchini rum cake will knock your socks off and you even won't notice that there is zucchini in it. Such a deliciously sweet way to use up some of your seasonal zucchinis.

A few healthy twists make these peanut butter chocolate chip cookies still taste heavenly delicious, but much better for you.

Delicious pinwheel cookies are fun to make and taste delicious.

Learn how to make a pear walnut coffee cake. This heavenly delight combines pears' sweet, tender juiciness with the delightful crunch of walnuts, all wrapped in a moist, rich cake with hints of cinnamon and nutmeg. It perfectly accompanies your morning coffee or a lovely afternoon indulgence.

A delicious recipe uses up some of your troublesome zucchinis and makes you take a second look at these summer produce.

Enjoy this deliciously moist rhubarb cake without feeling guilty at all, and the best of all is that this cake is packed with goodness!

Recipe clipped from an old newspaper. Quick and easy and yummy! :)

Wow, delicious. This cake came out wonderful, really loved the apple-cranberry topping that was so fruity and juicy. I used 3/4 cup whole wheat flour and 1/4 cup all-purpose flour to make it a bit healthier, and the cake was buttery and fluffy. It didn't last long at our place with just two of us.

This is the best carrot cake ever. My friends said that they would buy it from me. I only make it on special occasions. MJ