Recipe Sifter

These cookies are buttery and flakey, love the walnut filling that gives the cookies just enough nuttiness and sweetness. Well balanced flavor, and cute little pockets, just can not have enough of them.

The preparation of the shrimp creates a lovely crunchy texture. It is served with a creamy lemon, butter, and garlic sauce enriched with egg.

A lighter (less butter) version of Hollandaise sauce with foolproof directions. This lemony creamy sauce is perfect for serving with any kind of fish.

Make this German chocolate cake with natural sweeter or sugar replacement, it's still chocolaty, rich and delicious and even your diabetic family member or friend can enjoy one slice or two.

A rich and delicious version of the classic pasta Carbonara loaded with chicken, ham, peas and sun-dried tomatoes in a creamy sauce.

Best bread pudding recipe with a vanilla custard bottom and a lovely rich whiskey sauce for serving. Decadent and utterly delicious. Turns stale bread into true comfort food.

Hot cakes recipe folds beaten egg whites into a sour-milk batter with melted lard for old-fashioned pancakes that puff tall and tender. Eight pantry ingredients.

Egg yolk and butter sauce flavored with lemon juice. This is THE classic sauce with slight modifications to reduce the amount of fat. It is made with warmed egg yolks flavored with a bit of lemon juice with butter incorporated. It it probably the most famous of all the classic French sauces. Addendum: This recipe is a combination from several French cookbooks including Julia Child & Larousse Gastronomique but uses a bit less butter.

"Lobster Newberg. Also "lobster a la Newburg"...The dish was made famous at Delmonico's Restaurant in New York in 1876 when the recipe was brought to chef Charles Ranhofer by a West Indies sea captain named Ben Wenberg. It was an immediate hit, especially for after-theater suppers, and owner Charles Delmonico honored the capatain by naming the dish "lobster a la Wenberg." But later Wenberg and Delmonico had a falling-out, and the restauranteur took the dish off the menu, restoring it only by popular demand by renaming it "lobster a la Newberg," reversing the first three letters of the captain's name.

Outstanding, the light herb and cheese enriched batter sealed in the juices and kept the chicken breast cutlets super moist.

I love Creme Brulee but with the high fat have been working on a no-guilt low fat version of this French delight. It had to be creamy with the subtle flavors I remember from when I was in Cannes France. Last weekend my father came to visit and here it is, low-fat no guilt Creme Brulee using Canadian maple syrup and a Madagascar vanilla bean. Guaranteed to knock the socks of any guest and you can feel the guilty feeling they have once they taste it. Then they're so relived when you tell them the ingredients. Truly no guilt.

This creamy and delicious pie always brings rave review back, and people who taste it always ask for the recipes. It's an absolute all-time winner pie.

There are ground pecans in the shell, there are chopped pecans in the maple-brown sugar filling, and there are maple candied pecans arranged on top. The sweetness comes from both dark brown sugar and maple syrup, and there are some chopped dried cherries and rum added into the filling as well. A classic pecan pie is twisted with a modern way to make it more delicious and appealing, and everyone will give you a big "wow".

Homemade Oreo cheesecake with a chocolate wafer crust, a rich cream cheese filling lightened with whipped cream, and chopped Oreos folded through every slice. Baked in a springform for true cookies-and-cream decadence.

This perfect pie for a party is made with a rich and delicious lemon pie filling.

Light and fluffy, and excellent Sunday brunch or weekend breakfast.