Recipe Sifter

"A tall, impressive cake that showcases the flavors and smells of the holidays. A three-layer extravaganza with a touch of molasses and shredded apple to keep it moist. It fills the house with a fragrance that beats the most expensive holiday-scented candle. It will be talked about long after the party is over." Source: The Pastry Queen Christmas, by Rebecca Rather

Creative presentation and tastes so good! We like to make these for a St. Patrick's Day breakfast to add a bit of Irish green to the plate.

Another delicious cake recipe from my Norway friend: Here in Norway, the cake has both names, but the official name is success, cake!

Sweet and sour rhubarb-pomegranate filling is topped with a buttery and flakey pastry. Serve the baked warm and juicy cobbler with some cream, delicious.

Bake eggs in muffin tins to give it a nice shape, and it tastes so good too; a very great way to make your kids an attractive, delicious and nutritious breakfast!

No-bake Mexican chocolate and mascarpone cheesecake with a cinnamon-chocolate-pecan graham cracker crust. Mascarpone and cream cheese filling set with gelatin and folded with whipped cream.

An easy and tasty way to serve healthy beets; in a creamy mustard sauce.

This Christmas pudding has plenty of delicious fruit and nuts, but it's really simple to make - just plan ahead and then make the warm vanilla-bean custard on the day.

Australian-style Chicken Kiev wrapped in flaky puff pastry. Garlic-herb butter melts inside pounded chicken breasts while the golden pastry shell crisps up around it. Pure indulgence.

Piquant meatloaf seasoned with paprika, oregano, thyme, and chili powder, served with a rich mushroom gravy made from butter, cream, and beef stock. A boldly spiced take on a comforting classic.

These easy to make popcorn balls can be kept for a week, you can make them before Halloween comes, not only just kids love them!

Authentic French-style chocolate truffles built from a ganache melted, whipped, and chilled three times across three days for the silkiest, most intense centers, finished with a roll in cocoa powder.

Mousseline of scallops and salmon, a silky two-tone seafood mousse with a truffled scallop outer layer and a salmon center, steamed in ramekins and served on sauteed spinach with a beurre blanc. An elegant French starter.

Stanford Court's bread pudding starts with homemade brioche layered with sliced apples, raspberries, and rich egg custard. A San Francisco restaurant-quality dessert baked to a golden crown.

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If you are looking for an amazingly delicious tomato soup, try this recipe, and everyone loves it!