Recipe Sifter

No special occasion needed for this decadent dessert...it's so easy.

These cute mini tarts are made with sweet cocktail or cherry tomatoes, zucchini, ricotta and mozzarella cheeses, drizzled with garlic-infused extra-virgin olive oil. The most simple ingredients create these stunning mini tarts.

This Oktoberfest cabbage salad is another welcomed recipe at Oktoberfest.

Stuffed with two kinds of cheese these make spectacular dinner roll.

Buttery pecan crust meets silky pumpkin custard in these bite-sized holiday treats. Each mini tart delivers cozy autumn spice with a crunchy toasted nut crown.

The name translates to pepper nuts in German, Danish and Dutch, describing their spicy taste as well as the fact that the recipe calls for a small amount of pepper.

Authentic Polish kielbasa made from scratch with hand-ground pork shoulder, marjoram, mustard seed, and a 1:3 fat-to-lean ratio for sausages that snap and stay juicy on the grill.

This Biscochito Cake is a modern twist on New Mexico’s traditional biscochito cookie, featuring warm notes of star anise, a tender crumb, and a sweet cinnamon-sugar topping. Paired with a vibrant peach compote, it’s a comforting yet elegant dessert that’s easy to prepare and ideal for sharing at gatherings or enjoying as a cozy treat.

Mince meat is always used for making cookies, but they are good for making muffins or cakes as well. These muffins are super moist and flavorful!

Mom's banana custard pudding layered with homemade stovetop custard, sliced bananas, and vanilla wafers in a 9x13 dish. The Southern church-supper classic that feeds a crowd of 20.

We took these tartlets with us to our friends place to dinner, they disappeared quickly, and they were so tasty, almond crust was a hit, and whole milk custard turned out creamy and delicious. Definitely a keeper!

Sour cream coffee cake with a brown sugar, cinnamon, and nut streusel swirled through the center and on top. A classic tube pan breakfast cake that's tender and rich.

Try this crockpot rendition of hot cocoa that is perfect for a large group of people!

Gluten-free brown and white rice bread, a 50/50 blend of brown and white rice flours with xanthan gum, eggs, and powdered milk for structure. A sandwich loaf for celiac and gluten-intolerant home bakers.

Apricot marmalade made from dried apricots soaked overnight, simmered to a smooth pulp, then cooked with sugar and cinnamon. A four-ingredient classic preserve with a deep amber color.

In our extended family this version of pumpkin pie has earned the title!