Recipe Sifter

Cranberry Orange Pound Cake with Butter Rum Sauce recipe

Microwave New England clam chowder: bacon, potatoes, carrot, onion, clams, milk, and cream all cooked in a single casserole. Classic chowder flavor ready in about 20 minutes.

This was the best pie that I have ever made and I have made quite a few. It taste like the most decadent dessert ever.

Penny's apple-date scones with chewy oats, sweet sticky dates, fresh apple, and warm cinnamon. A cut-but-don't-separate baking method gives soft middles and crackly sugar tops.

Creamy French-style chicken soup with diced vegetables, rice, and half-and-half finished with a silky roux. Classic Chicken a la Reine is elegant comfort in a bowl.

Make the tastiest cinnamon rolls in the world with this simple recipe that will find its place in your cookbook.

Pina colada pound cake folds crushed pineapple, shredded coconut, and coconut rum into a buttery bundt, then soaks the warm cake in a rum-pineapple glaze. Tropical dessert all year.

Stomach warming goodness, this is my version of my Mom's classic recipe.

Just like the title says, this layered chocolate cake is perfect, smooth, chocolaty, creamy and delicious. It is an excellent recipe to impress your family or your friends.

Creamy soup with Polish kielbasa, sauerkraut, and a milk-based broth thickened with flour. Tangy, comforting, and ready in 30 minutes.

You will be amazed by how creamy and delicious this pasta dish turns out. Asparagus adds lots of nutrients, and crispy prociutto gives the just right amount of indulgence to the dish. Use whole wheat pasta to give extra fibre boost.

Thick, creamy New England-style clam chowder loaded with bacon, new potatoes, and tender chopped clams in a herb-rich cream base. Finished with fresh dill and parsley for a bowl that tastes like the coast.

Oyster and mushroom pie baked in a creamy half-and-half sauce thickened with the oyster liquor, finished with a buttery bread crumb topping. A New England-style crustless seafood pie ready in 40 minutes.

Speckknödel: traditional Austrian bacon dumplings made with stale bread, cream, egg yolk, and caraway seeds, simmered and served on a bed of buttery sauerkraut.

The oat scones were buttery, fluffy and delicious, when we spread the apple-pear butter on top, the flavor was just amazing. Sweet, a bit sour and smooth apple-pear butter went deliciously well with these yummy scones.

Restaurant-style veal francese with Parmesan-breaded scaloppine fried crisp, bathed in a sherry-Marsala-lemon sauce, and crowned with prosciutto. Sabatino's signature in your kitchen.