Recipe Sifter

Chocolate peanut butter cookies loaded with peanut butter chips and chopped peanuts. A fudgy cocoa dough with a double dose of peanut crunch in every bite, baked in under 10 minutes.

Fudge pudding cake that bakes into two layers: chocolate cake on top and a rich fudge sauce on the bottom. A self-saucing dessert with walnuts and real chocolate.

Fuss-free chocolate pound cake is a dense, buttery cocoa cake with a fine, velvety crumb baked in a tube pan. No frosting needed, just a tender slice of deep chocolate. Easy from-scratch comfort baking.

Garlic bubble loaf made from soft yeast dough balls dipped in garlic-paprika butter, layered in a loaf pan, and topped with sesame seeds. Pull-apart and golden.

Giant double chocolate chip cookies with melted chocolate in the dough plus whole chips folded in, sour cream for fudgy centers, and chopped walnuts. Bakery-sized at 3 inches.

Ginger molasses cookies rolled in cinnamon sugar with a crackled top. Loaded with ginger, cloves, and cinnamon for bold spice. Underbake for soft centers or bake full for snaps.

Big-batch go-to pie crust: 5 pounds of flour and butter-flavored shortening yield 20 freezer-ready dough balls. Microwave-thaw any single ball in 30 seconds for pie any night.

Old-fashioned oatmeal chocolate chip cookies made with shortening for extra-chewy texture. A from-scratch drop cookie recipe that makes three dozen.

Fresh raspberry pie with a cinnamon-laced double crust made from butter and shortening. Cornstarch thickens the bubbling berry juice into glossy filling, brightened with lemon zest.

Grandma's red velvet cake: a true vintage Southern recipe with cocoa, buttermilk, and vinegar reacting with baking soda to give the cake its tender, tangy crumb. Two 9-inch layers, ready in 45 minutes.

Granny Smith applesauce tarts with golden hot-water pastry shells filled with honey-sweetened, lemon-brightened chunky applesauce. A lighter, old-fashioned dessert.

Sweet and tart with the perfect flake-to-crunch ratio. It's all about the butter pats.

Cajun seafood gumbo with shrimp, lump crab, ham, and okra built on a dark cocoa-colored roux. Finished with file powder for authentic Louisiana flavor and body.

Moist chocolate cupcakes piped with creamy peanut butter filling, then topped with swirls of the same sweet cream cheese frosting for spooky Halloween treats.

Handy pastry dough: make-ahead pie crust with egg and vinegar that keeps two weeks in the fridge. Makes five balls ready to roll for pies, quiches, or turnovers on short notice.

Apple cranberry upside-down cake baked in a cast iron skillet with brown sugar and butter. A fall harvest dessert with caramelized fruit topping, best served warm.