Recipe Sifter

Homemade caramel rum cake layered with double mocha ice cream and semisweet chocolate ganache. A multi-layer showstopper dessert for serious celebrations. This is Part 1 covering the caramel and cake.

Chocolate pinon cookies with grated semi-sweet chocolate and toasted pine nuts in a buttery shortbread dough, dusted with powdered sugar. A Southwestern-inspired holiday cookie.

Great cake is an old-fashioned colonial American pound cake loaded with currants, candied citron, and rosewater. A Martha Washington-era recipe that's dense, buttery, and built for special occasions.

Hazelnut amaretto loaf baked in the bread machine: a tender white loaf studded with toasted hazelnuts and perfumed with amaretto liqueur. A sweet, nutty bread for breakfast or dessert.

Pressure-fried chicken sandwich with a crispy flour coating, dill pickles, and buttered buns. A fast-food copycat that cooks in just 3 and a half minutes.

Caramel surprise cake, individual molten chocolate cakes hiding frozen caramel candies that ooze when cut. Served over pooled caramel and feathered chocolate sauce.

Tyler pie with a creamy egg-and-butter custard kissed with vanilla and lemon, baked into a flaky crust until set and golden. The old Southern chess pie variation named for the Texas town.

The low-calorie rice pudding flan is so delicious by itself that you may want to save the calories and fat in the crust, and serve it without the pastry.

Grilled pizza cooked right on the charcoal grates for a smoky, blistered, chewy-crisp crust, topped lightly with fontina, romano, fresh tomato, and basil. The bold technique that beats any oven pie.

Chocolate nut torte: a four-layer sponge cake filled with silky cooked chocolate-buttercream frosting and topped with chopped nuts. An old-world holiday torte for special occasions.

A three-layer chocolate cake with cocoa and walnut extract, blanketed in fluffy marshmallow icing and showered with chopped black walnuts. All the joy of an ice cream sundae, no melting required.

Layered caramel brownies with German sweet chocolate, a gooey melted caramel center, chocolate chips, and walnuts. Fudgy, chewy, and utterly over the top. Makes 25.

An heirloom-style tarte tatin from Orléans with handmade laminated pastry and apples slow-simmered in butter caramel in a cast-iron skillet. Flip it, slice it, serve with ice cream.

These cookies with a candy bar center, from Bev Bosveld of Waupun, are packed with coconut.

Authentic Westphalian pumpernickel bread baked low and slow for 12 hours creates dense, dark, slightly sweet rye bread with traditional German flavor.

A delicious dessert pudding made with rainforest limes, lemon myrtle and macadamia nuts.