Recipe Sifter

Fruit clafouti with fresh berries baked in a light yogurt custard with honey and fruit liqueur. A lighter take on the French classic using nonfat yogurt instead of heavy cream.

Ice box cookies are make-ahead slice-and-bake walnut shortbread with deep brown sugar caramel flavor. Chill the dough log, slice thin, bake fast for 60 crisp golden cookies in batches as needed.

Joe Froggers, the giant New England molasses cookies. Spiked with rum, dark with molasses, warmed with ginger, cloves, nutmeg, and allspice. Roll, cut big, bake.

Molasses crinkle cookies bake into chewy spiced rounds with a sugary, crackled top, deeply scented with cloves, cinnamon, ginger, and allspice. A lower-fat take using egg whites and soft margarine.

Orange-almond biscotti, the crisp Italian twice-baked cookie scented with fresh orange zest and almond, studded with slivered almonds. Made for dunking in coffee, tea, or a glass of vin santo.

Classic butter nut balls (also called Russian tea cakes or Mexican wedding cookies). Buttery, melt-in-your-mouth shortbread rolled twice in powdered sugar for a snowy finish.

Buttermilk pound cake with lemon and almond extracts, baked in a 10-inch tube pan or two loaf pans. Tender, fine-crumbed, classic Southern pound cake recipe.

Warm chocolate cake on top, gooey pudding sauce underneath creates a magical self-saucing dessert that forms two distinct layers as it bakes.

Slow cooker chocolate steamed pudding cake with a tender, moist crumb thickened with fresh bread crumbs. Steamed in a sealed mold inside the crockpot for old-fashioned cake-and-sauce comfort.

Favourite crumb cake folds chocolate chips into a sour cream butter cake, topped with brown sugar, nut and chocolate chip streusel. A 9x13 sheet cake for brunches.

Friendship bread, the simple yeast loaf made with bread flour, water, sugar, and oil. Tall, golden, soft-crumbed, and big enough to bake into two loaves to share.

Homemade funnel cake fried crisp and golden, then dusted with powdered sugar. The classic carnival treat made from pantry staples, swirled straight from a funnel into hot oil.

Halloween black cat cookies turn rich chocolate cookie dough into spooky-cute pops, with pinched ears, fork-pressed whiskers, candy corn eyes, and red-hot noses. A fun bake the kids can help shape.

Holiday sugar cookies rolled and cut into shapes, dusted with colored sprinkles, and baked tender with a quiet hint of cinnamon. The classic Christmas cookie tin staple.

Milk chocolate bar bundt cake with melted Milky Way bars folded into the batter, plus buttermilk, pecans, and vanilla. A Southern church-cookbook classic with serious richness.

Nut snickerdoodles with chopped nuts mixed into the dough and a sugary tumbler-flattened top. A nutty twist on the classic cream-of-tartar cookie, makes 60 cookies.