Recipe Sifter

Fluffy light yet firm baked to a perfect soft golden crust.

Old-fashioned rhubarb cake with a sour cream batter, brown sugar sweetness, and a crackly mace-sugar topping. Tender, tangy, and a much-loved way to use spring rhubarb in a single 8-inch square pan.

These cookie sandwiches were amazing. I used half ground almonds and half peanut butter, and the cookies were just delicious. If you don't have almonds, use ground peanuts or peanut butter, the result is as good.

Old-fashioned peach pie with sliced fresh peaches, sugar, flour and nutmeg under a hand-woven lattice crust. Baked until the juices bubble through the weave. Serve warm with cream or vanilla ice cream.

These deliciously moist and lemony ricotta muffins are made with most whole wheat flour and olive oil, which adds health benefits to your diet without losing any great flavor and texture.

Lemon loaf cake with butter, cream cheese, lemon yogurt, and a whisper of ginger, finished with a tart lemon glaze. A bright, dense loaf with bakery-counter softness from yogurt and cream cheese.

Bread machine focaccia topped with tomato, mozzarella, and prosciutto, finished with fresh basil and Parmesan. Italian appetizer bread, sliceable for sandwiches.

Triple strawberry cake: real strawberries three ways, reduced into the batter, folded into the cream cheese frosting, and layered fresh. A moist, intensely berry layer cake with no jello or fake flavor.

Grandma Woodall's old-fashioned chocolate brownies made with melted unsweetened chocolate, canola oil, and a simple mixing method. Cake-like, family-recipe brownies in a 9x13 pan.

Buttery cranberry lemon scones with chunks of cold butter, dried cranberries, fresh lemon zest, and buttermilk. Eight golden wedges from one round of dough. A tea-time classic.

Soft, cinnamon-spiced muffins made with real watermelon juice and pulp, studded with plump raisins. A unique breakfast bake that puts leftover summer watermelon to brilliant use.

This old-school chocolate jimmy cake is studded with chocolate sprinkles and lifted with beaten egg whites for a tender crumb. Topped with creamy vanilla frosting, it's a Northeast classic worth reviving.

Mexican mocha balls: shortbread-style chocolate-coffee cookies with chopped walnuts and maraschino cherries, rolled in extra-fine sugar. Perfect for the holiday cookie tray.

Low-calorie Irish-style brown scones bake whole wheat flour, oats, and buttermilk into a no-fat round, sliced into wedges. Soft, tender, and ready in under 30 minutes.

This silky and rich custard pie always brings back rave reviews.

Raspberry truffle trifle layered with sponge cake, homemade custard, raspberry sauce, and chocolate truffle sauce. A showstopping make-ahead dessert for 16.