Recipe Sifter

Pork schnitzel pounded thin, breaded with paprika-spiked crumbs, and pan-fried golden, then served with a creamy sour cream and dill pan sauce. A weeknight take on the German tavern classic with an Eastern European twist.

Peanut butter bars for a crowd yields 8 dozen from three sheet pans. A big-batch recipe with a chewy, dense peanut butter cookie base dusted with powdered sugar.

Crushed graham crackers, chopped almonds, and walnuts create a nutty, buttery cake with old-fashioned charm. Serve warm in squares dusted with powdered sugar or topped with whipped cream.

Mini pecan pies bake in individual flan tins with a press-in shortbread crust and a golden syrup, brown sugar, and pecan filling. British-style hand-held tarts perfect for parties.

Pecan icebox cookies with brown sugar and toasted pecans, shaped into a log, chilled overnight, then sliced and baked. Classic slice-and-bake cookies that keep in the fridge for a week.

Overnight sourdough cinnamon rolls with brown sugar, cinnamon, and raisins. An overnight starter builds tangy flavor, then you roll, fill, and bake to dark golden with buttery edges.

Rich chocolate bundt cake made with plain yogurt and Dutch-processed cocoa for an incredibly moist crumb. No frosting needed, just deep cocoa flavor in every slice.

Cream cheese peach pie layers vanilla pudding cake with sliced peaches and a tangy cream cheese topping. Cinnamon and nutmeg sugar finishes the pie with a fragrant golden crust.

Traditional Italian anise pizzelle cookies pressed on a pizzelle iron with orange and lemon zest. A huge batch recipe that makes up to 20 dozen crisp, lacy waffle cookies.

Applesauce tea bread is an eight-ingredient quickbread sweetened with applesauce instead of butter. A heavy hand of cinnamon and skim milk keep this loaf low-fat and pantry-simple.

Crispy deep-fried calamari rings coated in seasoned flour, egg wash, and Italian breadcrumbs. Golden brown in 45 seconds and served with cocktail or tartar sauce.

Cookies-and-cream bundt cake studded with quartered Oreos and drizzled in a glossy chocolate glaze. A rich, vanilla-based batter with a crunchy cookie surprise in every slice.

Rhubarb hickory nut bread with sugar-steeped rhubarb folded into a tender quick bread batter. A tart, nutty Midwestern loaf with a clever juice-extraction technique.

Homemade Danish pastry wreath with layers of buttery laminated dough, almond filling, and candied cherries. A holiday baking project that rewards patience with flaky, golden results.

Apple cake with a cinnamon-nut streusel topping, chopped apples folded into a brown sugar batter with sour milk. A tender, spiced sheet cake for fall baking.

Chocolate marshmallow drop cookies topped with a soft melted marshmallow, glossy cocoa icing, and a pecan half. Like a homemade Mallomar in cookie form, made for cookie tins and lunchboxes.