Recipe Sifter

Layered coffee cake with a cream cheese and condensed milk filling, canned peaches, chopped nuts, and a cinnamon-brown sugar crumb topping.

Bartlett pear muffins fold sweet diced pears and chopped walnuts into a lemon-zested batter. Tender, fruit-studded morning muffins ready in 40 minutes for breakfast or weekend brunch.

Chocolate cookies with a secret ingredient: fresh chopped mushrooms that keep them incredibly moist for days. Brown sugar, sour cream, unsweetened chocolate, and macaroon crumbs in every bite.

President Roosevelt's birthday cake bakes a deep mocha chocolate cake spiked with cold black coffee and a splash of vinegar for a tender, old-fashioned crumb. A historical White House recipe.

Finnish sour rye bread with a four-day natural starter, rye and white flour blend, and an egg wash finish. A dense, tangy, traditionally fermented loaf.

Favourite Yorkshire pudding made with hot beef drippings in a muffin tin for crisp, puffed cups with custardy centers. The traditional British accompaniment to a roast.

German apple torte (apfeltorte): a butterless single-layer cake with diced apples and walnuts, golden and crunchy on top. Eight ingredients, 60 minutes, serves six.

Kartoffelklosse are traditional German potato dumplings stuffed with buttery croutons, seasoned with nutmeg and white pepper. Boiled until they float, these pillowy dumplings are the classic side for roasts and gravy.

Cereal killer cookies: chewy oatmeal cookies loaded with almond brickle chips for buttery toffee crunch in every bite. The big-batch cookie that vanishes off the cooling rack.

Coffeecake Eschmann with a tender vanilla cake base and a thick cinnamon-butter streusel topping, baked in a sheet pan and dusted with powdered sugar. Feeds a crowd easily.

Rice muffins made with cold cooked rice mixed into a simple muffin batter. A smart way to use leftover rice, with a tender crumb and slightly chewy texture from the rice grains throughout.

Beignets d'escargots: snails soaked in herbed olive oil, coated in airy egg-white batter, and fried until shatteringly crisp. A classic French appetizer worth the effort.

Tender buttermilk yeast sticky buns rolled with cinnamon sugar and baked over a pan of melted butter, brown sugar, and toasted pecans. Inverted to reveal a glossy, gooey caramel top.

Smoked haddock quiche with onions, mushrooms, swiss cheese, and a nutmeg-spiced cream custard baked low and slow for a silky set. A Scottish-inspired brunch or light supper.

Classic M&M cookies with a buttery brown sugar dough, optional chopped nuts, and a generous 18 ounces of candy-coated chocolates. Soft, chewy, and colorful right out of the oven.

Irish fadge is a traditional potato bread made from mashed potatoes, egg, butter, and herbs, then fried in bacon fat until golden and crusty on both sides. Simple, hearty, and satisfying.