Recipe Sifter

There's not much better than smelling the house filled with the aroma from cinnamon buns. These buns are nearly identical to the buns purchase from the Cinnabon chain of stores.

It all began in a small village in the Black Forest of Germany, where a group of mischievous elves tried creating a cookie to make people dance joyfully. They stumbled upon anise, a magical spice with a sweet and licorice-like flavor, and decided to use it in their cookie recipe.

Chunks of apples and pieces of walnuts make this cake super moist yet delicious.

Alaska sourdough pancakes built on an overnight starter sponge for tangy, tender flapjacks with old gold-rush flavor. A splash of baking soda gives them lift and a golden, crisp-edged griddle finish.

I used this recipe from my mom's cookbook so much growing up the page fell out and was lost. I'm glad to have it again!

Mini-mushroom and cheese stuffed tartlettes, perfect for finger food as a snack for guests or just to treat yourself. Using prepared wonton wraps makes it quick and easy to create a fancy look that tastes great.

Moist, fluffy and savory scones are a great accompaniment along with your main course or a handy and tasty snack.

A special treat that could be used as a quick breakfast on Christmas Day or as a snack during the holidays.

Sour cream Belgian waffles with a tangy, tender batter that bakes up crisp on the outside and soft inside. The not-too-sweet brunch waffle that loves both maple syrup and savory toppings.

**This cake is very moist and is a fall favorite for picnics and potlucks.**

Homemade Oreo cheesecake with a chocolate wafer crust, a rich cream cheese filling lightened with whipped cream, and chopped Oreos folded through every slice. Baked in a springform for true cookies-and-cream decadence.

Shrimp and scallop quiche, a creamy seafood custard in a flaky crust with Swiss cheese, sweet sherry-sauteed shellfish, and a hint of nutmeg. An elegant brunch or light supper centerpiece.

This recipe was the first-place winner at the Ventura country fair. Moist and delicious with a tangy frosting and it freezes very well.

Named after Queen Victoria, who famously enjoyed a slice with her afternoon tea, this classic British cake dates back to the 19th century. Its light, fluffy sponge layers, filled with raspberry jam and whipped cream, embody simple elegance, making it a timeless centerpiece for tea parties or special occasions.

The fudge cake batter is nice and fudgy, keeping it moist and the filling is perfect;not too sweet or heavy or dense.

Reminisce Magazine's contest winning recipe. By: Oma Rollison (my mother) "'This absolutely scrumptious cake needs no icing...just a dusting of confectioners' sugar. Even though this recipe has been a 'family secret' for years, I'm delighted to share it with my fellow Reminisce readers."