Recipe Sifter

No eggs, no butter, no milk in this vegan cake that's free of all dairy and egg products.

European mocha fudge cake with a dense cocoa-pecan base and creamy coffee whipped cream filling. A flourless-style chocolate cake that's rich, fudgy, and made without leavening.

Old-fashioned oatmeal drop cookies use lard for tender texture, sour milk for tang, and chopped raisins for chew. Big-batch heritage cookie that yields 80 from one bowl.

Award-winning gingerbread with molasses, brandy, orange juice, and four warm spices: ginger, cinnamon, mace, and nutmeg. A moist, deeply spiced loaf studded with raisins.

Freezer cinnamon fruit rolls with soft yeasted dough, a rich filling of brown sugar, golden raisins, dried apricots, pecans, and cinnamon, finished with a simple sugar glaze. Make ahead and freeze for up to 2 months.

Georgia peaches and cream cake layers warm sugared peaches under a sour cream batter and cinnamon-brown sugar crumb. Three-layer summer cake that drinks like a cobbler in a square pan.

Low-calorie ginger apple crisp with a cornflake crumb topping and crystallized ginger. Six apples baked bubbly under a crunchy, spiced streusel in 30 minutes.

Glazed apple gem cookies: small drop cookies with chopped apple, raisins, and nuts, dipped in apple juice glaze while warm. Soft, spiced, and packed with fall flavor.

Freezer-friendly zucchini bread batter made in a food processor with brown sugar, cinnamon, and nuts. Mix a big batch, freeze in loaf pans, then bake fresh loaves whenever the craving hits.

Iowa applesauce cake, a moist spiced sheet cake with raisins and walnuts, crowned with tangy cream cheese frosting and dusted through a paper doily. Heartland baking at its cozy best.

Jewel cookies (thumbprint cookies) rolled in chopped pecans, baked with a center depression, and filled with jelly or a maraschino cherry. A vintage Christmas cookie tin staple.

White chocolate chip macadamia nut cookies made with both butter and shortening for a chewy-crisp texture. Loaded with chopped macadamias and white chocolate in a brown sugar-vanilla dough.

Luscious apricot bars layered over a shortbread crust with a chewy brown sugar topping studded with plump apricots and chopped walnuts. A classic two-layer dessert bar rolled in sugar.

Maple syrup shortbread bars with a buttery shortbread base topped with a brown sugar, maple syrup, and toasted walnut layer. A two-layer cookie bar that's part shortbread, part praline.

Chocolate nut upside-down Bundt cake with a buttery brown sugar walnut crown. Inverts onto a plate showing off a glossy caramel-pecan top layer.

Sourdough gingerbread made with active starter, molasses, ginger, and cinnamon. The tangy starter adds depth to this warm, spiced Alaskan-style cake.