Recipe Sifter

Placek swiateczny is a Polish Christmas bread loaded with walnuts, raisins, orange peel, and a splash of vodka. Bake it days ahead for the best flavor.

Making your own graham crackers sound a little bit crazy, but you will love how tasty these crackers turn out, and you pretty much won't go back to the store-bought ones! Making a cheesecake crust with these crackers will add some extra yumminess, which store-bought crackers can never compete.

Rich, fudgy chocolate cake hiding a gooey caramel filling baked right inside. Sour cream keeps it impossibly moist while melted caramels and condensed milk create a buttery surprise layer.

Chocolate red beet cake: deep cocoa cake with mashed beets baked into a moist, tender crumb you'd never guess was hiding a vegetable. An old-school secret-ingredient cake.

Layered blueberry dessert with a baked pecan shortbread crust, fluffy cream cheese and whipped topping filling, and glossy blueberry pie filling on top. A potluck favorite that chills in the fridge and slices into neat squares.

Gluten free pumpkin cookies blend rice flour and potato starch with cinnamon, pumpkin puree, vanilla, and chopped nuts. Soft, cakey, dairy-free, eggless, allergy-friendly.

Hawaiian chocolate chip cookies loaded with macadamia nuts, shredded coconut, oats, and semi-sweet chocolate. Big, chewy island-style cookies flattened with a glass.

Don't let the name fool you, because these tasty snacks are made with oats, walnuts and sweetened coconut.

Joy's carrot cake folds crushed pineapple, pecans, and cinnamon into a tender crumb, finished with cream cheese icing loaded with coconut, raisins, and toasted nuts. A bakery-style classic.

Banana ginger cake with 2 teaspoons of ground ginger baked in a 9-inch square pan, topped with spiced whipped cream. A lighter snack cake using margarine and skim milk.

Lovelight chiffon yellow cake: feather-light two-layer yellow cake with a meringue folded into the batter for extra airiness. Classic 1950s tender-crumb cake.

Spiced apple cake layered with cinnamon-nutmeg McIntosh apples and topped with a brown sugar walnut crumble. Baked in a 13x9 pan with orange juice in the batter.

A professional-grade chocolate Bundt cake enriched with coffee and bourbon, served with rosewater whipped cream. Baked low and slow for an intensely fudgy crumb.

Low-calorie berry bars made with a tangy buttermilk batter topped with fresh or frozen blueberries and raspberries, finished with sugar and lemon zest. No butter needed. Just 48 calories per bar.

Fudgy sour cream chocolate cake with a molten caramel filling baked right into the middle. Half the batter bakes first, then melted caramels and condensed milk go on top, followed by the rest of the batter. Gooey, layered, and dangerously good.

Moist chocolate oatmeal cake topped with a boiled coconut-pecan frosting. The oats soak in boiling water first, creating an incredibly tender, fudgy crumb.