Recipe Sifter

Bread machine Portuguese sweet bread (massa sovada): a tender, lightly sweet, lemon-scented yeast loaf enriched with eggs and evaporated milk. Set it and forget it for the Hawaiian-style bread you'd buy in a bakery.

French-style prune and Armagnac cake with a cornmeal crumb, yogurt for moisture, and a boozy glaze from the prune soaking liquid. Rustic and elegant.

Moist prune cake made with baby food prunes, cinnamon, and nutmeg. A one-bowl spiced cake that beats everything for 3 minutes and bakes hands-off.

Raspberry walnut cheesecake pairs a buttery ground walnut crust with creamy vanilla cheesecake folded with fresh raspberries. No graham crackers, no water bath, just a stunning gluten-conscious twist on classic cheesecake.

Revani is a Greek semolina cake soaked in cinnamon-clove-orange syrup and scattered with almonds. Dense, honey-wet crumb with a warm spiced finish. A true Mediterranean sweet.

Chocolate chip sour cream cake baked in a tube pan with a hidden layer of chocolate chips and cinnamon sugar on top. A dense, moist coffee cake-style dessert.

Adorable brown sugar pecan cookies shaped like tiny turtles with pecan halves for legs and heads. Frosted and irresistible, these bake up in about 10 minutes.

Southern pecan pie with both dark and light corn syrup in a deep dish shell, baked low and slow for a gooey, caramelized filling loaded with whole pecans.

This great looking cheesecake has two creamy layers one strawberry and one vanilla. It taste as good as it looks. To avoid cracking, run the knife just trough the very top when swirling the strawberry puree.

Slice-and-bake Swedish coconut cookies with golden edges and a buttery, tender crumb. Shape the dough into logs, chill, slice thin, and bake. Makes a whopping 8 dozen from one batch. Ideal for holiday cookie swaps.

Palm Beach brownies are dense, fudgy, and almost truffle-rich. The Maida Heatter classic with eight ounces of unsweetened chocolate, espresso, almond extract, and walnuts. Yields 36 squares.

Moist chocolate zucchini cake packed with wheat germ, cocoa, warm spices, and semi-sweet chocolate chunks. The sneakiest way to use up garden zucchini in a rich bundt cake.

This is a perfect recipe. I'm in love with the red velvet flavoring and the icing is just delectable. Fabulous.

Upside-down nectarine muffins with caramelized brown sugar tops, yogurt-tender crumb, and warm cinnamon spice. A lighter brunch treat that flips out beautifully every time.

Classic pound cake the old way: a pound each of butter, sugar, flour, and eggs, separated and folded for a tall, tender, golden loaf. Serve with berries and toasted almonds.

Light and as fluffy as a feather. This version is served with whipped cream and fresh berries.