Recipe Sifter

Egg white oatmeal raisin cookies sweetened with frozen apple juice concentrate and lifted with whipped egg whites for a light, low-fat texture. Cholesterol-free with the chewy, cinnamon comfort of classic oatmeal cookies.

Bløtkake, the Norwegian cream cake layered with whipped cream and crushed strawberries. The traditional Scandinavian birthday cake with a tender sponge base.

This apple cake is so moist and tasty. It's a great dessert, but I can have it for my breakfast with a cup of coffee or tea, fantastic.

Coffee chiffon cake folds whipped egg whites into a coffee-spiked oil and yolk batter for a tall, springy cake with deep coffee flavor and the airy crumb that defines chiffon.

Really a nice recipe, I used all butter and they turned out chewy, not flat, and very flavorful.

Tollhouse pie bakes chocolate chip cookie dough right into a buttery pie shell. Gooey chocolate morsels, crunchy walnuts, and brown sugar custard in every warm forkful. Top with vanilla ice cream and prepare for requests for seconds.

Applesauce raisin spice cake: a moist Bundt cake built on plumped raisins, unsweetened applesauce, and 3 tablespoons of cinnamon. No butter, just oil for a tender crumb that stays moist for days.

Sponge Cake is easy and fun to make.This cake is one of my favorite types of cakes. Try this recipe.

A cranberry orange quick-bread made with coconut flour.

Giant pumpkin-shaped cookies with real pumpkin puree, oats, cinnamon, and chocolate chips. A fun fall baking project that's soft, spiced, and ready to decorate.

Love butterscotch, love pecans, and love the combination of these two together. That's why these squares have been my go-to treats. How can anyone say no to these delicious squares?! I do sometimes use half chocolate chips.

Mrs Fields apple cobbler cookies loaded with chopped Granny Smith apples, apple butter, raisins, and pecans, rolled in a cinnamon-oat crumb coating. Fall baking at its finest.

A Depression-era chocolate cake made with no eggs, no butter, and no milk. Mixed right in the pan with the famous three-holes method, topped with rich fudge frosting.

This coffeecake was absolutely divine on both flavor and texture. It definitely deserves at least 5-star.

Excellent bread,easy to whip up, very moist and tasty. Everyone RAVES about it. I make it for a hostess gift.

Normally, this cake is made in a bundt or tube pan. Today, I chose to make only half the recipe and bake in four ramekins for approximately 17 minutes. While the glaze was still wet, I sprinkled the little cakes with some multicolored nonpareils to make them a little more festive. Feliz Cinco de Mayo!