Recipe Sifter

Rich chocolate cake with melted chocolate, pecans, and a hint of red food coloring, topped with homemade chocolate pecan frosting. A Southern classic from scratch.

Triple C cookies loaded with chocolate chips and chopped pecans, made with dark brown sugar and unbleached flour for rich toffee flavor and chewy texture. A classic cookie done right.

Rhubarb meringue pie with a from-scratch shortening crust, tangy rhubarb-orange filling cooked on the stovetop, and a golden vanilla meringue topping. Three layers, all homemade.

Teddy bear shaped oatmeal cookies decorated with icing faces and candy noses. A fun baking project kids love, made with brown sugar, oats, and real butter.

Pecan fudge pie with eight ounces of melted semisweet chocolate, three cups of pecans, and dark corn syrup in a from-scratch shortening crust. A rich, fudgy twist on classic pecan pie.

Rich, fudgy brownies made with real unsweetened chocolate, butter, and pecans, topped with a homemade chocolate icing. Baked in a jelly-roll pan for thin, chewy squares.

Potato chip cookies: a six-ingredient sweet-and-salty shortbread-style cookie with crushed potato chips folded into a buttery vanilla dough. The salty crunch is the whole point.

Versatile Czech kolace dough made like pie crust with shortening, egg yolks, and yeast. Chills overnight, then rolls out on powdered sugar for filled pastries in any shape.

Mom's secret sweet potato pie with boiled sweet potatoes, nutmeg spice, corn syrup, and a custard filling that sets perfectly for clean slices every time.

Old-fashioned chocolate cake with crushed peppermint stick candy folded right into the batter. A tender cocoa layer cake with a cool, pepperminty crunch. Straight out of a mid-century church cookbook.

A light, fat-free poppy seed bundt cake built on apricot puree and egg-white meringue, finished with a tangy lemon glaze. A clever lower-cal cake that doesn't taste compromised.

Streusel apple pie with a creamy sour cream custard binding tender chopped apples and a hint of lemon zest in a single crust. A tangy, rich twist on classic apple pie, easy enough for any baker.

Fruited cheesecake: a creamy ricotta cheesecake on a vanilla wafer crust, crowned with fresh fruit arranged in concentric circles and glazed with currant jelly. A bakery-style summer dessert for eight.

Rhubarb upside down cake with tightly arranged rhubarb stalks caramelized in butter and sugar, topped with an orange-scented yogurt cake. Best served warm from a springform pan.

Pound cake brownies blend buttery pound cake richness with melted chocolate and chopped nuts. Dense, fudgy bars with a tender crumb, dusted with powdered sugar.

A show-stopping cheesecake with swirled chocolate and vanilla layers on a cookie crumb crust, finished with a glossy semisweet chocolate ganache glaze. Rich, creamy, and utterly indulgent.