Recipe Sifter

Challenge Winner, AJ Horst (Test Your Tastebuds, October 2011)

Kaleidoscope slice-and-bake cookies with red, green, and plain dough rolled together for a colorful Christmas pattern. Freezer-friendly holiday cookies that store up to 6 months.

Heirloom fruitcake packs candied cherries, pineapple, citron, dates, raisins and pecans into a spice-laden batter, baked low and slow then aged a month with wine before serving.

Brown sugar raisin walnut drop cookies for the holiday cookie tin. All brown sugar (no white) for deep caramel chew, packed with raisins and walnuts in every bite. Three dozen from one bowl in twenty minutes.

Favourite Shaker sugar pie with brown sugar and flour bedded under half-and-half, vanilla, and butter pieces dotted across the top. A simple pioneer dessert that bakes into a silky no-egg custard.

Elegant orange butter cake for Epiphany with eggs beaten to triple volume, orange juice concentrate, and a dusting of powdered sugar. A light, citrusy tube cake steeped in European holiday tradition.

Brownie bottom cheesecake layers a dense, fudgy unsweetened chocolate brownie base under a tangy sour cream cheesecake. Two desserts in one springform pan for the ultimate showstopper.

Blueberry coffee cake with two cups of fresh blueberries and a cinnamon-sugar crumb crunch on top. A 40-minute brunch favorite for weekend mornings.

Found the original recipe in foodnetwork magazine "The Chocolate" issue. I changed a few things according to my own taste and this decadent chocolate babka only lasted about half day at our counter.

Apple butter spice muffins with cinnamon, ginger, brown sugar, honey, and a generous swirl of apple butter for a moist, deeply spiced fall breakfast muffin.

Godiva brownies: dense, fudgy chocolate squares spiked with chocolate liqueur, instant coffee, and toasted walnuts. The grown-up brownie that lives between dessert and digestif.

Chewy oatmeal cookies loaded with fresh diced apples, raisins, walnuts, and honey, spiced with cinnamon for a wholesome treat that stays moist for days.

Cranberry pecan pound cake studs a buttery sour cream batter with toasted pecans, fresh cranberries, and ¼ cup of orange liqueur. Make ahead for the holidays, dust with powdered sugar.

Not your tradional "fudgy" brownies, they have the warm and rich cocoa taste and are more "cake-like."

Peanut butter and chocolate make these cookies taste amazingly delicious. Buttery and flakey, and they are ideal cookies for holidays, pot-locks or any occasions.

An excellent way to use up my over-ripe bananas. These muffins were so moist and yummy. My grab-and-go breakfast and a nutrition-dense snack during the day. I usually make a big bunch, and freeze most of them.