Recipe Sifter

Wheat-free Italian cream cake made with rice flour and buckwheat flour, loaded with coconut and nuts, topped with honey cream cheese frosting. A naturally sweetened, gluten-friendly Southern showstopper.

Tropical banana bread with coconut, pineapple, and pineapple yogurt bakes into a moist, island-inspired loaf in your bread machine.

Louisiana banana cake with mashed bananas in a buttermilk batter, topped with sliced fresh bananas and a broiled coconut-brown sugar topping. A Southern sheet cake served warm.

Apple harvest cake baked in a fluted bundt pan with a half-whole-wheat batter, two cups of chopped apples, and toasted walnuts. Brown sugar and cinnamon drive the flavor, finished with a thin powdered sugar glaze.

Mary Wilhelm of Sparta sent her signature cookie, which she said she has prepared for the Food Network, Warrens Cranfest and Taste of Home magazine. Two classic flavor pairings - brown sugar and cashews, and orange and cranberry - come together.

Had this cake in a recent pot-lock, and it was so good. The cake was so moist, and the chili powder worked like a charm with chocolate. I'm glad that I got the recipe, now I can make this delicious cake whenever I feel like to.

Classic Swedish butter cookies leavened with baker's ammonia for an impossibly light, crisp, melt-on-your-tongue texture. Just 5 ingredients, shaped into small balls, and baked low and slow. An old-world Scandinavian recipe.

Lemon queen cake is a four-layer white cake with lemon curd filling, lemon-butter frosting, and lemon-tossed coconut pressed into the sides. A stunning Southern celebration cake.

Cowboy cookies (hundred cookies) loaded with crisp rice cereal, oats, coconut, and nuts in a chewy brown sugar dough. The classic everything-cookie that bakes 100 to a batch for cookie tin gifting.

Italian cream cake stacks three buttermilk-tender layers loaded with toasted pecans and shredded coconut, then crowns it all with cream cheese frosting. A Southern bakery showpiece.

Pecan tassies with cream cheese pastry shells filled with brown sugar, pecans, and egg. Bite-size pecan pies baked in mini muffin tins until golden and set.

Graham wafer pie with a buttery crumb crust and old-fashioned stovetop custard filling made from scratch with egg yolks, cornstarch, and vanilla. Ready in 30 minutes plus chilling time.

The perfect decadent cake for you take to your next family gathering. No one will be able to resist it!

Thin, crispy wafer cookies rolled into delicate tubes while warm, then dipped in melted chocolate and crunchy pecans. A show-stopping holiday cookie that bakes in just 6 minutes.

Soft pineapple cookies with crushed pineapple and chopped nuts or coconut in a tender, cake-like drop cookie. A tropical twist on the classic cookie jar favorite.

Traditional Slovak yeast doughnuts enriched with egg yolks, butter, and a hint of lemon rind. Light, pillowy fried dough rooted in Eastern European baking traditions. Makes 36.