Recipe Sifter

Linzer tart with a spiced almond crust, raspberry fruit spread, and a piped lattice top. An Austrian-inspired pastry sweetened with apple juice concentrate instead of refined sugar.

Traditional German drop donuts (Tropfkrapfen) made with a buttermilk batter, fried golden and dusted in powdered sugar. Crispy outside, tender and cakey within. Simple old-world charm.

Raspberry gratin with fresh raspberries, framboise, and a souffle-style egg batter that bakes into puffed golden mounds. The 10-minute French summer dessert that drinks above its weight class.

Individual mini chocolate cakes baked in ramekins with a molten white chocolate center, toasted pecans, and a topping of whipped cream and grated dark chocolate. Restaurant-style plated dessert.

Old Dominion chocolate pie layers a buttery hand-cut crust with rich unsweetened chocolate custard, cooked low on the stovetop until thick and glossy. A Virginia classic with deep cocoa flavor.

These traditional babkas are rich, egg-yolk-laden yeast breads with golden raisins and a hint of lemon zest, baked in fluted pans and dusted with powdered sugar. Best eaten fresh within a couple of days.

Buttery lemon drop cookies glazed with fresh citrus. Tender melt-in-your-mouth texture from egg yolk dough, rolled in sugar and baked until barely golden.

Shoo fly pie with a gooey molasses bottom and spiced brown sugar crumb topping. This Pennsylvania Dutch classic uses cinnamon, mace, ginger, and cloves for warm, deep flavor.

Raisin-studded sweet bread baked in coffee cans pairs with rich farmer cheese spread studded with cherries and nuts for a stunning Eastern European Easter centerpiece tradition.

Hidden Jewels are brown sugar bar cookies studded with colorful gumdrops and walnuts, lightened with folded egg whites. A retro candy-filled treat kids love.

Jerusalem artichoke gratin layered under a creamy goat cheese bechamel, dusted with breadcrumbs and baked golden for a French bistro side dish that comes together in an hour.

Genoise mousseline is a classic French sponge cake made with whole eggs, extra yolks, and no butter, warmed over a bain-marie and whipped to airy volume for a tender crumb.

White chocolate orange buttercream for a holiday Buche de Noel, made with egg yolks, half-and-half, and Grand Marnier. Part 1 of a stunning Christmas log cake topped with toasted almonds and cranberries.

Slow-cooked caramelized onions layered with oil-cured black olives and anchovy fillets in a buttery homemade crust. A rustic French-style open-faced savory pie.

Apricot tea cookies are buttery thumbprints rolled in chopped almonds and filled with apricot preserves. A traditional European-style cookie with citrus zest and almond extract for elegance.

The tartness of the lemons is great with the sweet crust and meringue topping. Perfect in summer.