Recipe Sifter

This tantalizing and delicious bisque is made with juicy tomatoes, chopped onions and light cream.

Strawberry shortcakes have been one of my favorites for over years. Every year when the strawberry season hit, we always go to farmers' market and get lots of fresh and sweet strawberries, then strawberry shortcakes are always one of the recipes we make. The shortcakes are super easy to make, they are buttery and flaky, which is delicious with sweet whipped cream and fresh-juicy strawberries. Haven't heard there is someone who doesn't like it. An absolute keeper!

Little Grandma's Old Fashioned Sugar Cookies recipe

Treat the kids this Christmas with these scrumptious snacks that will bring out the holiday spirit in your baking!

Copycat pumpkin scones with two glazes: tender, spiced pumpkin scones finished with a plain sugar glaze and a drizzle of spiced pumpkin glaze. The fall coffee-shop favorite at home.

A light sponge cake rolled around sugared fresh strawberries and billowy whipped cream. Looks like it came from a French patisserie, but you made it in your own kitchen.

Garlic broccoli soup purées a whole dozen blanched garlic cloves with steamed broccoli into a creamy béchamel-based bowl. Rich, comforting, finished with half-and-half and paprika.

Decadent amaretto chocolate cheesecake with an amaretti cookie crust, dark chocolate-almond filling spiked with liqueur, and crunchy amaretti folded into the batter. Italian-inspired showstopper.

Rich, velvety crab soup with a splash of scotch whiskey, swimming in buttery cream sauce. Ready in 40 minutes, this elegant seafood bisque is pure comfort in a cup.

Baked chicken liver pate with brandy, sage, thyme, and cream, molded in juice cans and rolled in fresh parsley. A make-ahead appetizer that freezes well for up to 3 weeks.

Cheesecake lovers beware! This rich and decadent cake is bound to be a favorite in your household, but it won't last long!

Sour cream coffee cake studded with granola, layered with a butterscotch-cinnamon-nut filling, and drizzled with a warm butterscotch glaze. Brunch just got a whole lot more interesting.

French chocolate cake with a fudgy molten center and barely-set top, built from melted sweet chocolate, butter, and whipped egg whites. A bare-bones flourless-style classic served with unsweetened whipped cream.

Browned chicken and prosciutto layered over broccoli, smothered in a creamy Dijon mushroom sauce with Swiss cheese and white wine. A showstopper casserole for special dinners.

Stanford Court's bread pudding starts with homemade brioche layered with sliced apples, raspberries, and rich egg custard. A San Francisco restaurant-quality dessert baked to a golden crown.

This recipe makes double the amout of cake needed, so you'll be able to freeze the extra cake to have on hand when you want to make an encore of these fabulous flavors.