Recipe Sifter

Chocolate Halloween cupcakes with a hidden orange cream cheese center that oozes out when bitten. Spooky fun for the kids and a riff on the classic Black Bottom cupcake.

Carrots and pineapple make these moist yet delicious muffins that are perfect for breakfast or snack.

These delicious and melted in your mouth cookies don't last long.

These make everyone happy. Bite into the fluffy, cakey cookie and fudge frosting and the hidden mashmallow will stretch and stretch until it finally breaks leaving you with a Gandalf beard, at least this has been my experience.

Chocolate and cherries - always a great combo - are enhanced in this winning shaped-cookie recipe by a coating of cocoa and powdered sugar. It was submitted by Lois A. Hernandez of West Allis.

This old-fashioned yellow squash pie sneaks garden-fresh squash into a sweet custard filling with coconut and lemon. A Southern secret that turns summer squash into the most unexpected dessert your family will ever fight over.

Pumpkin squares blend canned pumpkin with mincemeat, nutmeg, and allspice in a tender bar cookie, then frost with cream cheese icing. A holiday cookie tray showstopper.

Moustokouloura (Greek wine must cookies) shaped into oval wreaths with olive oil, petimezi, honey, cinnamon, cloves, and orange. A traditional vegan Greek cookie with a crunchy, spiced bite.

Rhubarb pie sweetened with light brown sugar instead of white, with thin lemon slices layered between the rhubarb for bright citrus contrast. A lattice-topped pie that's tart, caramelly, and old-fashioned.

Traditional Scottish shortbread with all-purpose and rice flours, butter, and a mix of white and brown sugars. Buttery, sandy-textured cookie scored into wedges and baked golden.

Phipps famous shortbread made with broiler-roasted flour, rice flour, a full pound of butter, and chunked milk chocolate. Toasted flour gives it a deep, nutty flavor.

Country-style rabbit stew braised in dry sherry, chicken broth, and a strained game marinade with sage and thyme. The way old hunters do it, in a black iron pot.

Pineapple pecan bars with a shortbread crust topped with a crushed pineapple, brown sugar, and pecan custard filling. A chewy tropical bar cookie that cuts cleanly into 32 pieces, perfect for cookie trays.

Healthy blueberry muffins sweetened with pure maple syrup instead of refined sugar, built on whole-wheat flour, ground flax, and buttermilk. Tender, high-fiber muffins brightened with fresh orange zest.

Cappuccino cupcakes blend espresso into a moist chocolate batter lightened with prune puree as a butter substitute. Topped with whipped cream and cocoa for that cafe-style finish.

Award winner brownies bake into rich, fudgy chocolate squares with a buttery crumb and optional toasted walnuts. Adjust pan size for chewy or cakey: 8-inch for chewy, 9-inch for cake-like. One-bowl ease.