Recipe Sifter

Magnificent chocolate cake baked in a 10-inch tube pan with six ounces of unsweetened chocolate, six eggs, and chopped nuts. A tall, tender, old-fashioned bundt-style cake.

Rhubarb and nut streusel cake with thickened tart rhubarb filling sandwiched between buttery cake layers and topped with crumbly streusel. A spring coffee cake that turns rhubarb season into dessert.

Surprise carrot cake baked in a Bundt pan with a hidden cream cheese filling layered inside the spiced batter. Cut a slice and find a tangy, creamy ribbon running through the center of the cake.

Crock pot steak and gravy slow-cooks bite-size round steak in tomato sauce, cumin, and garlic for 8 hours, then thickens into rich gravy. Serve over rice or mashed potatoes.

French country apple pie with a ground almond frangipane filling topped with sliced Granny Smith apples. Toasted almonds and almond extract create a rich, nutty custard base.

If you don't know this crisp is actually made with zucchini, you will not notice the difference from an apple crisp.

Greek koulouria cookies twisted into ropes, brushed with egg yolk, and topped with sesame seeds. Crisp, buttery, and lightly sweet with a golden crunch.

Schwarzwaelder Kirschtorte is the authentic German Black Forest cake: three genoise layers soaked in kirsch syrup, filled with kirsch buttercream and sour cherries, and draped in whipped cream with chocolate curls.

Profiteroles au chocolat are crisp French pâte à choux puffs filled with cold ice cream and topped with warm chocolate sauce. The classic Parisian bistro dessert, stunning yet simple to make at home.

Cheese-scalloped potatoes and carrots in a homemade sharp cheddar sauce with a hint of cayenne. A from-scratch layered casserole with a golden, bubbly top.

Chewy, crusty homemade bagels made the traditional way with boiling and baking. Just flour, yeast, water, and salt for that authentic New York bagel shop texture.

Canadian butter tart squares with a buttery shortbread base and gooey brown sugar-raisin filling. All the flavor of butter tarts without rolling pastry. Cut into bars for easy sharing.

Old-fashioned molasses cookies made with lard and sour cream for a tender, flaky texture butter can't match. Spiced with cinnamon and ginger, chilled overnight, then rolled thick and soft.

Homemade four grain English muffins with whole wheat flour, oats, wheat germ, and cornmeal. Griddle-cooked for golden, crunchy nooks and crannies with a hearty, nutty flavor.

Fruited turkey roll stuffed with sauteed mushrooms, tarragon, onions, and cheddar, glazed with apricot-mustard, and served with a ginger-apricot fruit sauce. An impressive weeknight dinner.

A tender and juicy pot roast marinated with Italian herbs and served with savory dumplings.