Recipe Sifter

Raisin nut bran muffins with raisin bran cereal as the bran source, brown sugar, cinnamon, and a splash of milk. Quick weekday breakfast muffins, ready in 45 minutes.

Super moist banana black walnut muffins sweetened with honey and brightened with orange zest. Bakery-tall and tender, made from four overripe bananas.

No special occasion needed for this decadent dessert...it's so easy.

These cute mini tarts are made with sweet cocktail or cherry tomatoes, zucchini, ricotta and mozzarella cheeses, drizzled with garlic-infused extra-virgin olive oil. The most simple ingredients create these stunning mini tarts.

A simple combination of flour, seasonings, and butter are all the ingredients you need.

Buttery pecan crust meets silky pumpkin custard in these bite-sized holiday treats. Each mini tart delivers cozy autumn spice with a crunchy toasted nut crown.

The name translates to pepper nuts in German, Danish and Dutch, describing their spicy taste as well as the fact that the recipe calls for a small amount of pepper.

This Biscochito Cake is a modern twist on New Mexico’s traditional biscochito cookie, featuring warm notes of star anise, a tender crumb, and a sweet cinnamon-sugar topping. Paired with a vibrant peach compote, it’s a comforting yet elegant dessert that’s easy to prepare and ideal for sharing at gatherings or enjoying as a cozy treat.

Mince meat is always used for making cookies, but they are good for making muffins or cakes as well. These muffins are super moist and flavorful!

Mom's banana custard pudding layered with homemade stovetop custard, sliced bananas, and vanilla wafers in a 9x13 dish. The Southern church-supper classic that feeds a crowd of 20.

We took these tartlets with us to our friends place to dinner, they disappeared quickly, and they were so tasty, almond crust was a hit, and whole milk custard turned out creamy and delicious. Definitely a keeper!

Sour cream coffee cake with a brown sugar, cinnamon, and nut streusel swirled through the center and on top. A classic tube pan breakfast cake that's tender and rich.

I got this recipe out of McCall’s magazine about 35 – 40 yrs ago from the pages of the McCall’s Cooking School and have made it a number of times since.

A rich, moist chocolate cake layered with a refreshing mint frosting and a smooth chocolate ganache topping. Perfect for mint-chocolate lovers!

A delicious yet elegant dessert that will impress your guests.

Pflaumenkuchen: traditional German plum cake on a buttery shortbread base with quartered Italian prune plums and peach jam glaze. Late summer pastry heaven.