Recipe Sifter

Classic Watergate Cake made with pistachio pudding mix, white cake mix, and 7-Up for a moist, pale green retro showstopper. Topped with a fluffy pistachio "Cover-Up" icing, coconut, and chopped nuts.

Tender buttermilk dumplings steamed in bubbling wild grape juice with whole grapes. An old Appalachian tradition that turns foraged fruit into a warm, purple-stained comfort dessert.

A warmly spiced bread machine loaf studded with raisins, scented with orange zest, cinnamon, and nutmeg. Maple syrup and applesauce keep it soft and fragrant.

A festive red velvet cake made with German chocolate cake mix and sour cream, topped with a cooked flour frosting and handmade marzipan holly leaf decorations.

Turkey leftover soup is a creamy post-Thanksgiving bisque with wild and white rice, scallions, crumbled bacon, cubed turkey, and a splash of sherry. The Friday lunch that makes Thursday's bird worth it.

Ganache-filled devil's food cake: a deeply moist, dark chocolate layer cake with a silky chocolate ganache filling and rich cocoa buttercream. A triple-chocolate showstopper for serious chocolate lovers.

Chocolate waffles with sour cream batter and chocolate syrup, topped with fresh sliced strawberries and whipped cream. Indulgent weekend brunch that tastes like dessert for breakfast.

Honey pancakes cook thick, fluffy pancakes inside crumpet rings, drizzled with warmed honey and topped with fresh fruit. British-style tea-time pancake ready in 30 minutes.

Bennigan's potato soup copycat with diced potatoes, ham and chicken stock, and a roux-thickened milk finish. The Irish-pub-style creamy potato soup that turned a chain restaurant into a cult favorite.

Easy cream of tomato soup made from scratch with just four ingredients: tomato juice, milk, butter, and flour. A homemade alternative to the canned version, ready in 25 minutes.

Creamy potato soup at its richest, built on a trio of heavy cream, half-and-half and milk over tender potatoes and sweet sauteed onion. Leave it chunky or puree silky-smooth, then top with croutons.

Shortcut croissants made without traditional lamination. Cold butter cut into bean-size pieces gives flaky layers, while a long fridge rest develops the buttery, yeasty flavor.

Crisp, light Belgian waffles made with malted milk powder and whipped egg whites folded into the batter, then crowned with ice cream and a warm rum-spiked banana, strawberry, and pecan sauce.

Classic rolled sugar cookies that hold their cut-out shape, perfect for cookie cutters and decorating. Crisp edges, soft centers, ready for icing or sprinkles.

Whole wheat banana muffins made low-fat with mashed ripe bananas, egg substitute, and a half-and-half whole wheat flour blend. A lighter breakfast muffin that uses up brown bananas.

Cocoa brownies crowned with a glossy fudge ganache made from chocolate chips and sweetened condensed milk. Two-layer chocolate dessert that yields 40 squares for crowds and bake sales.