Recipe Sifter

Kirsch-spiked cherry cobbler topped with cream cheese shortcake biscuits and served with cherry brandy whipped cream. A rustic-elegant dessert in under an hour.

Eggless chocolate cake bakes up tender and rich with no eggs needed. A vintage Depression-era recipe that uses melted unsweetened chocolate, milk, and pantry basics for a dependable layer cake.

Thick, cheesy wild rice and potato soup loaded with crispy bacon and melted American cheese. A Midwestern comfort soup that's hearty enough to be the whole meal.

I have finally found it! Oh thank neptune, the perfect chocolate cake. It is fluffy, moist, deeply chocolatey, and the frosting is smooth and creamy as it should be. You will make a lot of new friends with this recipe.

Norwegian sort gryte (black pot) stew with diced chicken and ham, peas, leeks, and tomatoes in a creamy mushroom sauce finished with Madeira wine. On the table in 30 minutes.

Swedish meatballs spiced with warm nutmeg and ginger, broiled until browned, then simmered in a silky beef gravy made from the drippings. Tender, old-fashioned meatballs for noodles or mashed potatoes.

All the flavors of a loaded cheeseburger baked into a Bisquick pie. Seasoned ground beef, melted cheddar, sliced tomatoes, shredded lettuce, and dill pickles on top.

Impossible coconut custard pie that magically forms its own crust as it bakes. Everything goes in the blender, then bakes into a creamy coconut custard with a tender bottom layer and toasty top.

A traditional Swabian flatbread (Flämmkuchen-style) topped with sour cream, scallions, chives, egg, and nutmeg on yeasted dough. Baked until golden and dotted with butter before serving. Germany's cozy answer to pizza night.

Harvest round bread made in a bread machine with whole wheat flour, oatmeal, carrots, raisins, nuts, honey, and molasses. A hearty, lightly sweet whole grain loaf loaded with autumn flavors.

Pecan smoked chicken breast plated with peach-strawberry tequila salsa and maple Monterey Jack spoon bread, finished with a balsamic lime reduction. A Southern-Southwest fusion entree with real restaurant polish.

Traditional British boiled venison served with frumenty, a medieval wheat porridge cooked in milk with dried fruit, honey, and cinnamon. A hearty piece of culinary history.

Maple nut bundt cake with swirled layers of cinnamon-sugar nuts baked into a pudding-enriched batter, then drizzled with maple-vanilla glaze. Starts with a cake mix but tastes from scratch.

Intensely chocolate layer cake with cocoa filling and dark chocolate frosting, inspired by Brooklyn's famous blackout cake. Four layers of moist cake with fudgy frosting.

Quick cheese and wine bread baked in a round pan with parmesan, onion, oregano and white wine. Savory biscuit-style bread ready in 45 minutes, no yeast required.

French-style hazelnut praline buttercream built on a custard base with egg yolks, milk, and unsalted butter. A professional pastry filling and frosting.