Recipe Sifter

Texas pecan pie with light brown sugar, corn syrup, and whole pecan halves on top. A classic Lone Star recipe with a gooey, caramel-like filling and crunchy nut crown.

Pumpkin cranberry bars with a buttery spiced cake-mix crust, tart cranberry filling, and creamy pumpkin custard topped with pecan streusel. A holiday-friendly Thanksgiving dessert that slices cleanly and feeds a crowd.

Vegan chocolate pie with a cocoa-couscous crust, silky tofu chocolate cream filling, and roasted pecan topping. Dairy-free, egg-free, and naturally sweetened with sucanat and maple syrup.

Loaded zucchini bread bursting with crushed pineapple, plump raisins, crunchy nuts, and warm cinnamon-nutmeg spice. This garden-to-loaf recipe makes two generous loaves that stay incredibly moist for days.

Paskha, the traditional Russian Easter cheese dessert with cottage cheese, farmer's cheese, raspberry jam, candied orange peel, and almonds. Molded, drained, and served cold.

Chocolate and caramel give this thumbprint cookie from Kathy T. Preston of Milwaukee a different twist.

Cottage cheese blended with pumpkin purée, brown sugar, and warm spices makes a lighter, creamy filling for this graham cracker crust pie. Low-fat pumpkin pie that still satisfies.

German chocolate cheesecake squares layer chocolate cream cheese filling over a yeasted crust, topped with the classic coconut-pecan caramel topping.

Spicy bran muffins loaded with Thai chilies, jalapeño, and habanero rings, plus dried fruit, walnuts, and warm spices. Bold breakfast baking for heat seekers.

Pineapple banana breakfast shake blended from juicy pineapple, ripe banana, skim milk and vanilla. A naturally sweet, four-ingredient tropical smoothie that comes together in the blender in minutes.

A chocolate banana bundt cake with two layers of streusel filling made from brown sugar, chocolate chips, pecans, and allspice. Moist from sour cream and mashed bananas, dusted with powdered sugar.

Soft finger-shaped cookies packed with peanut butter, chopped apples, and brown sugar, rolled in powdered sugar. These tea sticks bake in one pan then cut into 24 dainty pieces.

Double-chocolate shortbread cookies dipped on each end in white and semisweet chocolate. Rich, buttery, and elegant with a tender snap and triple chocolate flavor.

Basic chocolate cake made with melted unsweetened chocolate, buttermilk, and cake flour for a moist, tender two-layer cake. A reliable foundation for any frosting.

Black chocolate Bundt cake with coffee, honey, and a crack of black pepper, draped in a semi-sweet ganache glaze with Grand Marnier. Deep, complex, and show-stopping.

Black rice, also known as forbidden rice, derives its name from when it was first cultivated for the sole consumption by the emperor in China. It is still cultivated in small quantities, and is not as popular as brown or white rice. However, studies have shown that the bran hull of black rice contains significantly more vitamin E than that of brown rice and more anthocyanin antioxidants than blueberries! It has a rich, nutty flavor and pairs beautifully in sweet dishes, such as this one where it is combined with coconut.