Recipe Sifter

Blueberry meringue pie with a thick blueberry-lemon filling of both crushed and whole berries, topped with golden meringue. The classic late-summer fruit pie that uses every blueberry texture.

Five-ingredient Southern pecan dainties with brown sugar, egg whites, and vanilla. Crispy, chewy, flourless pecan cookies baked low and slow. Makes six dozen from one batch.

Luxemburgerli sandwich cookies with toasted almond meringue shells and raspberry buttercream filling. Light, crisp, and gluten-free with Italian meringue technique.

Mont Blanc dessert: a crisp meringue base ringed with piped vanilla-chestnut puree vermicelli and crowned with vanilla cream and grated dark chocolate. The classic French patisserie centerpiece.

Grand Marnier flan cake with a caramel-lined custard layer beneath an airy chiffon cake, baked in a water bath and inverted for a stunning two-layer dessert.

Cottage cheese pie is an old-fashioned custard pie with a tangy curd filling lightened by beaten egg whites and warmed with vanilla. A simple, frugal dessert with a creamy texture between cheesecake and custard.

New York-style bagels made with potato water for that signature chewy crust. Boiled then baked, this from-scratch recipe delivers bakery-quality results at home.

Three-layer Kona coffee torte with ground walnuts in the batter, orange-mocha buttercream filling, and mocha frosting. A Hawaiian-inspired cake where coffee, chocolate, and citrus meet.

Bread machine rye oat bran bread with molasses, caraway seeds, star anise, and cocoa powder for a dark, earthy loaf packed with fiber and old-world flavor.

Bread machine oat bran banana bread packed with whole wheat flour, rolled oats, wheat germ, and applesauce. A high-fiber, honey-sweetened yeast loaf.

White cake mix studded with chopped Oreos and layered with homemade vanilla frosting. A two-layer cookies and cream celebration cake that comes together with minimal fuss.

Low-fat applesauce oatmeal muffins with rolled oats soaked in skim milk, whole wheat flour, and egg whites. No butter, no oil, and just 95 calories each.

Tiramisu ("pick me up") is a modern version of a dessert first created in Siena, where it was called zuppa del Duca (the Duke's soup!). From there it migrated to Florence, where it became very popular in the nine- teenth century among the many English people who came to live in the city at that time. And so it was called zuppa inglese--English soup. Only recently, the same dessert with some variation--chiefly the substitution of rich mascarpone cheese for the original custard--has come to be called tiramisu.

Fat-free homemade bagels made in a bread machine: flour, yeast, water, and egg white kneaded, shaped, boiled, and baked for a chewy crust and soft interior.

Recipe by Mathew Metcalfe - Adapted for North American measurements. It's a complex dessert with a serious wow factor, many elements could be used on their own in various ways to dress up other desserts.

Whole wheat French bread baguettes with a golden egg-wash crust. Hand-kneaded, naturally risen, and freezer-friendly. Four long loaves from one simple dough.