Recipe Sifter

A delicious apple cake is full of chunks of apples and nuts, frosted with cream cheese icing. It's moist in the inside and creamy on the outside. An excellent cake can be served at any gathering with family or friends.

Easy chocolate brownie with nuts is baked in a pie plate.

Cream cheese chocolate chip cookies: a full block of cream cheese creamed with two butters for an extra-tender, slightly tangy cookie loaded with semi-sweet chocolate chips. Makes 4 dozen.

Invent your kind of cookies with this scrumptious recipe that won't disappoint you or your sweet tooth!

Rich, fudgy brownies loaded with unsweetened baking chocolate that stay moist even after freezing. Toss in nuts or chocolate chips if you like, then cut, freeze, and serve straight from the freezer for a crowd.

Austrian butter cookies: simple four-ingredient nut shortbread rounds. Roll plain for tea time or sandwich with jam and chocolate frosting for traditional Austrian dessert.

Chewy date and nut cookie balls rolled in powdered sugar. Baked in a sheet pan, cut into squares while hot, then shaped by hand into bite-sized treats with almond extract and corn syrup.

Buttery shortbread crust layered with Cool Whip, a thick cream cheese vanilla pudding filling, more whipped topping, and chopped nuts. The pie that earned its bold name.

Colombian banana cake made with yellow cake mix, Coca-Cola, mashed bananas, and chopped nuts. A fun, fizzy twist on banana cake that bakes in a 13x9 pan and feeds a crowd.

The original Toll House chocolate chip cookies, the recipe that started it all: creamed butter and two sugars, vanilla, and chocolate morsels baked into a classic chewy-edged cookie. Add nuts if you like.

Chocolate, butter and peanut butter make these cookies super delicious!

Easy Bisquick coffee cake with a buttery cinnamon brown sugar streusel and chopped nuts folded into a fluffy biscuit-mix base. One bowl, 25-minute bake, perfect for brunch or a fast breakfast.

Raspberry nut cake: a tender buttermilk-cinnamon layer cake studded with fresh raspberries and chopped nuts, finished with pink raspberry-puree frosting. The most photogenic layer cake on the table.

This spicy harvest bread is full of plump raisins and tart apples, then topped with nuts for a delicious crunch.

This is a wonderful version of Black Russian Cake.

I use a bit more flour, let the dough rest in the fridge for 1 hr., and shape these into logs instead, brushing with egg wash and sprinkling with a little granulated sugar. I then bake them for 17 minutes. After cooling in the sheet pan for 5 min., I cut them into squares.