Recipe Sifter

Mom's banana custard pudding layered with homemade stovetop custard, sliced bananas, and vanilla wafers in a 9x13 dish. The Southern church-supper classic that feeds a crowd of 20.

We took these tartlets with us to our friends place to dinner, they disappeared quickly, and they were so tasty, almond crust was a hit, and whole milk custard turned out creamy and delicious. Definitely a keeper!

I got this recipe out of McCall’s magazine about 35 – 40 yrs ago from the pages of the McCall’s Cooking School and have made it a number of times since.

Pflaumenkuchen: traditional German plum cake on a buttery shortbread base with quartered Italian prune plums and peach jam glaze. Late summer pastry heaven.

Greek Easter cookies (koulourakia) are buttery braided twists brushed with egg wash and sprinkled with sesame seeds, a traditional Orthodox Easter treat with a tender, not-too-sweet crumb.

Dark Christmas cake is the real, old-fashioned fruitcake: dense with raisins, currants, figs, dates, and almonds, deepened with brown sugar, prune juice, and brandy, then aged in brandy-soaked cheesecloth. Make it now, slice it at Christmas.

Jumbo pasta shells stuffed with ricotta, Parmesan, ham, and fresh herbs, baked in spaghetti sauce. A filling Italian dinner that's on the table in under an hour.

For all of the trouble that this cake is to make the RAVE reviews are more than sufficient reward. The recipe I had years ago called for a dollop of sour cream as a garnish. That worked for me.

Three-layer coconut cake with a tangy lemon-lime curd filling and clouds of sweetened whipped cream frosting. A bakery-worthy showpiece with bright citrus contrast against tender vanilla layers.

This legacy from my Hungarian grandmother links my children to their Old World heritage in a most pleasing way! No one can eat only one of these rich little crescents.

Jack Daniel's chocolate ice cream folds whiskey into a French custard base with vanilla bean and melted chocolate. Boozy, smooth, scoopable Tennessee whiskey dessert.

A delightful way to enjoy these small and yummy treats.

Creamy, rich and so flavorful. Didn't have pimento, used fresh sweet red pepper instead, nothing was sophisticated during the preparation, but the flavor was so impressive!

Buttery, chocolaty, fluffy and moist cake is a winner at any time, and everyone enjoys it!

It was definitely my kind of dessert, it's sweet, but too sweet; vanilla sauce gave some richness, but wasn't overwhelming. The peach-maple filling was so delicious, packed with fresh peach flavor, of course :D and the juicy filling was just oozing out loudly.

Another delicious cake recipe from my Norway friend: Here in Norway, the cake has both names, but the official name is success, cake!