Recipe Sifter

Chocolate praline truffles with homemade caramelized almond praline powder, semi-sweet chocolate ganache, orange liqueur, and a hand-rolled cocoa-dusted shell. A three-stage holiday confection worth the effort.

Use this recipe with peaches, sour cherries or pineapple with equally good results.

Cream cheese dough rolled with apricot preserves and walnuts, sliced into crescent-shaped cookies and baked until golden.

A quick salsa tops this omelette stuffed with avocado and bacon and cheese.

Banana walnut upside-down cake with a brown sugar-maple syrup caramel, sliced bananas in concentric circles, and a cinnamon butter cake. Served warm with whipped cream.

Prudhomme-style Cajun barbecue sauce with bacon, pecans, honey, citrus, and a triple-pepper seasoning blend. Simmered thick and blended for chicken, pork, or ribs.

Crispy buttered phyllo wraps around layers of wine-simmered ground beef with mushrooms and a tangy feta, cream cheese, and cottage cheese filling. Serve golden wedges to a hungry crowd.

A new twist on a Thanksgiving classic! This pumpkin pie has a rich maple flavor and a delicately crisp bruleed top.

No-bake cappuccino cream pie with a toasted macadamia graham cracker crust, white chocolate espresso custard filling, and whipped cream topped with chocolate-covered espresso beans.

Grilled pork tenderloin with a cumin-chili rub, served with Michigan dried cherry chutney and a cider bourbon sauce. A restaurant-caliber dish with three bold components.

A no-bake chocolate coconut pie with a crunchy shell made from melted semisweet chocolate, rice cereal, and shredded coconut. The filling is a silky bittersweet chocolate mousse swirled with cream of coconut and whipped cream.

Fudgy chocolate espresso bars with cocoa, instant espresso, and chopped pecans, topped with a whipped chocolate chip frosting. Rich, dense, and deeply caffeinated.

Three-layer chocolate souffle cake filled and frosted with homemade chocolate pudding made from scratch. Light, airy layers meet thick, velvety custard.

Spiced creme anglaise adds the creaminess, moist and richness to the ginge bread, it is a brilliant way to serve ginger bread.

Shortbread crust and lots of fresh plums, simple ingredients make this delicious plum tart!

This cake is light and airy with a creamy coconut buttercream filling and delicate meringue frosting. Sooo good!