Recipe Sifter

Old-fashioned apple-blueberry cake with chopped Granny Smith apples and blueberries baked in a buttery cream cake batter. Serve warm with sweetened whipped cream.

Garlic chicken breasts stuffed with a frozen butter-herb pat, dipped in buttermilk, then rolled in crushed cornflakes for a shatteringly crisp crust. A retro Chicken Kiev twist.

Greek Pasta Flora with a Cognac-butter pastry crust and a rich filling of stewed apricots, dried figs, raisins, apricot jam, and orange zest. A traditional Athenian lattice tart.

Black currant tea brownies layer cassis-infused fudge squares with a glossy berry preserve and a silky black currant tea ganache. A boozy, perfumed showstopper.

Peach cheesecake built on a cottage-cheese filling for a lighter, less dense bite, with a vanilla wafer pecan crust and a sour cream topping crowned with sliced peaches.

Layered banana bread pudding soaked in a rich egg custard with fresh nutmeg, baked golden, and drizzled with a buttery brown sugar rum sauce. Pure indulgence for 6.

Buttery cookie press cookies made with nutty brown butter, sandwiched with a silky maple syrup buttercream filling. Elegant enough for gifting, irresistible enough to hoard.

Classic slice-and-bake icebox cookies with buttery brown sugar dough you can make ahead and freeze for up to 2 months. Includes five flavor variations: ginger almond, lemon poppyseed, spice, coffee edged, and pecan.

We have updated this spicy cajun recipe with more clear directions and adjusted it to be less spicy and use less salt.

Flourless chocolate cake studded with dried mission figs simmered in dark rum. Dense, fudgy, and boozy with deep cocoa flavor. Serve chilled with soft whipped cream for a dinner party dessert that feels effortlessly sophisticated.

Chocolate, fudge, souffles... all these delicious things appear in one recipe to satisfy your sweet tooth, may think about making it...

Savory egg roulade filled with sauteed spinach, red pepper, and ricotta, rolled in a Parmesan-rich souffle base. An elegant brunch or appetizer baked in a jelly roll pan.

Spiced gingerbread cupcakes topped with tangy lemon cream cheese frosting. The warm spices meet bright citrus in every bite, creating a holiday treat that's cozy and refreshing at once.

Iowa chops stuffed with brandy-soaked apricots, pecans, currants, orange zest, and fennel. Seared, baked, and finished with flambeed brandy for a tableside showstopper.

Try these savory turnovers, they are too delicious to stop eating. Sauteed mushrooms gives the meaty texture and delicious flavor, the pepper Jack cheese adds extra cheesy bite, and the thyme adds the fresh taste. These tasty and delicate turnovers are perfect appetizer, or can be a delicious vegetarian main course.

Here I adapted an 18th century English spice cake recipe which also makes nice cupcakes.