Recipe Sifter

Triple-layer cheesecake on a chocolate wafer crust with a chocolate-sour cream base, brown sugar-pecan middle, and almond-vanilla top, all finished with a glossy chocolate glaze.

Prune cake is an old-fashioned Southern holiday spice cake with chopped prunes, pecans, buttermilk, and warm spices, soaked with a buttermilk-butter sauce. Three-day rest deepens flavor.

Picadillo ground beef simmered with olives, capers, raisins, tomatoes, cumin, and allspice over rice. A classic Latin American comfort dish with sweet-savory depth.

Potato-pear salad with thinly sliced boiled potatoes and fresh pears in a simple oil and vinegar dressing. Serve warm or chilled on a bed of romaine.

Frozen chocolate mint pie with a mint cookie crust and a rich filling of butter, unsweetened chocolate, and peppermint extract. A no-bake frozen dessert that tastes like a peppermint truffle.

No-bake chocolate banana split pie with a chocolate graham cracker crust, frozen yogurt filling, sliced bananas, and whipped topping. A lighter frozen dessert with banana split flavor.

Five-day beans: a slow-cook project where dried limas soak, simmer with aromatics, rest, and finish under a crusty cream and breadcrumb topping. Bean heaven for patient cooks.

Broiled marinated tofu sandwich on whole wheat with toasted cumin, chili, oregano, white wine vinegar, and chili mayo. Pressed, marinated overnight, then broiled crispy.

Cheddar cheese casserole bread baked in round dishes with sharp cheddar mixed into the dough. No kneading required, just mix, rise, and bake two crusty loaves.

Triple-layer chocolate-glazed cheesecake with a chocolate cookie crust, a dark chocolate layer, a brown sugar pecan layer, and a classic cream cheese layer, all topped with warm chocolate glaze. A show-stopping celebration dessert.

Ann's Strawberry Angel-Food Cake with Sauces-Pt1 recipe

Packed with meaty goodness with a combination of chicken, pork and beef.

Glazed coffee cake with a crunchy Grape-Nuts cereal and instant coffee streusel layered inside a moist sour cream batter, topped with a brewed coffee glaze. Retro and uniquely crunchy.

Cilantro potato salad dressed in a homemade cilantro-garlic mayonnaise made from scratch in the blender. A bold, herby twist on classic potato salad.

Potato crepes topped with stir-fried scallops, salmon, and asparagus in a ginger-soy sauce. A restaurant-quality Asian-fusion dish for two with wok technique.

Granola scones studded with five-fruit cocktail, baked as one large round and cut into wedges. Crunchy granola clusters, tender crumb, and a sugar-sparkled top.