Recipe Sifter

Fig and pistachio quick bread with dried figs soaked in boiling water and crunchy pistachios. A dense, honey-sweet loaf that improves overnight.

Maple apple spice cake with pure maple syrup, chopped apples, and cinnamon topped with cream cheese frosting. A moist, nutty fall cake baked in a 9-inch square pan.

Israeli upside-down apple cake made with potato starch instead of flour, naturally gluten-free. Whole apples stuffed with walnuts and raisins bake in a caramel base topped with a light sponge.

No-yeast herb beer bread made with self-rising flour, sugar, and a bottle of beer. Flavored with parsley, chives, garlic, and celery seed for a savory, crusty loaf.

Snickers chocolate cake made by melting candy bars straight into the batter. Buttermilk crumb with caramel, peanut, and nougat ribbons in every slice.

Chocolate espresso cheesecake: dense, dark cheesecake on a chocolate wafer crust, finished with a glossy chocolate-pecan glaze. Real brewed espresso amplifies every cocoa note.

Purple plum pie loads sliced fresh plums into a deep-dish crust under a cinnamon-spiced buttery crumb. A late-summer fruit pie with jammy tart filling and golden streusel topping.

Paper bag apple pie: a vintage baking trick that wraps the whole pie in a brown paper bag during baking. Tender apples, golden streusel top, and an evenly browned crust without scorching.

Frango mint chocolate pie with a rich butter-chocolate-egg filling, peppermint extract, and a vanilla wafer crust. A no-bake Chicago-style mint chocolate dessert.

Pumpkin bundt cake made with Bisquick baking mix and canned pumpkin, spiced with pumpkin pie spice and drizzled with a vanilla glaze. A simple fall dessert.

Crispy homemade flatbread made with flour, cornmeal, and margarine, rolled paper-thin and baked until golden. A simple cracker-style bread with a light cornmeal crunch.

Marinated mushroom salad with vinegar-poached mushrooms, blanched carrots, celery, and bell peppers dressed in oregano olive oil. A make-ahead antipasto-style cold salad.

Layered dessert bars with shortbread crust, amaretto-condensed milk filling, topped with chocolate chips, coconut, and almonds. Rich, gooey, and indulgent.

Dense one-bowl apple cake with orange juice, almonds, and apple pie spice for a simple everyday dessert that's moist and tender from chopped whole apples.

Dense apple bars with a brownie-like texture from oil-based batter. Mix by hand, fold in chopped apples and nuts, then bake for an hour. Stays fresh for weeks.

Austrian Gugelhupf is a buttery yeasted bundt cake studded with raisins, currants, and orange zest, crowned with blanched almonds and a snowy dusting of powdered sugar. A Viennese coffee house classic.