Recipe Sifter

Wellesley Fudge Cake is the classic two-layer chocolate cake from the Wellesley College era, topped with a deep fudge frosting and chopped walnuts around the edge. Old-school, properly rich.

Almond rolls are buttery shortbread logs made with just four ingredients: butter, sugar, ground almonds, and flour. The kind of cookie tin staple that goes with afternoon tea or coffee.

Homemade date and nut candy roll coated in melted semi-sweet chocolate. Sugar, evaporated milk, and dates cook to soft-ball stage, then get shaped into logs with pecans and vanilla.

Classic devil's food cake made with real melted unsweetened chocolate, two sugars, cake flour, and folded egg whites. Dark, moist, and deeply chocolatey from scratch.

Simple Irish soda-style bread with butter, raisins, and no yeast. Creamed butter and sugar give it a tender, cake-like crumb. Just mix and bake.

Chilled salad soup with diced tomatoes, cucumber, green onions, and celery in tomato juice with vinegar and oil. A no-cook gazpacho-style cold soup.

Choose-A-Fruit Ice is a flexible fruit sorbet made with your pick of strawberries, raspberries, oranges, or mandarins blended with sugar syrup and lemon. No ice cream maker, four ingredients.

Fava bean and tiny pasta salad with blanched carrots, chives, and a red wine vinegar-basil dressing. A light, marinated vegan side served at room temperature.

No-bake peanut butter pie with cream cheese, real whipped heavy cream, and a hot fudge topping over a graham cracker crust. Richer than the whipped-topping versions, with a denser, fudgier cut.

Let me share with you a delicious dessert to prepare quick and easy to enjoy it. It's called American Banana and to prepare 5 servings you only need:

A scrumptious side dish where chickpeas are given a spicy taste.

Classic double-crust apple pie crowned with a bubbling pecan praline topping made from brown sugar, butter and half-and-half. Cinnamon apples meet candy-store crunch in one Southern-style pie.

Fudge truffle cheesecake bakes a chocolate cookie crust under a dense cream cheese filling laced with 8 ounces of melted semi-sweet chocolate. Rich, fudgy, no flour, no fuss.

Creamy vegetarian corn chowder pureed silky-smooth with sweet corn, sweated onions, fresh rosemary, and a hit of warming mace. Meat-free body from cream and pureed corn.

Apple pancakes folded with tart fresh apples, cinnamon, and nutmeg, finished with a homemade maple pecan butter for serious fall brunch energy. Buttermilk batter for fluffy, tender stacks.

Apple Cinnamon Pudding is a dairy-free rice pudding cooked in apple juice with cinnamon and pecans, then chilled until firm and cut into squares. A simple vegan dessert.