Recipe Sifter

Light sponge cupcakes filled with vanilla buttercream piped right into the center. A whipped-egg batter bakes airy and tender, then a hidden swirl of pink buttercream makes every bite a surprise.

Gruyere whole wheat biscuits, flaky buttermilk biscuits laced with nutty Gruyere, fresh thyme, and marjoram. Cold butter and whole wheat pastry flour give them tender, savory layers with a wholesome edge.

Double berry muffins layer blueberry batter around a hidden teaspoon of raspberry jam, lightened with wheat germ and orange juice. Low-fat breakfast bake.

Hummus guacamole: a Mediterranean-Mexican mash-up dip with avocado, hummus, tomato, scallion, and green chiles. Vegan, high-fiber, ready in 15 minutes. Serve with pita wedges.

Oatmeal scotches with butterscotch chips, brown sugar, cinnamon, and rolled oats. Bake 7 minutes for chewy or 12 minutes for crispy, your choice in a versatile oatmeal cookie.

Flaky, buttery pie shell built for pecan pie filling, with a sturdy bottom that holds up to sticky filling. Made with butter, shortening, and an egg-white wash for golden crispness.

A savory Finnish classic featuring a yeast bread-like crust filled with caramelized Vidalia onions, ham or bacon, and a creamy egg and sour cream mixture, flavored with (optional) caraway seeds.

Light blueberry muffins use egg whites, egg substitute, and fat-free spread for tender, fruit-packed muffins with lemon-bright flavor. Two cups of fresh blueberries in every batch.

Campfire coffee made the old cowboy way with just water and coarse ground beans. No filter, no machine, no fuss. The classic camping brew that wakes up the woods.

Fudgy chocolate pecan pie built on sweetened condensed milk and melted sweet chocolate instead of the usual corn syrup. The pecans stir into a rich chocolate custard for a brownie-meets-pecan-pie holiday dessert.

Nice cookies! I followed the recipe except only cooked them for 11 minutes (I prefer a softer cookie), and they were wonderful.

Oatmeal waffles or pancakes: hearty whole-wheat batter with quick oats, buttermilk, and a touch of molasses for warm depth. Heart-healthy breakfast made with egg substitute and canola oil.

Stuffed cheese mushroom meatballs filled with melted Swiss and sauteed mushrooms, simmered in a tomato cream-of-mushroom sauce. Hearty Midwestern comfort food served over pasta or mashed potatoes.

Chilly tomato bisque blends vegetable juice, fresh tomatoes, plain yogurt, and basil into a cold, no-cook soup. The blender does all the work. Cool relief on hot summer days.

Chilled minted pea soup with Boston lettuce and fresh mint, pureed silky and served cold. A vegetarian summer starter that takes 15 minutes on the stove.

A new, delicious coffee made with kahlua and creme de cacao that can warm anyone up in the morning!