Recipe Sifter

Old-fashioned chocolate buttermilk cake made with lard for an impossibly tender crumb, topped with glossy fudge frosting. A vintage recipe your great-grandma would recognize.

Authentic Upper Michigan pasties filled with ground beef, potatoes, rutabaga, onion, and carrot in a tender, chewy suet crust. Cornish-style meat pies from the UP, just like the miners made.

Best Milky Way cake melts whole candy bars right into the batter for a caramel-chocolate bundt with a moist, buttermilk-tender crumb. A Southern potluck classic made from your favorite candy.

Escargot and chanterelle stew simmered in white wine and chicken stock with herbs, finished with an egg yolk and cream liaison for a silky, rich French-inspired broth.

Apricot brandy-soaked fruit and warm spices transform this quick bread into a moist, fragrant loaf that's more holiday fruitcake than everyday bread.

Fresh Bahamian-style conch salad marinated in lemon juice with crunchy cucumber, bell pepper, celery, and tomato. No cooking required, just chill and serve.

No-bake eggless pumpkin chiffon pie layered with sweetened cream cheese, vanilla pudding, pumpkin puree, and warm spices on a graham crust. Light Thanksgiving alternative ready in 2 hours.

Make-ahead overnight breakfast quiche with sausage, cheddar, and torn bread soaked in an egg custard. Assemble the night before, top with mushroom soup, and bake.

Moist and flavorful Red Lion Inn pumpkin bread with walnuts and raisins. Easy recipe for loaves or muffins, perfect for fall baking. Ready in under 90 minutes!

Wow, love these biscotti. They are so chocolaty and the almonds add a layer of delicious nuttiness. Perfect to enjoy it with a cup of tea.

Just delicious. Love the health factor considered in developing this recipe, especially since I'm watching my saturated fat and cholesterol intake. I'd never have made caesar salad for a party recently if not for this one. There was not a romaine left on anyone's plate. Thanks!

"A delicious 3 layer cake that makes a lovely presentation at the table."

It's a delicious savory bread pudding that's perfect for fall when it's the time for us to get lots of butternut squash. It's aslo a very tasty side dish or a vegetarian main course at Thanksgiving or Christmas time.

This made for a very tasty side to some salmon filets. I skipped the 2 hour soak time. Didn't need it, since my rice cooks in about 20 minutes anyway. I used shiitakes for the mushrooms.

Used roma tomatos, basil and parsley from the garden, which made the soup super refreshing and tasty. Just make sure that when you puree the soup in your blender, use a towel to cover the lid tightly; or just use a hand mixer directly.

Light custard made with skim milk and egg substitute bakes over fresh raspberries in custard cups, then gets topped with caramelized sugar for a low-fat crème brûlée.