412 tarter recipes

Fallen chocolate souffle cake: a dense, fudgy flourless-style cake of bittersweet chocolate, almond, and egg whites that puffs then collapses into a crackled top. An elegant, almost gluten-free dessert.

It is really so nice a recipe, my first time tried it, really a surprising for my whole families, they all loved it so much, will make it again soon.

Wholesome whole wheat and oat scones made with oil instead of butter, studded with raisins or currants. Ready in 30 minutes with endless flavor variations.

This brown sugar angel food cake swaps plain white sugar for molasses-rich brown sugar, giving each cloud-soft slice a deep caramel flavor. Light, fat-free, and whipped to tall, airy perfection from a dozen egg whites.

Grated chocolate folded into airy chiffon cake batter creates a light, tender crumb crowned with rich mocha frosting studded with chocolate flecks.

Light, fluffy coconut cupcakes made with coconut syrup, cake flour, and whipped egg whites folded into a scalded milk batter. Topped with guava frosting for a tropical Hawaiian-style treat.

Let your kids help you cook dinner with this simple recipe that makes a scrumptious dish everyone will love.

Blueberry angel food cake with tender whipped egg whites, juicy blueberries folded through, and a bright lemon glaze drizzled over top. A fat-free springtime dessert that doesn't taste like health food.

Olive bread with Kalamata and oil-cured olives, bread flour, wheat germ and dried thyme, built on a grape sourdough starter. Artisan-style two-day rustic loaf with deep flavor.

Raspberry angel food cake with fresh berries folded directly into the whipped egg white batter. Light, fat-free, and bursting with pockets of fruit.

Chocolate cinnamon angel food cake made from scratch with egg whites, cocoa powder, and cinnamon. A light, fat-free cake with warm spice and delicate chocolate flavor.

Smokey's sourdough chocolate chip cookies, a soft, chewy classic with a subtle tang from sourdough starter. Brown sugar and a butter-shortening combo keep them tender. A tasty use for sourdough discard.

Mocha macaroons: coconut macaroons spiked with instant coffee and cocoa powder for a chewy, chocolate-and-espresso candy-bar bite. Naturally gluten-free, flourless, and almost embarrassingly simple to mix.

Rustic round sourdough bread packed with savory onion flavor from soup mix. Crusty outside, soft inside, and made with pantry staples plus sourdough starter.

Pumpkin spice angel food cake baked in a tube pan, made with whipped egg whites and real pumpkin puree. Light, airy, and fat-free with warm fall spices.

Lemon rose geranium angel cake: a classic cloud-light angel food cake perfumed from below by fresh lemon rose geranium leaves lining the pan. Delicately floral, snow-white, and finished with fresh berries and edible flowers.