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    136 Recipes

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    Tastes enough like pumpkin cheesecake without the guilt or fuss. Feel free to adjust quantities to suit your taste.

    Recipe #508396

    I found a new use for rye crackers - this is so easy and very tasty! Will try it with blueberries next time.

    Recipe #507676

    Something I threw together that tasted great. You could add some fresh chopped parsley for a more middle eastern flavor.

    Recipe #500103

    A Joan Nathan recipe that I am posting for safekeeping. She says, "These brownies, created by Capsuto Frere Restaurant in New York City for their Passover Seder, are moist and delicious all year round." Prep time is an estimate.

    Recipe #499901

    I tweaked my recipe for Chocolate Zucchini Hazelnut Bread to come up with this. The orange extract and spices mask the olive oil flavor pretty well. This could also be baked in a 9 x 5 loaf pan for about 50 minutes but I haven't tried that yet. SUBSTITUTION: You can use one cup regular flour instead of the oat and soy flours.

    Recipe #499234

    Inspired by Rita--’s recipe Chocolate Zucchini Bread (Cake) (Recipe #50969). I used raw hazelnuts and left the membranes on. You could substitute one cup all-purpose flour for the oat and soy flours. This is also good baked in an 8-inch square pan, like brownies, in which case you would reduce the baking time.

    Recipe #499204

    Posted for safekeeping; not tried. Prep time is a guess.

    Recipe #499121

    From the New York Times; not tried; posted for safekeeping. Prep and cooking times are just estimates and do not include marinating time.

    Recipe #498539

    This is Joan Nathan's Italian Plum Tart with a Butter Crust, one of her traditional Rosh Hashana desserts, published in the NY Times. Posted for safekeeping. Not tried yet. Prep time is an estimate and does not include chilling time.

    Recipe #498362

    I tweaked the recipe for my savory yam latkes #411973, using French toast seasoning. I think it's a pretty decent sub for "real" French toast. In this recipe I use 2 whole eggs because I prefer a slightly eggier taste than with the savory latkes. This is fairly sweet already because of the yam, but if you like, you can serve the latkes with maple syrup.

    Recipe #498332

    I had found a recipe for an apple custard pie with an oatmeal crust, which was my inspiration for this recipe. I omitted the crust and topping, and lightened up the filling. EDIT: Revised on 1-19-14 to add the step of parboiling the apples, because they tended to come out tough when placed in the oven raw.

    Recipe #498297

    I concocted this to substitute applesauce for part of the butter. I will have to make these and indicate how long to bake them for (sorry!). Or you can estimate based on a similar recipe. Prep and baking times are estimates.

    Recipe #498200

    This is very similar to my recipe #492715 with the addition of cocoa powder and chocolate chips. The peanut butter taste is very bold. The batter is easy to work with when shaping into cookies. NOTE: I use natural-style creamy peanut butter which usually has a film of oil on top of the jar. I always remove as much of the top layer of oil as possible (and the cookie dough for this recipe is pretty greasy anyway).

    Recipe #497669

    This crustless cheesecake was another happy accident: I was trying to make a double recipe of #495038, and by accident I did not double the sugar, so this cheesecake came out much less sweet... and I really liked it! NOTE: this should really be baked in a springform pan, but since I didn't have one, I used a 13 x 9 inch baking pan because it was the only size I had that could hold all the batter. My finished cake turned out pretty flat, which is why a springform pan would be better.

    Recipe #496505

    I looked at a lot of recipes for date bars on this site and didn't find one exactly like mine. This is my adaptation of my grandma's recipe - hers called for shortening but I use butter. I also eliminated the sugar in the date filling. Sometimes I add a little lemon rind to the date filling, although that is not written into the recipe. Prep time is an estimate.

    Recipe #496463

    Not tried; posted for safekeeping.

    Recipe #496102

    This recipe is similar to my Breakfast Cheesecake for South Beach Diet but this uses cream cheese (or neufchatel) and Greek yogurt. I've been trying to convert some recipes using whipped cottage cheese to recipes that use Greek yogurt, and this one is another keeper, I think. The vanilla and lemon versions are the same except that the lemon version calls for lemon rind and lemon juice, plus some additional sweetener.

    Recipe #495459

    I had been wanting to make cheesecake with Greek yogurt. I whipped this up tonight, making a composite of a few different recipes, including recipe #466606, which is incredible if you want a full-fat version of pumpkin cheesecake pie (made with cream cheese). I baked this in a metal pie pan; you should reduce the oven temperature by 25 degrees F. if using a glass pie pan.

    Recipe #495038

    From - posted for safekeeping; not tried. Adjust baking time for size of mold used. I am guessing that these would go in muffin tins or someting similar; prep time is also a guess as is number of servings. See note below on how to substitute regular canned pumpkin for pumpkin pie filling.

    Recipe #494962

    Adapted from an old newspaper clipping by food writer L. Pappas, posted for safekeeping. I made it without the water bath; left cheesecake in turned off oven until oven completely cooled. A keeper! This is the source recipe for my recipe #460342 “Breakfast Cheesecake” for South Beach Diet, also posted here.

    Recipe #494880

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