Recipe Sifter

Mom's favourite cornmeal biscuits, rolled and cut Southern-style biscuits with yellow cornmeal for nutty crunch. Tender flaky bites perfect with jam, butter, or clotted cream.

Chewy oatmeal cookies loaded with shredded coconut and semi-sweet chocolate chips. Brown sugar and shortening give these a soft center with lightly crispy edges.

Afternoon tea biscuits cut shortening into flour for tender, flaky scone-like rounds in 25 minutes. Bake hot until golden, then serve warm with butter and jam alongside a cup of tea.

Strawberry upside-down cake with marshmallows, frozen berries, and strawberry gelatin baked into the batter. This easy sheet cake flips to reveal a jammy strawberry top.

Instead of letting the Gingerbread Man run away, these scrumptious cookies will make your kids run to the kitchen!

A succulent crockpot dish that is made with beef and kidney beans.

Homemade chocolate sandwich cookies with a stabilized vanilla cream filling. These Oreo-style treats use cake mix for the cookies and gelatin-enriched frosting.

Warm fruit crisp loaded with sliced apples and plump raisins under a crunchy oat-pecan streusel. Soaking the raisins in boiling water keeps them tender. Serve with vanilla ice cream.

Light, citrusy orange muffins topped with mandarin segments shaped like little butterflies. A charming breakfast treat kids will love, ready in 40 minutes.

Crazy Crust Apple Pie (Makes Its Own Crust) recipe

Classic chocolate whoopie pies with two soft cocoa cake rounds sandwiching a fluffy marshmallow buttercream filling. The Pennsylvania Dutch lunchbox favorite that freezes beautifully.

Country pumpkin bread baked into two tender loaves studded with walnuts and raisins. Warm cinnamon and allspice, perfect for fall mornings, Thanksgiving brunch, or holiday gifting.

Vegan Christmas cake packed with candied pineapple, cherries, citrus peel, raisins, and currants, bound without eggs or dairy. A long-baking holiday fruitcake for slicing into thin festive servings.

Hearty whole wheat rye bread for the bread machine with molasses and caraway seeds for classic deli flavor. A high-fiber loaf with the dense, slightly tangy character of traditional rye.

Tender, cloud-like buttermilk biscuits using Grandma's foolproof technique with shortening for extra-soft centers. Place close together for pillowy sides or spaced apart for all-over crispness.

Vintage stuffed date drops from the 1950s: pecan-stuffed dates dipped in sour cream cookie batter, baked into tender little drops, and finished with a browned-butter golden glaze.