Recipe Sifter

Silken tofu replaces eggs and dairy in a tender, biscuit-style shortcake that's completely vegan yet still delivers the classic strawberry shortcake experience.

Virginia corn pones made with cornmeal, buttermilk, and shortening, shaped into oblong patties and baked golden at high heat. A classic Southern cornbread with no flour and no eggs.

Small-batch walnut brownies baked in a loaf pan with cocoa powder, one egg, and vegetable shortening. Dense, fudgy, and scaled for two to four people instead of a crowd.

Simple walnut raisin cake with brown sugar and warm spices, simmered then baked low and slow for moist tender squares ready in an hour.

Fudgy walnut raspberry brownies with a gooey jam layer and velvet chocolate glaze. Crunchy walnuts meet tart raspberry in every rich, chewy bite.

Rich chocolate date cake with semi-sweet chocolate chips and chopped walnuts baked in a 9x13 pan. The dates keep it incredibly moist while cocoa adds deep chocolate flavor.

Wheat-free applesauce cake made with ground oats, cinnamon, nutmeg, and raisins. A moist, spiced cake with no wheat flour that improves after resting overnight.

White chocolate cashew pie, a sophisticated cousin to pecan pie with chunks of cashew, melty white chocolate, and a splash of kirsch cherry brandy. Brown-sugar custard, made-from-scratch crust.

Whole wheat carrot oatmeal cookies fold shredded carrots, rolled oats, molasses and warm spices into hearty drop cookies. A lunchbox-friendly bake ready in 25 minutes.

Mom's chocolate chip pecan cookies use shortening instead of butter for thicker, chewier cookies that hold their shape, packed with semi-sweet chocolate morsels and toasted pecans throughout.

Basic yellow cake from scratch with cake flour, almond and vanilla extracts, and the classic creaming method that gives it a tender, fine crumb. The blueprint recipe for layer cakes, cupcakes, and birthday cakes you will use again and again.

Vanilla oatmeal raisin cookies with cinnamon, nutmeg, ginger, and a touch of corn syrup for chewy texture. Soft, spiced, classic homemade cookies.

Italian Queen's biscuits (biscotti di regina) coated in toasted sesame seeds. Sicilian Christmas and wedding cookies with a tender, crumbly texture under the nutty sesame crust.

Chocolate chip pop't wheat cookies fold puffed wheat cereal and quick oats into a honey-sweetened batter loaded with chocolate chips. Light, crackly edges with a chewy oatmeal center.

Cathy's whole wheat waffles bake up crisp on the outside and tender inside with a nutty wheat flavor and lift from beaten egg whites. A wholesome breakfast that holds up to maple syrup and fresh fruit.

Sugar cookies with a half-shortening half-butter base for crisp edges and tender centers. Pressed flat with a sugar-dipped glass, baked 8 minutes, ready to ice and decorate.