Recipe Sifter

Flaky, buttery pie shell built for pecan pie filling, with a sturdy bottom that holds up to sticky filling. Made with butter, shortening, and an egg-white wash for golden crispness.

Strawberry biscuits, drop biscuits studded with fresh chopped strawberries and optional pecans. Hot from the oven with butter and cold milk, the unofficial breakfast of June.

Crisp sugar cookies: thin, snappy roll-out cookies with vanilla and a hint of lemon, sprinkled with sugar before baking. Old-fashioned cookie jar staple that holds intricate cutter shapes.

Hamantaschen for Purim with a tender carrot-flecked dough and a tangy apricot-pineapple filling spiked with cardamom and poppy seed. The classic triangle cookie with real character.

Old-school peanut cookies packed with chopped peanuts, brown sugar, and vanilla. Crisp-edged, chewy-centered cookies that taste like a peanut butter cookie's nuttier cousin.

Cinnamon nut or raisin biscuits with a brown sugar cinnamon filling tucked inside layered biscuit dough. The pocket of sweet spice goes molten as the biscuit bakes, giving you breakfast pastry without the yeast wait.

Classic peanut butter cookies with the iconic fork-crossed tops, soft chewy centers, and crisp edges. Made with creamy peanut butter, shortening, and both sugars for old-school texture.

Classic homemade pumpkin pie with a from-scratch shortening crust and a custard filling spiced with cinnamon, ginger, nutmeg, and clove. Real evaporated milk and whole eggs, no shortcuts.

Peanut butter chocolate chip cookies loaded with chopped pecans and semisweet chocolate. Butter and shortening create a crisp edge with a soft, nutty center.

Oatmeal chocolate chip cookies you can bake chewy or crunchy just by watching the clock. Two cups of rolled oats give them real heft while shortening keeps them tender. Pull them early for chew, longer for crunch.

Whole wheat oatmeal chocolate chunk cookies pack quick oats, hearty whole wheat flour, chocolate chunks, and nuts into a chewy lunchbox cookie. Wholesome enough for breakfast, sweet enough for dessert.

Cold lunch biscuits are sturdy, lightly sweetened lunchbox biscuits made with milk, shortening, and a stiff flour dough. Bake them once and they keep for weeks in a tin.

Orange-currant scones with a tender flaky crumb thanks to a butter-shortening combination, brightened with fresh orange zest and studded with sweet dried currants.

Almost Whole Wheat Choco Banana Peanut Cookies recipe

Dark chocolate, corn syrup, and crunchy walnuts bake into fudgy brownies with crackly tops that taste like Mom's kitchen in every bite.

Versatile yeast dough that makes both buttery crescent dinner rolls and glazed cinnamon raisin rolls. One big-batch recipe, two classic results, 48 rolls total.