Recipe Sifter

Here I adapted an 18th century English spice cake recipe which also makes nice cupcakes.

Persimmon pudding cake, a moist autumn loaf with ripe persimmons, brandy, warm spices, raisins, and walnuts. Served with a brandy ricotta topping for fall holiday gatherings.

Microwave stuffed steak roll with cornbread stuffing and sherry sauce. Round steak pounded thin, rolled with vegetables, and cooked tender in minutes.

A 5-pound chuck roast braised low and slow with tomato sauce, garlic, and thyme, finished with sauteed mushrooms and tangy sour cream gravy. Serve over buttered noodles.

Fresh baked dinner rolls with basil and sun-dried tomatoes, that can be made ahead, frozen and baked fresh when needed.

Leftover turkey and egg noodles tossed in a light Parmesan white sauce with bell peppers, onions, and mustard, then baked with bread crumbs until golden and bubbly. A lighter noodle casserole that's Weight Watchers friendly.

Bread machine white pan bread with unbleached all-purpose flour, butter, and active dry yeast. A basic sandwich loaf that bakes hands-off while the machine does the mixing, kneading, and proofing.

Cheddar biscuits with sharp shredded cheese cut straight into the dough, baked tall and golden in a hot oven. Six pantry ingredients, no buttermilk required, ready alongside dinner.

Sourdough pancakes use active starter for tangy, fluffy flapjacks with serious lift. The classic discard recipe for sourdough bakers, ready in 40 minutes from bowl to plate.

Frosted fudge brownies built with unsweetened chocolate, butter, and toasted walnuts, then crowned with a stovetop boiled fudge frosting. Dense, fudgy, and unapologetically rich.

Cherry brownies baked low and slow with chopped sweet cherries, walnuts, and unsweetened chocolate. Dense, fudgy texture with bright pops of fresh cherry in every bite.

Protein pancakes blend whole-wheat flour, bran, ground oats, and soy flour for a fiber-packed stack with 14 grams of protein per serving. Hearty, nutty, and built to keep you full past lunch.

Snack pumpkin muffins with pumpkin puree, cinnamon, and an optional sliced almond topping. Small-batch (4 muffins), ready in 35 minutes, perfect for a single serving or two cookies and tea.

Eggless banana-chocolate bread is a soft yeast loaf, not a quick bread: mashed banana and melty chocolate pieces baked into a tender, sliceable bread. Egg-free and lovely toasted for breakfast.

Breakfast pumpkin muffins with pumpkin puree, cinnamon, and a tender shortening-based crumb. A simple twelve-muffin batch that's ready in 30 minutes for fall breakfasts.

A soft and fluffy white bread recipe scaled for a 2-pound loaf, perfect for a standard bread machine.