Recipe Sifter

Gingerbread house dough that bakes rock-solid for sturdy construction. Built with shortening, dark molasses, and a generous hit of cinnamon and ginger. Cuts cleanly, holds shapes, makes 5 walls.

Mincemeat bars with a chewy oat-molasses crust and condensed mincemeat filling. Old-fashioned holiday baking with a crumble topping, dusted with powdered sugar.

Fresh raspberry sour cream cake bakes whole berries and chopped walnuts into a tender tube cake. Topped with whipped cream and sugared raspberries for a summer dessert table centerpiece.

Orange Kiss-Me Cake: a vintage Pillsbury bake-off winner with a whole ground orange (peel, pulp, and pith) folded into the batter. Topped with a warm orange juice drizzle and cinnamon-sugar walnuts.

Soft drop cookies loaded with apricot preserves, cream cheese, and pecans, topped with an apricot-spiked frosting for double fruit flavor.

Light and fluffy banana squares made with whipped egg whites, mashed bananas, and optional walnuts. Baked in a 13x9 pan and topped with whipped cream and banana slices.

Deep-fried buttermilk-battered round steak with a shattering crust, served with classic cream gravy and mashed potatoes. This is Texas chicken fried steak done right.

Warmly spiced buttermilk layer cake with cinnamon, nutmeg, allspice, and cloves. A one-bowl recipe that bakes into two tender layers ready for your favorite frosting.

Classic chicken fricassee simmered with carrots, onions, and bay leaf in a thick, savory gravy topped with light, fluffy homemade dumplings. Pure old-fashioned comfort in one pot.

Make your own corn dogs with this simple recipe that is sure to keep your kids entertained at the dinner table.

Hearty homemade German oatmeal bread with honey and whole wheat. Yields tender, chewy loaves with a golden crust that fill your kitchen with warm, yeasty aromas.

Thin-pounded venison or elk steaks spread with sausage, wrapped around carrot sticks, browned, and braised until fork-tender. Old-school rouladen-style roll-ups from the wild game playbook.

Loaded with fruit, a classic version of Christmas fruitcake

Peanut butter oatmeal cookies with three cups of oats, brown sugar, cinnamon, and the classic crisscross fork press. A chewy, hearty cookie that pairs PB richness with oat texture in every bite.

Classic rolled sugar cookies that hold their cut-out shape, perfect for cookie cutters and decorating. Crisp edges, soft centers, ready for icing or sprinkles.

Soft and chewy peanut butter cookies built on all brown sugar (no white) for caramel depth, plus shortening for a tender, almost crumbly texture. Classic crisscross fork press on top.