Recipe Sifter

Holiday gingersnaps with crackled sugar tops, deep molasses warmth, and a full tablespoon of ground ginger for serious snap. Chilled dough rolls into tidy balls that bake up crisp at the edges and chewy in the center.

Holiday hermit cookies with raisins, candied fruit, walnuts, and oats spiced with cinnamon and nutmeg. A chewy, old-fashioned drop cookie perfect for Christmas baking.

Holiday spice cookies roll out paper-thin from a molasses-and-spice dough with cinnamon, cloves, ginger, nutmeg and allspice. Crisp cookie-cutter cookies for the December tins.

Honey pecan snaps spiced with cloves, cinnamon, and ginger, rolled in sugar and baked golden. Crisp edges with a chewy, honey-sweet center.

Rich cocoa chocolate cake with buttermilk and boiling water, frosted with a fluffy marshmallow icing. Triple-sifted dry ingredients and a double boiler frosting make this a showstopper.

Cheese buns baked in a muffin tin with sharp cheddar spread kneaded right into the yeast dough. Golden, tangy, and quicker than most dinner rolls with only one rise.

Old-school Southern drop biscuits baked in a cast-iron skillet with melted butter poured over the tops mid-bake. Four ingredients, pull-apart edges, a ridiculously crisp golden crust.

Jam Jams are old-fashioned sandwich cookies made with brown sugar and corn syrup, rolled and cut, then filled with apple butter or raspberry jam.

The Gravy used to be made fresh with the Cracklings. Now it comes in a pouch and all you have to do is add water. Thank god for modified starch products.

The Colonel deiced that wings were going to be a good thing to serve and so he decided to create fried wings that are very tasty. The Honey Barbecue wings are tasty. After they a e made, they are dipped into the Honey Barbecue Dipping Sauce . If you don’t want the honey barbecue wings just serve them as the regular wings.

Old-world Czech kolachky yeast dough rolled in powdered sugar, filled with jam or cheese, and baked into delicate folded pastries. The classic Slavic holiday cookie.

Lemon saffron bread steamed in a slow cooker for a moist, golden crumb. Bloomed saffron and bright lemon zest deliver a fragrant, jewel-toned quick bread.

Individual baked chocolate fig puddings with cocoa, stewed California figs, and vanilla, topped warm with marshmallows and walnut halves. A vintage dessert with old-fashioned charm.

Maple syrup nut cake with a full cup of real maple syrup baked into a tender two-layer cake. Studded with chopped nuts and ready to frost with your favorite icing.

Maple-frosted golden cake layers a tender butter-yellow sponge under a fluffy boiled maple frosting made with pure maple syrup and beaten egg whites. Old-fashioned bakery style.

The tartness of the lemons is great with the sweet crust and meringue topping. Perfect in summer.