Recipe Sifter

Soft, light and buttery cookies with a burst of citrusy flavor. Perfect for a garden party.

Apple pecan pound cake with sauteed Granny Smith apples, toasted pecans and a hot caramel glaze drizzled over a tender bundt. Fall dessert that tastes like apple pie in cake form.

These scrumptious muffins are perfect for a quick breakfast or a snack during the day.

This is a simple and easy way to make your own whole wheat tart crust.

Strawberry upside-down cake with marshmallows, frozen berries, and strawberry gelatin baked into the batter. This easy sheet cake flips to reveal a jammy strawberry top.

Soft, slightly sweet white bread with sesame seeds baked right in. Traditional Amish yeast bread that's perfect for sandwiches or toast.

Blueberry lemon tea bread for the bread machine combines fresh blueberries with bright lemon juice in a buttery, tender quick-bread loaf. A teatime classic with a soft crumb and bursts of fruit in every slice.

Banana crunch muffins with Grape Nuts cereal, whole wheat flour, mashed ripe bananas, and egg substitute. A fat-free breakfast muffin that delivers actual crunch in every bite.

Pull-apart Kentucky buttermilk biscuits baked together in a tender slab, scored into 12 squares for fluffy soft sides. Tangy buttermilk and cold butter make every layer flaky and tall.

Chewy oatmeal cookies loaded with shredded coconut and semi-sweet chocolate chips. Brown sugar and shortening give these a soft center with lightly crispy edges.

A tasty cheesecake with famous Italian Toschi amarena cherries. The black amarena is a sweet fruit with a bitterish aftertaste. Fresh and summery, it is carefully stoned and sweetened and can be eaten all year round.

Vanilla yogurt makes the cake tangy and moist, homemade cherry filling that has strong cherry taste adds extra layer of deliciousness. By using whole wheat flour and canola oil add some fibre and cut down the saturated fat without taking away any yumminess. Enjoy a slice or two with a cup of coffee or tea.

Sorghum griddle cakes are fluffy gluten-free and dairy-free pancakes made with nutty sorghum flour and a starch for lift. No milk needed, and the batter thins to any consistency you like.

These decadent snacks are great to serve when entertaining friends or family.

Potato bread with pureed russets and the starchy potato cooking water for a soft, pillowy crumb that stays fresh for days. The classic American sandwich loaf with old-fashioned tender texture.

These moist raspberry cream cheese coffee cake muffins are delicious with a cup of coffee or tea, have them for breakfast, snack or a tasty dessert.