Recipe Sifter

Homemade easy hot cakes from a handful of pantry staples, flour, milk, eggs, and butter, whisked into a smooth batter and griddled golden. Soft, lightly sweet pancakes ready for jam or your favorite topping.

Whole wheat blueberry scones: hearty, lightly sweet, and cinnamon-spiced, with juicy blueberries folded into a tender whole-grain dough. A wholesome, bakery-style scone done right.

Comparing with original recipe, this healthier version is made with whole wheat flour, half butter and half olive oil. Also decrease icing sugar from 3/4 cup to 1/2 cup, and it's still sweet enough to satisfy your sweet tooth.

Peanut butter and chocolate chips are probably two of the best things in the world, and both of them can be found in these cookies, yum! Even better that these cookies are made with oats, whole wheat flour, most olive oil and a small amount of butter, which will not make you feel bad about enjoying these sweets and are good for you in a big way!

Old-fashioned tube cake packed with fresh apples, nuts, and raisins, then doused with brandy while still warm. Moist texture that improves overnight.

Quick banana apricot bread with ripe banana pulp, chopped dried apricots, and a hint of lemon zest. Tender loaf with chewy apricot bits and a brighter twist on classic banana bread.

This light pancakes taste so great, light, savory, they can be served as dessert, breakfast, all love them.

Mashed potato biscuits with buttermilk, honey, and brown sugar for soft, fluffy texture that stays moist for days. A great way to use up leftover mashed potatoes.

Angel food cake is the guilt-free dessert for most of us, it's light and delicious on its own, or serve it with your favorite fruit compote.

Brown sugar apple squares with a buttery crumb base, sour cream batter, cinnamon, and chopped apples. The secret? They taste even better the next day. Makes 12.

Apple-hazelnut muffins with ground hazelnuts replacing half the flour and chewy dried apple pieces folded in. A small-batch six-muffin recipe ready in 30 minutes for breakfast or coffee break.

Favorite peanut butter cookies with crushed Rice Chex folded into the dough for unexpected crunch in every bite. The classic crisscross fork-mark cookie with a textural twist.

Banana fudge walnut brownies pack mashed banana into a fudgy chocolate brownie with crunchy walnuts. A clever way to use overripe bananas in a different dessert.

I made these cookies and they came out perfectly. They did not stick to the pan or spread while baking. I did drop batter with a spoon to keep them on the small side.

Banana chocolate bundt cake with mashed ripe bananas and Dutch-process cocoa for deep, fudgy flavor. Sour cream keeps the crumb tender. Bakes in a 12-cup bundt for a striking, fluted finish.

My latest creation must be healthier than a cake with icing...