Recipe Sifter

Rum and raisin bread made in a bread machine with pecans, rum flavoring, and a vinegar-buttermilk substitute. A fragrant, studded loaf with minimal hands-on time.

Sweet yeast dough topped with layers of tangy cream cheese, cinnamon apples, and buttery streusel. This dessert pizza combines the comfort of apple pie with the fun of pizza night.

Ohio angel cookies rolled in sugar before baking for a crackled, sparkly crust with a soft, chewy center. A snickerdoodle-style cookie with brown sugar depth and cream of tartar tang.

Layers of pecan shortbread crust, whipped cream cheese, chocolate pudding, and billowy whipped topping stacked into a cool, creamy no-bake dessert. Feeds 12 and vanishes even faster.

Sourdough apple carrot bread loaded with shredded green apples, carrots, coconut, and cinnamon. A moist, hearty quick bread that puts your sourdough starter to work beyond loaves.

Moist Zucchini Parmesan Bread: a savory quick bread with shredded zucchini, sharp Parmesan, grated onion, and buttermilk for tang. Hearty enough to stand in for dinner rolls.

It takes some time to make this decadent cake, but whoever tastes it will tell you how delicious it is. They might think this is from some high-end bakery.

A moist apple cake baked in a tube pan, packed with fresh apples and pecans, then drenched in a warm brown sugar caramel glaze that soaks right into the crumb. An old-fashioned keeper of a cake.

Mashed banana and chopped apples baked into a tender, cinnamon-spiced quick bread with sour cream for richness and walnuts for crunch. One loaf that won't last long on the counter.

Moist and tasty. Good for breakfast or a snack during the day.

Traditional Amish Friendship Bread starter that lives on your counter for 10 days, then splits into four batches to share. The foundation for sweet, tangy quick breads.

Anadama bread for the bread machine: New England's classic cornmeal-and-molasses yeast loaf, hands-off via the dough cycle. Slightly sweet, deeply moist, with a tender crumb that begs for butter.

Buttery anise-scented cookies with star anise seeds and extract, chilled overnight and baked golden for traditional New Mexican biscochitos.

Traditional Appalachian stack cake with tender cookie-thin layers separated by spiced apple butter. Bake crisp golden rounds, then let them soften overnight as the apple butter melts into each bite.

Spiced apple cake with warm cinnamon and nutmeg, crowned with a silky rum sauce made in a double boiler. Bake ahead and reheat for easy entertaining with make-ahead convenience.

A rustic pie-cake hybrid loaded with diced apples and pecans, baked in a pie plate and served warm with rum butter sauce and whipped cream.