Recipe Sifter

A fragrant bread machine loaf with dried dill and parsley, olive oil, and powdered milk for a soft crumb. Just load the ingredients and let the machine do the work. Incredible toasted with butter.

There are many versions of this one. The following has been a favorite for years. To be truly German, it should be served warm with whipped cream on top.

Honey oatmeal cookies loaded with quick oats, flaked coconut, raisins, walnuts, and wheat germ. Six dozen chewy, golden cookies from one big batch. The cookie tin classic that disappears at potlucks.

This traditional Irish soda bread studded with plump raisins and fragrant caraway seeds bakes up golden and crusty on the outside, tender and cake-like on the inside, no yeast required.

Kiwi muffins folded with fresh chopped kiwi, lemon zest, and crunchy walnuts. Moist, fruity, and bakery-style with a bright tropical twist on the classic breakfast muffin.

Welsh laverbread and crab souffles with a cockle cream sauce. Individual souffles puffed golden with seaweed, fresh crab, and nutmeg. A traditional Welsh seafood dish.

Honey oatmeal bread machine recipe with rolled oats, bread flour, honey, and butter. A soft, lightly sweet loaf with hearty oat texture on the Basic cycle.

Three-layer banana cake with bourbon, pecans, and a buttermilk-tender crumb. A Southern-style celebration cake that fills three 9-inch rounds with deep banana flavor.

Old-fashioned sandwich cookies with a choice of two homemade fillings: raisin with lemon, or chopped date with orange zest and nutmeg. Three dozen per batch.

Peter's rum pie layers silky cooked rum custard into a graham cracker crust, finished with whipped cream and grated bittersweet chocolate. A retro icebox dessert with deep dairy richness and a warm spirit kick.

Rum raisin cake with mashed bananas, dark rum, allspice, and walnuts baked in a Bundt pan. Moist, boozy, and dusted with confectioners sugar.

Sweet cornmeal muffins made with just 8 pantry ingredients. Light, tender, and lightly sweetened with a golden cornmeal crumb. Quick to mix and baked in under 20 minutes.

Rich chocolate bundt cake studded with nuts and crowned with a velvety mocha cream cheese frosting. Inspired by the legendary Waldorf Astoria, this showstopper is pure old-school elegance.

A tender quick bread studded with chewy dried apricots and crunchy walnuts, sweetened with brown sugar. No yeast, no kneading, just one bowl and one hour in the oven.

Buttermilk biscuits with shortening cut into sifted flour and a tangy buttermilk dough produce flaky, tender Southern biscuits in 15 minutes. Old-school Annie Mae Jones recipe.

Scotch pancakes are small, thick griddle cakes leavened with cream of tartar and baking soda for an old-fashioned tangy lift. Cook on a hot griddle, serve warm with berries and syrup.