Recipe Sifter

Ham balls with Hawaiian Punch sauce: ground ham and pork meatballs in a sweet-tangy sauce built on the nostalgic red fruit punch, mustard, and dark corn syrup. Retro potluck gold.

Traditional Welsh cakes cooked on a hot bakestone, made with half butter and half lard for the proper crumbly texture. Lightly spiced, studded with raisins, and eaten warm off the griddle.

Nine grain bread machine loaf with whole wheat flour, 9-grain cereal, honey, and orange juice concentrate. A hearty, nutty multigrain bread with just 5 minutes of hands-on prep.

Soft golden potato rolls made with leftover mashed potatoes, shaped into crescent wedges and baked until puffy. A big-batch dinner roll recipe that yields 36 rolls.

Creamy spinach and mushroom soup with Swiss cheese, cream cheese, and a touch of nutmeg. A thick, cheesy vegetable soup that's lighter than it tastes.

Gluten-free vanilla cake built on almond meal and coconut flour for a tender, grain-free crumb. A simple, fuss-free cake to serve with whipped cream and fresh fruit, no special flour blend needed.

Old-fashioned butterscotch pie made from brown sugar caramelized in butter with milk, eggs, and vanilla. Crowned with golden meringue topping.

Devil's food cake: a deep, dark, three-layer chocolate cake built on melted chocolate and sour milk for that signature reddish-brown crumb. The classic American showstopper that puts boxed mixes to shame.

Grandma's plum pudding: a traditional steamed Christmas pudding with raisins, currants, citrus peel, suet, and warm spices. Three hours of slow steaming for a dense, fragrant holiday dessert.

Walnut-stuffed dates wrapped in buttery sour cream cookie dough and brushed with a vanilla glaze. These retro blind date cookies are chewy, nutty, and irresistible.

Perfect for a fall brunch, these muffins are rich and full of maple flavor. Just like french toast in a muffin!

Raspberry chocolate coffee cake with layers of fresh berries, chocolate chips, and almond streusel. A tender vanilla batter baked with two layers of fruit and crumbly nut topping.

German marble kuchen swirls vanilla butter cake with chocolate syrup batter for a tender bundt with bold dark and light bands. A traditional German tea cake baked in a tube pan.

A nutty twist on classic Yorkshire pudding with wild rice folded into the egg batter. Puffs up golden and crispy with savory Worcestershire-beef bouillon flavor.

Batter-crust pizza loaded with browned ground beef, green peppers, mushrooms, and gooey mozzarella. No yeast, no kneading, no waiting. Dinner in 40 minutes flat.

Self-saucing sticky toffee pudding, a date-studded muscovado sponge that creates its own rich toffee sauce underneath as it bakes. Spoon it warm over vanilla ice cream or pouring cream.