Recipe Sifter

Southern-style bundt cake with buttermilk tang and coconut-rum flavor. The dense, buttery crumb stays moist for days. Perfect for family reunions and Sunday suppers.

Asparagus lasagne with a lemon-nutmeg white sauce, ricotta, Swiss cheese, and Canadian bacon. A spring twist on classic lasagna with make-ahead steps for easy entertaining.

Old-fashioned prune cake with buttermilk, pecans, and warm spices soaked in a boiled buttermilk-butter sauce. Needs three days to cure for the richest, most intense flavor.

Old-fashioned sourdough trail pancakes fermented 24 to 48 hours for maximum tang. Silver dollar-sized flapjacks made with dry milk powder, perfect for camping or lazy weekend mornings.

Frosty Snow Berry Cake with cranberry sauce cubes folded into a lemon-scented white cake, topped with billowy pink fluffy frosting. A vintage holiday showstopper.

French pear tart with almond frangipane, kirsch-soaked apricot glaze, and vanilla-poached pears. Crushed macaroons fold into the pastry cream for chewy depth, finished with green pistachios.

Old-fashioned yeast-raised doughnuts perfumed with warm nutmeg, built on an overnight sponge for a light, pillowy crumb. Rolled, cut, and fried golden, just like the bakery doughnuts of years past.

Wellesley Fudge Cake is the classic two-layer chocolate cake from the Wellesley College era, topped with a deep fudge frosting and chopped walnuts around the edge. Old-school, properly rich.

Classic devil's food cake made with real melted unsweetened chocolate, two sugars, cake flour, and folded egg whites. Dark, moist, and deeply chocolatey from scratch.

Simple Irish soda-style bread with butter, raisins, and no yeast. Creamed butter and sugar give it a tender, cake-like crumb. Just mix and bake.

Rich chocolate sheet cake made with hot coffee and cocoa powder, topped with tangy cream cheese frosting. The coffee deepens the chocolate without adding coffee flavor.

Crispy fried onion patties made with flour, cornmeal, and hot sauce, dropped by the spoonful into hot oil. A quick, crunchy appetizer ready in 20 minutes flat.

All-America Apple Bread: a lighter apple loaf sweetened with honey, scented with toasted ground coriander seed, and built around shredded fresh apples. Only two tablespoons of butter.

Old-fashioned rolled coconut cookies bake up tender and slightly crisp at the edges. A vintage drop-and-cut recipe that yields 60 cookies, perfect for tins, cookie swaps, or holiday boxes.

Two-layer fudge cake built on a cooked cocoa-milk paste with brown sugar for depth. Old-fashioned chocolate layer cake from-scratch and a perfect blank canvas for any frosting.

Eggless chocolate cake using vinegar and skim milk for tender, moist layers. A wartime-style two-layer cake with a light chocolate whipped frosting. Sixteen servings of nostalgia.