Recipe Sifter

Pennsylvania Dutch baked spare ribs nestled into tangy sauerkraut and slow-roasted until fork-tender, then topped with fluffy homemade drop dumplings steamed right in the pan.

A traditional Irish fruit bread, Barmbrack is packed with dried fruits soaked in tea, offering a sweet, spiced flavor. Perfect for slicing, buttering, and enjoying with a cup of tea.

They are so good, buttery pie crust, moist and juicy filling inside, and frying gives the golden, brown and crispy result.

A traditional English Lake District teabread packed with tea-soaked currants, raisins, and sultanas. Moist, fruity, and lovely sliced thick with a generous spread of butter. Just 7 simple ingredients.

A warmly spiced brown sugar cake with chopped prunes, walnuts, and buttermilk baked in a 9-inch square pan. Cinnamon, nutmeg, allspice, and cloves fill every moist, tender bite. Serve with sour cream or whipped cream.

Chocolate chips and pecans bake into a rich, gooey filling spiked with bourbon and vanilla for a Southern-style pie that's part chocolate chip cookie, part pecan pie.

A great, easy recipe, it is the first time for me to try it, really good, my 5 year old son kept eating them, and told me how yummy they are, a big hit.

1 3/4 cups flour 2 tsp baking powder 1/2 tsp cinnamon 3/4 cup orange juice 1/2 cup vegetable oil 1 egg Mix all the ingredient and bake at 375F for 10 to 15 mins

A rich, fudgy chocolate sheet cake with sour cream baked in a jelly roll pan and slathered with a creamy peanut butter chip frosting. Feeds a crowd and travels like a dream.

Classic tres leches cake soaked in a blend of whole milk, evaporated milk, and sweetened condensed milk, then topped with vanilla whipped cream. The most beloved Latin American celebration cake, impossibly moist and sweet.

Old-fashioned two-crust lemon pie filled with paper-thin lemon slices in a sweet, buttery egg custard. A Shaker-style lemon pie with bold citrus flavor in every golden, flaky bite.

Bonnie's blueberry muffins are tender, lightly spiced muffins loaded with two cups of fresh blueberries and finished with a melted butter brush and sugar sprinkle. Bakery-style with a delicate nutmeg twist.

Three-layer carrot cake with crushed pineapple, walnuts, and a tangy cream cheese frosting topped with toasted coconut. A moist, towering carrot cake for birthdays, Easter, and holiday tables.

Bran-rich blueberry lemon muffins blend wheat bran, whole wheat flour, and tangy lemon zest with juicy berries and dark molasses. A high-fiber breakfast muffin with bright citrus pop.

Aunt E.C.'s pound cake is a true four-ingredient pound cake: butter, sugar, eggs, flour. No leavener, no liquid, no flavorings, just pure creaming-method magic baked in a tube pan to a tall, golden, tender cake.

Classic Christmas cut-out cookies that hold their shape, with cornstarch in the dough for a tender bite and crisp edges. Roll, cut into festive shapes, bake golden, and decorate with icing.