Recipe Sifter

A unique applesauce cake baked directly in sterilized canning jars, creating shelf-stable gifts that can be sealed and stored at room temperature.

Egg-free lemon muffins made with silken tofu, applesauce, whole wheat flour, and wheat germ. Bright lemon zest and a cinnamon dusting on top. Makes 24 wholesome muffins in 30 minutes.

Traditional New Mexican bizcochos made with lard, sweet sherry, and orange juice, rolled and cut into shapes, then dredged in cinnamon-clove sugar while warm.

Classic chewy oatmeal cookies loaded with raisins, walnuts, and a hint of cinnamon. Brown sugar and butter-flavored shortening keep them soft and bendy long after they cool.

Carrot cake with a chocolatey twist: cocoa powder, chocolate chips, warm spices, and shredded carrots all in one batter, topped with cream cheese frosting. Moist, spiced, and packed with surprises in every bite.

Chocolate zucchini cake with cocoa, cinnamon, and sour milk for a tender crumb, topped with chocolate chips. Grated zucchini keeps it incredibly moist.

French apple cake topped with Granny Smith apples, a brown sugar-cinnamon crumble, and a glossy apricot glaze. A bakery-worthy dessert with a tender crumb.

Fresh apple cake with macerated apples that release their natural juices into the batter for an extra-moist crumb. Cinnamon, allspice, and chopped nuts in a simple loaf or tube pan. The fall apple cake worth pulling out the bushel.

Old-fashioned icebox cookies with cardamom, cinnamon, lemon juice, and chopped nuts. Slice-and-bake dough that refrigerates overnight or freezes for weeks. Paper-thin and crispy.

Homemade honey graham crackers made with graham flour, butter, brown sugar, cinnamon, and honey. Crisp, lightly sweet, and better than anything from a box.

Invisible oatmeal cookies: small, soft drop cookies packed with raisins, chopped dates, pecans, warm cinnamon, and nutmeg. Called "invisible" because they disappear from the cookie jar fast.

Jellyroll layer cake with spiced sponge strips rolled into a spiral and frosted with English toffee icing. Looks like a regular cake but slices reveal vertical swirl layers.

Jewish apple cake baked in a tube pan with layers of cinnamon-sugar Granny Smith apples and a moist oil-free batter made with applesauce and orange juice.

Linda's fruitcake: brandy-soaked dates, citrus peel, raisins, almonds, and cherries folded into a spiced batter with a pineapple jam layer. Wrapped in brandy-soaked cheesecloth to age.

Old-fashioned looped jumble cookies with cinnamon dough rolled into ropes, shaped into loops, and topped with a poured chocolate glaze. A charming heritage cookie with a fun shape.

Low-fat Dutch apple cake spreads a thin, biscuit-like batter under overlapping cinnamon-sugar apples. Egg whites and skim milk keep it light, more fruit than cake in every slice.