Recipe Sifter

Easter chip cookies loaded with pastel candy-coated chocolate pieces in a chewy brown sugar dough. Festive, colorful drop cookies the kids will love decorating Easter baskets with.

Oat bran and date cookies made with whole wheat flour, wheat germ, and brown sugar. A fiber-rich drop cookie with a nutty, chewy bite that makes three dozen in 30 minutes.

English-cut short ribs braised low and slow in a tangy sweet sour sauce of brown sugar, ketchup, vinegar and garlic. Fall-off-the-bone Sunday supper.

Classic Florentine cookies with chopped almonds, brown sugar, and cream, finished with a smooth chocolate coating on the bottom. Thin, lacy, and elegantly crisp.

Four-in-one oatmeal cookie base that yields 4 different cookies by adding raisins, peanuts, chocolate chips, or coconut. One dough, four flavors, great for batch baking.

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.

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.

Tropical drop cookies loaded with candied papaya, mango, pineapple, dried apricots, macadamia nuts, and white chocolate chunks. The fruitcake reimagined as a chewy island-style cookie.

Lemon bars with an oat-brown sugar crumble crust and a tangy sweetened condensed milk lemon filling. Crumbly, creamy, and tart in every bite.

Oatmeal apple cheese cookies pair sharp cheddar with sweet apples and warm cinnamon for a sweet-savory cookie that captures classic apple pie a la mode in every bite.

Old fashioned pineapple upside down cake baked in a cast iron skillet with a caramelized brown sugar and butter base, pineapple rings, and pecan halves. Served warm with whipped cream.

Pear granola bread with grated Anjou pears, buttermilk, raisins, and a crunchy granola topping baked into a tender quick bread loaded with texture and warm fruit flavor.

Diabetic-friendly pecan oatmeal cookies made with egg whites instead of whole eggs, plus bran flakes for extra fiber. Crisp edges, chewy centers, and lighter than traditional oatmeal cookies.

Praline coffee cake with a brown sugar sour cream batter topped with cinnamon pecan streusel. A warm, nutty breakfast cake baked in one pan.