Recipe Sifter

Light spiced apple cake with nutmeg and ginger, topped with cinnamon-walnut sugar before baking. Cut into rectangles and serve warm or at room temperature for coffee cake perfection.

Moist Bundt cake made with applesauce, grape juice, dates, and pecans, spiced with cinnamon, cloves, nutmeg, and ginger. A nostalgic, butter-free cake dusted with powdered sugar.

Introduce venison to the spice named "Curry" with this scrumptious recipe that is extremely easy to follow and enjoy!

Halloween mini pumpkin cupcakes are tender pumpkin spice bites topped with cream cheese frosting tinted orange, black, and white. Decorate with candy and sugar crystals for spooky kid-friendly party treats.

Grandma Rosenbrook's old-fashioned gingersnaps with molasses, cinnamon, cloves, and ginger, rolled in sugar before baking. A crispy-edged, chewy-centered heirloom cookie recipe.

Whole wheat cookies shaped like cat poop, rolled in Grape-Nuts, and served in a litter box. Two dough options: chocolate or gingerbread. The ultimate gross-out Halloween party hit!

Introduce the Gingerbread Man to pancakes and you'll end up with a delicious breakfast you'll want to make every morning.

Vegan pecan spice cookies sweetened with maple syrup and barley malt. Whole wheat flour, chopped pecans, raisins, and warm star anise, cinnamon, and nutmeg. Dairy and egg free.

Herman wheat and honey starter: a 5-day yeast-based friendship starter made with whole wheat flour, milk, and honey. Classic American bread-sharing tradition.

Gingerbread house dough that bakes rock-solid for sturdy construction. Built with shortening, dark molasses, and a generous hit of cinnamon and ginger. Cuts cleanly, holds shapes, makes 5 walls.

Cherry and almond Christmas cake: maraschino cherries, apricots, ginger, and almonds macerated in amaretto and brandy, baked into a lighter apple-puree batter, then soaked in more amaretto. A boozy, fruit-packed festive cake that keeps for a month.

Bread machine loaf made with crushed buttered popcorn mixed right into the dough. A quirky, buttery white bread with a subtle corn flavor and surprisingly soft crumb.

Traditional New Zealand Easter biscuits spiced with cinnamon, cardamom, cloves, and ginger. These buttery cookies can be served plain or layered with strawberries and cream.

Moist spiced apple scones with concentrated dried apple chunks, applesauce for tenderness, and triple warm spice. A lower-fat scone with a crackly cinnamon-sugar top.

Old-fashioned drop cookies made with real sorghum syrup, buttermilk, and warm spices like cinnamon, ginger, and cloves. Topped with raisins and ready in 20 minutes.

After a few potsticker recipes, I finally made my very first bunch of pot sticky buns (another popular food in China). They came out soft, and quite delicious. Nicely browned and crispy at the bottom. It's an excellent way to use up some of our fresh veggies.