Recipe Sifter

Gingerbread scones spiced with ginger, cinnamon, and molasses. Served warm with nutmeg-orange whipped cream. Holiday breakfast that doubles as dessert.

Soft molasses cookies spiced with ginger, cinnamon, allspice, and cloves. A classic LA Times recipe that bakes up thick, cakey, and deeply spiced.

Tomato ginger upside-down cake with fresh grated ginger, molasses, brown sugar, and sliced tomatoes baked under a spiced buttermilk batter. Serve warm with whipped cream.

Mascarpone sandwiched between crispy ginger brandy wafers with caramelized fresh figs and orange sauce. A stunning restaurant-style plated dessert with snap and tuile textures.

Creamy country corn chowder thickened with eggs and a milk roux, seasoned with ginger and celery seed, topped with crumbled bacon. A cozy one-pot soup in 30 minutes.

Whole wheat buttermilk waffles with chopped pecans pressed into the top for crunch, served with a warm strawberry-banana maple sauce and plain yogurt. A hearty weekend breakfast.

A great delicious bread that is perfect with any meal you can think of.

Molasses shoo-fly cake is the iconic Pennsylvania Dutch pie: alternating layers of dark molasses custard and spiced brown-sugar crumbs in a flaky pastry shell. Coffee, dunked, no negotiation.

Slice and bake gingersnap cookies with molasses, ginger, and cinnamon. Make the dough, freeze in logs, and bake fresh cookies anytime for up to six months.

Applesauce spice cake, low-fat Bundt with whipped egg whites for lift, warm cinnamon-nutmeg-clove-ginger spice, and dark corn syrup for moisture. No butter, no whole eggs, still tender and richly flavored.

Old-fashioned ginger snaps with molasses, butter, and ground ginger. A crispy, spicy cookie recipe that makes six dozen thin, snappy cookies.

Brown sugar ginger snaps cream butter with brown sugar, an egg yolk, and ground ginger into a roll-and-cut dough. Crisp edges, tender centers, no molasses needed.

Indian rava dosa style griddle breads made with semolina, yogurt, fresh ginger, jalapeno, curry leaves, and cilantro. Crispy on the outside, soft inside, no fermentation required.

Old-fashioned Pennsylvania ginger cakes with molasses, brown sugar, and a butter-lard shortening blend baked in muffin pans. Dense, spicy, and rich with that deep molasses flavor.

Ginger icebox cookies with molasses, three teaspoons of ground ginger, and a slice-and-bake method. Make the dough ahead, chill, and bake crisp rounds whenever you want fresh cookies.

Old fashioned ginger muffins made with molasses, cinnamon, cloves, and ground ginger. A cup of hot water creates a tender, moist crumb that tastes like classic gingerbread in muffin form.