Recipe Sifter

Welsh batch scone baked as one round and scored into wedges, spiced with cinnamon, ginger, and mace, studded with raisins and dates. Traditional teatime bread.

Buttery shortbread crust topped with gooey pecan-coconut filling creates bar cookies that taste like pecan pie without the fussy pastry work.

Lemon refrigerator cookies with fresh lemon juice, lemon zest, and chopped nuts. A slice-and-bake icebox cookie with bright citrus flavor that makes 6 dozen from one batch of dough.

Buttery cream cheese pastry cups cradle gooey brown sugar pecan filling in these bite-sized Southern tarts, baked with a two-stage method for extra flaky crusts.

Whole wheat flour and walnuts make the crust nutty and tasty, instead of all butter, use some butter and some canola oil to reduce the saturated fat without reducing the yummy flavor and texture. Granny smith and some delicious apricot jam are enough to make this tart shine.

Southern-style peach cobbler with brown sugar, cinnamon, and lemon-kissed peaches under a tender drop biscuit topping. Half whole wheat flour gives the crust nutty depth.

Commercial-Style Oatmeal, Chocolate Chip, Raisin Cookies recipe

Glazed plum bundt cake with chopped fresh plums, walnuts, cinnamon, and a warm brown sugar glaze. A late-summer fruit cake with juicy plum pockets and a tender, oil-based crumb.

This rich, chocolate snack is a tasty treat that everyone will enjoy. Just make sure to make enough!

A show stopper of an apple custard pie recipe with tender apple halves baked in a luscious, creamy vanilla custard filling.

Old-fashioned Bishop's bread with brown sugar, buttermilk, cinnamon, and a buttery crumb topping. Tender, warm, and best served straight from the pan. Simple baking at its finest.

This is the best pineapple upside down cake I have ever had, and I eat a whole bunch of cake.

Fresh peaches fill into an almond and flour crust, the sweetness, slightly sourness, and refreshing taste from the peaches go very well with the nutty crusty. It's a light, fruity and delicious dessert that fits a hot summer day wonderfully!

Whole grain pumpkin bread loaded with whole wheat flour, bran, and wheat germ for serious fiber, sweetened with brown sugar and molasses. Spiced with cinnamon, cloves, and nutmeg for cozy fall flavor in every slice.

A densely spiced cake loaded with chopped dates, walnuts, and hot applesauce, finished with a brown sugar base that bakes into moist perfection.

Peanut butter and chocolate chip cookie cake baked as one big soft round, rich with natural peanut butter and folded full of chocolate chips. Easy to slice, with an almond-flour option for gluten-free.