Recipe Sifter

Apricot-orange whole grain muffins plump dried apricots in fresh orange juice, then fold them into a buttermilk batter built on whole wheat pastry flour and toasted wheat germ. Hearty, tangy breakfast fuel.

Dried tart cherry scones with orange zest and cold butter cut in for a flaky, tender crumb. A simple breakfast bake best served warm from the oven.

Bread machine loaf with buttermilk, honey, applesauce, orange zest, caraway seeds, and raisins. A Scandinavian-inspired sweet bread with a tender crumb and warm, fruity aroma.

Cherry oatmeal muffins with sour cherries, orange juice concentrate, and oats. A naturally sweetened breakfast muffin with bright citrus and tart-fruit punch. No added sugar.

Spiced apple-orange muffins with grated fresh fruit and warm spices. Light texture from folded egg whites. Optional raisins for extra sweetness.

Orange and ginger cookies: soft-centered molasses cookies with fresh orange zest and ground ginger, rolled in citrus-sugar before baking. Holiday classic with bright modern twist.

Here I adapted an 18th century English spice cake recipe which also makes nice cupcakes.

Almond orange chocolate biscotti: toasted slivered almonds, orange zest, and chocolate chips folded into a buttery twice-baked Italian cookie dough with a splash of amaretto. Perfect with coffee.

Vegan mincemeat pie uses steamed tempeh as the meat-free base alongside apples, raisins, currants, dates, pecans, and maple syrup. Whole wheat pastry crust keeps the holiday classic plant-based.

Two-layer carrot cake bursting with orange marmalade, toasted walnuts, and grated carrots, finished with a citrus cream cheese frosting and a stunning lattice top.

Restaurant-style cheesecake with a buttery flour-and-egg cookie crust, dense lemon-orange cream cheese filling, and the signature high-low bake method for that velvety New York texture.

Brighten your day with a slice of this delicious cake made with zucchini, nuts and cream cheese.

Light, airy cheesecake made with pressed cottage cheese and whipped cream in spiced rusk crust, topped with strawberry glaze studded with whole berries.

Rich egg yolk bread with dried cranberries, pecans, and orange zest baked in a tube pan. The best way to use leftover yolks from meringue or angel food cake.

Christmas stollen with raisins, almonds, walnuts, lemon and orange zest in a buttery yeast dough, frosted with powdered sugar glaze. Make two to three days ahead for best flavor.

Eugenia Potter's 27 Ingredient Chili Con Carn recipe