Recipe Sifter

Eggless corn muffins use just seven pantry staples and no eggs at all. Lightly sweet, tender, and ready in 40 minutes start to finish. A solid pick for egg allergies or when the carton's empty.

Thick oxtail and lentil stew with juniper berries, thyme, and root vegetables. Slow-simmered for 3 hours into deeply rich, fall-off-the-bone braised beef heaven.

Old-fashioned mustard pickles with cauliflower, green tomatoes, white onions, and bell peppers in a turmeric-mustard brine. Pennsylvania Dutch chow-chow style relish for canning by the case.

Easy fruit cake made with applesauce instead of butter for a lighter, lower-fat version. Packed with mixed dried fruit, baked low and slow. No oil, no egg yolks. Makes one dense, fragrant loaf.

Fusion pizza with homemade crust, hoisin-ketchup sauce, and stir-fried Chinese sausage, mushrooms, and vegetables. East meets West in this creative, flavor-packed pizza.

Grandma's cranberry scones studded with tart fresh cranberries, currants, and bright orange zest, made tender with buttermilk. Buttery wedge scones for breakfast or an afternoon tea treat.

Made with mostly whole wheat flour and olive oil, these cheddar biscuits still come out very flakey. Cheddar cheese adds some tangy cheesiness. Yum!

Mexican mocha balls: shortbread-style chocolate-coffee cookies with chopped walnuts and maraschino cherries, rolled in extra-fine sugar. Perfect for the holiday cookie tray.

Low-calorie Irish-style brown scones bake whole wheat flour, oats, and buttermilk into a no-fat round, sliced into wedges. Soft, tender, and ready in under 30 minutes.

A light, crispy deep fry batter made with flour, cornstarch, and baking powder. Works for fish, vegetables, and more. No eggs needed, ready in minutes.

Sugar-free diabetic-friendly white layer cake with almond extract, whipped egg whites, and skim milk. Light and fluffy two-layer cake made with artificial sweetener instead of sugar.

Therapeutic oatmeal cookies where you squeeze, smash, and beat the dough to release stress: brown sugar, margarine, oats, and flour become tender cookies through aggression.

Rich, fudgy brownies loaded with unsweetened baking chocolate that stay moist even after freezing. Toss in nuts or chocolate chips if you like, then cut, freeze, and serve straight from the freezer for a crowd.

Fig oat bran muffins with banana, apple juice, honey, and cinnamon. A high-fiber, low-fat muffin loaded with dried figs and whole grain oats for a wholesome breakfast.

Italian nut ball cookies coated in chopped pistachios with a jelly-filled center. Almond extract and vanilla give these thumbprint cookies classic Italian bakery flavor.

Moist banana bread swaps butter for applesauce and uses egg whites instead of whole eggs. Low-fat quick bread sweetened by 4 ripe bananas with cinnamon. Freezes up to 2 months.