Recipe Sifter

Store-bought bread can never compete with homemade fresh loaf. This heart healthy multigrain bread is full of goodness, an ideal sandwich bread. You can make round loaves, bake them in the loaf pan, or shape into whatever prefer. The bread comes out fluffy inside and crusty outside, and it tastes delicious!

Brooklyn bagels: chewy, shiny New York-style bagels made the real way, with a stiff high-gluten dough boiled in barley-malt water before baking. Hand-shaped, egg-washed, and seriously chewy.

These cookies are so moist and flavorful. The most important part is they are fat-free. They will well satisfy your sweet tooth while give you lots of yummy goodness.

Traditional Chippewa Indian fry bread made from a simple dough of flour, baking powder, and dry milk. Fried golden and crisp, then dusted with cinnamon sugar. Makes 8 puffy rounds.

Warm and crusty rolls that pack a surprise. Inside your guests will find gooey cheese, juicy cherry tomatoes, basil and garlic.

This scrumptious snack is perfect when on the go or at work. You might even need to take extras just in case!

These savory dumplings are easy to make and taste amazing when served with stir-fry or steak.

Paul Prudhomme's black muffins: dark, deeply molasses-rich whole wheat muffins studded with toasted pecans. A Cajun bakery treat with a crumb that's almost gingerbread.

Yummy peanutbutter cookies that are easy to make and extremely tasty.

Applesauce oat bran muffins with egg whites instead of whole eggs for a lower-cholesterol breakfast bake. High-fiber, lightly sweetened with brown sugar, and ready in 40 minutes.

Southern buttermilk biscuits baked in a screaming-hot cast iron skillet for crisp golden bottoms and pillowy tender insides. Old-school technique with Crisco, baking soda, and a quick knead.

Roast caribou marinated overnight in vinegar and garlic, browned in a skillet, then roasted low and slow with a mustard, brown sugar, and Worcestershire paste.

Following this recipe makes a perfect focaccia, fluffy inside, crusty outside, and very flavorful. Several rising processes make the great texture and flavor.

Mincemeat bars with a buttery oat-walnut crust sandwiching a thickened mincemeat filling. Old-fashioned holiday dessert squares that store beautifully in a tin.

Traditional Swiss Basel Leckerli: honey-spice cookie bars with cinnamon, cloves, candied peels, kirsch, and almonds under a crackly sugar glaze. Makes 50 to 60 bars that keep for weeks.

Quick drop biscuits made with Herman sourdough starter. Tangy, fluffy, and ready in minutes with no kneading required.