Recipe Sifter

Maple pecan scones cut cold butter into a flour-pecan dough, then bind with maple syrup and heavy cream for a tender, sweet biscuit. Brushed with extra maple before baking.

Modern hardtack made with flour, masa harina, wheat germ, and oats for a more nutritious survival bread. A shelf-stable cracker that keeps indefinitely in airtight containers.

Light, fluffy oatmeal muffins made with rolled oats soaked in condensed milk, folded egg whites for lift, and a touch of corn syrup. A tender, airy breakfast muffin with hearty oat texture.

Apricot squares with a buttery shortbread base and a chewy brown sugar layer studded with simmered apricots and chopped almonds. Dusted with powdered sugar for a classic finish.

Reuben loaf wraps corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing inside homemade yeast bread topped with poppy seeds. A Reuben sandwich in loaf form.

Sourdough doughnuts with buttermilk and nutmeg, deep-fried and rolled in sugar. A tangy, old-fashioned Montana ranch recipe that puts your sourdough starter to work.

Crab fritters with a featherlight batter lifted by whipped egg whites, deep fried golden and served with a curry mayonnaise dipping sauce made bright with chutney and orange.

Pecan pie mini muffins with just five ingredients and all the buttery, brown sugar flavor of classic pecan pie. Bite-sized holiday treats that come together in one bowl, no pie crust required.

German sour cherry chocolate cake: a dense, fudgy chocolate cake crowned with tart pitted cherries that sink into the batter as it bakes. The sharp cherries cut the rich dark chocolate beautifully.

Israeli honey orange muffins made with wheat germ, fresh orange zest, and real honey. A lightly sweet, nutty quick bread with bright citrus flavor.

Holiday Unbeatables are chewy, no-butter cookies made with egg whites, powdered sugar, walnuts, and candied cherries. Naturally gluten-light with a crisp edge and soft, meringue-like center.

Mint Surprise Cookies hide a melty chocolate mint wafer inside soft brown-sugar dough, each one crowned with a toasted walnut. Chill the dough so it seals the surprise neatly before baking.

Old-fashioned oatmeal muffins with sour milk-soaked oats for a tender, moist crumb. An overnight soak and simple pantry ingredients make these a rustic breakfast staple.

Lincoln log cookies shaped from cocoa-chocolate chip dough into two-inch logs, then drizzled with white and chocolate icing stripes. A fun, chocolatey bake for kids and adults.

Peanut butterscotch squares with a buttery shortbread base topped with melted butterscotch chips, chunky peanut butter, and crunchy corn flakes. No-bake topping on a baked crust.

Mandarin orange cornbread with orange extract and canned mandarin slices stirred right into the batter. A sweet, citrusy twist on classic cornbread that bakes in 30 minutes.