Recipe Sifter

Thick, chewy blondies with melted butter and a full pound of brown sugar, studded with chocolate chips, butterscotch chips, and pecans. Baked in a jelly roll pan for crispy edges on every piece.

Give your shrimp a unique taste with this simple recipe that your whole family will love!

Irish soda bread with raisins, caraway seeds, buttermilk, and sour cream baked in a round pan. A tender, slightly sweet no-yeast loaf with a buttery crumb.

Crispy beer batter onion rings with rested batter for the lightest, lacy crust. Cold beer and egg yolks build crunch that holds. Same batter works on fish, vegetables, and seafood.

Old-fashioned heart of palm pickles with mustard, turmeric and cider vinegar. Bright yellow tropical pickle relish for canning, with sweet-tangy Southern flavor.

Chicken, okra and sausage gumbo: dark-roux Louisiana stew with smoked sausage, fresh okra and tomatoes, simmered low and slow for 2 hours. Authentic Creole one-pot done the old-school way.

Chicken and shrimp gumbo with okra, mustard greens, collard greens, and a custom Cajun seasoning blend thickened with browned flour. A lighter take on gumbo with no oil-based roux and loads of greens.

Slow cooker pork, potato, and green bean stew: pork loin simmered with potatoes, onions, garlic, and green beans in a thyme-scented broth. Set it in the morning, come home to dinner.

Microwave crumble coffee cake with a cinnamon-brown sugar streusel topping and melted butter finish. Soft, tender cake ready in under 10 minutes of cook time.

Polvorones: traditional Mexican pecan cookies made with butter and lard, spiced with cinnamon and anise seed. Sandy, crumbly, and sugar-coated.

Roasted tempeh and root vegetables baked in a tahini-tamari gravy with nutritional yeast and fresh herbs. A hearty vegan main dish with deep savory flavor.

Quick Hawaiian cream pie with vanilla pudding folded into whipped cream, crushed pineapple, mashed banana, and a topping of toasted coconut and pecans in a flaky baked crust.

Fig and pistachio quick bread with dried figs soaked in boiling water and crunchy pistachios. A dense, honey-sweet loaf that improves overnight.

Irish fadge is a traditional potato bread made from mashed potatoes, egg, butter, and herbs, then fried in bacon fat until golden and crusty on both sides. Simple, hearty, and satisfying.

Fudge sweetarts are miniature tarts with buttery pastry shells filled with rich semi-sweet chocolate fudge and topped with a pecan half. Bite-sized, elegant, and irresistible.

Lemon poppyseed spritz cookies are pressed into star and swirl shapes, baked tender, then iced with a pale lemon glaze and finished with a poppyseed sprinkle.