Recipe Sifter

Old-fashioned lard cookies with buttermilk and a hint of nutmeg. A heritage rolled cookie recipe with the soft, tender crumb only lard can deliver.

Bring some spice into your kitchen with this dish that will have you ready for a siesta when you're done!

Introduce the Gingerbread Man to pancakes and you'll end up with a delicious breakfast you'll want to make every morning.

If you're tired of using the oven for every little thing, then try this delicious crockpot recipe that won't disappoint!

Buttery drop cookies with orange extract and flaked coconut. Crisp golden edges, soft centers. This big-batch recipe makes 5 dozen in about 30 minutes of active time.

Chewy brown sugar drop cookies loaded with crushed Special K cereal and chopped walnuts. This retro recipe makes 5 dozen crispy-edged, buttery little bites that vanish fast.

Hearty war bread made in a bread machine with oats, cornmeal, whole wheat flour, molasses, and applesauce. A rustic, no-fat loaf inspired by wartime rationing.

Loaded with fruit, a classic version of Christmas fruitcake

Tender buttermilk dumplings steamed in bubbling wild grape juice with whole grapes. An old Appalachian tradition that turns foraged fruit into a warm, purple-stained comfort dessert.

A festive red velvet cake made with German chocolate cake mix and sour cream, topped with a cooked flour frosting and handmade marzipan holly leaf decorations.

Chocolate waffles with sour cream batter and chocolate syrup, topped with fresh sliced strawberries and whipped cream. Indulgent weekend brunch that tastes like dessert for breakfast.

Tuscan focaccia topped with garlic-infused olive oil, sun-dried tomatoes, roasted red peppers, rosemary, and Parmesan. A pillowy Italian flatbread with crisp golden edges and savory toppings.

Pumpkin apple muffins with chunks of fresh apple folded through pumpkin-spiced batter, topped with cinnamon streusel. Tender fall breakfast bakes that smell like a farmstand on a cold morning.

Diabetic-friendly carrot raisin muffins with shredded carrots, plump raisins, wheat germ, and warm spices. Sweetened with sugar substitute, no refined sugar.

Shortcut croissants made without traditional lamination. Cold butter cut into bean-size pieces gives flaky layers, while a long fridge rest develops the buttery, yeasty flavor.

Soft and chewy peanut butter cookies built on all brown sugar (no white) for caramel depth, plus shortening for a tender, almost crumbly texture. Classic crisscross fork press on top.