Recipe Sifter

Lazy Daisy oatmeal cake with rolled oats soaked in boiling water for a moist crumb, topped with a broiled brown sugar, coconut, and nut frosting that bubbles up caramel-golden. A beloved American classic.

Soft-baked bars with apples, cranberries, and nuts baked into orange-scented batter, then frosted with tangy orange cream cheese icing. Perfect for holiday cookie trays.

Overripe bananas transform into a tender, nutty cake with barely any fuss. Walnuts add earthy crunch while sweet banana keeps every bite moist for days.

Three-layer butternut cake with tangy cream cheese frosting and chopped nuts. Rich buttermilk batter laced with butternut flavoring bakes up tender and moist, then gets slathered in a thick, nutty frosting that'll have folks lining up for seconds.

Instead of stuffing a turkey or a chicken, why not try this succulent dish that will have your family sending compliments to the chef.

Classic chocolate whoopie pies with two soft cocoa cake rounds sandwiching a fluffy marshmallow buttercream filling. The Pennsylvania Dutch lunchbox favorite that freezes beautifully.

Christmas persimmon cake with ripe Hachiya pulp, raisins, dates, nuts, and warm holiday spices. A spiced loaf cake that bakes long and slow for a moist, fruitcake-style holiday gift.

Country pumpkin bread baked into two tender loaves studded with walnuts and raisins. Warm cinnamon and allspice, perfect for fall mornings, Thanksgiving brunch, or holiday gifting.

Pumpkin bundt cake with two cups of mashed pumpkin, cinnamon, chopped pecans, and optional chocolate chips. Tall, moist, golden fall cake that serves 16.

Vegan Christmas cake packed with candied pineapple, cherries, citrus peel, raisins, and currants, bound without eggs or dairy. A long-baking holiday fruitcake for slicing into thin festive servings.

Hearty whole wheat rye bread for the bread machine with molasses and caraway seeds for classic deli flavor. A high-fiber loaf with the dense, slightly tangy character of traditional rye.

No sophisticated baking skills are required to make this super fruity and delicious galette. Slice up the plums and strawberries, roughly roll the dough into a round, placed the fruits over the dough, rustically fold the edges around the fruits. How simple is that, and it tastes absolutely delicious!

Whole wheat fluffy pancakes with wheat germ to boost the fiber and nutrition.

Green tomato cake with cinnamon, ginger, raisins, and walnuts baked into two moist loaves. A Southern garden classic that puts end-of-season tomatoes to sweet use.

Miniature nut-filled pastries with a sour cream butter dough wrapped around pecans or walnuts in dark corn syrup. Bite-sized, flaky, and they store beautifully.

Kentucky bourbon cake with raisins soaked in whiskey, toasted pecans, and a bourbon brush after baking. A make-ahead Southern Bundt that gets better as it ages, wrapped in a bourbon-soaked cheesecloth.