Recipe Sifter

Jumbo chocolate chip cookies scooped by the quarter cup bake up bakery-sized with crisp edges, chewy centers, and pockets of melted chocolate. Twelve cookies the size of your palm.

Big-batch California brownies with walnuts and optional candied orange peel. Fudgy chocolate brownies that bake in two pans for parties, bake sales or freezer stock.

Hearty pecan whole wheat rye bread with molasses, walnut oil and a generous handful of pecans. Two loaves of high-fiber bread for sandwiches and toast.

Lighter pumpkin harvest loaf made with egg substitute, egg whites, and a single pumpkin can. Cinnamon-spiced quick bread that's lower in cholesterol than typical pumpkin loaves.

A super juicy and tasty pear galette and it's also very easy to make. This delicious and rustic galette is not too rich, not too sweet and just the right balance. An ideal dessert for fall, especially it's best served while it's warm.

Make the rosemary and garlic olive oil in advance, which gives the oil enough time to marry all the herby and garlicky flavors. Brush the casserole dish and the surface of the dough with the rosemary and garlic infused oil, sprinkle the parmesan cheese on top before baking. It comes out cheesy, moist and tasty.

Hearty whole wheat bread loaded with oats, wheat germ, and cornmeal. Honey-sweetened dough yields 4 high-fiber loaves with nutty flavor and tender crumb.

Aunt Catherine's Italian Cookies: a heirloom cookie with almond extract, cinnamon, and chopped nuts, finished in pastel-colored powdered sugar icing. Stores for months in tins.

Boston cookies are an old-fashioned drop cookie with cinnamon, raisins and chopped walnuts in a simple butter-sugar base. Soft in the middle, lightly chewy at the edges, ready in 30 minutes.

Absolutely Deep Dark Chocolate Fudge Biscuits recipe

Cornmeal buttermilk biscuits with a pinch of cayenne, cut butter, and an egg wash for golden tops. Gritty, tender, and puffed with a cornbread-meets-biscuit texture that's ready in under 15 minutes.

German Christmas stollen with rum-soaked currants, sultanas, chopped almonds, candied peel, and cottage cheese for a moist, rich holiday bread dusted in powdered sugar.

Placek swiateczny is a Polish Christmas bread loaded with walnuts, raisins, orange peel, and a splash of vodka. Bake it days ahead for the best flavor.

A professional-grade chocolate Bundt cake enriched with coffee and bourbon, served with rosewater whipped cream. Baked low and slow for an intensely fudgy crumb.

Hazelnut and anisette biscotti are twice-baked Italian cookies flavored with toasted hazelnuts, anise seed, lemon zest, and espresso powder. Crisp Christmas cookies for dunking in coffee.

Spicy oatmeal cookies loaded with raisins, nuts, and a bold mix of cinnamon, cloves, ginger, and allspice. Chewy, warmly spiced, and packed with brown sugar flavor.