Recipe Sifter

Traditional Sicilian fig cookies stuffed with ground figs, dates, raisins, walnuts, and orange, then iced and topped with colored sugar. Makes 10 dozen for the holiday cookie tray.

Simple but irresistible, this cake is great for dessert after dinner.

English muffin bread for the bread machine creates the signature nooks-and-crannies crumb in a sliceable loaf. Toasts up like the rounds for butter and jam mornings.

Honey-sweetened fig bread with chopped raisins and nuts, leavened with both sweet and sour milk for a tender crumb. A vintage quick bread that bakes up dense, moist, and lightly sweet.

Make this scrumptious bread made with figs and walnuts that's perfect for breakfast.

Invite some European cooking into your kitchen with this delicious dish made with chicken livers, bread slices and a bit of garlic.

Green tomato bread with pureed green tomatoes, plumped raisins, cinnamon, cloves, and chopped nuts baked into a spiced quick bread. The best way to use up end-of-season unripe tomatoes.

Hearty whole wheat oatmeal bread with molasses sweetness and tender crumb, perfect for toast or sandwiches

Elegant layered chocolate mousse cake with praline rocher, rum syrup, and a glossy chocolate glaze. A showstopper French dessert.

Another succulent roast recipe that is sure to satisfy your family's appetite!

Tropical oatmeal Hawaiian bread with crushed pineapple, shredded coconut, and rolled oats. A moist, no-fat loaf with island flavors and a chewy oat crumb.

Official Government Chocolate Chip Cookie Units recipe

Tender pork knuckles simmer slowly with tangy sauerkraut until falling-apart tender, then fluffy dumplings drop into the bubbling pot for a hearty Pennsylvania Dutch comfort meal steeped in Old World tradition.

Potato-cabbage casserole layers steamed potatoes, shredded cabbage, crisp bacon, and Swiss cheese under a thyme-spiked beer cream sauce. German-style comfort food in one dish.

Try this easy to follow crockpot recipe to create a wonderful smell that's perfect for Thanksgiving.

Rich boiled fruit cake with currants, raisins, and sultanas simmered in sugar water with mixed spice and ginger before baking. A dense, moist British classic.