Recipe Sifter

Mom's pumpkin cookies loaded with chocolate chips, chopped maraschino cherries, and cinnamon. Soft, cakey drop cookies with 3 cups of pumpkin for a moist fall treat.

This recipe will make two 9 inch cakes or one stacked layer cake. If making the stacked layer cake, the Peanut Butter Filling should be put between the layers and on top of the cake before topping it with the Chocolate Glaze.

Carrot cake spiked with vodka and orange zest, loaded with pecans and warm spices, baked in a Bundt pan and finished with a boozy orange glaze. Cocktail hour meets cake hour.

Homemade whole wheat crackers: a nutty, crisp copycat-style cracker with wheat germ, brown sugar, and butter. Rolled thin on the sheet pan, scored into squares, and baked in 8 minutes flat.

Fudgy, intensely chocolatey brownies made with both semisweet and unsweetened chocolate, two sticks of butter, and chopped walnuts. Rich, dense, and slightly underbaked for gooey centers.

Russian black bread made with rye flour, molasses, unsweetened chocolate, instant coffee, and caraway seeds. Dense, dark, and deeply flavored with a glossy cornstarch glaze.

Rich chocolate pound cake with a full cup of cocoa, melted butter, and half-and-half cream baked in a tube pan. Dense, velvety, and deeply chocolatey.

Old-fashioned oven-braised beef stew with shin beef, onions, carrots, and potatoes in a tomato-enriched gravy. A traditional Saturday supper that slowly cooks in the oven until the meat pulls apart with a fork.

Old-fashioned oatmeal cake with cinnamon, nuts, and a broiled coconut-brown sugar icing spread on warm. A nostalgic, from-scratch classic worth passing down.

Entenmann's-style apple crumb cake with a yeasted braided dough filled with Granny Smith apples, cinnamon, mace, and currants, topped with a pecan crumb topping.

Rolled oats bread with sweetened condensed milk and corn syrup for a soft, slightly sweet loaf. No-knead yeast bread that rises twice and bakes up tender.

Rich chocolate pumpkin mini bundt cakes with warm pumpkin pie spice, topped with an orange-tinted brown sugar frosting and cookie stems. Adorable fall treats that taste as good as they look.

A scrumptious oat bread that's easy to make and tastes wonderful toasted or used as a sandwich.

Creamy Southwestern corn chowder with potatoes, picante sauce, salsa con queso, and half-and-half. Thick, cheesy, and packed with smoky Southwest spice.

Fudgy chocolate brownies loaded with candied fruit and walnuts. Holiday-tin brownies that deliver fruitcake flavor in a chewy, chocolate-rich bar nobody leaves uneaten.

Freezer-friendly zucchini bread batter made in a food processor with brown sugar, cinnamon, and nuts. Mix a big batch, freeze in loaf pans, then bake fresh loaves whenever the craving hits.