Recipe Sifter

Herman sourdough starter made with active dry yeast, flour, sugar, salt, and warm water. Ferments for 72 hours and keeps in the fridge for up to 11 days.

Sourdough starter for bread machines using just skim milk, plain yogurt, and flour. The yogurt cultures kickstart fermentation in 2 to 5 days.

Ham and mustard biscuit rolls with a sharp cheddar cheese sauce. Ground ham, butter, and mustard rolled into biscuit dough, sliced into pinwheels, and baked golden brown.

Herman milk sourdough starter: a sweet, milk-based fermented batter that becomes the base for Amish friendship bread, cinnamon coffee cakes, and quick breads. Pass cups along to friends; the starter never runs out.

One-skillet braised chicken breasts with sweet leeks and mushrooms in a white wine pan sauce, finished bright with kalamata olives, capers, and a squeeze of lemon. A simple Mediterranean dinner from a single pan.

Chocolate dipped macadamia nut shortbread cookies made with butter, powdered sugar, and vanilla. Slice-and-bake rounds dipped in melted chocolate for a Hawaiian-inspired treat.

Roast goose stuffed with cornbread, Granny Smith apples, dried figs, and savory, then slow-roasted three hours with the fat poured off as it renders. The traditional centerpiece for an old-fashioned Christmas dinner.

No-roll apple pie with a press-in-pan oil crust and a sweet streusel top. Cinnamon and ginger spice six cups of sliced apples for a beginner-friendly pie that skips the rolling pin entirely.

Boston brown bread baked in a Bundt pan with buttermilk, molasses, cornmeal, whole wheat flour, and raisins. A no-yeast New England classic with deep, malty sweetness.

Applesauce tea bread is an eight-ingredient quickbread sweetened with applesauce instead of butter. A heavy hand of cinnamon and skim milk keep this loaf low-fat and pantry-simple.

Lemon chicken with Angostura bitters, brown sugar, and paprika. Flour-coated chicken thighs browned in a skillet then baked with lemon slices in a sweet-bitter pan sauce.

Traditional Shuswap Nation bannock studded with fresh blueberries, made with just 5 ingredients and baked in 20 minutes. A simple, hearty Indigenous bread that's wonderful warm with mint tea.

Chocolate marshmallow drop cookies topped with a soft melted marshmallow, glossy cocoa icing, and a pecan half. Like a homemade Mallomar in cookie form, made for cookie tins and lunchboxes.

Lightly sweetened applesauce cupcakes with a generous dose of nutmeg, cinnamon, and chopped walnuts. Ready in 30 minutes - serve plain or with a simple cream cheese frosting.

Paris Puffins are nutmeg-spiced muffins rolled in melted butter and cinnamon sugar straight from the oven. They taste like fresh doughnuts without the frying.

Soft, spiced ginger cookies using prune butter to replace fat. Crackled sugar-coated tops with chewy centers, perfect for guilt-free snacking.