Recipe Sifter

Freezer-friendly molasses ginger cookie dough with warm spices. Slice and bake straight from frozen whenever cookie cravings hit.

Biscotti Napoletani: traditional eggless Italian almond biscotti with whole and ground almonds, sweetened with corn syrup. Twice-baked Neapolitan cookies built for dunking in espresso or vin santo.

Vegetarian moussaka with rice, eggplant, and potatoes layered with a tomato-garlic rice mixture and a soy milk white sauce with nutmeg and allspice. A dairy-free take on the Greek classic.

Irish whiskey soda bread with honey and raisins, brushed with a whiskey-milk glaze before baking. No yeast needed. The whiskey adds warm depth to a traditional buttermilk soda bread base.

Pasta in a light lemon wine sauce with thyme, dill, and Dijon mustard. A roux-based sauce using chicken broth and dry white wine instead of cream.

Bread machine pizza dough with five ingredients: flour, water, yeast, olive oil, and salt. The machine handles the kneading and rise, leaving you with a stretchy, chewy crust ready to top however you like.

Hawaiian baked chicken with pineapple chunks, soy sauce, green pepper, and onion in a sweet-savory glaze. Flour-dredged and browned first, then baked in a tangy pineapple sauce.

Bread machine raisin buttermilk bread with whole wheat flour, raisins, and nuts. Tangy buttermilk crumb with a hearty whole grain texture baked hands-free.

Steel Trolley Diner's Fresh Apple Crumb Pie recipe

Fat-free homemade bagels made in a bread machine: flour, yeast, water, and egg white kneaded, shaped, boiled, and baked for a chewy crust and soft interior.

Deep-dish apple pie with a single top crust hiding a heap of brown sugar and cinnamon-spiced apples. Old-fashioned simplicity served with cream or hard sauce, just the way grandmother made it.

Pseftokeftedes are Santorini tomato fritters mixing chopped Roma tomatoes, scallions, garlic, mint, and oregano into a pancake-style batter, fried crisp in olive oil. Vegetarian Greek meze.

Salt-rising bread made with a potato water starter fermented overnight. A heritage Appalachian yeast bread with a distinctive tangy flavor and dense crumb.

Whole wheat French bread baguettes with a golden egg-wash crust. Hand-kneaded, naturally risen, and freezer-friendly. Four long loaves from one simple dough.

Kishka (stuffed derma) made with flour, corn flakes, bread, and paprika rolled in foil and baked until firm. A classic Jewish deli appetizer that freezes beautifully for Shabbat or holidays.

Miracle Whip spice cake folds the salad dressing into a molasses-and-spice batter for a moist, eggless cake with deep cinnamon, clove and nutmeg warmth.