Recipe Sifter

Canadian prairie saskatoon berry pie (called serviceberry in the US) with a double crust and bright lemon juice cutting the deep purple sweetness. A heritage berry pie of the Western prairies.

Healthy whole wheat quick bread packed with grated zucchini, mashed banana, and warm spices. This moist, naturally sweetened loaf uses applesauce instead of oil.

Barley cheese soup with broccoli, carrots, pearl barley, and a creamy cheddar finish. A hearty 30-minute soup that's surprisingly filling thanks to chewy barley and melty cheese.

Old-fashioned crumb coffee cake with a brown sugar and shortening crumble topping baked right on top of the batter. One bowl, seven ingredients, and your kitchen smells incredible.

A basic pie crust that can easily be made with this simple recipe. Perfect for holidays like Thanksgiving and Christmas!

Old-fashioned cake doughnuts infused with reduced apple cider and warm spices. Pat the dough to half-inch thickness, cut and fry until golden, then dip in cider glaze while warm.

Crunchy Italian taralli made with white wine and cracked peppercorns. These boiled-then-baked bread rings from Southern Italy are the ultimate snack for antipasto boards and wine night.

Apricot ginger scones with chewy dried apricots, sweet-hot crystallized ginger, and bright lemon zest. A buttermilk-based scone with rustic break-apart triangles and layered flavor.

When using any other flour but white, substitute one tablespoon of gluten flour* for regular flour. You can use mixed grains, bran, flax, whole wheat flour, rye flour. Just be sure to adjust the gluten. 100% whole wheat does not turn out too well.

This cake can be served alone or with a chocolate sauce.

A wholesome loaf cake sweetened with boiled raisins and just a tablespoon of sugar substitute. Oatmeal and cinnamon give it a warm, hearty texture that feels like a treat without the sugar spike. Diabetic-friendly and ready in an hour.

Chewy brown sugar cookies studded with white chocolate chips and bright maraschino cherries. A patriotic twist on the classic drop cookie that bakes up in under 10 minutes.

Light-as-air angel biscuits with a Southern double-rise of yeast and baking powder. Tender, fluffy, golden-topped, and ready to split open at supper to soak up gravy, butter, or strawberry jam.

Old-fashioned prune soup thickened with sour cream and flour for a creamy, sweet-tart base. A traditional Eastern European fruit soup served warm with just five simple ingredients.

Apricot bread machine loaf with chopped dried apricots, apricot preserves, and applesauce for a soft, fragrant fruit yeast bread. Toast for breakfast or slice for cream cheese sandwiches.

Apple pudding cake with self-making sauce: a magic one-pan dessert where apples, batter, and boiling water bake together, separating into tender cake on top and silky pudding sauce underneath.