Recipe Sifter

Homemade orange honey mustard with dry mustard, apple cider vinegar, honey, and fresh orange zest. Cooked in a double boiler and aged overnight for a bright, tangy condiment.

Homemade shake and bake coating mix with flour, crushed bran flakes, cayenne, curry powder, chili powder, and herbs. Make a big batch and store in the freezer.

Simple Chinese almond cookies that stay pale and cream-colored, decorated with whole almonds or red food coloring dots. Traditional cookies perfect for celebrations.

Feed this sweet, yeast-based starter with flour, sugar, and milk every few days to keep it alive. Use it for Amish friendship bread or share with friends to start the tradition.

Light-as-air vintage pie with sweetened applesauce folded into stiffly beaten egg whites, baked until the filling puffs golden and sets into soft clouds.

Simple bread machine focaccia studded with quartered fresh apples, plump raisins, and a hint of cinnamon for a sweet Italian-inspired breakfast bread.

Low-fat apple oat muffins made with prune puree instead of butter, maple syrup, and egg whites. Moist, tender, and packed with oats and chopped apples.

Fat-free cocoa squares with applesauce instead of butter or oil. A hot cocoa-brown sugar sauce poured over the batter before baking creates a gooey, self-saucing chocolate dessert.

Bachelor buttons: traditional English shortbread-style cookies made with butter, flour, sugar, and a hint of nutmeg. Tender, pale, walnut-sized teatime classics.

This recipe is great for using up any leftover yogurt and over ripe bananas.

No-yeast beer bread with just 5 ingredients: flour, beer, baking powder, honey, and salt. Mix, pour, bake for a crusty loaf in one hour with zero rising time.

Very delious pie came from Missouri mother in law used to make it.

Bodebiremus is a rustic German potato mush made with boiled potatoes, milk, and a touch of flour, topped with crispy cracklings or toasted breadcrumbs. Simple Bavarian comfort food at its finest.

Homemade dog biscuits packed with wholesome whole wheat, rye, and cracked wheat, baked until golden and crunchy. Made with real beef or chicken broth, these bone-shaped treats store for months and make tail-wagging gifts.

No-egg bran muffins with cornmeal, molasses, and raisins baked low and slow for a dense, fiber-packed crumb. Just mix and bake, no creaming or beating needed.

Buttermilk lemon pudding cake separates as it bakes into two layers: an airy sponge on top and a tangy lemon custard pooled underneath. Tart, light, and self-saucing, baked in individual ramekins in a water bath.