Recipe Sifter

Buckwheat apple muffins with chopped dates and buttermilk. A wholesome breakfast muffin with earthy buckwheat flavor, tart Granny Smith apples, and natural date sweetness.

Traditional Chippewa Indian fry bread made from a simple dough of flour, baking powder, and dry milk. Fried golden and crisp, then dusted with cinnamon sugar. Makes 8 puffy rounds.

Warm and crusty rolls that pack a surprise. Inside your guests will find gooey cheese, juicy cherry tomatoes, basil and garlic.

Almonds, chocolate and coffee make these delicious biscotti. A great snack with a cup of tea or coffee.

Mince meat is always used for making cookies, but they are good for making muffins or cakes as well. These muffins are super moist and flavorful!

This scrumptious snack is perfect when on the go or at work. You might even need to take extras just in case!

It is a simple to make corn flatbread, and it can be severed as a side-dish or appetizer with some sauce or dip.

These savory dumplings are easy to make and taste amazing when served with stir-fry or steak.

Biscuits supreme: tender flaky baking powder biscuits with cream of tartar for an extra-tall rise. A classic Sunday morning breakfast biscuit ready in 20 minutes from start to oven.

Yummy peanutbutter cookies that are easy to make and extremely tasty.

This is the best lassagna I have ever tried, basil-pesto definitely gave the whole lasagna tons of tasty flavor, also used low-fat milk and cheese, reduced the amount of fat, but the sauce was still creamy, asparagus was tender-crispy between the layered creamy stuffed noodles.

An old family recipe, from Josephine Bowles Shepard, 1894-1966.

Tender braised beef chuck with onion and celery in a thick, savory gravy served over egg noodles. A simple, hearty comfort dinner for two that simmers low and slow for about an hour.

Applesauce oat bran muffins with egg whites instead of whole eggs for a lower-cholesterol breakfast bake. High-fiber, lightly sweetened with brown sugar, and ready in 40 minutes.

Try this scrumptious light snack that you will enjoy down to the last bite.

Roast caribou marinated overnight in vinegar and garlic, browned in a skillet, then roasted low and slow with a mustard, brown sugar, and Worcestershire paste.