Recipe Sifter

Banana monkey bars: a one-bowl banana bread baked thin into chewy bars, studded with walnuts and finished with a chocolate sugar drizzle. Lunchbox sweet, ready in under an hour.

Brownies are not always high in fat and calories, try this almost nonfat fudge brownies, they are moist, chocolaty and delicious!

Thin, crispy oatmeal Florentine cookies made with toasted oats, cinnamon, and just a tablespoon of flour. Lacy edges with a nutty, caramelized crunch.

Savory olive muffins with chopped black olives, grated onion, fresh mint, and olive oil. Greek-style savory muffins for picnics, brunch, or appetizer trays.

Amish friendship bread starter ferments flour, sugar, and milk for five days to create the sweet, yeasty mother that fuels the famous chain-letter cinnamon quick bread.

Sweet pastry dough (pate sucree) made in a food processor with butter, sugar, flour, and egg. A rich, tender, forgiving tart crust that's ideal for lemon tarts and fruit flans.

A traditional Welsh double-crust rhubarb tart with spiced lard pastry scented with cinnamon and mixed spice. Dead simple, properly old-fashioned, and adaptable to any seasonal fruit.

Delicious! And simple to make in a large batch for appetizers. As made in Thrace, the soft-dough may be spread into a sheet and cut in squares before baking, or each shaped individually into daintly "bastounakia" (little canes or sticks). The word "trifti" identifies the texture - crisp and crumbly in the mouth.

Traditional Polish holiday side dishes: golden fried cabbage with split peas, pearl barley, buckwheat, baked rice, breadcrumb-coated potatoes, and seasoned beans. A complete Wigilia spread.

Whole wheat buttermilk pancakes with a quick blueberry-lemon sauce. Honey-sweetened, lighter on fat thanks to egg substitute, and finished with a glossy fresh blueberry pour. A 30-minute breakfast win.

Ham and potato pancakes with chives and parsley, pan-fried until golden and crispy. A savory way to use leftover ham in crispy potato cakes.

Cool and creamy pumpkin pie folds whipped cream into a butterscotch-pudding pumpkin filling spiced with cinnamon, ginger, and nutmeg, then chills in a cinnamon-sugar-glazed crust. A no-bake pumpkin pie that skips the oven entirely.

Homemade granola bars sweetened with molasses and orange juice concentrate, packed with oats, raisins, apricots, sunflower seeds, wheat germ and sesame. Dense, cakey, and naturally fruit-sweetened.

Treacle scones blend flour and cornmeal with light molasses for sturdy, lightly sweet British tea scones with toasty corn texture and molasses depth. Split warm and serve with butter and jam.

Double chocolate chip cookies loaded with cocoa, semi-sweet chips, and toasted pecans. A splash of cream keeps the centers fudgy while the edges crisp up beautifully.

Apple spice muffins use grated fresh apple, apple juice concentrate, and warm cinnamon-allspice for natural sweetness. A lower-fat breakfast muffin with raisins and tender crumb.