Recipe Sifter

Scotch pancakes are small, thick griddle cakes leavened with cream of tartar and baking soda for an old-fashioned tangy lift. Cook on a hot griddle, serve warm with berries and syrup.

Outrageous chocolate chip cookies blending peanut butter, oats, and semi-sweet chocolate chips into a chewy, sturdy drop cookie. Ready in 25 minutes, two dozen per batch.

Oil-based pumpkin bundt cake with canned pumpkin puree, pumpkin pie spice, and a cream cheese frosting drizzle. A tender fall cake that stays moist for days straight from a single pan.

Veggie oat burgers loaded with grated carrot, broccoli, cabbage, green beans, mushrooms, and onion held together with rolled oats, soy sauce, and a touch of flour. Pan-browned then oven-baked for a hearty meatless patty.

Chocolate fudge pound cake is a low-fat bundt cake using egg whites, nonfat yogurt, and cocoa powder for deep chocolate flavor without yolks or butter. Dense, fudgy, and naturally lower in saturated fat.

Oatmeal raisin cookies made with egg whites for a lighter, crisper edge. Cinnamon, nutmeg, and chewy raisins in a classic chilled-dough recipe.

Crisp sugar cookies rolled and cut into shapes, with crackly browned edges, a soft snap, and the kind of buttery vanilla flavor that takes well to a sugar dusting or royal icing.

Strawberry rhubarb pie layers fresh strawberries and rhubarb with a sugar-flour blend under a sparkling sugar-glazed double crust. The classic spring fruit duo at its sweet-tart best.

Spiced banana bread with ginger, allspice, fresh nutmeg, lemon zest, ground almonds, and four mashed ripe bananas. A warmly aromatic loaf that beats plain banana bread by a mile.

Chocolate chip macadamia nut cookies with oatmeal, milk chocolate chips, and a splash of buttermilk for tenderness. Bakery-style cookies that stay soft for days.

Cola sheet cake with cola and marshmallows in the batter for a moist chocolate crumb, topped with hot fudge cola icing and chopped nuts. The classic Southern church-supper sheet cake.

Light and fluffy buttermilk-style breakfast pancakes from a classic batter of flour, eggs, milk, and melted butter. Tall, tender stacks ready in 30 minutes for fresh fruit and maple syrup.

Gingerbread men cookies with deep molasses, warm ginger and cinnamon, and currant eyes. The classic Christmas cutout cookie with a soft chewy center perfect for kids' decorating projects.

Crescent cookies are buttery shortbread crescents rolled in cinnamon powdered sugar while warm. A six-ingredient holiday classic also called Mexican wedding cookies or kifli.

Batter flakey biscuits pour buttermilk-egg batter into hot, butter-pooled muffin tins for crisp-edged, flaky-bottomed biscuits in 20 minutes. Yorkshire pudding meets Southern biscuit.

Nutty Roca cookies: a buttery shortbread bar topped with melted chocolate and pressed-in nuts, inspired by the famous Almond Roca toffee candy. Two-step bake-and-spread for 48 bars.