Recipe Sifter

Cristina's brownies are dense, fudgy, and packed with a full pound of walnuts. Built on deep unsweetened cocoa and plenty of butter, then chilled overnight so they slice into clean, bakery-size squares. A serious brownie for serious chocolate lovers.

Pumpkin apple waffles with pureed pumpkin, shredded apple, and warm autumn spices in a light egg-white batter. A low-fat fall breakfast crisp on the outside, tender within.

Traditional Jewish Purim hamantaschen with honey-sweetened ground poppy seed filling, lemon zest, and raisins folded into triangular dough pockets. Holiday cookies with deep cultural roots.

Light egg white honey pancakes with whole wheat flour and skim milk. Cholesterol-free breakfast topped with optional bright orange-mandarin sauce.

Banana sour cream waffles with mashed banana, full-fat sour cream, and folded egg white for a crisp-outside, custardy-inside waffle. Brunch-worthy in 20 minutes.

Orange-spiced oatmeal raisin cookies with overnight orange-juice-soaked raisins, orange zest, and rolled oats. Plump, chewy, and citrus-bright.

Fudgy brownies made with confectioners' sugar instead of granulated, walnuts and unsweetened chocolate. Extra-tender, melt-in-your-mouth chocolate squares from a vintage recipe.

Apple butter cookies are soft, spiced drop cookies sweetened with brown sugar and apple butter, studded with raisins and chopped nuts. Freezer-friendly for months and ready in under an hour.

Cornmeal pancakes with a sweet, nutty flavor and tender crumb. A one-bowl batter you stir, pour, and griddle until the tops bubble. Stack them with syrup, fresh fruit, or chocolate sauce for an old-fashioned Southern breakfast.

Banana surprise cookies are soft chewy oatmeal cookies with mashed bananas, brown sugar, cinnamon, nutmeg, and your choice of walnuts or chocolate chips. A 30-minute drop cookie.

Zucchini bread with dark brown sugar and vanilla, baked into two moist loaves. The garden-rescue quickbread that puts late-summer squash to delicious use.

Nora Mill whole wheat biscuits are fluffy, nutty angel biscuits raised by yeast, baking powder and soda for a foolproof rise. Buttermilk-tender, and the dough keeps in the fridge for up to two weeks.

Orange yogurt muffins with bright fresh zest, tangy yogurt, and a tender, light crumb. A breakfast muffin that tastes like sunshine and uses just one bowl for the wet ingredients.

Christmas sugar cookies are buttery rolled cut-out cookies for decorating. Crisp edges, tender centers. Big-batch dough yields four dozen festive shapes for the holidays.

Maple apple muffins sweetened entirely with pure maple syrup, studded with diced apples, and warm with cinnamon and nutmeg. No refined sugar, ready in 40 minutes.

Short order buttermilk pancakes with both baking soda and baking powder for double leavening, mixed fast and slapped onto a hot griddle. Tangy, fluffy, and breakfast-ready in 30 minutes.