Recipe Sifter

Rich and not-too sweet, this quick bread is great for an afternoon snack with a steaming cup of tea! Makes 2 loaves

Whole wheat bread (also called graham bread) makes three small loaves with a milk-based dough, a hot oven, and a soft, hearty crumb. A heritage yeast bread for sandwiches and toast.

Grandma Cottington's pumpkin pie is a heritage Thanksgiving classic: flaky butter-and-lard double crust, custardy pumpkin filling with cream, molasses, cinnamon, and allspice. Yields 2 pies.

Pumpkin Bundt cake with warm pumpkin pie spice and a glossy dark chocolate glaze drizzled over the top. Moist, autumnal, and perfect for a fall dessert table.

The tops of these chewy cookies are puffy and cracked.Packed full of chocolate flavor and so good.Be sure not to overbake them.

Golden bubble ring (monkey bread) made from homemade yeast dough balls rolled in butter, cinnamon sugar, and optional nuts, baked in a tube pan until golden and pull-apart tender.

Traditional menudo style tripe stew with egg-thickened broth, sauteed onions, and tender simmered tripe. A heritage Mexican-American comfort stew passed down through generations.

Harvest round bread made in a bread machine with whole wheat flour, oatmeal, carrots, raisins, nuts, honey, and molasses. A hearty, lightly sweet whole grain loaf loaded with autumn flavors.

Classic American apple pie with a lattice crust, vanilla-scented filling, and half and half for extra richness. A from-scratch shortening crust that bakes up flaky and golden.

Boston cream pie from scratch with a sponge cake split and filled with vanilla custard, topped with a glossy chocolate ganache glaze. The classic American dessert done right with three handmade components.

Banana cake with peanut butter cream cheese icing and chopped peanuts. Tender buttermilk crumb, classic Elvis-style flavor pairing in sheet cake form. Refrigerate before serving.

Crockpot dark wheat bran bread bakes hands-off in a slow cooker with whole wheat, soy flour, bran cereal, and molasses. A no-oven yeast loaf with a moist crumb and dark malty flavor.

Yellow split pea soup simmered with a ham bone, carrots, celery, and thyme for 3 hours until thick and smoky. A hearty, old-fashioned soup that turns a leftover ham bone into a full meal.

Classic osso buco with flour-dredged veal shanks braised in white wine and stock with carrots, celery, and onion, finished with a bright lemon-orange gremolata. A Milanese showpiece served over rice or pasta.

Greek feta bread with crumbled feta and whole eggs sealed inside a honey-sweetened yeast dough, topped with poppy seeds and baked golden. A savory stuffed loaf worth the rise time.

The first chili recipe appeared in West Texas at the turn of the century.