Recipe Sifter

Authentic Upper Michigan pasties filled with ground beef, potatoes, rutabaga, onion, and carrot in a tender, chewy suet crust. Cornish-style meat pies from the UP, just like the miners made.

Oversized chocolate chip cookies baked low and slow to giant lemon-sized rounds. Buttery, crisp-edged with chocolate chunks and pecans. Special-occasion bakery-style cookies.

Sourdough buttermilk waffles with whole wheat flour and overnight rest for tangy depth. Crisp outside, custardy inside, and freezer-friendly for weekday breakfasts.

A soft homemade yeast bread rolled around sweet candied mixed fruit, baked into a tender loaf with a fruity spiral through every slice. Lovely toasted with butter for breakfast or afternoon tea.

Granny's boiled fruit cake: an old-fashioned eggless, butterless loaf made by simmering raisins with sugar and shortening, then folding into spiced flour. Plump, moist and Christmas-ready.

Cranberry pumpkin bread folds canned pumpkin, fresh cranberries, orange zest, and chopped nuts into a buttery cinnamon-spiced quick bread. Two loaves from one batch, perfect for fall mornings or holiday gifting.

Hazelnut pumpkin bread bakes up moist and warmly spiced with toasted hazelnuts, raisins, and four classic fall spices. Three loaves from one batch, ideal for gifting.

"A delicious 3 layer cake that makes a lovely presentation at the table."

Placentia Women's Round Table friend, Brenda, shared this recipe using sour cherries. Can't wait to try it!!

Fudgy brownies made with unsweetened German chocolate and real butter, delivering intense cocoa flavor and a dense, moist crumb that stays fresh for days.

This recipe is a pleasant compromise between a salmon loaf and a spinach souffle. It does not have a strong flavor or texture of spinach, as do some cooked spinach dishes.

Wow, love these biscotti. They are so chocolaty and the almonds add a layer of delicious nuttiness. Perfect to enjoy it with a cup of tea.

Turkey pot pie with a homemade drop biscuit crust, sauteed vegetables, and a roux-thickened broth gravy. A from-scratch comfort food pot pie with a rustic, golden biscuit topping.

Basic sourdough starter uses commercial yeast and milk-based feeding to build a reliable wild-yeast culture in 2 to 3 days. The shortcut starter for sourdough bread baking at home.

Original red velvet cake with old-school ermine frosting: tender buttermilk crumb tinted deep red, finished with the cooked-flour boiled milk icing that came before cream cheese took over.

Chocolate mint sticks: a three-layer holiday bar with a fudgy brownie base, a bright green peppermint buttercream middle, and a glossy chocolate glaze on top. A Christmas-cookie classic.