Recipe Sifter

Rustic rosemary whole wheat bread made in a bread machine with bran, honey, and mostly whole wheat flour. Fragrant, hearty, and effortless to make.

This is an easy yet elegant butter-pecan cookie shaped to resemble an acorn and dipped in melted chocolate chips and chopped pecans.

Turned out lovely. I've eaten so much my stomach hurts.

Add a delicious almond taste to your chicken with this scrumptious recipe that's easy to follow.

Italian-style almond drop cookies decorated with pine nuts and dusted with confectioners' sugar. A double-boiler whipped batter creates a delicate, marzipan-rich crumb that bakes up crisp on the outside.

These scrumptious muffins are perfect for a light breakfast or lunch.

Drop donuts (no-cut, no-roll) made with buttermilk, eggs, and lemon zest, fried golden and finished with honey and cinnamon. The fastest fried doughnut recipe you'll find.

Amish cookies made with both butter and corn oil, two kinds of sugar, and cream of tartar for a melt-in-your-mouth texture. A massive 8-dozen batch of simple, old-fashioned sugar cookies.

Whole wheat apple date muffins with bran, cinnamon, and grated fresh apple. Naturally sweet from dates and brown sugar with a hearty, tender crumb.

Soft drop cookies packed with applesauce, plump raisins, and crunchy nuts, spiced with cinnamon and cloves for old-fashioned charm.

Moist carrot muffins featuring chopped apricots and avocado oil.

Escalloped salmon bakes flaked canned salmon in a buttery white sauce topped with bread crumbs until golden and bubbling. Old-fashioned American comfort dish from the canned-fish era, ready in 30 minutes.

While watching the first snowfall, try these scrumptious cookies that contain a hint of cinnamon and nutmeg.

Pan-seared catfish fillets baked under a buttery pecan sauce with lemon zest, Worcestershire, and red chili. Southern-style fish that's crispy, nutty, and on the table in 30 minutes.

Giant banana oat cookies studded with chocolate chips, served sundae-style with a scoop of ice cream on top. Soft, chewy, and big enough to use as a dessert plate.

Thin sirloin slices rolled around bacon, carrots, onion, and green pepper, browned in a skillet, then baked in a creamy mushroom and Worcestershire sauce until fork-tender.