Recipe Sifter

Apple crumble pie cooks tart green apples on the stovetop with mace and lemon, then bakes them in a flaky shell under a buttery cookie-crumb topping. A streusel-style pie that skips the soggy bottom.

Cranberry almond bundt cake with cornmeal and applesauce. A dairy-free leaning bundt with tart cranberries, ground almonds, and a soft golden crumb. Drizzle with glaze or dust with powdered sugar.

Banana bread with bran cereal and chewy dried apricots, baked into a hearty fiber-rich loaf with brown sugar warmth and a tender crumb. A wholesome breakfast quickbread.

Traditional peanut butter cookies with the classic crisscross fork pattern deliver that perfect combo of crispy edges, chewy centers, and rich peanut flavor.

Double chocolate chip cookies loaded with cocoa, semi-sweet chips, and toasted pecans. A splash of cream keeps the centers fudgy while the edges crisp up beautifully.

Eggless chocolate chip cookies built on butter, brown sugar, water, and chocolate chips. A no-fail, no-egg cookie recipe with deep caramel notes and a soft chewy bite. Forty-eight cookies per batch.

Fudgy peanut butter chip muffins blend cocoa, oats, and applesauce for a tender chocolate crumb loaded with peanut butter chips. A bake-sale favorite that doubles as breakfast.

Classic peanut butter cookies with the signature fork-pressed crisscross pattern. Vegetable shortening keeps them tender and bakery-style chewy, with both sugars layering caramel and bright sweetness.

Chocolate chip cookies loaded with a generous 2½ cups of chips per batch, balanced with both brown and white sugar for crisp edges and chewy centers. Pull them out underdone for that signature soft texture.

Old-fashioned fudgy chocolate brownies made from scratch with real melted unsweetened chocolate, brown sugar, and walnuts. Dense, chewy, and deeply chocolatey with crackly tops.

Classic oatmeal chocolate chip pecan cookies with cinnamon spice, making 5 dozen golden-brown treats in just 30 minutes

Rich double-chocolate buttermilk and walnuts are sure to satisfy your chocoholic cravings.

Sourdough pancakes from an active whole wheat starter, with baking soda stirred in for tang and a tall, fluffy rise. The weekend way to put your bubbling starter to good use.

A welcome twist on the classic banana bread recipe. It incorporates the rich, aromatic flavor of vanilla beans to elevate the taste of the moist and tender banana bread. The vanilla bean adds a depth of flavor and a subtle sweetness that perfectly complements the natural sweetness of the ripe bananas.

These cookies are full of everything you could want. Served warm, they are the perfect after school treat! Makes 3 dozen cookies

Kid-friendly banana nut muffins with yogurt, brown sugar, and walnuts. No eggs needed, easy enough for young bakers, and ready in 30 minutes.