Recipe Sifter

Mincemeat pumpkin pie blends pumpkin custard with rum-soaked mincemeat for a boozy, spiced holiday pie that bridges Thanksgiving and Christmas in one slice.

Crustless spinach and cheese pie with ricotta, Gruyere, ham, mushrooms, zucchini, and a whisper of nutmeg. Italian-style savory pie, low-carb, ready in 45 minutes.

Ginger spice cake with molasses, buttermilk, and orange juice, spiced with cinnamon, nutmeg, and cloves. A deeply flavored, moist single-layer cake with warm holiday aromas.

Classic crab and asparagus quiche with Parmesan, nutmeg, and cayenne in a pâte brisée crust. Asparagus tips fanned across the top make every slice look straight from a bistro.

Forget the cinnamon bun, try this scrumptious dish that you can enjoy anytime of the day.

Serving a crowd, a traditional mincemeat recipe using cost saving cuts of meat capable once used in other recipes of serving up to 50 people. Marinated in cognac and other liqueurs in an old fashioned crock for weeks.

Bake eggs in muffin tins to give it a nice shape, and it tastes so good too; a very great way to make your kids an attractive, delicious and nutritious breakfast!

Healthy whole wheat quick bread packed with grated zucchini, mashed banana, and warm spices. This moist, naturally sweetened loaf uses applesauce instead of oil.

Cheesy and delicious! This lasagna will satisfy both of your palate and tummy. For a healthier result, use whole wheat lasagna instead.

Homemade British bangers with pork, fresh breadcrumbs, mace, coriander, and nutmeg. The classic UK pub sausage that pairs perfectly with mash and onion gravy.

Fiddlehead quiche pairs spring fiddlehead ferns with crispy bacon, Swiss cheese and a creamy egg custard in a flaky pie shell. A short-season New England brunch dish with a nutty, asparagus-like green flavor.

Old-fashioned cake doughnuts infused with reduced apple cider and warm spices. Pat the dough to half-inch thickness, cut and fry until golden, then dip in cider glaze while warm.

Traditional Christmas stollen with candied citron, cherries, almonds, raisins, and lemon zest folded into a rich, buttery yeast dough shaped into crescents and drizzled with icing.

A delicious drink made with lemonade, orange juice and apple cider that's best served steaming hot.

Pumpkin millet soup pairs nutty whole-grain millet with creamy kabocha squash for a vegan, gluten-free fall soup. Pureed into a velvety bisque, finished with nutmeg, cayenne, and a yogurt swirl. Five ingredients, plant-powered comfort.

Very easy to make, and it came out delicious with great texture. I halved the recipe, used whole wheat flour, half butter and half olive oil, and baked it in 4 individual ramekins. I ate one while it was still warm, very good; later had one after chilled in the fridge, even better. Definitely a keeper.