Recipe Sifter

This is one of those "ooooof!" cakes. Between the chocolate ganache and the chocolate mousse filling you might break out in some butter sweats, but it is very worth it. The cake is fluffy and moist, the mousse cool and airy, and the ganache smooth and creamy. A great show off cake for special occasions. Best of all, really easy to make!

Lighter bran muffins made with all-bran cereal, egg whites, skim milk, whole wheat flour, and just a tablespoon of sugar. A wholesome, fiber-rich breakfast muffin.

Satisfy your hunger in no time with this savory soup that doesn't take a lot to make!

Chocolate applesauce cake baked in canning jars and sealed while hot. A moist, fudgy cake with almond extract that makes a unique homemade gift.

Jack Jubilee layered Tex-Mex casserole with corn chips, Monterey Jack, green chiles, and a creamy egg-tomato sauce, topped with sour cream and cheddar. Retro potluck classic.

Twice-baked potatoes whipped with cream cheese, sour cream, and butter until fluffy, then stuffed back into their shells. The fanciest way to serve a spud.

Creamy Northwoods wild rice soup with chicken, ham, carrots, and celery in a half-and-half broth thickened with a butter-flour roux. A Minnesota classic with a splash of sherry.

Moist autumn apple bread packed with grated fresh apples, lemon zest, and chopped nuts in a tender quick bread loaf. One bowl, one hour, and your kitchen smells like a fall orchard.

Moist pumpkin cake layered with spiced whipped cream. Brown sugar, cinnamon, sour milk, and pumpkin puree make a tender, old-fashioned two-layer cake for autumn dessert tables.

Traditional lemon barley water made with pearl barley, fresh lemons, and sugar. A soothing, old-fashioned British drink that keeps in the fridge for five days.

Garbanzo brown rice bread: a gluten-free yeasted loaf made with brown rice flour, chickpea flour, honey, and methocel for structure. Mellower than plain rice bread.

Slice-and-bake cookies with bright orange zest and toasted pecans that you can keep in the fridge for up to a week, ready to bake fresh whenever a cookie craving hits.

Traditional barley water made by simmering pearl barley and fig, then straining and sweetening with honey, apple juice, and lemon. A soothing, old-world refreshment served cold.

Microwave apple crisp with Granny Smith apples under a brown sugar oat topping with cinnamon and nutmeg. A warm, spiced dessert ready in just over 20 minutes, no oven needed.

Corn noodle casserole in the slow cooker with creamed corn, curly noodles, American cheese, and a touch of sugar. A 5-ingredient comfort food side that melts together hands-free.

Kennebunk relish is a New England-style garden relish with green and red tomatoes, cabbage, peppers, and onions in spiced vinegar. An old-fashioned canning recipe with sweet-tangy heat.