Recipe Sifter

No-knead French bread with a golden egg-washed crust and poppy seeds. The dough develops flavor through gentle stirring every 10 minutes instead of traditional kneading.

Homemade hot pepper jelly with bell peppers, jalapenos, and apple cider vinegar set with pectin. A sweet-hot spread perfect over cream cheese with crackers.

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.

Vegan Italian barley simmered with chunky tomatoes, green pepper, garlic, oregano, and basil. An oil-free, high-fiber side dish that reheats well.

Quick and easy tartar sauce that is just like the sauce served at Red Lobster restaurants.

Rhubarb and fig preserves made by macerating rhubarb in sugar overnight, then boiling with chopped figs, lemon juice, and lemon rind until thick and clear. A sweet-tart spread for toast.

Savory phyllo strudel filled with Spam, rice, mushrooms, and colorful vegetables seasoned with Dijon mustard and basil. A creative way to dress up canned meat.

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.

Yeasted anise biscotti from Genoa, made with a sponge starter for a lighter, bread-like crumb. Twice-baked with butter and aniseed, these are nothing like ordinary biscotti.

Let your kids help you with this delicious dish that is perfect for lunch or dinner.

These cookies have been around my family for years.Kids and adults love them.They have a great molasses taste and it is very hard to eat just one.

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.

Bread machine pain de mie with semolina flour and buttermilk for a tight, even crumb. A Pullman-style sandwich loaf that slices paper-thin for canapes and fancy sandwiches.

Bay scallop ceviche cured in lime and orange juice with cumin, then tossed with tomato, sweet pepper, red onion, and cilantro. A bright Latin appetizer where citrus does the cooking.

Tomato-basil bread machine loaf with sun-dried tomatoes, basil, bran, and quinoa for a hearty sandwich bread with Italian flavors and whole-grain nutrition.