Recipe Sifter

Unlike the classic French toast that's usually high in calories, fat and very rich. This recipe uses 1% milk, egg whites only and whole wheat bread, which makes a much healthier French toast for breakfast that still tastes delicious. Some fresh fruits, a cup of orange juice and a bit maple syrup, a yummy and wholesome breakfast is ready to enjoy.

Chickpeas toss with crisp bell peppers, scallions, and cilantro in a cumin-spiked dressing brightened by ginger, garlic, and fresh lemon juice. Chill overnight for a make-ahead potluck winner.

This coffeecake was absolutely divine on both flavor and texture. It definitely deserves at least 5-star.

Excellent bread,easy to whip up, very moist and tasty. Everyone RAVES about it. I make it for a hostess gift.

Normally, this cake is made in a bundt or tube pan. Today, I chose to make only half the recipe and bake in four ramekins for approximately 17 minutes. While the glaze was still wet, I sprinkled the little cakes with some multicolored nonpareils to make them a little more festive. Feliz Cinco de Mayo!

Almond pound cake baked from a cold-oven start, with butter, shortening, and evaporated milk for a tight, tender crumb. Almond extract perfumes every slice. The cold-start trick gives a crackless top and even rise.

Sweet-and-salty Chex mix: chocolate cereal coated in crackly caramel, then piled with peanut butter cups, marshmallows, a triple chocolate drizzle, and flaky salt. A no-bake, gift-worthy snack.

Diabetic-friendly yellow cake made with sugar substitute, egg whites, and a fluffy seven-minute frosting. A lower-sugar birthday cake with tender crumb and pillowy frosted top.

Chicken scrapple is a Pennsylvania Dutch breakfast classic, made with shredded chicken simmered into a savory cornmeal mush, chilled in a loaf pan, then sliced and pan-fried until crispy.

Classic buttermilk spice cake with cinnamon, cloves, and a pinch of black pepper. A vintage McCall's recipe with brown and white sugar for deep, warm flavor.

Traditional Cumberland sausage made with pork shoulder, back fat, nutmeg, mace, and a touch of smoked bacon. Hand-mixed, stuffed into casings, and baked until golden and snappy.

This is an all time favorite for my family, it never lasts very long.

Savory vegetarian pie with caramelized onions, mixed mushrooms, and Gruyere in a rustic oat-flour crust. A lighter quiche-style main dish with an earthy, nutty depth of flavor.

Strawberry and rhubarb are a great pair. I remember my Mom making this juicy, sweet and tangy flakey strawberry rhubarb pie; and every year when the strawberry season comes we revisit fond memories. :)

Orange, grapefruit, and lime marmalade: a bittersweet three-citrus preserve with fine ribbons of peel suspended in a glossy set, brightened with a splash of Cointreau. Homemade for the toast lovers.

Mix grated ginger, sugar, yeast, and lemon juice in a soda bottle, add water, and let it ferment in sunlight until fizzy for this simple homemade ginger beer.