Recipe Sifter

Any fruit coffee cake layers a tender butter cake with cooked fresh fruit (apples, peaches, apricots or blueberries) and a walnut crumb top. Endlessly adaptable bakery-style coffee cake.

Ground beef and eggplant casserole layers browned beef, tomatoes, and tender eggplant slices over rice. A budget-friendly Mediterranean-style bake that feeds six on a weeknight.

A scrumptious side dish that tastes wonderful with anything you cook up on the barbecue!

Southern pecan pie with a Cajun twist: a quarter cup of brandy stirred into the buttery corn syrup filling adds warm, boozy depth beneath a blanket of whole pecans. Puffy, gooey, irresistible.

Big-batch caribou sausage with pork, paprika, nutmeg, allspice, and coriander. Stuff into casings for smoking or shape into patties for the freezer. 20 lbs total.

Classic rich cheesecake studded with mini chocolate chips.

Hearty buttermilk rye bread for the bread machine with caraway seeds, brown sugar, and vital wheat gluten. Dump it all in, press start, and enjoy a fresh-baked loaf.

Armenian lavash cracker bread made with whole wheat and all-purpose flour, rolled paper-thin and baked until crisp and blistered. Topped with sesame seeds for a nutty crunch.

Galatoboureko is a Greek custard pie with semolina filling baked in buttered phyllo pastry and soaked in cinnamon-lemon syrup. A traditional dessert with crispy, syrup-drenched layers.

A moist bundt cake studded with chopped prunes and nuts, spiced with cinnamon and allspice, then dusted with powdered sugar for vintage elegance.

Old-fashioned icebox cookies with brown sugar, butter, and chopped nuts. Shape the dough into logs, chill, slice, and bake for crisp, nutty cookies with caramel-rich flavor.

French-style liver loaf (pate de campagne) with beef liver, veal, bacon, sage, and white wine. Ground twice, baked in a water bath, and served warm or chilled.

An easy to make chicken pot pie using a can of soup to speed the process and a quick easy to make topping.

Old-school pickled pigs' feet simmered in vinegar brine with whole cloves, peppercorns, and bay. Gelatinous, tangy, and served cold in their own aspic, Pennsylvania Dutch style.

Hearty vegan autumn barley stew loaded with pearl barley, sweet potatoes, Brussels sprouts, and chunky white potatoes in herbed vegetable broth. Slow cooker friendly and ready to warm you up on chilly fall nights.

Northern-style lasagna with bacon, ground beef, ricotta, and a cream of mushroom layer alongside the meat sauce. Creamy, meaty, and bubbling hot.