Recipe Sifter

Substitute beef with this succulent dish that is simmered to perfection in its own tasty gravy.

Flour-dredged venison browned in bacon drippings, then braised low and slow in beer, tomatoes, and Worcestershire until fork-tender. Hearty, rustic, and built for cold-weather appetites.

Thin-pounded venison or elk steaks spread with sausage, wrapped around carrot sticks, browned, and braised until fork-tender. Old-school rouladen-style roll-ups from the wild game playbook.

No-bake bourbon whiskey balls rolled in powdered sugar with vanilla wafer crumbs, pecans, and cocoa. A classic Southern holiday treat that gets better the longer it chills.

Loaded with fruit, a classic version of Christmas fruitcake

Blackberry crumb bars, a buttery lemon-scented dough that doubles as crust and crumble, layered with a juicy cornstarch-thickened blackberry filling. Like portable blackberry pie, baked and cut into squares.

Cut-out sugar cookies with vanilla and almond extract. Buttery, soft-set centers with crisp edges. Roll, cut into flowers or shapes, decorate with icing for any occasion.

Yeast-free naan made with eggs, heavy cream, and a mix of all-purpose and whole-wheat flour. Baked then broiled for puffy, golden teardrops in your home oven.

Shortcut croissants made without traditional lamination. Cold butter cut into bean-size pieces gives flaky layers, while a long fridge rest develops the buttery, yeasty flavor.

Mango sorbet whirls ripe mango puree with simple syrup, lime, and lemon for a velvet-smooth tropical dessert. A six-ingredient summer freezer treat with optional rum.

Pumpkin gingerbread mini loaves spiced with cinnamon and fresh ginger root, sweetened with molasses, and topped with a walnut-sugar streusel. Makes four small loaves, freezes for up to six months, ideal for holiday gifting.

Cold pumpkin spice soup with canned pumpkin, evaporated milk, molasses and pumpkin pie spice. Chilled no-cook fall starter that tastes like pumpkin pie in a bowl.

One day I was in the mood for rye bread but I had no rye flour, so what did I do? I made a loaf of bread that tastes so much like the real thing, I am not sure I will mess with real rye (and the extra gluten) anymore.

When you just can't decide which one you're craving.

We have been making several ice cream this summer, this chocolate hazelnut ice cream tastes heavenly delicious. Creamy, nutty and vanilla-y, you can find chunks of chocolate in every bite.

A wonderful topping for pancakes, waffles, French toast, bagels and English muffins.