Recipes with flour

Lighter snickerdoodles made with just an egg white and margarine for a tender, lower-fat cinnamon-sugar cookie. Rolled in cinnamon sugar and baked into 40 small bites.

Maple oatmeal bread with whole wheat flour, rolled oats, and real maple syrup baked into two soft, hearty loaves. A New England-style sandwich bread with a tender crumb.

Mushroom stuffed egg bake: hard-boiled eggs filled with a Worcestershire-spiked mushroom yolk mash, blanketed in Swiss cheese bechamel, and topped with buttered breadcrumbs.

Chocolate cinnamon angel food cake made with cocoa powder, cinnamon, and whipped egg whites. A fat-free, light-as-air cake with warm Mexican chocolate flavor.

Salm nach Basler Art (Basel-style salmon): Swiss-inspired pan-fried salmon fillets topped with crisp browned onion rings and a quick fish-stock pan sauce. Served with boiled potatoes.

City school red devil's food cake made with cocoa, hot coffee, buttermilk, cake flour, and a touch of red food coloring. The nostalgic cafeteria chocolate cake from scratch.

Old-fashioned fruit cookies made with lard, brown sugar, cinnamon, and a full cup of chopped dates or raisins. A pantry-friendly farmhouse drop cookie from a pre-butter era.

Pie-pan asparagus with fresh spears blanketed in a homemade cheddar and Parmesan cheese sauce, broiled until golden and bubbly. A rich, creamy vegetable side dish ready in 25 minutes.

Old-fashioned cake doughnuts with cinnamon and nutmeg, rolled and cut by hand, then fried golden in hot shortening. A simple from-scratch recipe with just 9 pantry ingredients.

Honey-sweetened whole wheat rolls baked in round pans so they pull apart easily. Soft, nutty dinner rolls made from basic yeast dough after first rise.

Chocolate dunking cookies cut into long fingers, baked firm for plunging into milk or coffee. Egg-white-based, lower fat than typical, with cocoa powder backbone.

Buttery hazelnut sandwich cookies filled with raspberry jam and topped with a simple icing. Tiny, tender rounds that melt on your tongue.

Light chocolate cake made without eggs or butter using skim milk and cocoa powder. Topped with a fluffy whipped cocoa frosting for a lower-fat treat that still satisfies.

Crescia: Italian onion focaccia from Le Marche, with slow-caramelized onions on a tender yeasted dough. Regional Easter and harvest specialty.

Homemade poppy seed pasta with fresh herbs kneaded into the dough. Hand-rolled, paper-thin egg noodles with a nutty crunch from poppy seeds in every bite.

Cheesecake cookie bars with a buttery brown sugar shortbread crust, tangy cream cheese filling, and a crumbly streusel topping. Cut into squares for easy serving.