Recipes with flour

Pot roast of buffalo: a lean bison rump roast larded with pork, marinated for days, then braised tender in a rich stock-and-tomato gravy. Classic wild game cookery.

Peanut pie with a shortbread cookie crust bound by peanut butter, packed with peanut butter cookies and roasted peanuts in a gooey brown sugar custard. Triple peanut, double cookie.

Chocolate thumbprint cookies rolled in powdered sugar with a rich chocolate ganache filling. Brown sugar shortbread base with chopped chocolate chips baked into the dough.

Dad's Saxon yeast is a heritage homemade yeast cake recipe from Transylvanian Saxon tradition, made by boiling hops, fermenting with rye flour, then drying into preserved cakes for bread baking. Old-world sourdough-adjacent craft.

Fudge Bundt cake made with cocoa powder and buttermilk for a deeply chocolatey, moist crumb. Simple one-bowl method, dusted with powdered sugar for an elegant no-fuss finish.

Lady Baltimore cake is a tender white layer cake filled with boiled frosting studded with walnuts, currants and figs. The famous Southern Charleston confection from 1906.

Dutch oven pot roast braised with red wine, rosemary, thyme, sage, and bay leaves, with potatoes added in the last 30 minutes. A classic Sunday beef dinner with built-in gravy.

Raspberry chocolate truffle pie layers whipped chocolate ganache spiked with raspberry liqueur over a flaky crust, finished with cream and a strained berry sauce. A bistro-quality dessert.

Finnish sticks are buttery almond shortbread cookies rolled into finger-thin ropes, brushed with egg, and topped with chopped almonds and sugar before baking crisp.

Vegan chocolate Grand Marnier souffle made with tofu, cocoa, honey, and soy milk. No eggs, no butter, processed smooth in a food processor and baked until puffed.

A classic French pear and frangipane tart: vanilla-poached pears arranged over almond pastry cream spiked with kirsch and crushed macaroons, finished with apricot glaze and pistachios.

Marble cheesecake with swirled vanilla and cocoa batters on a chocolate crumb crust. Baked with a slow cool-down method for a creamy, crack-free finish every time.

Old-fashioned applesauce cake with warm spices, walnuts, and raisins, baked in a tube pan and finished with a bourbon whiskey frosting. A holiday-worthy spice cake that improves overnight.

This barely sweet, fruity rye tastes good with scrambled eggs or in a turkey sandwich. For tea sandwiches, slice thin and spread with cream cheese and toasted sliced almonds.

Italian tiramisu cake with layers of sponge cake, mascarpone-Tia Maria filling stabilized with gelatin, and an espresso-amaretto topping dusted with cocoa. A make-ahead party dessert.

Whole wheat oatmeal cookies with molasses, honey, raisins, and walnuts. Sweetened three ways with brown sugar, molasses, and honey for a chewy, spiced high-fiber cookie.