Recipes with flour
16,428 recipes
Fruit Filling for Japanese Fruitcake
Pineapple lemon fruit filling for Japanese fruitcake, cooked custard-style in a double boiler with toasted pecans. The signature Southern holiday cake glue.
Zucchini Maple Bread
Zucchini Maple Bread: a lighter, whole-grain loaf with maple extract, walnuts, raisins, and a topping of sesame seeds. Only two tablespoons of oil and buttermilk for tenderness.
Soft-Shell Crabs with Creamy Tomato Sauce
Crispy flour-dredged soft-shell crabs served on a pool of creamy tomato sauce with creme fraiche, cumin seeds, celery seeds, garlic, and shallots. A restaurant-worthy crab dish with a make-ahead sauce.
Chocolate Cinnamon Cake with Almond Cream
Chocolate cinnamon cake with almond cream layers a tender whipped-egg-white cake spiced with cinnamon and unsweetened chocolate, topped with a tangy almond-scented sour cream and whipped cream finish.
Old-Time Beef Stew
Old-time beef stew simmers floured chunks of stew meat with carrots, potatoes, and a secret splash of lemon juice and a pinch of allspice. Stovetop in 3 hours or crockpot all day.
Po Valley Pumpkin Pie
Italian pumpkin pie from the Po Valley with pasta frolla crust, fresh pumpkin filling, ground almonds, cornmeal, and candied orange peel. A rustic Northern Italian autumn dessert.
Cherry Clafouti
Cherry clafouti with Bing cherries and kirsch baked in a light custard made with whole-wheat flour and evaporated skim milk, served warm in individual ramekins.
Cream of Curried Corn Soup
Cream of curried corn soup blended silky smooth with chicken stock and half-and-half, garnished with popcorn. Sweet corn meets warm curry in every spoonful.
Crescia (Onion Flavoured Focaccia From Le Marche)
Crescia, an onion-topped focaccia from Le Marche, Italy, with a soft olive oil dough and slowly sauteed onions baked golden on top. A regional Italian flatbread with a velvety crumb.
Favourite Jam Cake with Caramel Icing
Jam cake with caramel icing, a three-layer Southern spice cake built around blackberry jam, cinnamon, and allspice, blanketed with soft-ball-stage caramel icing made from brown sugar, butter, and cream.
Liver with Onions & Apples
Pan-fried beef liver with onion rings and apple slices, smothered in a dark pan gravy with hot paprika. Old-fashioned liver and onions with a sweet apple twist.
Applesauce Cake Waffle
Applesauce cake waffles spiced with cinnamon, nutmeg, and cloves. Fluffy from folded egg whites, these taste like fall in every crispy bite.
Dad's Beer & Cheese Soup
Beer and cheese soup blends sharp cheddar with a bottle of ale, mirepoix, mustard, Tabasco, and Worcestershire. A Wisconsin tavern classic with a velvety bite of malty heat.
Peanut Butter Pinwheel Cookies
Peanut butter pinwheel cookies with a melted chocolate swirl rolled jelly-roll style and sliced into rounds. A slice-and-bake cookie with a stunning spiral pattern in every bite.
Diabetic Orange Sunbeams
Diabetic-friendly orange cookies sweetened with sugar substitute and raisins instead of sugar. Bright with orange juice and zest, studded with raisins, and ready in 35 minutes.
Ultimate Chocolate Brownies
Ultimate chocolate brownies made with cocoa bloomed in boiling water for intense flavor, loaded with chocolate chips, and topped with buttercream frosting.
Pineapple lemon fruit filling for Japanese fruitcake, cooked custard-style in a double boiler with toasted pecans. The signature Southern holiday cake glue.
Zucchini Maple Bread: a lighter, whole-grain loaf with maple extract, walnuts, raisins, and a topping of sesame seeds. Only two tablespoons of oil and buttermilk for tenderness.
Crispy flour-dredged soft-shell crabs served on a pool of creamy tomato sauce with creme fraiche, cumin seeds, celery seeds, garlic, and shallots. A restaurant-worthy crab dish with a make-ahead sauce.
Chocolate cinnamon cake with almond cream layers a tender whipped-egg-white cake spiced with cinnamon and unsweetened chocolate, topped with a tangy almond-scented sour cream and whipped cream finish.
Old-time beef stew simmers floured chunks of stew meat with carrots, potatoes, and a secret splash of lemon juice and a pinch of allspice. Stovetop in 3 hours or crockpot all day.
Italian pumpkin pie from the Po Valley with pasta frolla crust, fresh pumpkin filling, ground almonds, cornmeal, and candied orange peel. A rustic Northern Italian autumn dessert.
Cherry clafouti with Bing cherries and kirsch baked in a light custard made with whole-wheat flour and evaporated skim milk, served warm in individual ramekins.
Cream of curried corn soup blended silky smooth with chicken stock and half-and-half, garnished with popcorn. Sweet corn meets warm curry in every spoonful.
Crescia, an onion-topped focaccia from Le Marche, Italy, with a soft olive oil dough and slowly sauteed onions baked golden on top. A regional Italian flatbread with a velvety crumb.
Jam cake with caramel icing, a three-layer Southern spice cake built around blackberry jam, cinnamon, and allspice, blanketed with soft-ball-stage caramel icing made from brown sugar, butter, and cream.
Pan-fried beef liver with onion rings and apple slices, smothered in a dark pan gravy with hot paprika. Old-fashioned liver and onions with a sweet apple twist.
Applesauce cake waffles spiced with cinnamon, nutmeg, and cloves. Fluffy from folded egg whites, these taste like fall in every crispy bite.
Beer and cheese soup blends sharp cheddar with a bottle of ale, mirepoix, mustard, Tabasco, and Worcestershire. A Wisconsin tavern classic with a velvety bite of malty heat.
Peanut butter pinwheel cookies with a melted chocolate swirl rolled jelly-roll style and sliced into rounds. A slice-and-bake cookie with a stunning spiral pattern in every bite.
Diabetic-friendly orange cookies sweetened with sugar substitute and raisins instead of sugar. Bright with orange juice and zest, studded with raisins, and ready in 35 minutes.
Ultimate chocolate brownies made with cocoa bloomed in boiling water for intense flavor, loaded with chocolate chips, and topped with buttercream frosting.
