Recipes with flour

Part 1 of a caramel rum ice cream cake: homemade caramel sauce and a cream cheese cake base spiked with dark rum. Boozy, rich, and built in stages for a showstopper dessert.

Crustless chili quiche loaded with Monterey Jack, cottage cheese, green chilies, and ten eggs. Bakes up puffy and golden with a mild Southwestern kick. Freezer-friendly.

Buttery nut ball cookies rolled in powdered sugar, also called Russian tea cakes or Mexican wedding cookies. Six ingredients, no eggs, and they melt in your mouth.

Italian biscotti with toasted walnuts, orange zest, and black pepper. The savory-sweet hybrid that pairs with dessert wine, cheese, or after-dinner coffee.

Blueberry streusel cake with a tender buttermilk base topped with fresh berries and a cinnamon-nutmeg crumble. A one-pan bake with a crumbly, spiced topping over juicy blueberries.

Rich chocolate cake made with melted unsweetened chocolate, sour cream, brown sugar, and boiling water. Deeply fudgy, tender, and best served with whipped cream.

King Arthur pizza dough recipe yields crackling-crisp crust with a chewy middle. Classic hand-kneaded yeast dough for homemade pizza night, makes three to four 12-inch pies.

Sour cream coffee cake loaded with mini chocolate chips in the batter and a brown sugar streusel topping. Tender, rich crumb that stays moist for days.

Traditional Jewish cheese blintzes with thin, eggy crepes wrapped around a sweetened cottage cheese filling, pan-fried in butter until golden. Freezer-friendly.

Cranberry orange nut bread loaf with fresh orange juice and grated rind, raw chopped cranberries, and chopped nuts folded through a buttermilk-tender batter. A classic quick bread that improves after an overnight rest in the fridge.

Old-fashioned Pennsylvania nut cookies with walnuts, raisins, and currants in a buttery cinnamon drop cookie dough. A heritage recipe with warm spice and chewy dried fruit in every bite.

Pan-fried trout with crispy bacon, toasted oatmeal, and brown butter with lemon. A classic British river fish recipe with peppery, golden-crisped skin and a nutty butter sauce.

Chocolate pound cake made with melted German chocolate and coconut, baked in a bundt pan and finished with a semi-sweet chocolate glaze. Dense, rich, and deeply chocolatey.

Cinnamon ribbon bread layers tender sour cream cake batter with cinnamon-sugar swirls and a pecan crown. A breakfast loaf with a marbled cinnamon ribbon running through every slice.

Macadamia butterballs with chopped chocolate chips and macadamia nuts rolled in powdered sugar. A melt-in-your-mouth shortbread cookie that makes five dozen for holiday gifting.

Scalloped asparagus layered with sharp cheddar cheese sauce and toasted almonds. Microwave method makes this creamy side dish ready in 30 minutes.

Freezer-friendly slice and bake peanut butter cookies with the classic fork crisscross pattern. Make the dough in bulk, freeze in logs, and bake fresh anytime.

Torta di nocciole: Italian hazelnut cake made with toasted ground hazelnuts and barely any flour, topped with soft whipped cream. A light, elegant Piedmontese dessert with intense nut flavor.

Birds nests are thumbprint cookies rolled in egg white and crushed walnuts, then filled with a jewel of fruit jam. A classic holiday tea cookie that bakes in 10 minutes.

Chocolate pepper cookies bring a slow, smoky heat from black pepper, cayenne, and cinnamon layered into deep unsweetened cocoa. Rolled thin and cut into shapes, they bake crisp with a warm spiced finish.

Buttery coconut shortbread squares dipped diagonally in semi-sweet chocolate. A crisp, sandy cookie with toasted coconut flakes baked low and slow.

Harvest focaccia studded with golden raisins, fresh grapes, and rosemary, finished with a sprinkle of sugar and salt. A sweet-savory Italian flatbread for fall.

Linguine with white clam sauce made from canned clams, garlic, olive oil, and fresh parsley. A classic Italian-American pasta dish with a lightly thickened briny sauce.

Sky-high lemon meringue pie crowned with coconut chips. Tall lemon-extract-spiked meringue, glossy lemon curd filling, and a flaky stand-up edge make this a showstopping classic.

Baked cheese pita custard with cottage cheese, Monterey Jack, and a buttery flour-crumb topping. A sweet-savory cheese bake that slices clean into twelve tidy squares for brunch or dessert.

Filled pizza with a double crust stuffed with mozzarella, mushrooms, green peppers, and parmesan, sealed tight and baked hot. A Chicago-style stuffed pizza cousin with pure Italian spirit.

Quick herbed oatmeal bread, a no-yeast savory loaf with whole wheat, oats, buttermilk, caraway, and dried herbs. From bowl to oven in 10 minutes, no rising required.

Chocolate cinnamon angel food cake made from scratch with egg whites, cocoa powder, and cinnamon. A light, fat-free cake with warm spice and delicate chocolate flavor.

No-knead dill Parmesan bread with a soft, open crumb baked in a springform pan. A batter-style yeast bread flavored with dill weed and grated Parmesan, topped with more cheese.

Chocolate and nut crumb cake built on a yellow cake base with a buttery cinnamon-chocolate-chip-nut crumble baked into the top. Semi-homemade dessert with bakery-style results.

Chocolate apple bread with chopped apples, chocolate chips, and walnuts in a buttery buttermilk batter, topped with a cinnamon-walnut streusel. A rich, bakery-style quick bread that makes two loaves.

Potato burgers made with grated potatoes, onion, and whole wheat flour. A 4-ingredient vegan patty with crispy edges and a tender center, ready in 20 minutes with no oil needed.

Rhubarb meringue pie with a from-scratch shortening crust, tangy rhubarb-orange filling cooked on the stovetop, and a golden vanilla meringue topping. Three layers, all homemade.

Carrot pecan cookies with cardamom, cinnamon, grated carrots, raisins, and chopped pecans baked into a soft, spiced drop cookie. Like carrot cake in cookie form.

Cherry nut bread with brown sugar, canned cherries, and walnuts baked into a tender loaf. The cherry juice replaces some of the milk for extra fruit flavor in every slice.

Weintraubentorte, a traditional German grape torte with a buttery shortcrust shell and a whipped egg white, almond, and fresh grape filling baked until golden.

Oat and raisin bar cookies with brown sugar, cinnamon, and rolled oats baked in a sheet pan. A mix-and-spread health cookie with eight ingredients and zero fuss.

Lunn Cake, a traditional English yeast cake baked in a ring mold with scalded milk, eggs, and a light crumb. Served warm with butter, this no-knead bread rises twice for a pillowy texture.

Mini pumpkin pie cookie cups with a cream cheese pastry shell, spiced pumpkin filling with rum and vanilla, and a crunchy pecan-brown sugar topping.

Beef stew topped with homemade biscuits and baked until golden. Tender stewing beef with carrots, celery, tomatoes, and onion under a fluffy biscuit crust.

Berkshire apple pie with a dump-and-bake cake batter topping over cinnamon apples. No rolling pin needed for this rustic New England-style dessert.

Double-rich chocolate cookies with cocoa powder in the dough and semi-sweet chocolate chips throughout. Baked low and slow for a fudgy, intensely chocolate cookie with soft centers.

Peanut butter blossom cookies rolled in sugar and topped with a chocolate kiss while still warm. Soft, chewy centers with a crackly sugar coating and melty chocolate on top.

Pumpkin-shaped peanut butter cookies decorated with orange juice frosting for Halloween. Easy cut-out cookies kids love decorating with candy corn faces.

Miniature cream cheese tassies filled with apricot fruit filling, nuts, and vanilla in a buttery pastry cup. Bite-sized holiday cookies baked in mini muffin tins.

Chocolate syrup brownies topped with a glossy cooked fudge icing that sets to a thin, snappy shell. A 9x13 pan that feeds a crowd and freezes well.

A from-scratch red chile sauce: a lard-and-flour roux loosened with stock and built up with ground red chile and garlic. The foundation sauce for enchiladas, burritos, and huevos rancheros, with heat you control.

Turtles cheesecake with chopped caramel-pecan chocolates folded into a brown sugar cream cheese filling on a buttery pecan crust. Rich, indulgent, and topped with whole Turtles.