Recipes with flour

Soft gingerbread cookies with separated eggs folded in for airy texture, spiced with ginger and cloves, ready in just 10 minutes of baking.

Crisp rolled molasses cookies with a full tablespoon each of cinnamon and ginger, dark molasses, lemon extract, and a splash of vinegar for tang. Thin and snappy.

Strawberry lemon trifle layered with homemade genoise cake, lemon curd filling, kirsch-soaked strawberries, toasted almonds, and whipped cream.

Chocolate crossword cookies: thick, chewy chocolate bar cookies loaded with chocolate chips, baked in a pan and cut into squares. A bake-sale favorite with a brownie-cookie hybrid texture.

Fresh peach pie with a peach gelatin glaze in a baked pie shell. Sliced ripe peaches set in a sweet, glossy filling and topped with whipped cream. No-bake filling.

Spinach and cheese pie with a homemade yeast crust, stuffed with wilted spinach, mozzarella, black olives, and raisins for a savory-sweet Italian-inspired bite.

Cheese puff muffins made with choux pastry dough, sharp cheddar, eggs, and a hint of cayenne. Crispy outside, hollow and airy inside. A savory twist on classic French gougères.

Hazelnut spiral cookies with a buttery shortbread-style dough rolled around toasted ground hazelnuts, sugar, and warm spices. Slice-and-bake elegance.

White chocolate chip cookies with macadamia nuts, chunky and bakery-sized at a third cup of dough each. Crispy golden edges with a soft, buttery center that freezes well for weeks.

Old-fashioned Christmas drop cakes with currants, lemon zest, and butter pressed thin and baked crispy. A heritage holiday cookie recipe with a delicate, lace-like texture.

Make your pot roast feel special with this tasty recipe that is sure to be one of your family's favorites.

Classic German chocolate cake: three light layers of sweet chocolate cake with whipped egg whites folded in, stacked with a cooked coconut-pecan frosting made from evaporated milk and egg yolks. The real, from-scratch version.

Citrus cheesecake brightens a rich cream cheese filling with both lemon and orange zest, set in a buttery homemade citrus pastry crust instead of graham crumbs. Tangy, fragrant and bakery-smooth.

Bread machine dried tomato and rosemary bread with olive oil, paprika, and bread flour. A savory, herb-scented loaf with just 5 minutes of hands-on prep.

Fudge nougats are no-thermometer chocolate fudge squares with walnuts and graham cracker crumbs for body, wrapped individually for holiday gifting. Quick, easy, and giftable.

Cheddar cheese casserole bread baked in round dishes with sharp cheddar mixed into the dough. No kneading required, just mix, rise, and bake two crusty loaves.

Hippennasse cookie baskets made from a thin batter of egg whites, cream, and confectioners sugar, shaped while warm and filled with fresh berries.

Holiday cheddar date cake bakes a tube of brown sugar batter loaded with shredded sharp cheddar, dates, pecans, candied cherries, and golden raisins. A surprising savory-sweet fruitcake that keeps for 6 weeks.

Pan-fried fish fillets with a crispy Parmesan-cornmeal crust and a buttermilk dip that keeps the coating locked on. Golden, crunchy, and ready in minutes on the stovetop.

Maryanne's cheesecake: a low-and-slow New York-style cheesecake with cream cheese, sour cream, butter, and lemon zest on a buttery graham cracker crust. Baked gently for an ultra-silky texture.

Prosciutto di Parma with warm fig tartlets drapes salty-sweet prosciutto over individual pastry rounds baked with fresh fig halves. A stunning Italian appetizer for summer or early fall entertaining.

Master Chef stewed chicken braises a whole bird with fire-roasted bell peppers, tomatoes, red wine, raisins, and olives for a Spanish-Portuguese sweet-and-savory stew. Finished with a flour-thickened gravy.

Nouvelle gateau is a French-style flourless-leaning chocolate cake with butter, semi-sweet chocolate, reduced coffee, and rum, baked in a water bath until fudgy and silky.

Pressure cooked lemon cheesecake comes out of the Instant Pot ultra-creamy and crack-free, with a bright lemon filling over a granola crust. The moist, gentle steam sets it silky in a fraction of oven time.

Buttery spritz cookie bars filled with a date, candied cherry, and nut filling flavored with orange zest. Pressed through a cookie press and cut into bars.

Honey oat bread made in a bread machine with whole wheat flour, rolled oats, and buttermilk. Soft, slightly sweet, and hearty with a tender crumb from the buttermilk and egg.

Tea timers, dainty triangle-cut sour cream cookies rolled in graham cracker crumbs and flecked with orange and pecans. Crisp, lightly sweet little wedges built for an afternoon teacup.

Tunnel of Fudge cake with a gooey chocolate center, chopped walnuts, and cocoa glaze. This Pillsbury Bake-Off classic bakes with a fudgy ring of molten chocolate inside.

Cocoa drop cookies made with cream cheese for an extra-soft, tender crumb. A simple chocolate cookie with just 8 ingredients that comes together in minutes.

Cran-raspberry cheesecake on an almond-genoise base, topped with decorative sponge cake cutouts. An elegant baked cheesecake layered with tangy cranberry-raspberry filling.

Cream cheese topped chocolate brownies with a fudgy bittersweet base, chocolate chips, and a piped cream cheese swirl baked into a decorative V pattern. Bakery-style brownies served cold.

Classic Tollhouse cookies with chocolate chips, walnuts, brown sugar, and butter. Crunchy, crumbly, and baked to a golden crisp with vanilla and a touch of hot water.

Brown sugar drop cookies made with buttermilk, shortening, and just seven ingredients. Soft, chewy, and caramelly with a one-hour chill and 10-minute bake.

Homemade onion-mustard sandwich rolls with dry mustard, black pepper, and rehydrated onion flakes baked into the dough and sprinkled on top with poppy seeds. Makes 18 buns.

Lemonade cookies made with frozen lemonade concentrate in both the dough and the buttercream frosting. Tangy, buttery drop cookies with a citrus punch.

Beef pie freezes four 8x8 pans at once, layering diced cooked beef, peas, and onions in a butter-flour gravy under a poppy seed-dusted pastry. Batch-cook dinner for the freezer.

Crisp, buttery sandie cookies made without pecans, using oats and corn flake crumbs for crunch instead. A nut-free twist on the classic pecan sandie.

Fresh peach pie with an egg and cream custard topped with brown sugar butter streusel. Ten peaches, a crumbly top, and warm nutmeg in every bite.

Upside-down apple pie with a caramelized pecan and brown sugar base that becomes a sticky, nutty topping when flipped. Cinnamon-nutmeg spiced apples in a double crust.

Filled cookies sandwich a sweet raisin filling between two rounds of tender vanilla shortbread, sealed with fork tines and baked golden. Old-fashioned American lunchbox classic, like a homemade fig newton.

Clubwoman's Cake, a Depression-era egg-free and dairy-free chocolate cake made with vinegar and oil. A pantry-staples cake that mixes in one bowl with a fork and bakes up moist in 30 minutes.

Cream cheese swirl brownies with a fudgy chocolate base marbled with tangy cheesecake filling. Made from scratch with real chocolate melted in a double boiler and crunchy pecans.

Summer pandowdy layers juicy nectarines and blueberries under a cream biscuit crust, then dowdies the top by pressing it into the bubbling fruit. Old-fashioned New England dessert.

Lemon herbed chicken made in a pressure cooker with parsley, oregano, basil, celery leaves, and black olives. Tender, fall-off-the-bone chicken in just 8 minutes under pressure.

Melomacarona, traditional Greek honey cookies made with oil instead of butter, dipped in warm honey syrup and topped with chopped walnuts. Egg-free and butter-free.

Two-color chocolate brownies: ultra-rich dark chocolate brownies with walnuts, topped with a white chocolate cream icing and ground nuts. A bakery-style double-batch for a crowd.

Chili Cheese Cornsticks bake cornmeal batter with cheddar cheese and chopped green chilies in cornstick pans for crispy, golden cornbread with a spicy kick.

Sharp cheddar cocktail crisps with butter, flour, and Rice Krispies for extra crunch. A 4-ingredient savory cheese cracker baked in tiny bite-sized rounds.