Recipes with flour

Orange almond cookies with chopped almonds and orange zest in the dough, a thumbprint center filled with a whole blanched almond, and an egg wash for golden shine.

The fruitiness and the nuttiness from apricot and walnut make these yummy treats taste even more delicious.

Oatmeal coconut crisps made with butter, brown sugar, and quick oats for thin, crispy edges and chewy centers. A big-batch cookie recipe that freezes beautifully.

One-bowl brownies made with melted unsweetened chocolate, butter, and chopped nuts. Fudgy, rich, and minimal cleanup with the chocolate melted right in the mixing bowl.

Slice-and-bake lemon crisp cookies with fresh lemon zest and juice. A buttery, thin refrigerator cookie with a golden snap and bright citrus flavor.

Onion and rosemary focaccia: classic Italian flatbread with finger-dimpled olive oil top, soaked-and-sautéed sweet onions, kosher salt, and crushed fresh rosemary. Crusty edges, pillowy interior.

Rich and flavorful, these cookies are packed with add-ins and can be made in jumbo or regular size.

Wheaten bread, an Irish-style soda bread with whole wheat flour, buttermilk, nutmeg, and orange zest. No yeast, no rising time, and ready to bake in minutes.

Plain sourdough starter made from just flour and water. No commercial yeast needed. Mix, wait four to five days, and you have a wild-fermented base for bread.

Fresh egg pasta from scratch with just flour, eggs, and olive oil. Hand-kneaded on a wooden board using the classic Italian well method for silky, elastic dough.

Raisin spice drop cookies with plumped raisins, rolled oats, cinnamon, and allspice. The raisin soaking liquid goes right into the batter for concentrated fruit flavor in a soft, chewy cookie.

Classic potato gnocchi made from riced potatoes, flour, butter, and a hint of nutmeg. Light, pillowy dumplings shaped with a fork and boiled until they float.

Gugelhupf is an Austrian yeasted bundt cake rich with butter, eggs, raisins, ground almonds, and lemon zest. Traditional Habsburg breakfast bread served warm with butter or coffee.

Chocolate greeting card cake: a moist sour cream chocolate sheet cake ready to decorate with frosting lettering for birthdays, anniversaries, or get-well wishes. Classic, personalizable, and crowd-sized.

Our Favorite...Makes 40-60 depending on the size you like them

Sugar-free orange cookies with fresh orange juice, zest, and buttermilk. Made with sugar replacement for a diabetic-friendly drop cookie with real citrus flavor.

Buttery shortbread-style nut cookies with almond extract and chopped nuts, shaped by hand into rustic finger rolls. Tender, crumbly, and lightly sweet.

Rivel soup is a traditional Pennsylvania Dutch egg dumpling soup with tiny flour-and-egg crumbles cooked in broth with corn. Three ingredients, ready in 20 minutes.

Orange pecan quick bread sweetened with honey instead of sugar, with fresh orange juice, orange zest, and chopped pecans. A fragrant, moist loaf with natural sweetness.

Old-fashioned sour cream crumb cake with cinnamon, raisins, and a buttery crumb topping. A tender loaf-pan cake with a crumbly, streusel-like crust baked right on top.

Soft spiced drop cookies packed with plump raisins, warm cinnamon, cloves, and nutmeg. Spread thin, bake fast, cut into squares for old-fashioned cookie jar treats.

Old-fashioned milk-and-flour sourdough starter with no commercial yeast. Two ingredients capture wild bacteria for tangy bread. Patience required.

Apple pie baked inside a paper bag for an unbelievably tender filling and a crackly streusel top. Pat-in oil crust, no rolling pin required.

Quick Parmesan bread made in the food processor with whole wheat flour, buttermilk, rosemary, and marjoram. Savory, herby, and on the table in 40 minutes.

Rich coconut pie made with creamed butter and sugar, eggs, and a generous two cups of finely grated coconut. Almond extract amplifies the coconut's natural perfume in this classic single-crust dessert pie.

Chocolate chunk cookies with hand-cut semi-sweet chocolate pieces and walnuts, topped with a melted chocolate glaze. Triple chocolate intensity in every cookie.

Fudgy brownies made with unsweetened chocolate and butter for an intensely rich, crackly-topped square. Simple pantry ingredients, optional walnuts, and a velvety batter.

Lower-sugar oatmeal raisin drop cookies with rolled oats, cinnamon, brown sugar, and just a quarter cup of margarine. A lighter take on the classic cookie that still delivers chewy oat texture and warm spice.

Pepparkakor, the thin and snappy Swedish spice cookies layered with ginger, cinnamon, cloves, and nutmeg over deep molasses. Sliced from chilled logs and baked crisp. A classic Scandinavian Christmas treat.

Old-fashioned icebox cookies with dark brown sugar, butter, walnuts, and vanilla. Slice-and-bake in just 4 minutes for crispy, caramelized edges.

Polish mushrooms in sour cream sauce with sauteed onions, butter, and paprika. A rich and velvety Eastern European side dish ready in under 30 minutes.

Old-fashioned raisin muffins made with simmered raisins and their cooking liquid folded into a buttery, creamed batter. Plump fruit and a tender crumb in every bite.

Kolachky dough made with cream cheese, butter, egg yolks, and flour. An overnight pastry dough that rolls out flaky and tender for filling with fruit or nuts.

Honey nut spice bread with cinnamon, nutmeg, buttermilk, and chopped walnuts. Sweetened with honey and brown sugar for tender, lightly spiced quick bread.

Double chocolate chip cookies with melted semisweet chocolate in the dough plus chocolate morsels and walnuts folded in. Rich, fudgy, and intensely chocolatey drop cookies.

Butter pecan tea cookies rolled in powdered sugar while warm. A classic snowball cookie with a melt-in-your-mouth shortbread texture, baked until firm but not browned.

Fig envelopes made from biscuit dough folded around chopped figs, brushed with egg wash, and baked until golden. A simple, old-fashioned fruit-filled pastry pocket.

Golden raisin bread with whole wheat flour, buttermilk, and warm cinnamon bakes into two tender loaves ideal for morning toast or afternoon tea. Optional vanilla icing adds breakfast-cake sweetness.

Old-fashioned apple cake loaded with sliced apples, walnuts, and cinnamon in a moist oil-based batter. No mixer needed for this rustic 9x13 sheet cake.

Crispy fried onion patties made with flour, cornmeal, and hot sauce, dropped by the spoonful into hot oil. A quick, crunchy appetizer ready in 20 minutes flat.

Oat pie crust made with rolled oats, flour, egg yolk, and dark rum for a nutty, flaky shell with boozy warmth. A unique crust that pairs beautifully with custard or fruit pies.

Little lemon spritz cookies made with a cookie press, lemon zest, and fresh lemon juice, dipped in a tangy lemon cream glaze. Crisp, buttery, and perfect for cookie trays.

Peppermint pinwheel cookies with mint extract, rolled into red and white (or green) spirals and sliced. A festive holiday cookie that's all about the swirl.

Homemade egg noodles for soup made with just eggs, flour, and salt. Kneaded, rested, rolled thin, and cut into strips. A three-ingredient old-world noodle recipe.

Homemade whole wheat pita pocket bread with just four ingredients: whole wheat flour, yeast, honey, and water. Bakes in 5 minutes at high heat and puffs into perfect pockets.

Zucchini muffins with cinnamon, brown sugar, and chopped walnuts. Moist and tender from grated zucchini, this easy batter also works as two full-sized bread loaves.

Four-ingredient cookie crust with butter, flour, and sugar pressed into a sheet pan. Golden, buttery base for bars, cheesecakes, and dessert squares.

Old-fashioned date cake with chopped nuts and a warm date-sugar topping poured over straight from the oven. Serve with whipped cream for a rich, sticky finish.