Recipes with flour

Thumbprint buttercream cookies made with brown sugar, egg yolks, and shortening, coated in stiff egg whites and nuts, then filled with buttercream icing after baking.

Esther's Purses: folded, filled cookies with a tender orange juice dough, stuffed with date-orange or nut filling, baked, then rolled warm in powdered sugar. A heritage Purim-style treat.

Nut raisin bread made with just eight ingredients and no butter or oil. Walnuts, raisins, and a 20-minute rest before baking give this simple quick bread its tender crumb.

Lemon nut bread with whole wheat and white flours, finished with a poured fresh-lemon glaze that soaks into the warm loaf. A lighter quick bread made with egg whites and skim milk for tender crumb without the cholesterol.

Easy whole wheat peasant bread, a no-knead loaf you just stir, rise, and bake in buttered glass dishes. Hearty and rustic with a crisp crust and soft crumb, an ideal first loaf for new bread bakers.

Simple cocoa brownies with just 6 ingredients: margarine, cocoa powder, sugar, eggs, flour, and optional nuts. A one-bowl, mix-and-bake brownie recipe ready in 30 minutes.

Homemade green pasta dough made with spinach, eggs, and olive oil. A classic Italian spinach pasta from scratch that rolls thin and cooks tender with a vibrant green color.

Milk-based sourdough starter using just flour and warm milk. A two-ingredient pioneer-style starter that ferments into a tangy base for biscuits, pancakes, and rustic loaves.

Holiday mint log is a light chocolate sponge cake rolled into a classic yule log shape. Separated eggs keep the cake airy enough to roll without cracking, baked in just 12-15 minutes.

Saebrei is a traditional German skillet dish of flour cooked in butter until a golden crust (Schuepet) forms on the bottom, topped with browned onions in clarified butter.

Eggless cocoa cake made with no butter, milk, or eggs. A depression-era style chocolate cake using vinegar and baking soda for lift, baked in a tube pan. Naturally vegan.

Miniature cookie houses: a sturdy vanilla cookie dough built for construction. Roll, cut, bake, and decorate into tiny Christmas houses. The classic holiday project for kids and crafty bakers.

Apple nut cake spiced with cinnamon and nutmeg, loaded with fresh apples and nuts in a one-bowl batter. Serve warm with whipped cream or ice cream.

Marbled chocolate cookies with sour cream, melted chocolate folded into vanilla dough for a swirled effect. Soft, cakey, and baked low and slow for no browning.

These individual danish pastries are filled with raisins and topped with a delicious graze.

Lemonade wafers: crisp, egg-free drop cookies bright with fresh lemon zest and juice, optional coconut topping. Light, sunny cookie that tastes like summer in a single bite.

Homemade orecchiette pasta made without eggs using just semolina flour, all-purpose flour, and water. A simple 3-ingredient vegan pasta shaped by hand.

Grant Avenue chews are chewy date and walnut bars with brown sugar rolled in powdered sugar. A San Francisco Chinatown-inspired cookie bar that's dense, sweet, and nutty.

Homemade pumpkin dog treats made from canned pumpkin, whole wheat flour, and a touch of molasses, cut into shapes and baked firm. Simple, wholesome puppy biscuits with no mystery ingredients.

Non is a Central Asian bread machine loaf made with a half and half mix of white and whole wheat flours, minced onion, and garlic. Savory, hearty, and hands-off easy.

Sweet yeast crust dough makes a tender, slightly sweet base for fruit tarts, kuchen, or kolache. Two rises, one egg-and-butter enriched dough, ready for any filling.

Peanut butter cookies made with sugar replacement for a lower-sugar treat. Classic creamed margarine and peanut butter base, criss-crossed with a floured glass and baked to tender-edged gold.

A silky cooked vanilla sauce to spoon over plain cake, made from sugar, milk, butter, and a touch of flour to thicken. This old-fashioned dessert topping turns a simple slice into something special.

Nut thins are crisp, buttery drop cookies loaded with chopped nuts and vanilla. A simple, vintage cookie that bakes thin and shatter-crisp at low heat. A handful of pantry ingredients, no mixer needed.

This basic recipe requires a carefully scalded container.

Spells & Bells are festive Christmas cookies cut into holiday shapes and deep fried until golden and puffed, then served plain, sugared or glazed. A cream-rich fried dough that's crisp outside and tender within.

Jan Hagels are crisp Dutch shortbread cookies spiced with cinnamon and ginger, brushed with egg white, and topped with chopped pecans or walnuts. Sliced into rectangular bars while warm.

Molasses snap cookies made with mashed potato, ginger, and cinnamon, pressed thin and baked crisp. An eggless, butterless cookie with a chewy center and snappy edges.

Sugar puffs are crispy deep-fried dough squares dusted with powdered sugar or cinnamon. Made from a simple egg and flour dough rolled paper-thin.

Monsters are quick yeast-raised donut holes dropped into hot oil and rolled in sugar. A fast, no-rise fried dough treat from a sticky batter, ready in 25 minutes.

Kolachky cream cheese dough, the rich, flaky pastry base for these Eastern European cookies. Just flour, butter, cream cheese and egg, chilled overnight, rolled on sugar and filled with prune, apricot, walnut or poppy seed.

Homemade mac and cheese from scratch with real cheddar, butter roux, and elbow pasta. Creamy stovetop recipe ready in 30 minutes, no box needed.

Sweet cinnamon fettuccine is a dessert pasta: egg noodles rolled and cut by hand, scented with cinnamon and lemon zest, then deep-fried into crispy golden ribbons. Dust with powdered sugar for an Italian fairground treat.

Sugar crisps made with oats, almond extract, and a baking soda-vinegar reaction for extra lift. Rolled into balls and flattened with a sugar-dipped glass for a crackly, crisp cookie.

Spice muffins warmed up with cinnamon, ginger, and nutmeg in a tender from-scratch crumb. A pantry-staple muffin you can pull together in one bowl for breakfast, snacks, or coffee time.

Homemade rosemary focaccia brushed with olive oil and topped with coarse salt, dried rosemary, and Parmesan. Two large sheet pan loaves with a soft, dimpled crumb.

Classic choux pastry profiteroles made with just 4 ingredients: water, butter, flour, and eggs. Light, hollow puffs ready to fill with cream, ice cream, or custard.

Spritzgeback are classic German pressed butter cookies flavored with almond extract. Pipe them through a cookie press for decorative shapes, then bake until just golden.

Moist quick bread with applesauce, warm nutmeg, and chopped nuts that bakes into breakfast slices or afternoon snack perfection

One-saucepan double chocolate chip brownies made with melted chips instead of cocoa, then loaded with more chips and nuts. Rich, fudgy, and quick to stir together.

G.G. Kettler's pie crust uses the old-fashioned boiling water method: hot water beaten into shortening makes a tender, no-fail dough that rolls out easily and bakes up flaky. Makes enough for two double-crust pies.

Pizza dough made with bread flour for a chewy, crisp crust with real stretch. One easy batch rolls into big thin-crust pizzas, and the dough freezes beautifully for later.

Cheesy cheddar potato casserole: thin-sliced potatoes layered with cheddar and a dusting of flour, baked under milk into creamy, bubbling scalloped potatoes with a golden top.

A simple all-butter pastry dough made by hand: flour and cold butter rubbed together, bound with a little water, then chilled to rest. A flaky, versatile base for pies, tarts, and galettes.

Lamingtons made the Aussie way: light sponge cake sandwiched with hot strawberry jam, then rolled in desiccated coconut. A classic afternoon-tea treat with a jammy center and a snowy coconut coat.

Pate a choux, the classic French pastry dough made from just butter, water, flour, and eggs. Master this one batter and you can pipe cream puffs, eclairs, and profiteroles.

Delicate butter cookies with golden brown edges and crispy texture bake up in 3-5 minutes for an elegant tea-time treat.

Shahi Gobi is a Punjabi cabbage dish where batter-fried slices are simmered in a spiced tomato-onion gravy with garam masala, cumin, and coriander. A rich vegetarian curry with deep, layered flavors.