Recipes with flour

Hazelnut double chunk cookies with toasted hazelnuts, chopped semi-sweet and white chocolate, and a splash of Frangelico. Half the nuts are ground into a paste that makes the dough incredibly rich and nutty.

Light wheat pizza dough with whole wheat flour, cornmeal, and a sponge starter for extra flavor. A hearty crust with nutty grain notes for homemade pizza night.

Herbed beef and vegetable stew braises chunks of beef in tomato, white wine, and Italian herbs, then finishes with carrots, mushrooms, green beans, and celery. A classic Sunday Dutch oven dinner.

These simple and delicious cookies are made with chocolate kisses and pecans.

German-style potato salad with a warm beer dressing, crispy bacon, mustard, and Tabasco. No mayo, served warm with a tangy, malty kick from the beer-butter roux.

Almond fortune cookies are crisp homemade Chinese-American cookies with almond extract, hand-folded around paper fortunes while still warm. Bake one sheet at a time for fresh, customized messages.

Classic single 9-inch pie crust with shortening or lard. The reliable American home-baking standard, easy to roll and ready for any sweet or savory filling you have planned.

"...For those who love a harmony of softly blended flavors with the faint suggestion of seafood..."

Apple coffee cake studded with fresh apple chunks, moist and flavorful, perfect for a fall morning.

Skillet cornbread made with stone-ground cornmeal and buttermilk, sizzled in hot butter for crispy golden edges. A Southern cast-iron classic from the famous Dairy Hollow House inn.

Texas sheet cake enriched with sour cream for moisture and folded with chopped nuts, baked thin in a sheet pan and topped with warm chocolate icing poured straight onto the hot cake.

Chicken saute Creole style with sieved tomatoes, green peppers, onions, garlic, and basil. Flour-dredged and browned, then simmered until fork-tender in a rich tomato sauce.

Greek kourabiedes wedding shortbread, buttery powdered-sugar cookies scented with brandy or ouzo and topped with a single clove. A snowy holiday and wedding classic that melts in the mouth.

Simple chicken Marsala with just six ingredients. Flour-dusted cutlets seared golden, then finished in a Marsala wine and chicken stock pan sauce. Ready in 40 minutes.

Jam and oatmeal squares with raspberry jam between a buttery oat-walnut base and a crumbly golden topping. A simple bake-sale bar cookie with just eight ingredients.

Super blueberry pie packs 7 cups of berries into a flaky double crust, sweetened with maple syrup, thickened with tapioca, and brushed with cream for a glossy golden top. A bakery-worthy summer dessert.

Whole wheat honey walnut bread is a hearty bread machine loaf with toasted walnuts, a touch of honey, and a tender crumb. Just load the pan, set whole wheat mode, and let the machine do the work.

Italian-style cheesecake with cream cheese and sieved cottage cheese, flavored with espresso and amaretto, baked in a lemon shortcrust shell with a lattice top.

A monkey apple bread. Half bread balls is filled with apple filling, the other half is sprinkled with apple filling, then dipped into melted butter. The aroma from the oven during the baking is absolutely divine, and the bread comes out addictive and delicious.

Here's one for you lucky folks that have chanterelles popping up in the back forty.

Fluffy drop biscuits made with cake flour for an extra-tender crumb. No rolling or cutting needed, just drop spoonfuls onto a cornmeal-dusted baking sheet and bake.

French breakfast muffins are sweet nutmeg-scented puffs rolled in melted butter and cinnamon-sugar straight from the oven. Sometimes called doughnut muffins for their fairground-pastry vibe.

Classic homemade apple pie from scratch: a flaky double crust packed with cinnamon-spiced McIntosh and Granny Smith apples, thickened just enough and dotted with butter. The all-American dessert done right.

Lemon chocolate bars with a cocoa shortbread base, silky lemon curd middle, and bittersweet orange ganache on top. Three layers of contrasting flavor in every rich bite.

Baked chicken with sliced peaches and walnuts in a white wine butter sauce. Fruity, nutty, and golden with a whole wheat flour coating.

Chocolate marshmallow sandwich cookies with soft cake-like chocolate rounds and a fluffy marshmallow cream filling. Homemade whoopie pies for lunchboxes, bake sales, and after-school snacks.

Pisang goreng (Indonesian fried bananas) in a light egg batter, served over vanilla ice cream with a warm brown sugar rum sauce. A tropical dessert.

Pumpkin cake doughnuts with bran flakes and pumpkin pie spice, deep-fried until golden and rolled in cinnamon sugar. A spiced fall doughnut made from scratch with real pumpkin.

Yum yum cake is a sour-cream chocolate layer cake with cocoa powder batter and melted chocolate chip frosting. Old-fashioned church-cookbook favorite with lunchbox simplicity.

Cranberry and Granny Smith apple pie with nutmeg in a double crust. Tart cranberries burst against sweet apples for a festive holiday pie with gorgeous ruby-red filling.

Greek-style fried salt cod (bakaliaros) in a light flour batter, served with skordalia. Soaked overnight, boiled, battered, and pan-fried until golden.

Tender lemon blueberry quick bread studded with chopped nuts and finished with a tangy lemon-sugar glaze that soaks into the warm loaf. Bright, citrusy, and ready for breakfast or tea.

Pennsylvania Dutch molasses pie with a crumb topping mixed into a foamy molasses filling. An old-fashioned shoofly-style pie that bakes in just 30 minutes.

Puffed pizza casserole with a seasoned ground beef and tomato sauce base topped with mozzarella and a golden egg batter crust. All the pizza flavor in a 9x13 pan.

Oatmeal crunchies with orange zest, nutmeg, and orange-apricot juice for a citrusy twist on classic drop cookies. Crispy edges, chewy centers.

Buttermilk chive biscuits: tender flaky biscuits with chopped fresh chives baked at 425°F for tall, golden tops. Ready in 45 minutes from start to plate.

Creamy cheese fondue made with American cheese, cream cheese with chives, and dry white wine. Smooth, rich, and ready for dipping with bread sticks or crusty French bread.

Southern hush puppies with cornmeal, chopped onion, and evaporated milk fried until golden and crisp. A Florida fish fry classic with a crunchy exterior and tender center.

Veal fricassee with capers and dill: tender veal in a creamy white wine sauce enriched with egg yolks, brightened with briny capers and fresh dill.

Cinnamon zucchini muffins with grated zucchini baked into a tender crumb. A quick 30-minute recipe that uses up garden zucchini in the best way possible.

Sauerkraut chocolate cake with a rich sour cream chocolate frosting. The sauerkraut adds surprising moisture and tang that no one will guess, topped with a creamy melted chip frosting.

Toffee bar dessert cake with a brown sugar buttermilk batter topped with a crumb streusel, chopped Heath bars, and nuts. A crunchy-topped sheet cake baked in a 9x13 pan.

Giant raisin oat cookies with oat bran, rolled oats, plump raisins, and a hint of orange zest baked into hearty cookies the size of saucers. Wholesome breakfast or lunchbox treat.

No-fat chocolate cake made with egg whites, non-fat yogurt, cocoa powder, and brown sugar. Zero added fat, rich chocolate flavor, bakes in 15 minutes.

Turkey piccata: flour-dredged turkey cutlets sauteed in butter and finished with a fresh lemon pan sauce. A lighter, faster take on the Italian veal classic.

Cappuccino cream muffins with a cinnamon-chocolate ripple through the center and sour cream batter. Coffee shop flavor in a homemade muffin.

Lemon cornmeal cake with a hot lemon glaze and crushed blueberry sauce. A rustic single-layer buttermilk cake with a tender crumb and gritty cornmeal bite, finished with bright citrus shine.

Chocolate almond pie pours hot chocolate syrup over almond-cake batter in a pie shell. As it bakes, the layers separate magically into pudding bottom, cake top, with toasted almonds and chocolate shavings.