Recipes with flour

Molasses whoopie pies: cake-like ginger molasses cookies sandwiched with a sweet ginger-molasses buttercream filling. The Pennsylvania Dutch lunchbox classic with a warm-spice twist on the chocolate original.

Wild rice pancakes with sour cream in the batter for extra tenderness. Cooked wild rice adds a nutty, chewy texture to fluffy breakfast pancakes. A Minnesota-style brunch favorite.

Rich chocolate walnut cookies with melted semi-sweet chocolate, espresso, and chocolate chips. Shiny, crackle-topped, and fudgy inside like a brownie in cookie form.

Adding orange juice and peel make these muffins very citrus, moist and delicious!

Chewy granola cookies loaded with mini chocolate chips, raisins, and crunchy granola cereal in a brown sugar butter dough with cinnamon. Golden edges, soft centers.

Farm pot roast simmered low and slow with onions, carrots, and stewed tomatoes until the beef pulls apart with a fork. A Sunday-dinner classic with a rich pan-drippings gravy.

Layered peach cream cheese dessert with a buttery pecan shortbread crust, almond-scented whipped cream cheese filling, and juicy peaches. A make-ahead Southern potluck classic.

Corn muffins made with yellow cornmeal, dry milk powder, and a splash of lemon juice served with whipped honey butter. A big-batch recipe that makes two dozen tender muffins.

Eggnog thumbprint cookies filled with rum-spiked buttercream and dusted with nutmeg. A buttery shortbread base with a creamy holiday filling. Perfect for Christmas cookie tins.

Vegetable tamale pie with pinto beans, peppers, tomatoes, and melted cheddar under a yogurt-cornmeal biscuit topping. A vegetarian Tex-Mex casserole that swaps cornbread for a lighter tamale crown.

Citrus chiffon cake made with fresh orange juice, orange and lemon zest, and whipped egg whites for a cloud-light crumb. A 10-inch tube pan classic dusted with powdered sugar.

Apple lemon puff with butter-tender apple slices under a light, lemon-kissed souffle topping. A small-batch breakfast or dessert that bakes in under 20 minutes.

Peanut butter cookie cups with a miniature peanut butter cup pressed into each one straight from the oven. Baked in mini muffin tins for a bite-sized treat.

Toffee crunch chocolate chip cookies with oats, chopped toffee candy bars, pecans, and semi-sweet chocolate. Made in a food processor for fast, even mixing and chewy-crisp texture.

Rhubarb upside down cake with a cinnamon-butter base, light muscovado sugar, and an almond shortcake topping. Serve warm with fromage frais for a British-style spring dessert.

Oven bag Italian chicken baked in spaghetti sauce with green peppers. Just 5 ingredients and 30 minutes for a hands-off weeknight chicken dinner served over spaghetti.

Oat date nut bread for the bread machine with rolled oats, chopped dates, walnuts, and cinnamon. A naturally sweet, hearty loaf with chewy fruit and crunchy nuts in every slice.

Rustic Italian yeast bread kneaded with sun-dried tomatoes, garlic, and sautéed onion for a salmon-pink crumb and sun-warmed savory flavor. Crackling crust, tender inside.

Upside-down apple tart with caramelized Golden Delicious apples on a flaky cake-flour crust, finished with a brown sugar yogurt drizzle. A lighter take on classic tarte Tatin.

This cream pie, a fifth or sixth generation recipe, has a custard like texture and a delicious flavor.

Black pepper cream biscuits: flaky buttermilk biscuits topped with a cream wash and a bold crack of coarse pepper. Savory biscuits that hold up to gravy, eggs, or a slab of ham.

Slow cooker orange cinnamon chicken braised in orange juice with plump raisins and a thickened pan sauce. A sweet, aromatic set-it-and-forget-it dinner.

Potato soup with tender egg dumplings, celery, sauteed onions, and a finishing swirl of sour cream. A Central European comfort bowl for cold nights.

Greek stifado: slow-braised beef chuck in red wine, tomatoes, onions, thyme, rosemary, and cumin, finished with crumbled feta. A rustic Mediterranean stew with deep, herb-saturated flavor.

Sour cream chocolate chip tube cake with a hidden chocolate chip center layer and cinnamon sugar topping. Tender crumb that stays moist for days.

Espresso chocolate chunk cookies with cocoa, coffee liqueur, and dark brown sugar. Rich, fudgy mocha cookies baked low and slow for a dense, chewy center.

Sweet dough for pies is a classic pate sucree-style pastry: butter, sugar, egg, and flour combine into a tender, cookie-like crust ideal for tarts, galettes, and dessert pies.

Entertain your family at the next reunion with this delicious and decadent lemon pie that everyone will enjoy!

It was my first time making a carrot cake. I loved it, and so did my boyfriend. I frosted the cake with a mixture of butter and cream cheese, so yummy. This is a great way to eat carrots :)

Apricot drop cookies fold chopped dried apricots into a quick brown-sugar batter brightened with orange juice and zest. Soft, chewy drops with bursts of fruit in every bite.

Frankfurter Kranz: a traditional German ring cake with three rum-soaked sponge layers, a rich egg-yolk buttercream filling, and a crunchy almond praline crown. The classic Frankfurt coffee-table cake.

Crispy lemon oatmeal cookies made with egg whites, brown sugar, and rice cereal for extra crunch. No butter, no yolks. A lighter, citrus-bright cookie.

Mexican chocolate wedding cakes rolled in powdered sugar with unsweetened chocolate, brown sugar, butter, and chopped nuts. A rich, crumbly chocolate twist on the classic polvorones cookie.

Light cream of mushroom soup with skim evaporated milk and white wine. Skips the heavy cream but keeps the silky texture, with deep mushroom flavor from a 30-minute simmer.

Warm apple spice cake loaded with green apples, bourbon-soaked raisins, and toasted pecans, drizzled with homemade maple caramel sauce. A dense, fragrant fall dessert.

Old-fashioned turn-of-the-century molasses bundt cake with two cups of unsulfured molasses, cake flour for tenderness, and a dusting of powdered sugar. Serves warm with whipped cream or vanilla ice cream.

A must on your Christmas cookie tray. Despite the lemony frosting, the cinnamon flavor comes through.

Sweet potato ginger rolls with fresh ginger, orange zest, and nutmeg in a soft yeast dough, egg-washed and topped with sesame seeds. Tender dinner rolls with warm, spiced flavor.

Classic pecan melt away cookies made with cake flour and unsalted butter for an ultra-tender, powdered-sugar-dusted shortbread. Drop cookies that dissolve on the tongue in seconds.

Mudslide brownies spiked with Kahlua, Irish cream, and vodka, made with real unsweetened chocolate and walnuts. Finished with a Kahlua powdered sugar glaze.

Poppyseed cookies made with sweetened poppy seed paste folded into a buttery shortbread-style dough. Tender drop cookies with deep blue speckling and a powdered sugar finish.

Giant oatmeal chocolate candy cookies with chocolate candies, salted peanuts, and quick oats in a chewy brown sugar dough. Scooped by the quarter-cup for bakery-sized cookies.

Peanut butter oatmeal cookies with rolled oats and your choice of chocolate chips or chopped peanuts. Chewy centers, crisp edges, and a 5-dozen yield from one batch.

Pinto bean burgers made from scratch with dried beans, oats, green chiles, and ketchup, dredged in cornmeal and pan-fried crispy. A Southwestern-style vegetarian burger that holds together.

Wild blueberry cookies with fresh or frozen berries, lemon zest, and a soft drop-cookie dough. Tender, cakey, and bursting with real fruit in every bite.

Double corn pancakes blend buttermilk-soaked cornmeal with whole corn kernels, red bell pepper, and scallions, with whipped egg whites folded in for lift. Savory breakfast.

Fruit and nut muffins with whole wheat flour, applesauce, raisins, dates, and walnuts. A lower-fat big-batch recipe using egg whites and skim milk for lighter baking.

Maple syrup pie with a silky stovetop custard filling poured into a pre-baked shell. Pure maple syrup, butter, and a single egg cook into glossy, caramel-deep filling in 10 minutes.