Recipes with flour

Soft molasses sugar cookies with cinnamon, cloves, and ginger, rolled in sugar with a thumbprint filled with extra crunch. Crisp edges, chewy centers, warm holiday spice.

Soft, cakey persimmon cookies made with ripe persimmon pulp, warm cinnamon, plump raisins and crunchy nuts. An old-fashioned drop cookie and a great way to use up overripe persimmons in autumn.

Cornmeal crepes with a slight gritty sweetness, spread with apricot jam, folded into quarters, and served with sugared strawberries and vanilla yogurt. A light, fruity breakfast or dessert.

Homemade fig bars with a jammy dried fig filling wrapped in buttery brown sugar dough. Chilled overnight for the best texture, then baked until golden.

Quiche Lorraine with bacon and asparagus layered into a flaky pie shell with sliced Swiss cheese, then bound by a milk-egg custard spiked with nutmeg and cayenne. Smoky, savory, brunch-ready.

Today's pot roast braises rump roast with potatoes, carrots, stewed tomatoes, and onion soup mix in a sealed oven bag. Hands-off Sunday supper with no pot to scrub.

Basic sausage gravy gets a flavor upgrade with sage, a whisper of nutmeg, and sauteed onion folded into the classic creamy roux. Pour this peppery Southern gravy over hot biscuits for breakfast that sticks to your ribs.

A milk-based sourdough starter jump-started with yeast: flour, water and yeast left to ferment, then enriched with milk, sugar and flour. Keep it in the fridge and feed it after each use for ongoing baking.

Peanut butter oatmeal cookies with corn syrup, egg whites, and rolled oats. Chewy, lower-fat cookies sweetened with brown sugar and natural peanut butter.

Irish potato farls made from mashed potatoes, flour, butter, and salt, pan-fried until golden. A traditional Irish griddle bread with just 5 ingredients.

Nutty bread machine loaf with chopped walnuts throughout for crunchy texture and rich flavor in every sandwich slice

Crunchy chocolate chip cookies made with crisp rice cereal for extra crackle in every bite. A quick drop cookie with mini chocolate chips that bakes in just 9 minutes.

Chocolate peanut butter crunch cake with melted chocolate-PB swirls streaked through a peanut butter crumb cake, topped with a crunchy streusel.

Spiced pound cake with mace, vanilla, and almond extract baked in a Bundt pan until golden and dense. Powdered sugar in the batter creates an ultra-fine, velvety crumb that melts on your tongue.

Swedish rye bread for the bread machine with rye flour, molasses, orange zest, and brown sugar. Dump the ingredients in, press start, and walk away.

Election Day cake, a historic New England yeast-raised spice cake studded with raisins, citron and nuts, warmed with cinnamon, nutmeg, cloves and mace, and glazed with confectioners' sugar. A colonial American tradition.

Fudge pudding cake that bakes into two layers: chocolate cake on top and a rich fudge sauce on the bottom. A self-saucing dessert with walnuts and real chocolate.

Fat-free carrot muffins with cinnamon, cloves, orange zest, and raisins. No butter or oil needed, just grated carrots and eggs for moisture in a warmly spiced batter.

Bite-sized sweet mini muffins dipped in melted butter and rolled in cinnamon sugar. Tender, nutmeg-spiced, and perfect for gifting or brunch platters.

Chocolate drop cookies are soft, cake-like buttermilk cookies made with melted unsweetened chocolate and chopped walnuts. An old-fashioned drop cookie recipe that yields 3 dozen.

Traditional Welsh plate cake cooked on a bakestone with dried fruit, nutmeg, and brown sugar. Teisin Lap is a rustic griddle cake with a golden crust and tender, fruited crumb, no oven required.

Sourdough biscuits from starter: old-fashioned fermented biscuits with a tangy, tender crumb, naturally leavened from a flour-and-water sponge and lifted with a touch of baking soda. Pioneer-style comfort.

Creamy pureed cauliflower soup with butter, flour, and vegetable stock. Four simple ingredients become a silky, nourishing bowl perfect for chilly nights.

Marshmallow cream chocolate cake whips egg whites with marshmallow fluff and folds in cocoa for a virtually fat-free chocolate cake with a soft, almost angel-food crumb.

Holiday double chocolate brownies topped with candy-coated chocolate pieces baked into the surface. A fudgy cocoa brownie with a festive, colorful crunch on top.

Orange-cranberry bread for the bread machine with whole wheat flour, dried cranberries, fresh orange juice and zest, and cinnamon. A hearty, fruit-studded holiday loaf.

Dill cornmeal dumplings stir together flour, cornmeal, fresh dill, and shortening into drop dumplings that simmer on top of stews for tender, herb-flecked toppings. 16 minutes from spoon to plate.

Authentic pumpernickel bread with a rye flour starter, whole wheat, wheat germ, bread crumbs, and caramel for color. A 4-loaf recipe with an overnight rye starter from scratch.

Cranberry fruit nut bread for the bread machine, brightened with fresh orange juice and zest, studded with chopped tart cranberries and crunchy nuts for a holiday-ready loaf.

Delicious twice baked goats cheese soufflé made with nutmeg and Australian Alpine Pepper.

Black chocolate cake made with a boiled chocolate-milk-sugar syrup folded into a simple butter batter. Dense, fudgy, and baked in a single 9x13 pan.

Old-school chocolate chip cookies built on shortening and brown sugar for crisp edges and chewy middles, studded with semi-sweet chips and toasted pecans. A throwback recipe from the original Crisco era.

Golden-brown chicken pieces nestle into creamy rice cooked in milk for this foolproof one-pan dinner. Just brown, layer, and bake. Tender meat, fluffy rice, zero fuss.

Cream cheese marbled brownies with chopped nuts. A sweet chocolate batter swirled with tangy cheesecake filling, topped with more brownie batter, and zigzagged into marble. Old-fashioned bakery classic.

Press-in pie crust made with canola or safflower oil and skim milk. A leaner, neutral-flavored alternative to butter pastry that mixes in 10 minutes with no rolling required.

Coconut shrimp in a light beer batter, rolled in shredded coconut and fried golden and crispy. The restaurant-favorite appetizer made at home: sweet, crunchy, and made for a tangy dipping sauce.

Giant oven-puffed pancake (Dutch baby) with lemon, vanilla, and butter, topped with black cherries, sliced almonds, and powdered sugar. A dramatic 30-minute brunch.

Swedish ginger cookies (pepparkakor) made with dark corn syrup, cinnamon, cloves, and ginger. A spiced roll-and-cut dough that bakes thin and snappy for the holidays.

Christmas crackers are sweet honey-wheat holiday cookies stamped with cookie cutters and sprinkled with sugar. Makes 45 crispy-edged rectangles for gifting or dipping.

Oatmeal chocolate chip sheet cake with a boiling-water oat soak for a tender, moist crumb. Topped with walnuts and extra chips for a crackly crust.

Old-time maple gingerbread sweetened with a full cup of maple syrup and made moist with sour cream. Only seven ingredients for a dense, spiced quick bread. Serve warm with whipped cream.

Espresso-hazelnut shortbread cookies with real coffee grounds, toasted hazelnuts, and cold butter baked low and slow. Sandy, crumbly, and deeply aromatic with a bold coffee bite.

Twice-baked Jewish biscotti loaded with crunchy almonds, mixed dried fruit, and a cinnamon-sugar crust. Crisp edges meet tender centers in this traditional cookie perfect for dunking in coffee or tea.

Golden fried clam fritters made with chopped clams, a light batter of flour, eggs, and milk, dropped by the spoonful into hot oil. Crispy New England-style seafood bites.

Grandma Riel's apple pie heaps tart Granny Smiths over a flour-and-sugar bottom layer, then dots with butter under a sugar-crackled crust. A heritage double-crust pie that bakes thick and never weeps.

Cranapple cake baked in a tube pan with cranberries, shredded apple, and applesauce for moisture. A lower-fat fall cake with a vanilla confectioners sugar drizzle.

Date pudding cake with chopped dates and nuts in a light egg batter with barely any flour. Dense, sticky, and caramel-sweet, served warm with ice cream or whipped cream.

Salmon baked in cream with bay leaf, cloves, thyme, and onion, then served with a silky cream sauce finished with lemon juice. An elegant old-school French-style fish dish with a rich, aromatic sauce.