Recipes with flour

Old-fashioned molasses cake baked in a 9-inch square pan with raisins, cinnamon, allspice, and cloves. Lard and boiling water give it that dense, sticky pioneer-kitchen crumb.

Chocolate applesauce bread baked in mason jars for a charming homemade gift. Moist cocoa cake with a hint of almond, sealed fresh right from the oven.

Homemade orecchiette pasta from semolina and all-purpose flour with just water and salt. An eggless Italian pasta shaped by hand into little ear shapes, no machine needed.

Ground beef and cheese pie with cheddar, Swiss, green onions, and a mayonnaise-egg custard baked in a flaky pie shell. A savory one-dish dinner.

Refrigerator cookies pack chopped dates, shredded coconut, and walnuts into a buttery slice-and-bake log rolled in extra nuts. Make-ahead icebox cookies for holiday baking or anytime.

Double chocolate biscotti with wine-plumped dried cherries, melted bittersweet chocolate, and cocoa powder. Crisp, dunkable cookies that stay fresh for a month.

Cheese buns baked in a muffin tin with sharp cheddar spread kneaded right into the yeast dough. Golden, tangy, and quicker than most dinner rolls with only one rise.

Double cappuccino heaven is a mocha angel food cake bursting with espresso and cocoa, finished with a fluffy marshmallow frosting. Fat-free, light as a cloud, and rich in coffee flavor.

Fruit tzimmes with mixed dried fruits, brown rice, and honey, thickened with a traditional einbren roux and broiled until golden. A warm Jewish holiday dessert.

Mocha cake is a spiced coffee loaf studded with raisins, currants, and citron. Brewed coffee, brown sugar, cinnamon, cloves, and allspice create a warmly spiced fruitcake for any occasion.

Pecan poppy seed muffins with golden raisins, orange zest, and a touch of nutmeg. A bakery-style breakfast muffin loaded with crunch and warm spices.

Old fashioned checkerboard cookies stack vanilla and chocolate dough cylinders into striped logs, then slice and bake for crisp shortbread cookies with a stunning chess-pattern face. A vintage tea cookie.

Stewed oysters simmered in their own liquor and heavy cream, thickened with a butter-flour paste, and served over toasted brioche. A classic, elegant oyster stew.

Earthworm Stroganoff with purged and baked earthworms, sauteed mushrooms, onions, and sour cream over rice. An adventurous entomophagy recipe using the classic Stroganoff method.

Scallops Fenton are wine-poached scallops in a rich Swiss and Romano cheese sauce with mushrooms, folded with whipped cream and broiled golden in individual shells.

Hazelnut apple pancakes made with toasted ground hazelnuts, applesauce, and diced Granny Smith apple. A lighter pancake with nutty depth and fruit in every bite.

Jeweled walnut cookie bars studded with spiced gumdrops and chopped walnuts. A chewy, colorful bar cookie with no butter or oil, baked in a square pan and cut into bars.

Classic quiche Lorraine with bacon, Swiss cheese, and thyme-sauteed onions in a homemade butter crust. Five whole eggs plus two yolks create an extra-rich, silky custard filling.

Onion and tomato tart with anchovies bakes caramelized onions, tomatoes, briny anchovies, and Nicoise olives on a thin yeasted crust. The Provençal pissaladière at home.

Orange dream cake with fresh orange and lemon juice baked into a tender crumb, topped with a coconut whipped cream frosting spiked with citrus zest. Chilled and refreshing.

Chocolate madeleines: classic French shell-shaped tea cakes made with semi-sweet chocolate, butter, and cake flour. Delicate, buttery, and with a tender crumb under a crisp edge.

Rustic whole wheat quickbread with tangy buttermilk and a golden crust bakes in under an hour. No yeast, no kneading, just mix and bake.

Ginger walnut drop biscuits with fresh ginger root puree, brown sugar, and finely chopped walnuts in a buttery biscuit dough. A warmly spiced, no-rolling biscuit baked golden in 17 minutes.

Three-layer chocolate almond cake with cocoa buttermilk layers, almond cream filling, and rich chocolate frosting. A showstopper from-scratch layer cake.

Lebanese-style eggplant casserole with mushrooms, tomatoes, garlic, and basil layered and baked with Parmesan. A simple vegetarian bake with a flour-thickened tomato sauce.

Fudgy peanut butter brownies studded with chocolate chips. One bowl, no cocoa powder needed, 30 minutes from start to cooling rack.

Holiday pumpkin muffins with pumpkin pie spice, buttermilk, and a simple powdered sugar glaze. Soft, warmly spiced, and ready in 25 minutes for Christmas morning breakfast.

Traditional Italian almond biscotti (Biscotti di Prato) baked twice for shattering crunch. No butter, no oil, just flour, eggs, sugar, and whole blanched almonds.

Here's a cake for praline lovers that can be prepared as a layer or sheet cake.

Crisp cornmeal waffles loaded with crumbled bacon and rendered bacon fat for shattering edges and smoky flavor. Yellow cornmeal gives serious bite while a quick milk-vinegar buttermilk softens the crumb.

Flourless-style chocolate loaf cake spiced with cinnamon, lifted with whipped egg whites, and drenched in a glossy mocha sauce. A dense, fudgy slice with espresso depth.

Double chocolate peanut butter cookies with melted semisweet chocolate swirled into peanut butter dough, loaded with milk chocolate chips, and topped with a whole peanut. Thick, fudgy, and bakery-sized.

Pecan and chocolate bars with a buttery shortbread base, toffee brickle bits, coconut, and melted chocolate on top. Three layers of crunch, chew, and richness in every square.

Chocolate raspberry buttercream bars with a fudgy brownie base, raspberry jam layer, silky French buttercream, and a chocolate drizzle top. A bakery-style dessert worth the effort.

Individual mini chocolate cakes baked in ramekins with a molten white chocolate center, toasted pecans, and a topping of whipped cream and grated dark chocolate. Restaurant-style plated dessert.

Double chocolate drop cookies with melted unsweetened chocolate in the batter, semi-sweet chips throughout, and a from-scratch chocolate frosting on top.

Classic rolled sugar cookies with a buttery, tender dough that holds its shape when cut with pumpkin, leaf, or any seasonal cookie cutter. Sprinkle with sugar or frost after baking.

Fuss-free chocolate pound cake is a dense, buttery cocoa cake with a fine, velvety crumb baked in a tube pan. No frosting needed, just a tender slice of deep chocolate. Easy from-scratch comfort baking.

Garden herb muffins are savory low-fat muffins studded with grated carrot, green onion, garlic, and mustard. A bread basket savory bake for soups and salads.

Turkey divan casserole with spaghetti, broccoli, mushrooms, and a homemade cheddar cheese sauce. A hearty baked pasta dish that's great for using leftover turkey.

Homemade cream of mushroom soup made from scratch with just four ingredients: fresh mushrooms, milk, butter, and flour. Simple, honest, and deeply savory.

Upside-down rhubarb muffins with a caramelized brown sugar and butter rhubarb topping. Warm nutmeg-spiced muffins flipped to reveal a sticky, tart rhubarb crown.

Classic Waldorf red velvet cake with signature cooked flour frosting. Vibrant crimson layers with subtle cocoa flavor topped with fluffy, not-too-sweet buttercream.

Orange biscotti with fresh orange zest, rum, and olive oil, rolled thin, cut into scalloped strips, and baked twice with a butter-sugar glaze. Crispy Italian cookies for dipping in coffee or dessert wine.

Patty Ann's chocolate diamonds are dense, fudgy chocolate-pecan bars cut into diamond shapes. A short ingredient list and one bowl deliver brownie-like richness with a satisfying nutty crunch.

Sundae brownie pie bakes a fudgy brownie batter loaded with chocolate chips, peanut butter chips, and nuts right into a pie crust. Served warm with ice cream, it's a scoopable sundae in pie form.

Tunnel of Fudge cake from scratch with a gooey, fudgy center that forms naturally during baking. A rich chocolate bundt cake with walnuts and cocoa glaze, no cake mix required.

Jack Daniel's whiskey sauce with sauteed mushrooms, green onions, and beef broth thickened into a rich gravy. Pour it over grilled or broiled chicken.