Recipes with flour

Cheese popovers, the dramatic egg-and-flour bread that puffs into crusty hollow domes with melted cheddar inside. Five ingredients, no leavening, just steam and a screaming-hot oven.

Layered apple cake with cinnamon-sugar apple slices tucked between three tiers of orange juice-brightened batter. A dramatic tube pan cake that reveals a stripe of fruit in every slice.

Pecan pie brownies layer a fudgy brownie base with a gooey brown sugar and pecan pie filling on top. Two classic desserts in one bar cookie.

Double chocolate cookies studded with candy-coated chocolate pieces, perfect for holiday cookie trays. Rich cocoa dough baked soft and chewy with colorful candy pressed on top.

Toffee crunch cookies loaded with chocolate-covered almond toffee and chopped almonds. An eggless shortbread-style cookie with buttery, crisp edges and chunks of caramelized candy in every bite.

Chocolate crinkle cookies made with real melted unsweetened chocolate, rolled in powdered sugar, and baked until crackled. Deep, fudgy centers with a snowy sugar shell.

Classic cake doughnuts spiced with cinnamon and nutmeg, rolled, cut, and fried golden in hot oil. Old-fashioned cake donuts ready in 30 minutes, served plain, sugared, or frosted.

Sauerkraut apple cake with walnuts, cinnamon, and nutmeg topped with orange-cinnamon cream cheese frosting. A secret ingredient cake nobody can guess.

Maple walnut brownies made with brown sugar, melted butter, and maple flavoring for a blondie-style bar with a caramel-like chew. Studded with walnuts and dusted with powdered sugar.

Soft gingerbread cake with lard and butter for tender crumb, spiced with ginger and cinnamon, baked until edges pull away from the pan.

Strawberry pizza layers a buttery sugar cookie crust with sweetened cream cheese and glossy fresh strawberries. A Southern summer dessert that slices like pizza but eats like a fruit tart.

Colonial-style bread machine loaf made with cornmeal, molasses, and bread flour. A hearty, slightly sweet yeast bread with old-fashioned American flavor baked in your ABM.

Reine de Saba, the classic French chocolate almond cake with a fudgy center and glossy chocolate glaze. Ground almonds replace most of the flour for a rich, dense crumb.

Cottage cheese pancakes blended smooth in a blender with eggs, flour, and oil. A high-protein, creamy pancake with just 4 ingredients and 15 minutes start to finish.

Swiss steak with flour-pounded round steak braised in tomatoes, onions, celery, and green pepper. A retro skillet supper simmered fork-tender in 90 minutes.

Vegan corn muffins bound with blended silken tofu instead of eggs. Whole wheat pastry flour, cornmeal, and just four other ingredients. Dairy-free and oil-free.

Spice beer cake loaded with raisins and walnuts, made with brown sugar, cinnamon, allspice, and cloves. Beer adds moisture and malty depth to this old-fashioned tube pan cake.

Buttery chocolate shortbread with cocoa, melted unsweetened chocolate, and chopped walnuts baked low and slow into crisp, snappy wedges with a sugar-sprinkled top.

Chocolate syrup cake bakes up moist and rich with a thin batter that turns into a fudgy 9x13 sheet cake. A vintage one-bowl dessert built around a full bottle of chocolate syrup.

Chocolate chip cream cheese brownies layered with a sour cream chocolate batter, a sweetened cream cheese ribbon, and a top scattering of chips. Fudgy, tangy, three textures in every bite.

Rich pastry crust made with lard and schmaltz (chicken fat) for an extra-flaky, savory pie shell. The traditional savory pie pastry built on rendered animal fats for unmatched flavor and tenderness.

Old-fashioned spicy date cookies with oats, chopped nuts, cinnamon, and allspice. Chewy drop cookies that spread thin and crisp at the edges. Ready in 30 minutes.

White chocolate chunk brownies with espresso, brown sugar, Kahlua, and toasted pecans baked in a round pan. Fudgy coffee-flavored blondies studded with creamy white chocolate pieces.

Gingerbread baked right in canning jars with molasses, ginger, cinnamon, and cloves. Charming homemade holiday gift with fabric-topped lids, eat within a few days for safety.

Savory basil red pepper muffins with olive oil, scallions, and egg whites. A low-fat, no-butter muffin that works as a side for soups, stews, or on its own for brunch.

Corn pancakes studded with whole kernel corn and sweetened with light corn syrup cook up golden on a griddle. A simple breakfast with pops of sweet corn in every bite.

Molasses elephant cookies are soft, spice-laced drop cookies with cinnamon, ginger, and a splash of cider vinegar, decorated with raisin or date faces. A vintage kids' cookie made for tiny artists.

Crispy toasted mushroom rolls with a creamy duxelles filling of sauteed mushrooms, cream, chives, and marjoram wrapped in flattened white bread. A freezer-friendly party appetizer.

Maple-frosted golden cake layers a tender butter-yellow sponge under a fluffy boiled maple frosting made with pure maple syrup and beaten egg whites. Old-fashioned bakery style.

Low-fat cocoa brownie bars made with egg whites, nonfat yogurt, and cocoa powder instead of butter and chocolate. Fudgy brownie cookie bars dusted with powdered sugar.

Painted sugar cookies decorated with vibrant egg-yolk paint before baking, set on a no-leavening rolled cookie that holds its shape and color. A craft-and-bake project for kids and holidays.

Chocolate Sauerkraut Cake with Cream Cheese Frosting recipe

Swedish meatballs in a creamy allspice-spiked gravy made from beef bouillon, evaporated milk, and a touch of lemon. The retro homestyle version that lands over buttered noodles.

Sesame-almond cookies made with olive oil and white wine, scented with lemon zest, orange zest, and cinnamon. Crisp, not-too-sweet Italian-style biscuits.

Cherry upside down cake made from scratch with sour cherries caramelized in sugar and margarine, topped with a simple one-bowl batter. Flip it out immediately for a glossy fruit top.

Traditional water-based sourdough starter fermented 3-4 days, then baked into classic tangy loaves. Simple ingredients create authentic sourdough flavor.

Pecan coffee cake with a thick brown sugar-cinnamon crumb topping loaded with pecans. Egg whites keep the cake tender and light under that crunchy crust.

Egg-free and dairy-free corn muffins made with cornmeal, flour, shortening, and vinegar. A simple vegan-friendly cornbread muffin that bakes golden in 20 minutes.

Moist pumpkin spice bundt cake with tangy cream cheese frosting. Easy one-bowl recipe uses canned pumpkin and oil for tender crumb. Perfect fall dessert in 90 minutes.

Country apple pie layers six cups of fresh apples with brown sugar, cinnamon, and nutmeg in a flaky double crust, baked in two stages for a golden top and tender filling. The American classic done right.

Artichoke heart spice cake: a moist bundt cake with pureed artichoke hearts (think zucchini cake's sneaky cousin) plus cinnamon, clove, walnuts, and raisins. The artichokes disappear, the moisture stays.

Sesame seed cookies are an Italian-American holiday classic with a tender shortbread-like dough rolled in toasted sesame seeds before baking. Massive batch (240 cookies) for cookie tins.

Simple lentil stew with potatoes, carrots, and thyme served over rice. A hearty, budget-friendly one-pot meal that's naturally vegan and high in fiber.

Grandma's red velvet cake: a true vintage Southern recipe with cocoa, buttermilk, and vinegar reacting with baking soda to give the cake its tender, tangy crumb. Two 9-inch layers, ready in 45 minutes.

Buttery lemon drop cookies glazed with fresh citrus. Tender melt-in-your-mouth texture from egg yolk dough, rolled in sugar and baked until barely golden.

Chocolate sandwich cookies filled with melted Andes mint candies. Crisp chocolate wafers rolled in sugar with a creamy mint center, perfect for holiday cookie tins and gift platters.

This co-winner in the filled-cookie category from Gerry Cofta of Milwaukee has a great, rich flavor in the filling.

Cookie press shortbread with brown sugar, butter, cornstarch, and powdered sugar for an ultra-tender crumb. Baked low until barely golden. A big-batch holiday recipe.