Recipes with flour

Spinach salad with mushrooms, mozzarella, and a warm anchovy-olive oil dressing served with grilled bread toasts. A bold Italian-style starter with rich umami.

Hot milk cake topped with toasted coconut and brown sugar. A vintage sponge cake made by adding boiling milk to beaten eggs, then finished with a broiled coconut topping.

Homemade sesame seed bagels: chewy, ring-shaped yeast rolls kissed with sesame seeds. Easier than you think with a classic boil-then-bake method that delivers true deli-style texture at home.

Strass rye bread for the bread machine with rye flour, cracked wheat, molasses, fennel seeds, orange zest, and buttermilk. A complex, aromatic loaf with old-world character.

Swedish rosettes are crisp, lacy fried cookies shaped by a decorative iron dipped in batter and flash-fried until golden. A Scandinavian holiday tradition dusted in powdered sugar.

French onion quiche with two pounds of slow-caramelized onions, Swiss cheese, bacon, and egg custard in a pastry shell. A deeply savory, golden-topped quiche Alsacienne.

Morning glory muffins packed with grated carrot, apple, raisins, coconut, and toasted nuts. A hearty breakfast muffin loaded with goodness in every bite, ready in 50 minutes.

Decadent double chocolate Bundt cake made with melted Hershey's chocolate bars and a full bottle of chocolate syrup. Buttermilk gives a moist, tender crumb that lasts. Bakes in an angel food pan and serves a crowd.

Homemade breadsticks with a simple olive oil yeast dough rolled into thin ropes and baked until crispy and browned. Plain or seeded with fennel, caraway, or poppy seeds. Keeps for weeks.

Restaurant-style French onion soup with a dual broth of chicken and beef, topped with crusty French bread and broiled Swiss and Parmesan cheese. Freezes for up to 6 months.

Streuselkuchen: the classic German yeast-risen crumb cake topped with a buttery brown-sugar cinnamon streusel that bakes into a thick, craggy crust. The German bakery favorite for kaffee und kuchen.

Classic lobster pie with tender lobster in a sherry-butter cream sauce, topped with bread crumbs and baked. A New England-style seafood dish ready in 30 minutes.

Food processor pastry makes a flaky pie crust in minutes with just flour, salt, shortening, and cold water. Pulse to coarse meal, add water, chill, and roll. No hand-cutting butter required.

Downhome cafe banana bread with four ripe bananas, butter, and a touch of lemon juice for brightness. A classic, tender loaf with simple pantry ingredients and old-fashioned flavor.

Doctor Bird Cake is a Jamaican-inspired banana and crushed pineapple cake spiced with cinnamon and baked tall in a tube pan. A moist tropical cake also known as hummingbird cake.

Prune spice cake baked in a bundt pan with buttermilk, oil, pecans, cinnamon, and nutmeg. Incredibly moist from the prunes and oil with a dense, tender crumb.

Old-time potato sourdough starter made with just four ingredients: unbleached flour, potato water, sugar, and salt. No commercial yeast needed for this traditional wild-fermented starter.

Deep-fried ginger shrimp in a light batter with garlic, chili sauce, and whipped egg white. Crispy, golden, and served with the tail on for easy dipping.

Coiled honey almond twist bread made with basic sweet dough, topped with a buttery honey-almond glaze that caramelizes as it bakes. A pull-apart breakfast or brunch bread.

Brown sugar pound cake topped with butter-toasted pecan frosting. Tall Bundt with a dense crumb, deep caramel notes, and a nutty browned-butter glaze that drips down the sides.

Gingerbread biscotti with fresh ginger, dark molasses, toasted almonds, and warm spices like cinnamon, nutmeg, cloves, and allspice. Crunchy, spiced, and perfect for dunking.

Irish whole wheat soda bread with buttermilk, no yeast, and no rising time. A rustic round loaf with a signature cross on top that bakes in under an hour.

Deep-fried eggplant fritters made from boiled eggplant mashed with egg, butter, and just enough flour to hold together. Crispy outside, creamy inside.

Mexican wedding cookies (polvorones): tender almond shortbread balls baked low and slow, then rolled twice in powdered sugar for that signature snowy coating. Melt-in-your-mouth holiday classics.

Lemon angel food cake baked from scratch and hollowed out to hold a lemon whipped cream filling set with gelatin. Light, airy, and bright with citrus.

Peanut butter and jelly muffins made with whole wheat flour, crunchy peanut butter cut into the dry mix, and a hidden spoonful of fruit preserves in the center of each one.

Creamy potato salmon chowder with carrots, peas, and celery in a homemade white sauce. A big-batch soup using canned salmon that makes 3 quarts.

Traditional Irish brown bread with whole wheat flour, buttermilk, and baking soda. No yeast needed, just knead, shape into rounds, score with an X, and bake until crusty.

Classic chocolate cream pie with a deep two-chocolate filling spiked with rum and vanilla, topped with rum-laced whipped cream and grated chocolate. A make-ahead diner classic.

Bread machine rosemary whole wheat focaccia topped with caramelized red onion and parmesan. A nutty, herb-scented Italian flatbread made hands-free in your bread machine.

Bread machine herb bread with parsley, caraway seeds, and dill baked into a soft loaf. Hands-off baking with aromatic herbs that fill the kitchen as it rises.

Cream butter with orange zest and sugar, fold in eggs and flour, then bake into a tender pound cake glazed with apricot jam and candied orange peel.

Mock-chiffon chocolate cake with folded egg whites for an airy, light crumb, served with homemade chocolate whipped cream. Uses oil instead of butter for extra moisture.

Homemade four grain English muffins with whole wheat flour, oats, wheat germ, and cornmeal. Griddle-cooked for golden, crunchy nooks and crannies with a hearty, nutty flavor.

Bread machine whole wheat loaf with cracked wheat cereal, wheat germ, honey, and powdered milk. A triple-wheat hearty sandwich bread that goes from pantry to slice with the push of a button.

Pumpkin praline pie hides a buttery pecan-praline layer beneath spiced pumpkin filling in a hot-water pastry crust. A Southern Thanksgiving pie that outshines the standard version.

Two-layer spice cake with cinnamon, allspice, nutmeg, and plumped raisins, frosted with Swiss meringue mocha buttercream. A showstopper dessert for serious bakers.

Biscotti di Prato (cantucci) with whole roasted almonds and ground almond flour for that authentic Tuscan crunch. The classic twice-baked Italian cookie meant for dunking in vin santo or coffee.

A great all-butter flaky pie dough that comes together by hand or in a food processor. Cold butter, the minimum water, and a good chill are the keys to a tender, shatteringly flaky crust.

New Mexico chili soup with browned ground beef, onions, tomatoes, fresh roasted green chiles, and warm cumin. A long-simmered Southwestern bowl that gets better the longer it cooks.

Peanut muffins studded with dry roasted peanuts in a buttery, quick-mix batter. A simple from-scratch muffin with a rich, nutty crunch that bakes in just 15 minutes.

Pineapple cream pie with a buttery oil-pastry crust and a no-cook filling whipped from butter, powdered sugar, eggs, and crushed pineapple. A creamy, frothy retro chiller from the icebox era.

Waldorf red velvet cake with buttermilk, cocoa, and a cooked flour frosting that tastes like whipped cream. The original Waldorf-Astoria recipe from scratch.

Pumpkin date bread with whole wheat flour, oats, buttermilk, and five warm spices. Lower in sugar than most pumpkin breads, with dates adding natural caramel sweetness.

Bread machine whole wheat peanut sesame bread enriched with a quarter cup of peanut butter and two tablespoons of toasted sesame seeds. A nutty, protein-rich sandwich loaf made on the whole wheat cycle.

Blueberry corn bread with fresh or frozen berries baked into a golden cornmeal batter. Lightly sweet, tender, and ready in 45 minutes from an 8x8 pan.

Classic French gougères with Gruyère cheese baked into airy pâte à choux. Savory cheese puffs that deliver crisp, golden shells with tender, eggy interiors for cocktail parties and appetizer spreads.

Pecan crispies made with brown sugar, butter, and shortening for thin, crunchy cookies with caramel-like flavor. A simple drop cookie recipe that bakes up crisp every batch.