Recipes with flour

Milk and honey casserole bread with whole wheat flour baked in a round dish instead of a loaf pan. A no-knead yeast bread with a soft, tender crumb sweetened with honey.

Honey-sweetened date and banana cake with sunflower seeds, walnuts, and an optional coconut-honey topping. No refined sugar in this wholesome one-pan cake made with multi-blend flour.

Holiday molasses crinkles are spiced sugar-coated cookies with cracked, snowy tops. The water-droplet trick guarantees that signature crinkled surface every time. Soft inside, slightly crisp at the edges.

Crumb-topped blueberry cake with a buttery cinnamon walnut streusel over fresh blueberries. A tender, lemony coffee cake best served warm from the oven.

Beginner-friendly no-fail pie crust with just four ingredients: flour, shortening, salt, and cold water. A flaky, tender single 9-inch crust ready in 20 minutes for any pie, sweet or savory.

Ice Box Cookies: Ice box cookies are a boon for the busy person because they can be prepared in advance and stored in the freezer until needed. Just slice and bake when desired, and you have a great home made cookie.

Chewy oatmeal raisin cookies sweetened with honey and a hint of orange zest. A soft, golden drop cookie made with oats, raisins, and a double sweetener base.

Classic Swiss steak scaled for two: tender round steak browned, then braised low with stewed tomatoes, sweet onion, and green pepper. A midweek dinner that turns budget beef into fork-tender supper.

Sticky pecan bars with a buttery shortbread crust and gooey brown sugar-corn syrup filling loaded with pecan halves. Like pecan pie in bar form, easier to make and easier to share.

Honey Bunnies are sweet yeast rolls shaped like rabbits, brushed with a honey-butter glaze, and decorated with raisin eyes. A fun Easter or holiday baking project.

Lemon spritz cookies made with lemon juice, zest, and powdered sugar. Egg-free, dairy-free pressed cookies with a bright citrus flavor and tender crumb.

Orange walnut madeleines: shell-shaped French teacakes with orange zest, cardamom, and chopped walnuts, finished with a dusting of powdered sugar. Elegant holiday cookies to pair with coffee.

Praline cookies fold crushed homemade pecan praline candy into giant brown sugar drop cookies, finished with a chocolate drizzle. Bakery-style oversized cookie perfect for gifting.

Praline apple bread: a moist sour cream quick bread studded with Granny Smith apples and toasted pecans, finished with a buttery brown sugar praline glaze poured over the top. A standout fall bake.

Cheesy cheddar quick bread with sharp aged cheese folded into a biscuit-like batter. No yeast, no rise time, just stir and bake for a savory loaf with cheese-pull in every slice.

Hasenoehrle: traditional German "bunny ears" fried dough dusted with cinnamon sugar. A crispy, rustic Fastnacht pastry made from a simple egg-and-milk noodle dough.

Pumpkin nut cake baked directly in sealed canning jars for long storage. Warmly spiced pumpkin-walnut cake with cloves, cinnamon, and allspice. A giftable holiday treat.

Mrs. Criswell's ginger cookies are old-fashioned molasses and ground ginger rolled cookies glazed with beaten egg and baked in a hot oven. A rustic heirloom farmhouse recipe.

Soft molasses cookies use sour cream and a generous pour of molasses for the pillow-soft texture grandmas swore by. Spiced with ginger and nutmeg, rolled and cut from a chilled dough.

Boiled fruit cake with raisins, currants, mixed fruit, and warm spices like allspice, cloves, and cinnamon. An eggless, no-butter fruit cake thats dense and deeply spiced.

Bran hermit cookies spiced with cinnamon, cloves, mace, and nutmeg, studded with raisins. A rolled and cut old-fashioned spice cookie with a wholesome bran twist.

Fudgy bittersweet chocolate brownies with a full pound of chocolate, strong coffee, and just half a cup of flour. Chilled overnight for an ultra-dense, truffle-like texture.

Chocolate chip cookies with finely ground rolled oats blended into the flour for hidden chew and structure. Loaded with milk chocolate chips and toasty walnuts. No-fail dough.

Roman pepper pastry crust made with lard, coarsely ground black pepper, and egg. A savory, peppery Italian dough for pizzas and savory pies that rests in 30 minutes.

Moist breakfast orange muffins use fresh orange juice, grated zest, and oil for a tender, citrusy crumb that stays soft for days. One bowl, ready in 25 minutes.

Carrot wheat muffins with whole wheat flour, molasses, grated carrots, orange zest, raisins, and chopped nuts. Hearty, warmly spiced breakfast muffins with natural sweetness.

Wheel cookies with ground almonds, currants, anise seeds, and cinnamon in a buttery dough. Pressed with a fork and baked golden in just 12 minutes.

Sharp cheddar cheese crisps made with just 4 ingredients: aged cheddar, butter, whole wheat flour, and salt. Crispy, savory baked crackers ready in 20 minutes.

Rugelach roll flaky cream cheese dough around apricot preserves, cinnamon-brown-sugar, walnuts, and raisins into bite-sized crescents. A classic Jewish bakery cookie for Hanukkah and Christmas alike.

Orange bread machine recipe with fresh orange juice, zest, and egg for a soft, citrus-scented loaf. A bright, lightly sweet yeast bread that fills the house with the smell of fresh oranges.

Moist applesauce bread with cinnamon, nutmeg, and a cup of chopped nuts. A simple quick bread loaf that uses pantry staples and bakes in under an hour.

Cream of asparagus soup with a butter-flour roux, fresh dill, and tamari, pureed smooth with whole asparagus tips floated on top. Made from scratch.

With freshly picked spring asparagus, there are so many delicious ways to enjoy it. Such as this roasted crispy and cheesy parmesan coated asparagus recipe, it is quick and easy to make, and the flavor is just outstanding, it can be a simple snack, side dish or a light appetizer to impress your company.

Old fashioned ginger muffins made with molasses, cinnamon, cloves, and ground ginger. A cup of hot water creates a tender, moist crumb that tastes like classic gingerbread in muffin form.

Whole wheat soft pretzels, a chewy, golden twist made with just whole wheat flour, yeast, and water, brushed with egg and sprinkled with sea salt. A high-fiber, homemade take on the snack-stand classic.

Crustless quiche with cottage cheese, Monterey Jack, and sauteed onions. Easy gluten-free brunch bake that skips pastry entirely and feeds a crowd.

Easy bread machine poppy seed yeast bread with butter and milk. Just add ingredients and press start for soft, tender loaves studded with nutty poppy seeds. Beginner-friendly.

Old-fashioned peanut squares with a light sponge cake base, iced and rolled in ground peanuts for a crunchy, nutty finish. A classic vintage church-supper treat.

Soft chocolate chunk cookies with a hidden boost of peanut butter for tenderness, plus chunks of dark chocolate and chopped walnuts in every bite. Baked low and slow for chewy centers.

This buttery and fluffy upside-down plum cake will for sure make everyone who has it want a second slice.

Classic short pastry crust with cold butter and shortening cut into flour. The flaky, buttery, all-purpose pie shell that works for sweet pies, quiches, and tarts alike.

Cream of mushroom soup uses a pureed mushroom-onion base plus sliced mushrooms for double texture. Finished with cream, sherry, and thyme for a restaurant-style soup at home.

If your garden is overflowing with zucchini, it can be hard to think of ways to use them. Well, one way is to create the perfect zucchini bread. This is a family and work favorite. A great taste of zucchini, but not over powering. Enjoy.

Cocoa and walnuts create this timeless Great American recipe card collection recipe that brings back the taste of home.

Crispy on the outside and fluffy on the inside. Kids love them.

A flexible cream of fresh vegetable soup template: simmer your chosen vegetable in chicken broth with onion, blend smooth, then enrich with a quick milk béchamel. Works with broccoli, asparagus, cauliflower, and more.

Old-fashioned applesauce cake: applesauce and oil keep it moist and tender, warm cinnamon, clove, and nutmeg give it autumn spice, and raisins and nuts add chew. An easy one-pan cake.

Four-ingredient crumb topping for fruit buckle made with butter, sugar, flour, and cinnamon. Fork-mixed in minutes for a crispy, golden streusel crust on any fruit dessert.