Recipes with flour

Final exam brownies pile fudgy chocolate batter with marshmallows, nuts, chocolate chips, and colorful M&M's. The over-the-top dorm-room treat for stressful study sessions.

Steamed maple syrup brown bread blends cornmeal, graham flour, buttermilk, and pure maple syrup with raisins. Traditional New England brown bread, steamed or baked. Pairs with baked beans.

Honey-sweetened Italian figure-eight cookies made with olive oil and just six ingredients. These charming consolation biscuits puff up golden and light with a tender, not-too-sweet crumb.

Lemon Truffle Pie layers a white chocolate cream cheese base under tangy lemon curd in a baked pie shell, topped with whipped cream and toasted almonds.

Buttery shortbread-style bars layered with raspberry jam and chopped walnuts, topped with a crumbly streusel. A Central European bakery classic that makes over 3 dozen.

Apple cinnamon popovers blend applesauce, buttermilk, and cinnamon into an egg-substitute batter for tall, hollow popovers. A lightened-up, cholesterol-free spin on the classic puff-pastry breakfast.

Escalloped salmon bakes flaked canned salmon in a buttery white sauce topped with bread crumbs until golden and bubbling. Old-fashioned American comfort dish from the canned-fish era, ready in 30 minutes.

Italian hunter's-style chicken browned and baked in tomato sauce with red wine, garlic, bell peppers, and mushrooms. Finished with Parmesan for a rustic, hearty dinner.

Philadelphia pepper pot, the historic peppery tripe-and-veal soup of Colonial America. Slow-simmered with potatoes and pot herbs, fired up with cayenne, and dotted with tiny marble-sized suet dumplings.

This delicious pudding is great with Ice-cream or by itself. Try It!

This pie crust uses low-fat oils for a healthier option to match with your favorite pie filling.

This creamy SPAM a la King turns a can of SPAM into a rich, velvety stovetop dinner with mushrooms, green peppers, and pimiento in a buttery cream sauce. Serve over puff pastry shells, rice, or toast for a quick comfort meal.

Brandy-laced bundt pound cake served with a saffron-tinted lemon curd. The classic 1-1-1 pound cake gets a boozy lift, while saffron steeped in lemon juice turns the cream sunset gold.

Lemon-anise-poppy seed muffins with whole wheat flour, soy yogurt, and orange juice. Egg-free and dairy-free bundt muffins with a unique licorice-citrus flavor.

Pillowy angel cookies rolled in powdered sugar before baking, with cream of tartar for that signature snickerdoodle-like tang. Soft, fluffy, white as snow.

A light and tasty pastry that is a perfect healthy snack that can satisfy your sweet tooth.

Apple raisin cream pie combines Granny Smith apples, plump raisins, and warm spices under a double crust, then heavy cream pours through a center vent during baking to enrich the filling. Old-fashioned American pie with a clever cream-stream finish.

Whole wheat funnel cakes swap white flour for nutty whole wheat and sweeten with honey instead of sugar. Crispy spiral fritters with that classic county-fair crackle, drizzled with maple or honey.

Steamed molasses brown bread with raisins, graham flour, and cornmeal. The classic New England Boston-style bread, slow-steamed to a moist, dense crumb.

Braised lamb shanks simmered in a flour-thickened broth with onion and garlic, finished with celery, fresh tomatoes, and parsley. Fall-off-the-bone tender.

Ranch-style round steak dredged in mustard-seasoned flour, browned in a skillet, and braised until fork-tender with a Worcestershire gravy. Classic country cooking.

Sourdough gingerbread made with active starter, molasses, ginger, and cinnamon. The tangy starter adds depth to this warm, spiced Alaskan-style cake.

Whole wheat raisin bran muffins with honey, molasses, and chopped pecans. High-fiber, lightly sweet breakfast muffins ready in 25 minutes.

Turned out lovely. I've eaten so much my stomach hurts.

Sauteed chicken breasts with fresh rosemary and white wine, baked over a bed of spinach. The pan sauce deglazes into a fragrant rosemary-wine drizzle that flavors every leaf.

Russian honey bread loaded with dried apricots, dates, raisins, and walnuts, warmed with cinnamon and clove. A bread machine quick bread with the rich, spiced sweetness of an old-country tea cake.

Rotini pasta in creamy cheddar sauce with diced chicken, baked until bubbly and topped with crunchy cornflake crumbs. Midwestern comfort.

New Mexican chili with cubed round steak, garlic, and pure chili powder simmered in a simple broth. No beans, no tomatoes, just beef and red chile the way they make it in New Mexico.

Pizza Swiss steak with pounded round steak braised in pizza sauce, tomato sauce, and oregano in a slow cooker for 8 to 10 hours. Served over spaghetti for a retro Italian-American dinner.

Cherry streusel coffeecake with almond-scented batter, cherry pie filling center, and a crunchy almond crumb top. Springform pan dessert, brunch-ready.

A hearty deep-dish ham pie with cubed ham, peas, and chopped hard-boiled eggs in a creamy mustard sauce under a golden, flaky pastry crust.

Savory pumpkin fritters with canned pumpkin, eggs, and a hint of pepper, deep-fried golden. Serve with ham or bacon for a heritage brunch classic.

Rose almond jumbles flavored with rosewater, packed with finely chopped blanched almonds, and dropped in ring shapes. A fragrant, old-fashioned cookie from the Victorian era.

Ruth's sugar cookies are tender drop cookies made with shortening and dipped warm into granulated sugar for a crackly, sparkling top. A simple recipe that makes three dozen in 30 minutes.

A puffy, golden Dutch baby pancake with lemon zest and vanilla, topped with dark sweet cherries, sliced almonds, and powdered sugar. Dramatic enough to wow a brunch crowd, easy enough for a Tuesday morning.

Rolled oats bread with sweetened condensed milk and corn syrup for a soft, slightly sweet loaf. No-knead yeast bread that rises twice and bakes up tender.

Fresh baked dinner rolls with basil and sun-dried tomatoes, that can be made ahead, frozen and baked fresh when needed.

Fudgy mint chocolate crinkle cookies coated in powdered sugar with crackled tops. Makes 3 dozen chewy cookies with cool minty flavor in just 30 minutes.

Soft vanilla buttermilk cookies rolled in sparkly red and white sugar for a festive holiday crinkle cookie. Made with melted vanilla baking bar for a rich, melt-in-your-mouth texture.

A classic French Buche de Noel with a light sponge cake rolled around chocolate butter cream filling, then coated in chocolate frosting scored to look like bark. The centerpiece of any Christmas table.

Chewy oatmeal cookies studded with colorful gumdrop pieces and toasted coconut. These fork-pressed treats bake up soft with crispy edges in just 10 minutes for an easy 5-dozen batch.

French cherry clafouti with brandy-macerated cherries baked in a puffy, golden custard scented with allspice and lemon zest. Rustic elegance that looks far harder than it is.

Ham and potato casserole with a homemade cream sauce, diced ham, sliced potatoes, and cheddar cheese on top. A comforting one-dish dinner baked in 45 minutes with simple pantry ingredients.

This is a really rich, flavorful stew and goes GREAT with the stuffed onions and some french bread

Fudgy double chocolate brownies made with melted unsweetened chocolate, semi-sweet chocolate pieces, and crunchy walnuts. Rich, dense, and loaded with real chocolate flavor.

Moravian Scotch cakes, a 4-ingredient Pennsylvania Dutch shortbread cookie with caraway seeds, topped with boiled icing and colored sugar. A crisp, buttery heritage recipe.

Orange cherry biscotti: twice-baked Italian cookies studded with dried cherries and zested orange. Crisp, dunkable, and nearly fat-free. Pairs with coffee, tea, or sweet dessert wine.

Buttery gold tube cake flavored with lemon extract and mace, topped with a from-scratch mocha butter frosting made with cocoa, coffee, and egg whites.