Recipes with flour

Layered whole wheat crumb cake loaded with cinnamon-walnut streusel and finished with a powdered sugar drizzle. Wholesome enough for breakfast, sweet enough for dessert.

Honey-soaked almond turnovers with a cinnamon-spiced filling wrapped in oil-based pastry dough. These Greek-style travados are baked golden, then bathed in warm honey syrup for a sticky, nutty bite.

Maple walnut cream pie with a custard filling cooked in a double boiler using real maple syrup and egg yolks. Topped with whipped cream and crunchy walnuts.

Soft drop cookies bursting with chopped cranberries, fresh apples, cinnamon, and orange zest. This big-batch recipe makes 4 dozen fruit-studded cookies with a cakey, tender crumb.

Lemon oat lacies are crisp, lacy oatmeal cookies brightened with fresh lemon zest and dusted with powdered sugar. Buttery shortbread meets oatmeal in a delicate egg-free cookie.

Versatile vegetable tortellini filling with spinach, rosemary, and a creamy flour-milk binder. Use fresh or frozen veggies and freeze portioned filling for up to 3 months.

One silky custard base, five showstopping cream pies. This stovetop filling comes together in minutes with pantry staples, then transforms into banana, butterscotch, coconut, or chocolate cream pie with simple swaps.

Homemade oatmeal butter crackers rolled paper-thin, scored into squares, and baked until crisp. Six ingredients, nutty flavor, and a satisfying snap.

Make-ahead oatmeal pecan cookies shaped into logs, chilled, then sliced and baked fresh whenever you need them. Freezer-friendly dough lasts 3 months.

A whole turkey breast roasted in an oven bag with brown gravy mix that makes its own rich gravy as it cooks. This hands-off method keeps the meat incredibly moist and delivers dinner with built-in sauce.

Crispy Colombian conch fritters with habanero heat, olives, pimentos, and fresh herbs. A Caribbean-style appetizer fried golden in minutes.

French-fried beef liver strips with a curried sour cream dipping sauce. Crispy, golden liver bites served as an appetizer with a creamy, spicy fiesta dip.

Hearty lamb shoulder chili with pinto beans, double paprika, cumin, and a secret hit of coffee. Seared, simmered, and fork-tender in 90 minutes. A bold twist on classic chili.

Felafel made with cooked chickpeas, garlic, cumin, and turmeric, then pan-fried golden and tucked into pita with a creamy yogurt-tahini sauce, lettuce, and tomato.

Broiled lobster stuffed with a creamy crabmeat filling in a butter-roux sauce with Worcestershire and pimentos. A classic New England surf-and-surf showpiece.

Chewy oatmeal cookies loaded with carob chips and walnuts, made with whole wheat flour, egg replacer, and rice milk. A hearty, egg-free cookie that's crunchy on the edges and soft in the middle.

Pancetta stuffed flounder baked with a crispy pancetta and bread stuffing, served over buttered new potatoes with hollandaise. An elegant dinner party fish dish ready in about an hour.

Traditional Indian soured lentils in tangy yogurt sauce with warming spices. A protein-rich vegetarian dish where mung dal meets creamy, fermented yogurt.

Elbow macaroni in creamy cheese sauce studded with tuna and diced Granny Smith apples, topped with buttery breadcrumbs for a surprising 1950s casserole.

Wholesome honey-sweetened cookies packed with oats, whole wheat flour, raisins, chopped apples, and warm cinnamon. A chewy, nutty treat you can feel good about.

Egg-free, dairy-free chocolate wacky cupcakes with a sugar substitute option. Vinegar and baking soda create the lift in these surprisingly tender, fudgy treats that come together in one bowl.

Rustic Italian bread shaped into a baguette with a crispy egg-white crust and cornmeal-dusted bottom. Uses a bread machine for the dough, then hand-shaped and oven-baked.

Beef Stew with Shiitake Mushrooms and Baby Vegetables recipe

Make these delicious German breakfast pancakes for your kids at the weekend, serve the pancakes with fresh fruits, jams or whatever toppings you like.

Savory bread machine loaf packed with cheddar, creamed corn, oat bran, bacon bits, and crispy fried onions. Whole wheat and cornmeal give it hearty texture and golden color.

Rio Grande-style biscocitos with butter, anise seed, and brandy, dusted in cinnamon sugar before baking. Crisp, fragrant, and easy to cut into festive shapes. Makes 3 dozen.

Awesome Red Velvet Cake with Red Velvet Icing recipe

Bread machine oatmeal applesauce bread with rolled oats, applesauce, and a touch of cinnamon. Tender, lightly sweet sandwich loaf with extra moisture and a soft crumb.

Maple-apple oatmeal cookies with real maple syrup, fresh apples, applesauce, currants, and a crunchy oat-brown sugar topping. Soft, cakey fall cookies baked low and slow.

This homemade pita recipe is much better than store bought pita. You will love the aroma that comes out of the oven during the baking. Make your own pita today.

Buttermilk-soaked Canadian goose stuffed with prunes and apples, wrapped in bacon, and slow-roasted until tender. Served with a rich sour cream and currant jelly sauce. A showpiece roast for eight.

This bread freezes well for 2-3 months if tightly wrapped. To serve, defrost overnight in the foil. To warm, place the thawed bread, still wrapped in foil in a 350F degree oven for 15-20 minutes. If reheated in this manner, the bread will retain its freshly baked qualities.

Chicken Marengo, the classic French braise said to be created for Napoleon: flour-dredged chicken browned and simmered in white wine and tomato with mushrooms and a fragrant bouquet garni.

A cozy turkey and biscuit bake: leftover turkey in a creamy sauce with peppers, mushrooms and spinach, ringed with homemade garlic biscuits and baked golden. A holiday leftover rescue.

Honey-sweetened carrot raisin loaf made with whole wheat flour, lemon yogurt, and just two tablespoons of oil. Spiced with cinnamon and nutmeg for a wholesome quick bread.

For those who love the donut, this decadent cake will have you hooked after every bite!

Easy microwave poached chicken breasts with a cheesy dill sauce.

Boston cream pie with two split sponge layers, thick vanilla pastry custard, and a warm chocolate glaze that drips down the sides. The Massachusetts state dessert built from scratch.

Pastry cheesecake crust with butter, sugar, egg, and flour. A sturdier, cookie-like base for springform cheesecakes when graham crumbs feel too crumbly.

Chocolate biscotti studded with white vanilla chips, twice-baked for that signature crunch. Italian-style cookies built for dunking in coffee, tea, or dessert wine.

Ultra-moist zucchini cake loaded with cinnamon, chopped nuts, and vanilla, baked in a tube pan and smothered in tangy lemon cream cheese frosting. Shredded zucchini keeps every slice incredibly tender.

Diabetic-friendly cocoa cake made with liquid sweetener, egg whites, and minimal sugar. A meringue-folded chocolate layer cake for diabetic dessert needs without sacrificing flavor.

A fresh take on the traditional banana bread utilizing the widely-available persimmon – the national fruit of Japan. Persimmons are rich in vitamins A and C, and contain high amounts of manganese, a co-factor for the enzyme superoxide dismutase, for healthy mucous membranes and skin, as well as a known protectant against lung and mouth cancers. They are also an excellent source of fibre and B-complex vitamins.

Pina colada layer cake with a rum-soaked chiffon base, crushed pineapple filling, coconut buttercream frosting, and toasted coconut. The cocktail, in cake form.

Classic Beef Burgundy braised with red wine, sliced mushrooms, and onions in a rich, herb-flecked sauce. Tender cubes of round steak simmered low and slow, served over egg noodles.

Old-fashioned cold water cake with muscat raisins, warm spices, and no eggs or butter. A Depression-era boiled raisin cake that bakes up dense, spiced, and deeply satisfying.

Delicious, moist and nutritious muffins are great for breakfast.

Cocoa dough shaped into long rolls, baked, then sliced on the diagonal into elegant strip cookies loaded with chocolate chips. Drizzle with melted white or dark chocolate for a bakery finish.