Recipes with flour

Crispy battered shrimp deep-fried until golden and tossed in a spicy-sweet sauce with garlic. This Chinese restaurant favorite is ready in 40 minutes for a crowd-pleasing dinner.

Buttery pecan coconut cookie balls with a hint of almond, baked golden and finished with a tropical pineapple honey glaze or a roll in powdered sugar. Makes about 6 dozen bite-sized treats.

Leftover turkey shepherd's pie with carrots, tomatoes, thyme, and rosemary in a whole wheat flour gravy, topped with mashed potatoes and baked golden. The best way to use holiday turkey leftovers.

Hot fig pudding with molasses, buttermilk, dried figs, and ginger baked in a tube pan, served with a warm sherry-butter sauce with nutmeg and lemon. A British-style steamed pudding baked in the oven.

Buttery chocolate madeleines with a Kahlua syrup brush for extra moisture. These shell-shaped French cookies stay fresh for days and freeze beautifully.

A vintage two-layer cake flavored with homemade burnt sugar syrup, folded with whipped egg whites for a light, tender crumb. An old-fashioned Southern classic that deserves a comeback.

Merry sugar cookies studded with rainbow chocolate morsels inside and pressed on top. A colorful holiday cookie with a buttery, crisp edge and soft center.

Cheese puffs made from choux pastry, light and airy bites packed with sharp cheddar, baked golden and crisp outside, tender within. A French gougere-style appetizer for any party.

Loska is a two-ingredient Eastern European potato flatbread made from mashed potatoes and flour, baked thin and brushed with butter. Served with soup.

Quick sour cream muffins with a warm nutmeg note, baked golden in just 15 minutes. Uses light sour cream and works with sugar or non-nutritive sweetener for a diabetic-friendly option. Makes 12.

Chinese lemon chicken with crispy double-fried chicken breast slices cloaked in a glossy lemon sauce thickened with cornstarch and finished with sesame oil. Takeout-style classic, brighter than the bottled versions.

Old-fashioned strawberry cobbler with a crumbly egg-and-flour topping dotted with butter. Uses fresh or frozen berries and bakes in one pan. Serve warm with ice cream.

Spice up your gumbo with this simple recipe that calls for tuna fish, shrimp and steamed rice.

Mini yeast cakes soaked in rum syrup and topped with sweetened whipped cream and sliced almonds for an elegant French dessert.

European mocha fudge cake with a dense cocoa-pecan base and creamy coffee whipped cream filling. A flourless-style chocolate cake that's rich, fudgy, and made without leavening.

Velvety artichoke soup with roasted hazelnuts, hazelnut oil, and a splash of sherry. Naturally thickened with rice flour, making it a gluten-free elegant starter.

Start a fiesta in your kitchen with this scrumptious dish that's easy to make and enjoy!

Halloween chocolate cookie mice with pinched noses, chocolate chip eyes, and licorice tails. A spooky-cute kids' baking project that turns one chocolate shortbread dough into a tray of edible critters.

Leftover turkey and egg noodles tossed in a light Parmesan white sauce with bell peppers, onions, and mustard, then baked with bread crumbs until golden and bubbly. A lighter noodle casserole that's Weight Watchers friendly.

Eggnog chiffon pie, an airy brandy-spiked custard set with gelatin and lightened with whipped egg whites, dusted with fresh nutmeg in a flaky homemade crust. A Christmas dessert worth the fuss.

Santa Fe salmon chowder with potatoes, corn, green chilies, and chili powder in a creamy lowfat milk base. A Southwestern-style fish chowder with a gentle kick of heat.

Bread machine sourdough maple walnut bread with whole wheat flour, walnut oil, cinnamon, and real maple syrup. Dump, press start, and let the machine do the kneading and baking.

Greenbow County okra gumbo simmers shrimp and crab in a deep chocolate-brown roux with okra, tomato, and the holy trinity. A Louisiana-style seafood gumbo served ladled over hot rice.

Broccoli mushroom casserole smothered in homemade cheddar sauce with sauteed mushrooms and green pepper. A vegetarian bake ready in 40 minutes.

Old-fashioned cake doughnuts made with cooked winter squash, cinnamon, and nutmeg, fried golden brown. These tender, spiced doughnuts taste like autumn and make about 2 1/2 dozen from a single batch.

Whole wheat fruitcake packed with figs, dates, prunes, walnuts, and warm spices. No refined flour, naturally sweet from dried fruit for healthier holiday baking.

Brown sugar drop cookies with a warm cinnamon kick, stuffed with a thick date-pecan filling. Each golden bite hides a sweet, nutty surprise inside.

Slice-and-bake refrigerator nut cookies with a buttery, crisp snap. Make ahead dough rolls keep in the fridge for fresh-baked cookies anytime. Three built-in variations included.

Hot crab bake with crab meat, chopped hard-boiled eggs, and pimento in a buttery white sauce, topped with breadcrumbs and slivered almonds. Individual baked crab casseroles for an elegant seafood starter.

Anise biscotti (mandel bread) with lemon zest, anisette liqueur, and star anise baked twice for a crisp, crunchy dunk-worthy cookie. An Italian-Jewish crossover recipe with optional hazelnuts or sliced almonds.

Best 1-2-3-4 Cake with Chocolate Icing: a triple-layer butter cake topped with a cooked chocolate icing made from unsweetened squares. Old-school birthday cake at its essence.

Boneless buffalo wings pan-fried with a cornmeal crust, tossed in hot sauce and served with homemade spicy blue cheese dip. A lighter Super Bowl party favorite skillet version using chicken tenders.

This was the sourest sourdough I'd ever eaten but it was to die for.

Lighter chocolate banana fudge cake made with whole wheat flour, mashed bananas, and egg whites instead of butter and yolks. Topped with a glossy cocoa glaze and chopped walnuts. Rich without the heaviness.

Millionaire shortbread: classic three-layer Scottish bar with buttery shortbread base, chewy homemade caramel, and dark chocolate top. Made from scratch with sweetened condensed milk and corn syrup for the proper caramel pull.

Crab cakes with roasted red pepper and lemon zest, triple-coated in breadcrumbs, pan-fried in butter, and served with a homemade basil aioli.

Chocolate almond pound cake baked in a bundt pan with melted unsweetened chocolate, almond extract, and cornmeal for a dense crumb with nutty crunch.

ABM artichoke and cracked wheat bread combines marinated artichokes, bulgur, whole wheat, and Parmesan in a savory bread machine loaf. Substantial sandwich bread for cured meats and aged cheese.

Treat your kids to these decadent and scrumptious muffins that are rich down to the last bite.

Marinated venison roast soaked overnight in spiced vinegar and brandy, larded with salt pork and slow-roasted until tender. Finished with a glossy currant jelly pan gravy. A classic hunter's table centerpiece.

Hearty bran cereal muffins made with whole wheat flour, bran flakes, honey, and buttermilk. Naturally sweetened and tender with a golden crust, these wholesome muffins are perfect for meal prep breakfasts and packed lunches.

Pressure cooker beef pot roast turns a brisket fall-apart tender in about an hour, with potatoes, carrots, and a tangy sour cream and horseradish gravy. Sunday-roast comfort on a weeknight timeline.

Smoked turkey gumbo turns the Thanksgiving carcass into a rich Cajun-style gumbo with shrimp, crab, and oysters, built on a deep mahogany roux and served over long-grain rice.

British-style lemon drizzle cake with a crunchy sugar and fresh lemon juice topping. A simple one-bowl sponge baked in a round tin with bright citrus flavor.

I made this Five-Flavor Cake at a party,very delicious. It can satisfy different people, and the cake looks very nice too. If you want to make a cake, try it, great cake!

Whole wheat apple date muffins with bran, cinnamon, and grated fresh apple. Naturally sweet from dates and brown sugar with a hearty, tender crumb.

This is a vegetarian dumpling dish, in Chinese New Year, when you begin to get tired of meat, you can try this recipe!

Chocolate peppermint cake: three-layer brown sugar cocoa cake with melting chocolate mint wafers pressed between layers and fluffy seven-minute peppermint frosting on top.