Recipes with flour

Death by chocolate bundt cake combines cocoa powder and 12 ounces of chocolate chips into a sour cream batter for the ultimate chocolate-on-chocolate dessert. Dusted with powdered sugar.

Date oatmeal bars with a thick, jammy date filling sandwiched between two layers of buttery oat crumble. A vintage three-layer bar cookie that's chewy, sweet, and wholesome.

One-bowl devil's food cake made with melted unsweetened chocolate, buttermilk, and cake flour. Dark, moist, and mixed entirely in one bowl.

Fudge Yummies are layered chocolate brownie bars with a cream cheese filling, melted marshmallow top, and swirled chocolate cream cheese frosting.

Cream cheese pinwheel cookies with a cinnamon-walnut-orange filling rolled jelly-roll style and sliced into spirals. A make-ahead cookie that yields five dozen.

Benne wafers, the Charleston Gullah classic of toasted sesame seeds in a thin crisp brown-sugar cookie. African heritage cookies with a buttery snap and deep caramel-nutty flavor.

Port wine and cheese bread made in a bread machine with sharp cheddar spread and Parmesan. A savory yeast loaf with a subtle boozy warmth you can taste in every slice.

Healthy gingerbread men with whole wheat flour, bran, and artificial sweetener. Low-calorie holiday cookies with orange juice and warm spices, crisp and guilt-free.

Cinnamon sugar crusted sweet bread: a lightly sweet yeast bread flavored with anise and wrapped in a buttery cinnamon-sugar crust. Sliced thin and buttered for coffee time.

Makana bread is a rich banana bread made with pureed overripe bananas, buttermilk, walnuts, and shortening baked in a tube pan. Hawaiian-inspired and incredibly moist.

Low-fat spiced bran muffins with molasses, honey, ginger, cloves, golden raisins, and walnuts. Made with egg whites and nonfat yogurt instead of butter and whole eggs.

Dutch baby pancake made with eggs, flour, milk, and butter baked in a hot pie plate until dramatically puffed. A five-ingredient oven pancake ready in about 30 minutes.

Drop molasses cookies with buttermilk, brown sugar, ginger, and cinnamon rest overnight for deep flavor. Soft, cakey cookies with that old-fashioned dark molasses chew.

Potato pie crust made with mashed potatoes, vegetable oil, and whole wheat pastry flour. Vegan, dairy-free, no rolling out cold butter. Tender enough for sweet or savory pies.

Creamy onion soup with Emmentaler cheese, kirsch, and horseradish in a smooth roux-based broth. Not the classic browned French style. Translucent onions, white wine, and a fondue-like finish.

No pie pan needed, just shape the dough into about a 14-inch round, and the mixture of strawberry and rhubarb is so easy to prepare, also tastes amazing, this fruity summer dessert is a must in summer!

German-style potato salad with a warm beer dressing made from butter, flour, mustard, and a full cup of beer. Crispy bacon, onion, and celery get tossed in after the potatoes soak up the tangy, malty dressing.

Fresh apple bread with grated apples, cinnamon, nutmeg, and chopped walnuts or pecans. A moist, warmly spiced quick bread loaf for fall baking.

Ham and cheese calzones fry yeasted dough pockets stuffed with ricotta, mozzarella, parmesan, and chopped ham until puffed and golden. A handheld Italian-American classic, crispy outside and molten in the middle.

Drop biscuits made with sweet potato and sour cream, topped with a crunchy brown sugar crust. Tender, slightly sweet, and golden. A Southern-style biscuit that needs no butter.

Vegan Banana Loaf made with a flax egg and applesauce in place of eggs and butter. No dairy, no animal products. All-purpose flour gives the best result in this simple, reliable recipe.

Mom's lemon sponge pie separates as it bakes into a tangy lemon custard layer below and a fluffy cake-like sponge on top. A heritage two-layer pie made with one filling.

Chocolate cherry cookies with a whole maraschino cherry hidden inside each cocoa cookie, drizzled with melted chocolate icing. A cherry cordial in cookie form.

Froggers are oversized soft molasses cookies from old Nantucket whaling kitchens, spiced with ginger, cloves, nutmeg and allspice, flavoured with dark rum and dotted with raisins. Cut into 4-inch rounds for a proper hand-sized cookie.

Creamy corn chowder with bacon, potatoes, carrots, and celery thickened with flour and cornstarch. A hearty, old-fashioned bowl topped with crispy bacon.

Homemade whole-wheat granola with oats, wheat germ, honey, coconut, almonds, and cinnamon. Baked low and slow with orange juice for crunchy, golden clusters.

Cheese straws are a Southern cocktail-party classic: sharp aged cheddar and cayenne rolled into a buttery dough, fork-ridged, and baked crisp. Savory, spicy, and impossibly snackable.

Cranberry apple quick bread with walnuts, warm spices, and a simple confectioners' sugar glaze. Tart cranberries and tender apples in every slice.

Lemon butter biscotti: buttery lemon-zest dough rounds layered with microwave vanilla pastry cream in cupcake pans, then baked into individual lemon cream pastries.

Chilled zucchini soup with marjoram, finished with cream just before serving. A silky, pale green summer soup that uses up the season's overgrown zucchini.

Christmas stollen with raisins, almonds, walnuts, lemon and orange zest in a buttery yeast dough, frosted with powdered sugar glaze. Make two to three days ahead for best flavor.

Bread machine whole wheat bread studded with crumbled blue cheese and toasted walnuts. A savory, nutty loaf with bold flavor in every slice.

Pumpkin sheet cake: a fast, one-bowl fall cake loaded with canned pumpkin, cinnamon, ginger, cloves, and nutmeg. Moist, not-too-sweet, and big enough to feed a potluck without breaking a sweat.

Chocolate pecan cookie slices shaped into logs, baked, then cut on the diagonal and drizzled with white chocolate. A slice-and-bake method that yields 40 elegant cookies.

Swedish rye bread for the bread machine with caraway seeds, orange zest, and honey. A Scandinavian-style loaf with a slightly sweet, aromatic crumb.

Flourless-style chocolate squares with melted unsweetened chocolate, cake flour, hazelnuts, and skim milk. Fudgy, nutty, and lower in fat than traditional brownies.

Garlic scallop saute with mushrooms, shallots, lemon juice, and a sherry pan sauce. Milk-soaked and flour-dusted scallops seared golden in butter and oil in under 25 minutes.

Buttermilk coffee cake baked in a tube pan with a cinnamon-sugar and toasted pecan streusel swirled through the center and on top. Tender and egg-free.

Easy sugar cookies you simply roll into balls and bake, no chilling and no cookie cutters. Soft, buttery, vanilla-scented cookies from pantry staples, golden at the edges and ready in under half an hour.

Rustic oyster milk soup infused with bay leaf, parsley, and celery. This comforting recipe feeds 4-6 with simple ingredients and a touch of cayenne heat. Budget-friendly using canned or fresh oysters.

Vegan self-saucing chocolate pudding cake with walnuts. Hot water poured over cocoa-sugar batter creates a fudgy chocolate sauce underneath as the cake bakes. No eggs, no dairy, total magic.

Chocolate cookie cheesecake: a chocolate chip cookie crumb crust, a creamy cheesecake studded with cookie pieces, a tangy sour cream layer, and a chocolate ganache glaze. A loaded, make-ahead cookie lover's dessert.

Buttery coconut shortbread pressed into tart pans and baked golden. Made with unsweetened coconut, chilled butter, and vanilla for a crisp, sandy cookie with tropical flavor.

Lilly cookies: three-ingredient cream cheese pastry folded around a dab of jam into a lily-shaped cone. A delicate, flaky cookie with limitless filling options.

Rich almond spritz cookies with nutty depth and delicate crumb. Cookie press shapes bake up golden with sophisticated flavor beyond basic butter cookies.

Slice-and-bake vanilla wafer cookies with powdered sugar, butter, and cream of tartar. Make the dough ahead, chill, slice thin, and bake crispy in 10 minutes.

Walnut quick bread with cinnamon and a tender crumb, no yeast needed. Served sliced with honey-whipped cream cheese for a breakfast loaf or afternoon snack.

Old-fashioned oven-braised beef stew with shin beef, onions, carrots, and potatoes in a tomato-enriched gravy. A traditional Saturday supper that slowly cooks in the oven until the meat pulls apart with a fork.