Recipes with flour

Layered dessert with whole wheat oat crust, butterscotch pudding, spiced apple pie filling, and crunchy bran topping. Bake the crust first, then layer everything and finish in the oven.

Authentic Ukrainian varenyky with tender egg yolk dough and two classic fillings: creamy potato-cheese and tangy sauerkraut-bacon. A from-scratch dumpling recipe worth every fold.

Fig jam muffins with homemade dried fig jam spooned into the center of each muffin before baking. A from-scratch breakfast treat with warm spiced fig filling.

Apple-orange pie with a lattice crust, made with fresh orange juice, nutmeg, and melted butter poured over sliced apples. A citrusy twist on classic apple pie.

Jamaican beef patties with a flaky pastry crust filled with curried ground beef, Scotch Bonnet pepper, and thyme. A Caribbean street food classic baked golden brown at home.

These savory pancakes are made with spinach and scallions, served with lime-cilantro butter, they are one of the best pancakes we have ever had. Rich, tasty and refreshing are all in one bite.

Chicken Florentine wrapped in flaky puff pastry: browned chicken breast layered with Dijon and nutmeg-spiced spinach, then baked golden in individual parcels. An elegant chicken Wellington-style main.

Lebkuchen (German honey cakes) blend honey, brown sugar, lemon, almonds, citron, and warm spices into a chewy spice cookie cut into fancy holiday shapes. Traditional Christmas cookie from Nuremberg.

Amish friendship bread with hazelnuts and dried cherries: a cinnamon-scented sweet bread loaded with crunchy nuts and chewy fruit. Bakes 4 loaves built for sharing with friends.

Ground pecans and blue cornmeal create nutty, hearty pancakes with a stunning slate-blue color and wholesome whole wheat flour for a plant-based breakfast.

Wholesome coconut oat sticks made with whole-wheat flour, rolled oats, cashews, and coconut. No eggs, no butter, no added sugar. A crunchy, nutty snack that's vegan-friendly and simple to shape by hand.

Bara Brith is often served as part of the traditional Welsh tea.

Sweet yeast dough topped with layers of tangy cream cheese, cinnamon apples, and buttery streusel. This dessert pizza combines the comfort of apple pie with the fun of pizza night.

Traditional Welsh cakes cooked on a hot bakestone, made with half butter and half lard for the proper crumbly texture. Lightly spiced, studded with raisins, and eaten warm off the griddle.

Rich chocolate cake meets tangy cream cheese in marbled cupcakes studded with mini chocolate chips for a bakery-style treat that delivers two flavors in every bite.

Traditional Appalachian stack cake with tender cookie-thin layers separated by spiced apple butter. Bake crisp golden rounds, then let them soften overnight as the apple butter melts into each bite.

Creamy potato, leek, and salt cod soup finished with sour cream and fresh dill. A milk-based chowder with rich, briny depth that can be made a day ahead.

American coffee cake from a Miami County, Ohio Grange recipe: tender egg-white-leavened cake topped with cinnamon-sugar streusel. Two square cakes for a Sunday breakfast crowd.

Bread machine banana bread loaded with macadamia nuts, flaked coconut, and lemon zest. Tropical, buttery, and ridiculously easy with just 5 minutes of hands-on prep.

Simple but irresistible, this cake is great for dessert after dinner.

Thick pork chops dredged in mustard-garlic seasoned flour, browned crispy, then slow-cooked in chicken and rice soup until fall-apart tender. Crockpot comfort at its easiest.

Layered prawn and spinach bake with garlic, nutmeg-laced spinach, a creamy cheese sauce, and a golden sliced-potato crust on top. British-style seafood comfort food.

Layers of steamed cauliflower, sliced tomatoes, and water chestnuts smothered in a homemade cheddar cheese sauce with basil and a hint of cayenne. Topped with seasoned breadcrumbs and baked until bubbly and golden.

This delicious Italian snack is perfect with a cup of hot tea or coffee.

Buttery and fluffy Boston cake, everyone loves it!

Blonde walnut brownies are buttery brown sugar bars studded with chopped walnuts, baked in one pan and cut while still warm. Chewy edges, soft centers, no cocoa needed.

This fork-tender, well-seasoned roast everyone loves slices of and its savory gravy.

Sauteed catfish dredged in thyme-flour, pan-fried golden, then plated under a sweet-tangy ginger peach sauce and toasted pecans. The Southern fish-fry tradition meets summer fruit in one elegant skillet dinner.

Bermuda grouper chowder, the island's signature soup, simmers fresh grouper into a rich tomato-and-roux broth with potatoes and vegetables. Finished the traditional way with black rum and sherry peppers.

Cast-iron skillet blackberry cobbler with a tender drop-biscuit topping. Filling thickens with cornstarch on the stovetop, then a hot-water biscuit batter spoons over and bakes golden.

Indulge in this creamy homemade trout pate terrine recipe with a rich crab sauce, ideal for beginners seeking "easy seafood appetizers for parties," "French-inspired fish terrine at home," or "gourmet trout mousse with crab reduction."

A hearty whole wheat bread machine loaf packed with apple juice, grated apple, applesauce, and cinnamon for naturally sweet breakfast toast.

Nine grain bread machine loaf with whole wheat flour, 9-grain cereal, honey, and orange juice concentrate. A hearty, nutty multigrain bread with just 5 minutes of hands-on prep.

A buttery ginger pound cake baked in a ring mold, splashed with rum, and crowned with a garland of poached pears, candied orange peel, and grapes glazed in apple jelly. A showpiece holiday dessert.

Hearty breadmaker country seed bread loaded with flax, sesame, and poppy seeds in a honey-sweetened whole wheat dough. Dump it in, press start, and let the machine work its magic.

Pineapple cherry cake loaded with golden raisins, almonds, and candied fruit. A slow-baked fruitcake with crushed pineapple for extra moisture and lemon-vanilla flavor.

From-scratch pineapple upside-down cake baked in cast-iron skillets with a caramelized brown sugar and Karo syrup topping, pineapple rings, maraschino cherries, and optional pecans. A buttermilk batter with folded egg whites for extra lift.

Delicate sole fillets rolled around a buttery crab, chive, and parsley filling, baked in a creamy wine sauce and topped with melted Swiss cheese. Elegant seafood in 40 minutes.

A delicious and decadent cheesecake made with oreo cookies and chocolate chips.

Simple cheesecake with graham cracker crust and three-ingredient filling: cream cheese, eggs, and sugar baked 20 minutes, then topped with fresh fruit or flavored with coffee, almonds, or pumpkin.

Tender pork knuckles simmer slowly with tangy sauerkraut until falling-apart tender, then fluffy dumplings drop into the bubbling pot for a hearty Pennsylvania Dutch comfort meal steeped in Old World tradition.

A bread machine oat loaf sweetened with honey and applesauce, spiced with cinnamon, nutmeg, ginger, and cloves. Just load the pan, press start, and let the machine do the work.

Chicken crêpes featuring mushrooms and walnuts in a creamy sauce is a delightful and satisfying dish that combines the tender, juicy chicken with the earthy flavors of mushrooms and the rich, nutty taste of walnuts for a pleasing variety of textures.

A savory deep-dish salmon pie with a homemade parmesan crust, rich sour cream and egg filling, melted gruyere, and a whisper of dill. Baked in a springform pan. Serves 8.

Crusty seeded multigrain boule baked in a Dutch oven with whole wheat, oats, rice flour, flax, poppy, sesame, and sunflower seeds. No-knead, high-fiber artisan bread at home.

French gaufrette wafer cookies with whipped cream, vanilla, and powdered sugar, baked on a pizzelle iron. Crispy, delicate French wafers for ice cream cones or tea.

Ham balls with Hawaiian Punch sauce: ground ham and pork meatballs in a sweet-tangy sauce built on the nostalgic red fruit punch, mustard, and dark corn syrup. Retro potluck gold.

Old-fashioned lemon crackers made with baker's ammonia for an ultra-crisp, snappy texture. A heritage cookie recipe rolled thin and pricked with a fork before baking.