Recipes with flour

Veal and asparagus, simply prepared with the French classic Bearnaise sauce.

A lighter blueberry pear cobbler with a fluffy drop-biscuit topping. Made with pears packed in juice and skim milk, this fruit-forward dessert keeps things simple and satisfying.

Moist spice cake made with apricot baby food and puréed canned apricots, topped with boiled brown sugar icing.

Hyde Park fudge cake is a rich chocolate Bundt made with unsweetened chocolate, sour milk, and a glossy double-boiler chocolate icing. An old-fashioned classic.

Homemade bear claw pastries made from a buttery yeasted dough wrapped around a cherry, date, raisin, and walnut filling. This classic bakery recipe yields 16 to 20 golden, flaky pastries with a sweet almond glaze.

Acadian plogues, thin buckwheat pancakes cooked on one side only until bubbled and firm. A traditional Maritime Canadian breakfast made with just flour and water.

French chocolate cake with a fudgy molten center and barely-set top, built from melted sweet chocolate, butter, and whipped egg whites. A bare-bones flourless-style classic served with unsweetened whipped cream.

A German-style blueberry kuchen with a buttery press-in crust, cinnamon-spiced baked berries, and a crown of fresh blueberries on top. Five cups of berries in every pie.

Crustless sweet potato pie with almond extract for a Southern-style dessert that bakes in 25 minutes. Mashed sweet potatoes, butter, and sugar create a custardy slice without rolling a single piece of dough.

Yeasted anise biscotti from Genoa, made with a sponge starter for a lighter, bread-like crumb. Twice-baked with butter and aniseed, these are nothing like ordinary biscotti.

A moist chocolate date cake baked in an 8-inch square pan with chocolate chips in the batter and a crunchy chip-nut-sugar topping. Dates softened in boiling water keep it impossibly tender. The kind of no-fuss cake you carry straight to the picnic in the pan.

Hearty double bran bread machine recipe combining bran flakes cereal and toasted bran with bread flour, butter, and brown sugar. A nutty, fiber-rich homemade loaf with a tender crumb and wholesome flavor.

Pineapple pound cake uses frozen pineapple juice concentrate as the main sweetener for a no-added-sugar loaf with tropical citrus flavor. Seven-ingredient pantry cake.

Bread machine Southern cornbread with sharp cheddar, pimentos, hot sauce, buttermilk, and real corn kernels. A spicy, cheesy cornbread loaf you dump in the machine and walk away from.

Pecan and red onion bread made in a bread machine or by hand. Savory yeast bread with chopped nuts and sweet onion baked into a soft, buttery crumb.

Self-saucing sticky toffee pudding, a date-studded muscovado sponge that creates its own rich toffee sauce underneath as it bakes. Spoon it warm over vanilla ice cream or pouring cream.

Orange sugar-crusted meltaway cookies with chocolate chips and chopped nuts, dipped in fresh orange juice and rolled in sugar to form a delicate citrus-sugar shell. A bright, buttery shortbread-style holiday cookie.

Spicy Italian sausage mac and cheese with mushrooms, hot peppers, and two cheeses baked until bubbly. Hearty one-dish comfort food with oregano, basil, and garlic in creamy sauce.

Overnight starter pizza dough baked on a stone for a chewy, blistered crust with real pizzeria flavor. Just flour, water, yeast, and salt. Save a piece of dough as your next starter.

Layered vegetarian moussaka with sauteed eggplant, rich mushroom-tomato sauce with red wine, and creamy ricotta bechamel baked until golden. Greek comfort food, no lamb needed.

Simple cookie bars with a cake-like base topped with fruit pie filling and powdered sugar. A vintage sheet pan dessert that feeds a crowd with minimal effort using canned filling.

Long, slow simmering of meat and herbs produces the base for this incomparable sauce.

Soft cherry muffins with maraschino cherries, almond extract, and a crunchy sugar-almond topping. Buttermilk keeps them tender while cherry juice adds a rosy sweetness.

Brown sugar blondies loaded with butterscotch chips and chopped nuts. No cocoa, all caramel and vanilla. The butterscotch cousin to classic chocolate brownies.

Tender sour cream sheet cake with black walnut flavoring, topped with a quick-cook caramel frosting loaded with chopped nuts. One pan, one hour, and a frosting that comes together on the stovetop.

This cake won me First Prize at the county fair last year. It is very chocolaty.

This is one of those "ooooof!" cakes. Between the chocolate ganache and the chocolate mousse filling you might break out in some butter sweats, but it is very worth it. The cake is fluffy and moist, the mousse cool and airy, and the ganache smooth and creamy. A great show off cake for special occasions. Best of all, really easy to make!

Fried zucchini with a thin Italian-style flour-and-water batter, salted first to draw moisture, then pan-fried in oil until crisp and golden. Five ingredient summer staple.

Sliced apples layered with cinnamon sugar get topped with a simple cake batter that bakes into a tender crust for an effortless dessert that's halfway between apple crisp and cake.

Pork tenderloin medallions seared golden and served with a rich port wine pan sauce. An elegant, restaurant-quality dinner ready in under 30 minutes.

This tasty bread is reminiscent of the 1950s open-faced sandwich favorite made by covering split hamburger buns with canned comed beef, cheese slicesand a dollop of barbecue sauce, then heating them in the oven.

Banana chocolate marble cake swirls melted semi-sweet chocolate into a moist sour cream banana batter, finished with a glossy orange-scented chocolate ganache.

English tea cake with maraschino cherries and white raisins baked low and slow in a tube pan. A buttery, dense pound cake-style treat with pockets of fruit in every slice.

One of the best carrot cakes I've ever had with a decadent cream cheese frosting.

Lemon mousse cake with a tender shortbread crust and a cloud-light citrus mousse stabilized with gelatin. A three-layer chilled dessert that slices clean and tastes like spring.

Pour some gravy on top of your pork chops today with this simple recipe that's easy to follow and understand.

Lemon chiffon pie with a lemon-zest shortbread crust, cloud-light gelatin-set citrus filling, and a topping of fresh whipped cream. Bright, fluffy, refreshing.

Stuffed chile rellenos layered casserole with whole green chiles, crab and shrimp, Monterey Jack, and aged cheddar, bound by a simple egg custard. A Tex-Mex seafood bake.

Venison osso buco braised in red wine with Roma tomatoes, kalamata olives, fennel seeds, and fresh herbs, finished with a bright lemon-parsley gremolata.

Anadama bread for the bread machine: New England's classic cornmeal-and-molasses yeast loaf, hands-off via the dough cycle. Slightly sweet, deeply moist, with a tender crumb that begs for butter.

Absolutely wonderful! Full of flavor and very moist. First time I've ever made a cranberry quick bread but definitely not the last!

Czech kolaches made with soft yeast dough and a homemade apricot filling. These pillowy rolls get an indentation pressed in the center to hold sweet fruit puree.

Everyone loves a savory stew, so try this simple recipe that uses carrots, potatoes, apple cider and succulent pork.

Napoleon's Hat cookies are Scandinavian butter cookies shaped like tricorn hats with a ground almond meringue filling peeking from the top. A traditional Swedish holiday cookie.

Sour cream Christmas cut-out cookies with a tender, slightly tangy dough, finished with a buttery coffee frosting. Makes 6 dozen cookies. Chill dough overnight for clean edges when cutting shapes.

Slow cooker apple cake layers a biscuit-style base under sliced tart apples, cinnamon-sugar dust, and apricot jam. A vented crockpot lid keeps the cake from steaming dense.

Soft whole wheat burger buns are tender homemade hamburger buns made with half whole-wheat flour, enriched with milk and egg. Pillowy, fiber-rich, and sturdy enough to hold any burger or sandwich.

Baked chicken liver pate with brandy, sage, thyme, and cream, molded in juice cans and rolled in fresh parsley. A make-ahead appetizer that freezes well for up to 3 weeks.