Recipes with flour

Pumpernickel bread machine recipe with rye flour, molasses, and caraway seeds. A dense, dark loaf with old-world flavor and almost no hands-on work.

Bread machine poppy seed lemon bread bakes hands-off with bread flour, fresh lemon zest, and crunchy poppy seeds. Bright, citrusy yeast loaf with no kneading required.

This buttery, tender gluten free pie or tart crust is akin to shortbread. It can be used for all kinds of pies or for savory tarts and quiche fillings. A tart pan with a removable bottom makes shaping the pie crust and cutting pies much easier.

A delicious cake that everyone wants a second slice.

Vegan whole wheat pancakes made with amaranth cereal and egg substitute. Fluffy, nutritious breakfast stacks naturally dairy-free.

Fruitcake cookies packed with candied pineapple, cherries, golden raisins, and toasted pecans, spiked with brandy and warm spices. All the holiday flavor, none of the doorstop.

Pan-fried beef liver dusted in paprika flour, served with a Dijon mustard sauce made with Worcestershire and chopped dill pickle. Quick 30-minute dinner.

White Lily pound cake bakes a classic Southern butter-and-shortening pound cake with vanilla and almond extracts in soft White Lily flour. A Southern grandmother's pound cake recipe.

Homemade Jos Louis cakes (gateaux Jos Louis): French Canadian chocolate sandwich cakes with fluffy marshmallow-style vanilla filling and a rich chocolate icing coat. A Quebec childhood classic.

Irish scallop pie with sweet sea scallops, mushrooms, and a sherry-laced cream sauce blanketed under golden mashed potatoes. A pubby seafood twist on cottage pie that bakes up bubbling and rich.

Pennsylvania Dutch corn fritters with kernel corn, creamed corn, and whipped egg white for a light, golden crust. Skillet-fried in about 2 minutes per batch.

Apple pie baked in a brown paper bag. Gently steamed results. A favorite for over 25 years.

Oven chicken croquettes bake instead of frying, with cooked chicken bound in thick bechamel, rolled in parmesan breadcrumbs, and drizzled with butter for a golden crust. A lighter take on a retro American classic.

Very tasty and you can definitely notice the great flavor from all these spices.

A show-stopping New York-style cheesecake with citrus-scented filling on a buttery graham crust, crowned with raspberry sauce, peach puree, and fresh fruit. Worth every minute of the wait.

The fruity and scrumptious taste of this bread makes it perfect for a summer breakfast.

Luck of the Irish quiche with a corned beef hash crust, Swiss cheese, and a creamy egg custard. A crustless-style quiche that skips the pastry for something heartier.

From the McCall's recipe card collection, Our Rich Heritage card #5A

Cute and tasty. These mini tarts are filled with creamy and silky Mascarpone cheese and fresh raspberries.

Hawaiian-Portuguese fresh tuna (aku) marinates ahi loin in garlic vinegar, dredges in flour, and pan-fries golden, served with stale sourdough dipped in the boiled marinade. Island family recipe.

This recipe, though fussy to make, is attractive and tasty. Cheryl Kaufenberg of Darien said it came from a very old Better Homes & Gardens magazine

Dark zucchini bread made with brown sugar, molasses, cinnamon, allspice, and nutmeg. Deeply spiced and extra moist from three cups of grated zucchini.

Bread machine carrot bread folds grated carrots, walnuts, molasses, and yogurt into a soft wheat-and-white-flour yeast loaf. A naturally sweetened sandwich bread with flecks of orange and a tender, moist crumb.

Creamy cottage cheese and brown sugar fold into tender muffin batter for a protein-packed breakfast that bakes up moist and lightly sweet in 20 minutes. No mixer required.

Wholesome millet molasses cookies made with barley flour, oats and no eggs. Chewy, earthy and lightly sweet, these wheat-free cookies bake in just 10 minutes.

Heritage-style yeast-risen buckwheat cakes made with an overnight batter and a touch of baking soda. A pioneer-era breakfast griddle cake with deep, earthy flavor.

Carrot pie with pureed carrots baked in a spiced custard filling with cinnamon, ginger, and nutmeg. Tastes like pumpkin pie's sweeter, brighter cousin.

Moist spice cake loaded with four cups of chopped apples, raisins, cinnamon, and nutmeg, baked in a sugar-dusted pan until the fruit turns tender and sweet.

Classic apple crisp with an oat and corn flake topping that bakes up crunchy. Brown sugar, cinnamon, and nutmeg season both the apples and the crumble. Pour apple juice over everything before baking.

Prince of Wales Cake is a classic Canadian two-layer cake with a spiced dark layer made with molasses, raisins, and sour milk paired with a light white cake. Finish with caramel or almond icing.

For your next dinner party, bring this decadent cake that's made with almonds and passionfruit.

Godiva ultimate chocolate layer cake: three buttermilk cocoa layers brushed with Godiva chocolate liqueur and stacked with a cocoa-liqueur buttercream. Boozy, deep, unapologetically chocolate.

Baked crab tetrazzini with fettuccine, sauteed mushrooms, white wine, and Parmesan in a buttery chicken broth sauce. A cozy, crowd-pleasing pasta casserole.

A genuine pepper bread that is tasty on its own but also scrumptious when used as a sandwich.

Soft, spiced drop cookies loaded with fruity mincemeat filling. A holiday cookie jar staple that makes 3 dozen in 30 minutes. Old-fashioned flavor your grandmother would recognize.

Moist cinnamon-spiced quick bread made with shredded summer squash or zucchini, baked in a single loaf pan. The best way to use up garden squash, with a tender crumb and warm vanilla flavor in every slice.

Gourmet's chicken divan layers blanched broccoli and sliced chicken under a silky sherry velouté finished with whipped cream, lemon, and broiled Parmesan. A refined take on the American classic.

Try something new in the kitchen with this succulent dish that will have everyone asking for a second helping.

Classic Northwest cheesecake with a graham cracker crust, dense sour cream cream cheese filling, and ruby cherry pie filling on top. The dependable old-school Philadelphia-style cheesecake everyone makes.

Triple-cheese crustless quiche featuring nutty Jarlsberg, cream cheese, and Parmesan in a buttery cream sauce custard. Makes two pies to feed a crowd at brunch.

Salmon crunch pie with a cheddar-walnut press-in crust and a creamy Swiss cheese and sour cream filling. A savory main dish pie with a nutty, crispy topping.

This is a classic recipe, these chocolate pound cakes are always great!

Homemade fig newton bars with fresh fig filling inside a cinnamon-laced brown sugar dough, folded like a letter and baked golden. Better than store-bought.

Orange up your mornings with these scrumptious muffins that are delicious to the last bite!

Bette's coconut cake is a buttermilk tube cake soaked in hot coconut syrup for a moist, sticky-sweet finish. Loaded with flaked coconut and chopped nuts in every slice.

Crispy fried pastries shaped like elephant ears, dusted with cardamom sugar and toasted pistachios. Afghan teatime treats that puff up golden and shatter when you bite in.

A recipe for a traditional Irish bread. Barm Brack (Traditional Irish Bread - Báirín breac) One translation would be Speckled Bread.

Lindy's famous cheesecake from the legendary New York deli features a buttery cookie crust, dense citrus-perfumed filling, and a glossy strawberry topping. The benchmark for classic NYC cheesecake.