Recipes with flour

Little plum cakes packed with currants and raisins, lemon zest, and nutmeg in a rich butter batter. A traditional English drop cake baked at high heat for golden, fruit-studded bites.

Granola and brown sugar give this cookie its crunch and rich flavor.

Old-fashioned apple crisp with tart apple slices, cinnamon, and a buttery flour-sugar crust baked together in one dish. Serve warm with cream.

Individual party pizzas on homemade dough with Italian sausage, pepperoni, artichoke hearts, and mozzarella. Pre-baked 7-inch crusts topped and finished in the oven.

Hearty chili with cubed pork and beef, pinto beans, jalapeno, and dry red wine. Slow-simmered in a Dutch oven with Mexican oregano, cumin, and chili powder.

U.S. Mints are intensely fudgy mint chocolate brownies spiked with espresso and creme de menthe, then topped with a smooth mint chocolate glaze. Make-ahead chocolate-mint squares for entertaining.

Whole wheat bagels made with a bread machine dough, boiled then baked for a chewy crust and nutty crumb. Sweetened with molasses, topped with poppy or sesame seeds.

Green chili stew with lamb shoulder, poblano peppers, crushed juniper berries, and shredded lemon zest. A New Mexico-style chile verde with tender braised lamb in a thickened chicken broth.

A delicious crusty bread that is perfect with any meal, anytime of the day!

Jalapeno and red pepper corn sticks made with blue cornmeal, baked in a cast iron mold until golden and crispy. A spicy, colorful twist on classic cornbread.

Granny's chocolate pie is an old-fashioned Southern stovetop cocoa custard pie with evaporated milk, finished with toasted meringue. The kind of pie that recipe-card heirlooms are made of.

Miascia is a traditional Italian bread and fruit tart with pears, grapes, raisins, and a surprising hint of rosemary. A rustic Northern Italian dessert with a custard-like cornmeal filling.

Fried chicken breasts rubbed in ancho peppers: chicken slathered in a rich ancho chile paste, then dredged in a chili-spiked cornmeal coating for a shatteringly crisp, Southwestern-spiced crust. A bold twist on classic fried chicken.

Peach-rhubarb crisp pairing sweet peaches with tart rhubarb under a buttery oat-and-coconut crumble. Made with canned peaches and frozen rhubarb so you can bake it year-round, in the oven or microwave. Serve warm with vanilla ice cream.

Whole wheat bread machine loaf loaded with All-Bran, dates, raisins, pecans, almonds, and almond extract. A high-fiber, mildly sweet morning bread that bakes hands-off in one cycle.

Stir flour, yeast, and water together to create a simple sourdough starter that bubbles to life in days, ready to bake tangy bread without fussing over wild yeasts.

New Jersey-style crumb cake with a thick, buttery cinnamon crumb topping over a soft yellow cake base. A bakery-worthy coffee cake with more crumbs than cake, dusted with powdered sugar.

Pecan tea cookies made with butter, powdered sugar, and nutmeg, topped with a pecan half and egg wash glaze. Dainty, tender bite-sized cookies perfect for tea parties.

Cherry pudding cake with a spoonable cinnamon batter studded with canned cherries and chopped nuts, served with a hot almond-cherry sauce poured over warm portions.

Bow-tie pasta in a cheddar-Parmesan cheese sauce with sauteed broccoli, mushrooms, and red bell pepper. A veggie-loaded mac and cheese made from scratch on the stovetop.

Southern Japanese fruitcake with three layers: two plain butter cakes and one spiced with raisins and pecans, sandwiched with pineapple-lemon filling and coconut all around.

French genoise sponge cake soaked with Amaretto and filled with whipped chocolate ganache. A light, egg-leavened cake with lemon zest and an overnight chocolate cream.

Cranberry orange bread folds whole tart cranberries and chopped nuts into a quick bread brightened with fresh orange juice and zest. A Christmas-classic loaf that gets better the day after baking.

Georgia Sally Lunn, a Southern quick bread made with cake flour, shortening, and eggs. Bakes in a shallow pan and served hot in buttered squares.

Hungarian sour cherry soup (meggyleves) with sour cream, flour, and sugar. A traditional chilled fruit soup that's tangy, creamy, and served cold as a starter or dessert.

Wacky cake style chocolate layer cake made with no eggs, butter, or milk. A pantry-staple Depression-era recipe with deep cocoa flavor and a tender, fudgy crumb that's accidentally vegan.

Tofu and mushrooms in mustard sauce with pan-fried tofu cubes and button mushrooms simmered in a soy-mustard gravy. A hearty vegetarian main dish cooked in a wok.

Raspberry bran muffins with a hidden teaspoon of raspberry jam baked inside each one. Buttermilk bran batter with a fruity surprise center. Makes 24.

Tuna pizza on homemade bread machine dough with a sauteed tuna, mushroom, and tomato soup sauce topped with cheddar cheese. A unique pizza using pantry staples and a rosemary-oregano crust.

Apees are a classic Pennsylvania Dutch sugar cookie made with butter, sour cream, and just five ingredients. Tender, lightly sweet rolled cookies with golden edges and a soft center.

Crispy pecan-potato pancakes topped with cilantro-marinated grilled shrimp, cool cucumber salsa, and a roasted red pepper cream sauce. A restaurant-style appetizer.

Swedish spice cake (Mjuk Pepparkaka) with cinnamon, cloves, ginger, and cardamom, studded with raisins and nuts. A soft, aromatic Scandinavian holiday classic.

Three layer pumpkin pie with a spiced pumpkin filling, brown sugar pecan streusel, and a creamy vanilla cream cheese topping. Makes two showstopper pies for Thanksgiving.

Greek-style fried mussels marinated in ouzo then dipped in a crispy beer and Parmesan batter with yogurt. A crunchy, briny appetizer straight from the Aegean coast.

Oatmeal raisin bar cookies spread in a shallow pan and baked at 325. Three cups of rolled oats, sour milk, and raisins in a soft, cake-like sheet cookie. Mix, spread, bake, done.

Savory cheese snack crackers with butter, grated cheese, and a kick of cayenne. Slice-and-bake dough that keeps in the fridge for fresh crackers anytime you need them.

Homemade bagels boiled then baked for that classic chewy crust and tender crumb. Customize with poppy, sesame, garlic, or onion toppings. Freezer-friendly and worth every minute of kneading.

Grandma Murphy's Irish soda bread with buttermilk, raisins, and caraway seeds baked in a cast iron skillet. No kneading, no yeast, just mix and bake for a crusty, tender loaf.

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Dense chocolate tube cake loaded with melted chocolate bars plus chocolate syrup for double the flavor. Crunchy pecans throughout, no icing needed for this fudgy beauty.

Simple pan-fried trout rolled in flour and cooked golden in oil. Just 3 ingredients and 8 minutes for crispy, flaky mountain-stream trout the way it was meant to be eaten.

Sourdough onion rye bread made in a bread machine with rye flour, whole wheat, diced onions, and honey. Includes small, medium, and large loaf sizes with optional anise or caraway.

Vanilla pecan slice-and-bake cookies from a make-ahead dough that chills into logs and freezes for up to 3 months. Crisp, buttery icebox cookies baked from frozen in 12 minutes.

Lighter chocolate and raspberry cream torte with four layers of cocoa cake, raspberry jam, and a pink raspberry whipped cream. Made with skim milk and low-fat margarine for a lower-fat celebration dessert.

Dutch-style crumb apple pie with thinly sliced apples, nutmeg, and a brown sugar butter streusel topping. No top crust needed for this rustic, crumbly pie.

Chocolate chip pecan squares with a chewy brown sugar base, double layer of melted milk chocolate, and crunchy toasted pecans. Easy bar cookies baked in one pan.

Mrs. Field's-style chocolate chip oatmeal cookies with oats blended to powder and grated chocolate bar mixed in with the chips. Golf ball-sized for thick, chewy centers.

Chocolate peanut butter cup cookies loaded with chopped Reese's, chocolate chips, and peanuts in a thick peanut butter dough. A triple-threat candy bar cookie.