Recipes with flour

Mushroom turnovers in a cream cheese pastry with a sauteed mushroom-cream filling and optional sherry. An elegant make-ahead appetizer that freezes well before baking.

Teriyaki pot roast braised low and slow in honey, soy sauce, dry sherry, and ginger with a curry-dusted sear. Fork-tender beef served over rice with homemade gravy.

Charlisa's Extra-Good Sesame Drop Biscuit-Muf recipe

Classic mushroom bisque with sauteed mushrooms in a butter-cream roux with dry mustard, chives, and a splash of sherry. Rich, velvety, and ready in 25 minutes.

Old-fashioned Christmas fruit cake with boiled raisins, cinnamon, cloves, and nutmeg. No eggs or butter needed, just cold water and shortening for a dense, spiced holiday cake.

Drunken pioneers pasta: wagon wheels topped with sauteed peppers and onions in a quick red wine and beef-stock sauce with basil and rosemary. Pantry weeknight pasta in 25 minutes.

Vienna crescent cookies with butter, sugar, flour, and ground almonds or pecans, dusted in powdered sugar. Buttery, melt-in-your-mouth Christmas cookies in 4 ingredients.

A three-layer creamy coconut cake with whipped cream and walnut filling, draped in cream cheese frosting and showered in shredded coconut. The Sunday dinner showstopper.

100% whole wheat bread for the bread machine sweetened with honey. Added vital wheat gluten keeps the loaf light and tall despite using all whole wheat flour. Just six ingredients.

Savory curry crepe batter made with chicken broth, curry powder, and butter in a blender. A spiced twist on French crepes that pairs with chicken, vegetables, or chutney fillings.

Stewart's Salad is a layered retro Jell-O salad with sugar-free lemon jello and pineapple, a fluffy cream cheese middle, and a golden pineapple-juice custard topping. A diabetic-friendly potluck classic.

White chocolate macadamia nut brownies drizzled with a white chocolate cream sauce. Rich, buttery blondies with a fudgy center and crunchy macadamias in every bite.

Cola Cake with Broiled Peanut Butter Frosting recipe

Zucchini bread with a bright citrus twist from lemon zest and orange extract, spiced with cinnamon and ginger. Moist, tender, and loaded with grated zucchini.

Sarnapur is a creamy yogurt and Swiss chard soup with walnuts, rice, cilantro, and fresh mint. A traditional Middle Eastern soup served hot or cold.

Old-fashioned strawberry cake made from scratch with fresh crushed berries folded into the batter and a warm cooked strawberry sauce spooned over every slice. No box mix, no gelatin, just real strawberries.

Fresh lemon juice adds the refreshing taste, cinnamon gives the warm flavor; plum and almonds together make this cobbler fruity and nutty; all the ingredients let this cobbler taste absolutely delicious!

Deep-dish peach pie with a tangy cream cheese pastry top draped over six cups of fresh peaches, brown sugar, and nutmeg. The cream cheese makes the crust shatteringly tender and golden under the egg wash and sugar.

Yule log cake (buche de Noel) is the classic French rolled sponge cake for Christmas, made from a delicate whole-egg genoise baked thin, filled, rolled, and decorated to look like a wintry wooden log.

Santa cookie wreath, a festive gingerbread ring shaped from boxed mix, ringed with holly-leaf cookies and finished in melted candy coating. A fun edible centerpiece for the holiday table.

Chocolate angel food cake made with cocoa folded into billowy egg white batter, baked fat-free in a tube pan. A light, airy chocolate cake garnished with raspberries and nectarines.

Buttermilk chocolate quick bread studded with pecans and maraschino cherries, baked in mini loaf pans and topped with a creamy cherry glaze. A rich, fudgy bread that's more dessert than breakfast.

Mocha cake with chocolate buttercream frosting. An airy sponge cake soaked in orange syrup, filled and frosted with a coffee-chocolate buttercream made from Italian meringue.

This moist and delicious cake is made with marshmallows and a bit of orange juice which gives it that rich taste.

Buttery cream wafer sandwich cookies with a rich fudge filling made from unsweetened chocolate and coffee. Delicate, flaky, and sugar-crusted with a dark chocolate center.

Triple-chocolate bundt cake with melted chocolate bars, chocolate syrup, and a tender buttermilk crumb. Baked in an angel food pan for a tall, dramatic cake that delivers serious chocolate intensity.

Italian crostata di frutta with a lemon-scented shortcrust pastry, homemade crema pasticcera, fresh seasonal fruit, and an apricot jam glaze. A classic bakery-style tart.

Classic devil's food cake with deep chocolate flavor and silky fudge frosting. Two-layer cake with tender, moist crumb from boiling water and rich cocoa.

Homemade pizza dough from just flour, yeast, salt, and water, kneaded soft and stretched into thin 12-inch rounds. The trick to a crisp base is a screaming-hot oven and a preheated tray.

Orange cheesecake with a fresh cranberry-orange topping, orange zest graham cracker crust, and a splash of Grand Marnier. Bright, citrusy, and perfect for the holidays.

Veal stew with oranges, carrots, and mushrooms: tender braised veal in a bright orange-infused broth with baby carrots and browned mushrooms. A rustic French country stew.

Concentration candy cookies: brown sugar-pecan cookies topped with matched pairs of colored candy-coated chocolates. A clever kids' memory-match game cookie for parties.

Homemade pancake batter from scratch with flour, egg, milk, and shortening. Double-sifted dry ingredients make thick, light pancakes every time.

Strawberry rhubarb pie with a cinnamon sugar crumb topping, thickened with quick tapioca for clean slices. The classic spring fruit pie with a crackly streusel finish.

Crunchy almond apple pie layers an apricot-glazed crust with a buttery almond frangipane filling, fresh apple slices, and a crisp sliced-almond meringue topping. Like a Bakewell tart that met an apple pie.

No-yeast brown seed bread with whole wheat flour, bran, oats, sesame seeds, poppy seeds, honey, and yogurt. A dense, nutty quick bread loaded with seeds and grains that bakes in under an hour.

Osso buco braises veal shanks in onion butter, white wine, and tomato until fall-apart tender, then finishes with gremolata of garlic, parsley, and lemon zest. A Milanese classic for special dinners.

Fruit pudding: apples and prunes simmered into a sweet, juicy base, topped with light dumplings steamed right on the fruit. A cozy, low-fat stovetop pudding that comes together in one pan.

Sourdough starter from scratch in two days using water, active dry yeast, sugar, and flour. The fast-start version that skips the wild-yeast wait, refresh with flour and water as you use it.

Halloween cookies built on a classic chocolate cocoa drop dough: butter, sugar, eggs, and cocoa powder make a tender base ready for spooky frosting, sprinkles, or candy eyes.

Vintage prune chocolate cupcakes made with cream, grated unsweetened chocolate, and cooked prunes. A moist, old-fashioned treat with no butter needed, ready in 30 minutes.

Streusel plum cake with a light, fluffy batter topped with halved plums, cinnamon-brown sugar crumble, and a vanilla glaze drizzle. Works with peaches, apples, or pears too.

Triple threat cookies from one dough split three ways: peanut butter cup, M&M with pecans, and classic chocolate chip. Three cookie varieties from a single batch of butter dough.

Apple honey sesame oatmeal cookies sweetened entirely with apple juice and a spoon of honey, no refined sugar. Crisp, naturally sweet little oat rounds with a toasty sesame oil note.

Double peanut butter sandwich cookies with peanut butter in the dough and between two slices. A slice-and-bake cookie with freezable dough for make-ahead baking.

Traditional challah bread with saffron, white raisins, and poppy seeds. A slow two-day cold rise develops deep flavor in these golden braided loaves.

Cream of spinach soup pureed silky-smooth with butter-sauteed onion, celery, chicken broth, sherry, and a finishing splash of cream and nutmeg. The classic French-style starter soup.

Cranberry-orange bars with whole wheat flour, ground whole orange, and raisins. Low in added sugar and diabetic-friendly with a tart, fruity bite in every bar.