10,000 flour recipes

Let your bread machine turn butter, eggs, and bread flour into tender brioche while you go about your day—no kneading required.

Delicate and flaky Tilapia with an orange tarragon cream sauce, perfect for two servings for a quick and seemingly sophisticated dish. Serve with a rice pilaf to make it a meal.

A moist lemon yogurt loaf with a double hit of citrus, lemon-rubbed sugar in the batter and a tangy lemon syrup brushed over the top. Tender from yogurt and oil, bright and not too sweet.

Moist, nutty and fluffy, vegetable oil and honey give the bread a tangy taste, also the whole wheat flour and walnuts add some nutty flavor.

Apple cinnamon buttermilk pancakes with grated Granny Smith apple and wheat germ folded into the batter. A fall breakfast favorite that doubles as waffles and freezes well.

Christmas cookies with pizzaz, can be stored in the refrigerator and then made as needed for fresh baked cookies anytime.

One of the best tea time desserts. This recipe is very easy to make. Try this recipe.

Soft pumpkin chocolate chip cookies with cinnamon and a tender, cake-like crumb. A fall favorite that turns one cup of pumpkin puree into 36 chewy, spiced cookies.

High-fiber banana oat bread made with oat bran, oat flakes, whole wheat pastry flour, ripe bananas, and honey. A wholesome quickbread sweetened naturally with no white sugar.

Sugar free chocolate chip cookies use Sugar Twin and diabetic-friendly chocolate to deliver soft, bakery-style cookies with no granulated sugar in the dough.

Savory pumpkin biscuits with whole wheat, wheat germ, bran, and a clever clove of garlic to balance the sweetness. Drop biscuits with a spoonbread interior, no butter or eggs needed.

Cocoa-rich brownies loaded with melty semi-sweet chocolate chips and optional chopped nuts. Crackly-topped chocolate squares from one bowl, ready in an hour for any sweet emergency.

Chocolate chip raisin cookies baked low and slow for crisp golden edges and chewy centers. Two cups each of plump raisins and semi-sweet chips packed into every cookie.

Lamingtons, the classic Australian treat, squares of tender almond butter cake dipped in chocolate icing and rolled in shredded coconut. Pillowy, chocolatey, and snowy with coconut in every bite.

Apple and black currant scones with dried apple chunks, tart currants, and a hearty whole wheat plus wheat germ base. High-fiber, lower-fat scones with deep flavor and a crisp golden top.

Backpack banana bran muffins are portable, fiber-rich snacks made with ripe bananas, bran cereal, brown sugar, and cinnamon. Sturdy enough to survive a school lunch or hike, soft enough to enjoy.