3,720 flour recipes

Power breakfast blueberry muffins that have a protein and fiber boost.

Homemade funnel cake just like the fair: a simple batter piped into hot oil in lacy swirls and fried until golden and crisp. Drizzle with chocolate or dust with sugar for a carnival treat at home.

An elegant and sophisticated appetizer that will impress your dinner guests and is ready in just 20 minutes. The leeks are trimmed, steamed, battered, and fried to a beautiful golden brown. The addition of tarragon and parsley adds a subtle yet delicious flavor to the dish. The result is a crispy and flavorful appetizer or side dish that is certain to wow your guests.

Soft, pillowy Czech-style yeast dumplings (knedliky) made from bread flour, milk, egg, and yeast. Simmered in boiling water and sliced thick to soak up gravies and sauces.

Deliciously moist banana nut muffins are great for breakfast. Easy to make, and freeze well. For a even healthier version, use half whole wheat flour to replace half all-purpose flour.

Classic buttermilk biscuits made with vegetable shortening for maximum flakiness, ready in 20 minutes. These tender, golden biscuits need just 10 kneads and a quick bake at 450°F to achieve bakery-quality results at home.

Make the best brownies in the world with this simple and delicious recipe that will have your kids wrapped around your finger!

Soft and luscious kiwi fruit muffins, perfect for a quick breakfast

Almond crescent cookies, a classic holiday shortbread shaped into delicate crescents with chopped almonds, vanilla, and almond extract, rolled in powdered sugar after baking. Buttery, tender, slightly sandy.

Cake doesn't have to be always packed with calories, fat and sugar. You only need a few simple twists to make a much healthier cake that still tastes delicious.

Enjoy the flavor of bread and the texture of cracker in these bread cracker that's made with whole wheat flour, yeast and cumin or fennel seeds.

These rich cookies are delightfully crisp, buttery and nutty, with just the right amount of sweetness from the filling and the sugar dusting.

Super crispy and cheesy, these are easy to make as a snack or for lunch served with a green salad.

Treacle scones blend flour and cornmeal with light molasses for sturdy, lightly sweet British tea scones with toasty corn texture and molasses depth. Split warm and serve with butter and jam.

German spaetzle with goat cheese and fresh parsley for tangy richness. Traditional egg noodles pressed through a spaetzle maker and sautéed in butter.

Buttery crescent cookies with ground nuts, chilled overnight, then shaped into half moons and rolled hot in powdered sugar. A traditional Christmas cookie with crumbly shortbread texture.