10,000 flour recipes

Bob's vinegar pie crust holds up to two weeks in the fridge or freezes for months. One large batch yields four single 9-inch shells. The egg and splash of vinegar deliver a tender, flaky crust every time.

Single-crust pie pastry made with lard and a touch of shortening for a flaky, old-fashioned 9-inch shell. The traditional fat blend bakeries used before all-butter pastry took over.

Steak sandwich with broiled sirloin strips on sub rolls topped with milk-soaked, pepper-dusted deep-fried onion rings. A steakhouse-quality sandwich with crunchy, spicy homemade onion strings.

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.

Orange venison stew with mushrooms, shallots, white wine, tomatoes, and potatoes baked in a casserole. A refined wild game stew with citrus and earthy depth.

Prune bread quick loaf made with soaked dried prunes, baking soda, and a simple egg batter. Dense, moist, and naturally sweet with deep fruit flavor in every slice.

Vegan cheese sauce made with nutritional yeast, flour, garlic powder, and margarine. A dairy-free nacho-style sauce that thickens on the stove in under 20 minutes from pantry staples.

Tender boiled cabbage and onion folded into a from-scratch cheddar cheese sauce, topped with buttered breadcrumbs, and baked until bubbly and golden. Old-school comfort at its finest.

Pork tenderloin medallions seared golden and served with a rich port wine pan sauce. An elegant, restaurant-quality dinner ready in under 30 minutes.

Stuffed calves liver roasted with bread stuffing and topped with salt pork strips. A classic Pennsylvania Dutch-style liver roast served with spinach and baked potatoes.

Macaroni and cheese quiche turns boxed mac and cheese into the crust for a hearty egg, ham, mushroom, and cream-of-mushroom-soup bake. A retro casserole hack with two dinners worth of comfort.

Guiltless brownies made with pureed bananas, cocoa, whole-wheat flour, and chopped nuts. A lighter brownie with no butter that still satisfies the chocolate craving.

Hearty whole wheat bread with millet flour and toasted bran for nutty flavor and wholesome texture from your bread machine

Hearty yeast-free bread made with buckwheat, whole wheat, cornmeal, and brown rice flour. No kneading required. Just mix, pour, and bake for a dense, nutty, wholesome loaf.

Making your own graham crackers sound a little bit crazy, but you will love how tasty these crackers turn out, and you pretty much won't go back to the store-bought ones! Making a cheesecake crust with these crackers will add some extra yumminess, which store-bought crackers can never compete.

Individual rosemary-polenta pizzettas made with a food-processor dough blending white, whole wheat, and cornmeal flours. Rustic party-size bases for personalized Italian toppings.