10,000 flour recipes

Make-ahead sourdough biscuit batter with buttermilk, self-rising flour, and yeast. Mix once, refrigerate, and bake fresh biscuits anytime you want them.

Chicken fried steak with creamy pan gravy: tenderized chuck or round pounded with seasoned flour, breaded in cracker crumbs, fried until golden, then smothered in cream gravy made from the drippings.

Buttery cookies with a chocolate Kiss hidden inside and mini chocolate chips throughout the dough. Each one cracks open to reveal a melted chocolate center.

Shisky are Eastern European yeast doughnuts spiked with rum or whiskey, double-risen, deep-fried to golden perfection, and dusted with powdered sugar. Light, pillowy, and just a little boozy.

Salt and Pepper Yabbie Skewers seasoned with Australia Alpine Pepper. Chicken can also be used instead of Yabbies.

Country apple pie layers six cups of fresh apples with brown sugar, cinnamon, and nutmeg in a flaky double crust, baked in two stages for a golden top and tender filling. The American classic done right.

Hazelnut butter balls: tender, melt-in-your-mouth cookies loaded with chopped toasted hazelnuts, rolled in powdered sugar while warm. A buttery, nutty riff on the classic snowball cookie that disappears off any holiday tray.

Wild game chili with tender venison, beer, warm spices, and masa flour for authentic thickness: slow-simmered until rich, rested overnight for deeper flavor, serves twelve hunters.

Cheese and corn tortilla enchiladas: flour tortillas stuffed with cottage cheese, corn, cheddar, scallions, and cilantro, topped with salsa and more cheese. Vegetarian, 40 minutes, crowd-pleasing.

Krautfleisch, a German pork and cabbage casserole with paprika, caraway, tomato, and sour cream. Tender pork cubes simmered low and slow for 90 minutes.

Old fashioned checkerboard cookies stack vanilla and chocolate dough cylinders into striped logs, then slice and bake for crisp shortbread cookies with a stunning chess-pattern face. A vintage tea cookie.

Classic buttermilk spice cake with cinnamon, cloves, and a pinch of black pepper. A vintage McCall's recipe with brown and white sugar for deep, warm flavor.

Pasta flora is a Greek lattice tart with cognac-spiked butter pastry filled with apricot marmalade and finished with a crisscross dough top. Sliced into bakery-style squares.

Chocolate oat snack cake made in the microwave with brown sugar, walnuts, and a melted chocolate chip topping. Dense, chewy, and ready in under 30 minutes.

Old-school lard pie crust with egg, vinegar, and a touch of brown sugar. One batch yields four disks for double-crust pies. The flakiest crust comes from cold lard worked into the size of tiny peas.

Chicken pieces simmered in apricot nectar with canned apricots and onion soup mix for a sweet-savory dinner that's retro and comforting.