10,000 flour recipes

Tender beef cubes simmered low and slow in a tangy tomato sauce spiked with dry mustard and Worcestershire. This hearty, hands-off comfort food serves 4 over rice or egg noodles for a satisfying weeknight meal.

Bread machine fruit and nut loaf with dried apricots, pecans, and warm spices of ginger and nutmeg. A homemade gift-worthy yeast bread that bakes hands-off in the ABM.

Lamingtons made the Aussie way: light sponge cake sandwiched with hot strawberry jam, then rolled in desiccated coconut. A classic afternoon-tea treat with a jammy center and a snowy coconut coat.

Classic lobster Thermidor: tail meat folded into a sherry cream sauce with cheddar and mushrooms, piled back into the shell and broiled with Parmesan and paprika.

Kadin budu kofte, the classic Turkish meatball of ground lamb and boiled rice studded with feta, parsley, and dill, egg-dipped, flour-coated, and fried golden. Crunchy crust outside, soft and tender within.

Blackberry crumb pie with fresh berries under a tangy sour cream custard layer and a buttered bread crumb topping. A unique two-texture berry pie.

Jumbles are a colonial-era ring-shaped cookie scented with rosewater, caraway, cinnamon, and nutmeg. Crisp, buttery, and dusted with sugar. A historical American recipe from the 1700s.

Golden and brown on the outside, flakey and tender in the inside. Serve it with this deliciously sweet and sour sauce.

Whole wheat muffins with sour milk, raisins, and minimal sugar. A hearty, no-sift recipe with a nutty wheat flavor and tender crumb, baked at high heat for a domed top.

Chocolate peanut butter scones with bittersweet chocolate hidden inside, chopped peanuts throughout, and a brown sugar dough. A bakery-style treat with a melting chocolate center.

This decadent cake is made with pineapple, chopped nuts and cream cheese.

Bran molasses muffins made with All-Bran cereal, dark molasses, and plump raisins. A hearty, old-fashioned breakfast muffin with a dense, moist crumb and rich caramel sweetness.

No-bake vinegar pie, the simplest pioneer pantry pie with a sweet-tart filling of cider vinegar and lemon extract. No eggs, no oven, just five ingredients and a pre-baked crust.

Soft French buttercream cookies made with powdered sugar, cream of tartar, and vanilla. Tint the dough with food coloring and top with colored sugar for holidays or parties.

Cold water chocolate cake with melted unsweetened chocolate, butter, and a splash of cold water for an exceptionally tender, light crumb. A heritage two-layer cake recipe.

Roast pork loin rubbed with caraway, mustard, and sage, finished under a brown sugar applesauce glaze. The bone-deep Sunday dinner roast that fills the house with autumn smells.