10,000 flour recipes

Traditional British pork pie with hot water crust pastry, chopped seasoned pork filling, and savory gelatin jelly poured in after baking. A proper picnic and pub classic.

Deep-fried corn and sausage fritters with beaten egg whites for an extra-light, puffy texture. Fresh corn kernels and crumbled sausage in a paprika-spiced batter.

Pineapple upside-down muffins crowned with toasted coconut and a sticky pineapple preserve cap. Cinnamon-scented batter, individual portions, no mixer required.

Sharp cheddar cheese wafers with a kick of cayenne and optional pecan topping. A classic Southern cocktail snack that's slice-and-bake easy. Makes 60 crispy, buttery bites.

Old-fashioned creamed ground beef with gravy served over toast or biscuits. Budget-friendly, filling, and on the table in 40 minutes with pantry staples.

Warm Irish spice bread studded with golden raisins and candied citron balances cinnamon, ginger, and nutmeg in every buttery slice.

Scalloped asparagus layered with sharp cheddar cheese sauce and toasted almonds. Microwave method makes this creamy side dish ready in 30 minutes.

Sweet and tangy chicken stir-fry with pineapple chunks, red bell pepper, and zucchini in a balsamic vinegar pan sauce. A weeknight one-pan main with bright sweet-and-sour flavor.

Toffee squares with a buttery brown sugar shortbread base, melted chocolate on top, and chopped nuts. A sheet pan cookie bar that's rich, crunchy, and easy to make.

Moyettes are Mexican cinnamon sugar sweet bread rolls with anise flavor, brushed in melted butter and crusted in cinnamon sugar. A traditional pan dulce recipe.

Beef bourguignonne baked in the oven with red wine, carrots, mushrooms, and tomatoes, served over buttered egg noodles. The classic French braise made hands-off with no stovetop searing required.

This is an extremely easy, light, and delicious coffee cake.

A retro salmon loaf made with canned salmon and oats, baked until firm and sliceable, then topped with a from-scratch creamed peas sauce. Comfort food from Grandma's kitchen that still holds up beautifully.

Victorian honey cakes from an 1872 recipe, made with butter, honey, and egg yolks, topped with heather honey and ground almonds. Light, tender, and warmly sweet.

Fresh-juicy plums add an extra yumminess to these moist and nutty cupcakes. Pack one or two into your or your kids's lunch-box. Yum!

Buttermilk pound cake with lemon and almond extracts, baked in a 10-inch tube pan or two loaf pans. Tender, fine-crumbed, classic Southern pound cake recipe.