10,000 flour recipes

Easy one-bowl bundt pound cake: butter, sugar, eggs and vanilla beaten together for 10 minutes into a tender, golden, sliceable cake. Six eggs, no creaming step required. Truly fool-proof.

Classic 9-inch peach pie with a double crust, fresh sliced peaches, cinnamon, and lemon juice. Baked golden until the juices bubble through the top crust slits.

Light and buttery almond spritz cookies piped into festive shapes. Made with egg whites for an airy texture that melts in your mouth, perfect for holiday cookie platters.

Sawmill cake with no eggs and no dairy, just cocoa, vinegar, and margarine for a moist, dark chocolate sheet cake. The Depression-era one-bowl dessert born from pantry shortages.

Different apple pie made with orange juice, margarine, and sugar cooked into a citrusy glaze before filling the shell. A unique twist on classic apple pie with a bright, tangy filling.

Two-layer apricot bars with a buttery shortbread crust and a brown sugar apricot topping. Dried apricots are simmered, pureed, and baked into chewy, fruity squares.

Teddy bear bread shaped from a basic yeast dough with raisin eyes and belly buttons. A fun baking project for kids that makes four adorable bear-shaped loaves.

Indian French toast: savory vegan besan-and-tofu batter with green chiles and onion, soaked into bread slices and pan-fried golden. A spicy eggless twist on breakfast toast, inspired by Indian besan toast.

Moist quick bread with applesauce, warm nutmeg, and chopped nuts that bakes into breakfast slices or afternoon snack perfection

One-saucepan double chocolate chip brownies made with melted chips instead of cocoa, then loaded with more chips and nuts. Rich, fudgy, and quick to stir together.

This bread is light and not too sweet. Delicious with a cup of tea or coffee for breakfast or brunch.

Pecan icebox cookies with brown sugar and toasted pecans, shaped into a log, chilled overnight, then sliced and baked. Classic slice-and-bake cookies that keep in the fridge for a week.

Pecan pie brownies layer a fudgy brownie base with a gooey brown sugar and pecan pie filling on top. Two classic desserts in one bar cookie.

Rosemary flatbread baked in a square pan with fresh rosemary pressed into the top and crackling sea salt. A simple yeasted focaccia-style loaf with a crisp crust and chewy crumb.

This legacy from my Hungarian grandmother links my children to their Old World heritage in a most pleasing way! No one can eat only one of these rich little crescents.

Panko shrimp: Japanese-style deep-fried shrimp in a crisp, shatteringly light breadcrumb coat. Served with lemon wedges and soy sauce for dipping. A hot appetizer that stays crunchy even at room temperature.