10,000 flour recipes

Surprise carrot cake baked in a Bundt pan with a hidden cream cheese filling layered inside the spiced batter. Cut a slice and find a tangy, creamy ribbon running through the center of the cake.

Peach oat cobbler: juicy ripe peaches under a rustic raisin-oat biscuit topping. Lower-fat dessert with bright almond extract and a cobblestone crust.

Pennsylvania Dutch shoofly pie filled with chopped apples, molasses, and spiced crumb mixture. The wet filling soaks into buttery crumbs as it bakes. Traditional comfort food with a fruity twist.

A mixture of pork, ground beef, veal, chicken and salt pork that will have meat lovers asking for a second helping in no time!

Buttery brown sugar pecan cookies rolled in cinnamon sugar before baking. Slice and bake from chilled or frozen dough for warm, spiced cookies anytime you want them.

Fresh apple butter cake loaded with diced McIntosh apples and walnuts, baked in a tube pan and drizzled with a warm sherry glaze. Dense, spiced, and indulgent.

Chicken and dumplings casserole layered with chicken breasts, onion, celery, carrots, and sage in broth, topped with hand-rolled dumpling balls. One-dish oven dinner.

Whole wheat muffins with a sweet plum jam center baked until golden. A simple from-scratch breakfast muffin with a fruity surprise in every bite.

Big, hearty banana peanut butter oat cookies loaded with raisins and brown sugar. No mixer needed for these chewy drop cookies. Makes 18 jumbo-sized jumbles in 30 minutes.

Light and airy buttermilk chocolate chip Bundt cake made with whole wheat pastry flour, whipped egg whites, and a glossy chocolate drizzle. A lighter take on a classic.

Green bell peppers stuffed with seasoned ground beef and onion, smothered in a homemade cheddar cheese sauce and baked until bubbly. A hearty family dinner that serves four.

Classic French blanquette of veal with cauliflower in a velvety white roux sauce finished with sour cream. Slow-simmered tender veal stew, lightly nutmegged. Serve over rice pilaf or buttered noodles.

Hungarian pork stew with paprika, caraway seeds, roasted vegetables, red peppers, and tomatoes braised until fork-tender. Serve over wide noodles or rice for a hearty dinner.

Calas: traditional New Orleans rice fritters made from yeast-risen mashed rice dough with nutmeg, deep-fried golden and dusted with powdered sugar. A Creole street food with African roots dating to the 1700s.

Sauteed chicken livers dusted with warm spices, deglazed with blueberry vinegar, and finished with creme fraiche and fresh blueberries. A French-inspired dish.

Berlin Doughnuts (Bismarks) are classic German jam-filled yeasted doughnuts with rum extract and orange juice in the dough, deep-fried and sugared. Makes 12 pillowy doughnuts.