10,000 flour recipes

Lemon French toast made with thick-cut day-old French bread soaked in a lemon zest and lemon extract batter. The flour in the batter creates an extra-crispy, golden crust that regular French toast can't match.

Ink-stuffed squid seared over campfire coals with garlic, lemon, paprika, and rice. Inspired by a Catalina Island beach cook from Jean-Michel Cousteau. Rustic, bold seafood.

Frozen pineapple salad with a cooked custard base folded into whipped cream, pineapple, oranges, marshmallows, cherries, and chopped nuts. A vintage Southern potluck classic.

Holiday double chocolate brownies topped with candy-coated chocolate pieces baked into the surface. A fudgy cocoa brownie with a festive, colorful crunch on top.

Lemon raisin cookies made with cake flour, fresh lemon juice, and lemon zest for a bright citrus flavor and tender crumb. Rolled thin and cut, ready in 40 minutes, makes 2 dozen.

Cheddar cauliflower soup thickened with a butter-flour roux and finished with half-and-half. Creamy, cheesy, and ready in 30 minutes with tender vegetables throughout.

Chocolate-raspberry spritz cookies made with melted unsweetened chocolate, raspberry preserves, and butter, pressed through a cookie press and topped with chocolate morsels.

Surprise devil's food cake with hidden beets: a deeply rich, moist chocolate cake with cocoa, buttermilk, and grated beets stirred in for extra tenderness. Kids will never guess.

Firehouse-style chili with 2 pounds of ground beef, pinto beans, and smoky cumin. Serve over spaghetti Cincinnati-style or with crackers for game day.

Browned chicken breasts simmered in a dill-laced broth with new potatoes and fresh asparagus, finished with a squeeze of lemon. A light, springy one-skillet fricassee ready in an hour.

German almond cookies with fresh lemon zest, ground unblanched almonds, and a buttery crumb that shatters at first bite. Overnight chilling builds flavor and makes rolling easy.

Oatmeal snickerdoodles with rolled oats, brown sugar, and a cinnamon-sugar topping. The classic snickerdoodle goes hearty with a chewy oat boost and that signature crackled cinnamon shell.

Almond crescent cookies packed with ground almonds and almond extract, then rolled in powdered sugar while warm. A classic German holiday cookie with a sandy, melt-in-your-mouth texture.

Chocolate mint meltaways are buttery shortbread cookies enriched with melted mint chocolate chips, drizzled with a mint chocolate glaze and topped with toasted almonds. A no-leavener Christmas cookie that melts on contact.

Try this tasty dish made with imitation crab, potatoes and green bell peppers.

Rhubarb bars with an oatmeal crumble crust and topping sandwiching a sweet-tart rhubarb filling with orange zest. A spring dessert that puts seasonal rhubarb to good use.