10,000 flour recipes

Buttery drop cookies with orange extract and flaked coconut. Crisp golden edges, soft centers. This big-batch recipe makes 5 dozen in about 30 minutes of active time.

Creamy, nutty and chocolaty cake, everyone loves it!

Chicken pot pie topped with drop biscuits instead of pastry crust. Creamed chicken, peas, and mushrooms baked under fluffy homemade biscuit dumplings.

A delicious and moist bread, it's also full of nutrients. An energized breakfast to start your day.

Browned turkey sausage and sautéed onion baked in a silky egg custard with Swiss cheese and a dusting of paprika. This hearty quiche feeds a crowd and works for brunch, lunch, or a light dinner.

Keep your crockpot busy with this delicious cake that's perfect for a Christmas party!

Creamy salmon sauce with dill and capers built on a classic roux, perfect spooned over rice, fettuccine, or puff pastry for a versatile Maritime Canadian dish.

Chinese lemon chicken with crispy double-fried chicken breast slices cloaked in a glossy lemon sauce thickened with cornstarch and finished with sesame oil. Takeout-style classic, brighter than the bottled versions.

Tangy buttermilk cheese bread for the bread machine. Sharp aged cheddar and cultured buttermilk give this yeast loaf bakery-level depth with zero kneading.

No need to buy a mix, just make this awesome chocolate cake from scratch.

Vegan whole wheat biscuit crust made with pastry flour, soy milk, and a touch of honey or maple syrup. Use as a pot pie topper or rolled-out base for fruit cobblers.

A nice an tastful sauce that is perfect for any holiday dish.

Irish soda bread for Saint Patrick's Day with currants, buttermilk, and a whisper of cardamom. Two crusty round loaves scored with a cross, baked until they thump hollow.

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.

Mixed seafood poached in court bouillon, then folded into a silky nutmeg cream sauce with mushrooms and green onions. A classic French-inspired dinner for four in 35 minutes.

Serve these waffles with asparagus and topped with sauteed morels in and herb garlic butter in the spring, when asparagus is in season.