10,000 flour recipes

Cream of peanut soup from Colonial Williamsburg's Kings Arms Tavern: a velvety blend of peanut butter, chicken broth, sauteed celery and onion, finished with cream and chopped peanuts. Southern tavern classic.

A soft, lightly sweet bread machine egg bread, enriched with eggs and dry milk but kept light with applesauce instead of butter or oil. Add it all, press start, for a golden, tender loaf great for toast and French toast.

Poppy seed roll: an Eastern European yeasted bread wrapped around a rich poppy seed filling sweetened with honey and orange-lemon zest. Holiday classic.

Classic Canadian butter tart filling baked as a full pie with brown sugar, corn syrup, butter, and currants. Gooey, caramel-sweet center with a just-set custard texture. So good, eh?

Medianyky, traditional Ukrainian honey cookies spiced with cinnamon, cloves, ginger, and nutmeg, topped with almonds and sugar crystals. A fragrant holiday cookie with Old World charm.

Buttery almond cookies piped into festive wreaths, decorated with red and green candied cherries. A stunning holiday cookie that tastes as good as it looks.

Triple wheat-honey muffins with whole-wheat flour, wheat bran and cooked wheat flakes for a hearty, high-fiber breakfast. Naturally sweetened with honey.

Basic chocolate cake made with melted unsweetened chocolate, buttermilk, and cake flour for a moist, tender two-layer cake. A reliable foundation for any frosting.

Fudgy brownies with melted semi-sweet chocolate, sour cream, and chocolate chips folded in. Intentionally underbaked for a dense, gooey center that firms up as it cools.

Easy whole wheat bran muffins sweetened naturally with apple juice and raisins instead of sugar. No added fat, no oil, high fiber. A clean-eating breakfast muffin made in one bowl.

Malted coconut marble cake baked in a tube pan with swirled vanilla and chocolate malt batters, topped with coconut frosting browned under the broiler. A retro bakery-style cake with a toasty malt flavor.

Quick microwave pecan pie ready in under 35 minutes when the oven is occupied. This method uses interval cooking at varying power levels to set the filling without overcooking the edges.

Rich chocolate cake bakes over boiling water to create a molten pudding layer underneath, delivering warm spoon-tender comfort in every bite.

Hazelnut and apricot biscotti, traditional twice-baked Italian cookies studded with toasted hazelnuts and dried apricots. Crisp, dunkable, and perfect alongside espresso or vin santo.

Oatmeal banana cupcakes sweetened with honey and mashed banana. Quick-cooking oats add hearty texture to a soft, tender crumb. Simple one-bowl method, ready in under an hour.

Butterscotch marshmallow brownies with chocolate chips and chopped nuts. Marshmallows melt into the batter as they bake, creating a gooey, chewy blondie-style bar.