10,000 flour recipes

Rhubarb-apple crisp with fresh rhubarb and apple pie filling under a buttery cinnamon crumble topping. A tart-sweet baked fruit dessert, best served warm.

Rio Grande-style biscocitos with butter, anise seed, and brandy, dusted in cinnamon sugar before baking. Crisp, fragrant, and easy to cut into festive shapes. Makes 3 dozen.

Perfect for a fall brunch, these muffins are rich and full of maple flavor. Just like french toast in a muffin!

Turkey divan casserole with spaghetti, broccoli, mushrooms, and a homemade cheddar cheese sauce. A hearty baked pasta dish that's great for using leftover turkey.

Chili Cheese Cornsticks bake cornmeal batter with cheddar cheese and chopped green chilies in cornstick pans for crispy, golden cornbread with a spicy kick.

Traditional Tuscan cavallucci spice cookies built from a hot sugar syrup kneaded with walnuts, candied orange peel, and warm spices like clove, anise, and cinnamon. Chewy, perfumed, and unmistakably medieval.

Bizcochitos are the official state cookie of New Mexico: lard-based shortbread perfumed with anise and sweet wine, dusted in cinnamon sugar, and baked into delicate flaky rounds. The traditional Christmas and wedding cookie of the Southwest.

Jewish rugelach with a flaky cottage cheese dough, apricot jam, cinnamon-sugar, walnuts, and currants rolled into golden crescents. A holiday cookie jar essential for Hanukkah or Christmas.

Rollerblade cookies: boot-shaped honey-ginger cookies with toasted oats pressed on as skate wheels. A fun, low-sugar kid-friendly cookie cutout project.

Puffed apple pancake: a dramatic oven-baked Dutch baby studded with cinnamon-caramelized apples. Pours flat, emerges with golden billowing edges and a custardy center. Breakfast theater in one skillet.

Honey-dipped cookies, the Greek melomakarona, are oval spiced cookies fragrant with orange, cognac, and cinnamon, soaked in honey syrup and showered with walnuts. An irresistible Christmas tradition from the Aegean kitchen.

Fresh asparagus spears nestle into a creamy egg and cheese custard spiked with dill and tarragon for a springtime quiche that's as elegant for brunch as it is satisfying for dinner.

Traditional Welsh cakes cooked on a hot bakestone, made with half butter and half lard for the proper crumbly texture. Lightly spiced, studded with raisins, and eaten warm off the griddle.

Cream cheese rugelach filled with cinnamon sugar, walnuts, and raisins rolled into flaky crescent pastries. A classic Jewish bakery cookie with a tender, buttery dough.

Honey butter cookie dough shaped into snakes with chocolate chip eyes and drizzled in cinnamon-honey sauce. A fun Halloween baking project kids love to make and eat.

Fried mozzarella slices double-breaded with Italian breadcrumbs, layered with spaghetti sauce and Locatelli cheese, then baked until bubbly. Italian-American comfort food.