Recipes with flour

Chewy chocolate oat cookies loaded with pecans, marshmallows, and a hint of almond. Makes 4 dozen bite-sized munchies with crispy edges and gooey centers.

Lightly floured catfish fillets sautéed in butter with garlic, scallions, mushrooms, and beer, finished with lemon and Worcestershire. Served over rice with pan gravy.

Delicately flavored orange cookie cups, topped with an orange, almond-paste filling.

Mustard chicken stir-fry: chicken marinated in a tangy Dijon, soy, ginger and garlic blend that doubles as a glossy pan sauce, stir-fried with snow peas, red pepper and green onion. A fast, East-meets-West weeknight dinner.

Light-as-air vintage pie with sweetened applesauce folded into stiffly beaten egg whites, baked until the filling puffs golden and sets into soft clouds.

Lemon curd coffee cake made from a buttery yeast dough rolled with tangy lemon curd filling, sliced into swirls, and baked with a walnut topping. A stunning brunch centerpiece.

Espresso tuiles with whole coffee beans, pecans, brown sugar, and corn syrup. Crispy, lace-like French cookies shaped into elegant curves while still warm.

A scrumptious dinner that is perfect for two lovers watching the snow fall before Christmas.

Store in closed container in refrigerator for up to 6 weeks.

Kouloura rolls and buns are traditional Greek yeast breads with a tender milk-and-egg crumb, brushed with egg yolk and topped with toasted sesame seeds. A timeless hand-shaped loaf or roll.

Käsetorte is the German cheesecake with a buttery shortcrust pressed into a springform and topped with cream cheese filling thickened by vanilla pudding mix. Lighter and softer than New York-style, with old-world Bavarian charm.

Mint chocolate brownie pie layers mint chocolate chips and fudgy brownie batter in a flaky pie crust, baked until set and served warm with vanilla ice cream. A rich after-dinner dessert with a built-in shortcut.

A traditional Scottish clootie dumpling made with suet, currants, sultanas, and cinnamon, wrapped in a floured cloth and simmered for two hours. Serve warm with custard sauce for a proper British pudding.

Individual almond cream tarts: buttery pastry shells filled with almond-scented vanilla cream and topped with fresh kiwi, strawberries, grapes, and a glossy apple jelly glaze. A classic French patisserie dessert made home-doable.

Big batch homemade hamburger buns: a soft yeasted dough made with scalded milk and shortening. Yields four dozen buns, perfect for a backyard cookout crowd.

Rock lobster or lump crab in a buttery cream sauce spiked with mustard, sherry, and hot sauce, finished with Parmesan and served in flaky pastry shells.