Recipes with flour
16,428 recipes
Sugar Crisps
Sugar crisps made with oats, almond extract, and a baking soda-vinegar reaction for extra lift. Rolled into balls and flattened with a sugar-dipped glass for a crackly, crisp cookie.
Spice Muffins
Spice muffins warmed up with cinnamon, ginger, and nutmeg in a tender from-scratch crumb. A pantry-staple muffin you can pull together in one bowl for breakfast, snacks, or coffee time.
Rosemary Focaccia
Homemade rosemary focaccia brushed with olive oil and topped with coarse salt, dried rosemary, and Parmesan. Two large sheet pan loaves with a soft, dimpled crumb.
Profiterolis
Classic choux pastry profiteroles made with just 4 ingredients: water, butter, flour, and eggs. Light, hollow puffs ready to fill with cream, ice cream, or custard.
Spritzgeback
Spritzgeback are classic German pressed butter cookies flavored with almond extract. Pipe them through a cookie press for decorative shapes, then bake until just golden.
Applesauce Nut Bread
Moist quick bread with applesauce, warm nutmeg, and chopped nuts that bakes into breakfast slices or afternoon snack perfection
Toll House Double Chocolaty Chip Brownies
One-saucepan double chocolate chip brownies made with melted chips instead of cocoa, then loaded with more chips and nuts. Rich, fudgy, and quick to stir together.
G.G. Kettler's Pie Crust
G.G. Kettler's pie crust uses the old-fashioned boiling water method: hot water beaten into shortening makes a tender, no-fail dough that rolls out easily and bakes up flaky. Makes enough for two double-crust pies.
Pizza Dough with Bread Flour
Pizza dough made with bread flour for a chewy, crisp crust with real stretch. One easy batch rolls into big thin-crust pizzas, and the dough freezes beautifully for later.
Cheesy Cheddar Potato Casserole
Cheesy cheddar potato casserole: thin-sliced potatoes layered with cheddar and a dusting of flour, baked under milk into creamy, bubbling scalloped potatoes with a golden top.
THE DOUGH
A simple all-butter pastry dough made by hand: flour and cold butter rubbed together, bound with a little water, then chilled to rest. A flaky, versatile base for pies, tarts, and galettes.
Lamington
Lamingtons made the Aussie way: light sponge cake sandwiched with hot strawberry jam, then rolled in desiccated coconut. A classic afternoon-tea treat with a jammy center and a snowy coconut coat.
Pate a Choux
Pate a choux, the classic French pastry dough made from just butter, water, flour, and eggs. Master this one batter and you can pipe cream puffs, eclairs, and profiteroles.
Brown Edged Wafers
Delicate butter cookies with golden brown edges and crispy texture bake up in 3-5 minutes for an elegant tea-time treat.
Shahi Gobi
Shahi Gobi is a Punjabi cabbage dish where batter-fried slices are simmered in a spiced tomato-onion gravy with garam masala, cumin, and coriander. A rich vegetarian curry with deep, layered flavors.
New Orleans Crab Canape
New Orleans crab canapes: buttered toast rounds topped with creamy crab and gruyere-parmesan cheese balls, baked until bubbly. A classic French Quarter party appetizer.
Sugar crisps made with oats, almond extract, and a baking soda-vinegar reaction for extra lift. Rolled into balls and flattened with a sugar-dipped glass for a crackly, crisp cookie.
Spice muffins warmed up with cinnamon, ginger, and nutmeg in a tender from-scratch crumb. A pantry-staple muffin you can pull together in one bowl for breakfast, snacks, or coffee time.
Homemade rosemary focaccia brushed with olive oil and topped with coarse salt, dried rosemary, and Parmesan. Two large sheet pan loaves with a soft, dimpled crumb.
Classic choux pastry profiteroles made with just 4 ingredients: water, butter, flour, and eggs. Light, hollow puffs ready to fill with cream, ice cream, or custard.
Spritzgeback are classic German pressed butter cookies flavored with almond extract. Pipe them through a cookie press for decorative shapes, then bake until just golden.
Moist quick bread with applesauce, warm nutmeg, and chopped nuts that bakes into breakfast slices or afternoon snack perfection
One-saucepan double chocolate chip brownies made with melted chips instead of cocoa, then loaded with more chips and nuts. Rich, fudgy, and quick to stir together.
G.G. Kettler's pie crust uses the old-fashioned boiling water method: hot water beaten into shortening makes a tender, no-fail dough that rolls out easily and bakes up flaky. Makes enough for two double-crust pies.
Pizza dough made with bread flour for a chewy, crisp crust with real stretch. One easy batch rolls into big thin-crust pizzas, and the dough freezes beautifully for later.
Cheesy cheddar potato casserole: thin-sliced potatoes layered with cheddar and a dusting of flour, baked under milk into creamy, bubbling scalloped potatoes with a golden top.
A simple all-butter pastry dough made by hand: flour and cold butter rubbed together, bound with a little water, then chilled to rest. A flaky, versatile base for pies, tarts, and galettes.
Lamingtons made the Aussie way: light sponge cake sandwiched with hot strawberry jam, then rolled in desiccated coconut. A classic afternoon-tea treat with a jammy center and a snowy coconut coat.
Pate a choux, the classic French pastry dough made from just butter, water, flour, and eggs. Master this one batter and you can pipe cream puffs, eclairs, and profiteroles.
Delicate butter cookies with golden brown edges and crispy texture bake up in 3-5 minutes for an elegant tea-time treat.
Shahi Gobi is a Punjabi cabbage dish where batter-fried slices are simmered in a spiced tomato-onion gravy with garam masala, cumin, and coriander. A rich vegetarian curry with deep, layered flavors.
New Orleans crab canapes: buttered toast rounds topped with creamy crab and gruyere-parmesan cheese balls, baked until bubbly. A classic French Quarter party appetizer.
