Recipes with flour

Three-layer peanut butter brownies with a fudgy chocolate base, creamy peanut butter filling, and glossy semi-sweet chocolate glaze. Loaded with chopped peanuts for extra crunch.

Honey bran muffins made in the microwave with All-Bran cereal, buttermilk, and honey. Keep the batter in the fridge and microwave fresh muffins in under 3 minutes anytime.

Rich chocolate sheet cake made with hot coffee and cocoa powder, topped with tangy cream cheese frosting. The coffee deepens the chocolate without adding coffee flavor.

Hearty vegetarian two-bean stew with potatoes, carrots, turnip, and herbs, thickened with a flour slurry. Pick any two beans you have on hand.

Slow cooker butternut squash with apples layered with brown sugar, butter, and mace. A sweet, caramelized side dish that cooks hands-free for hours.

Good cookie to have with coffee after everyone has gone home, the dishes are done and you finally get to sit down

Un-fried chicken: oven-baked chicken breasts with a crispy Old Bay, herb, and breadcrumb coating. Yogurt dipped instead of buttermilk dunked, for a lighter take on classic fried chicken.

Chocolate-filled fruit oatmeal bars: a buttery brown-sugar oat crust with a rich melted chocolate, condensed milk, raisin, and coconut filling. Sheet-pan bars for crowds and cookie swaps.

Black and white chunk cookies loaded with semi-sweet and white chocolate chunks plus walnuts or pecans in a brown sugar butter dough. Makes 3 dozen.

Homemade cheese and Dijon pretzels with cheddar baked into the dough and a mustard tang in every bite. Soft, golden yeast pretzels ready in about an hour.

Oven-baked beef and navy beans braised low and slow with tomato sauce, chili powder, mustard, and bay leaves. A hearty from-scratch casserole that feeds a crowd.

Classic Zucchini Nut Bread: a traditional cinnamon-spiced loaf with shredded zucchini and chopped nuts. Makes two loaves, freezer-friendly, with timeless coffee-cake comfort.

Oatmeal bacon pancakes: large thin pancakes with buttermilk and oats, folded around crispy bacon with a smear of mustard. A savory British-style breakfast that eats like a hearty handheld.

One-pot chicken and gravy braised in a Dutch oven with jalapeno, onion, and garlic. A simple Southern-style smothered chicken served over hot biscuits.

Prune cake is an old-fashioned Southern holiday spice cake with chopped prunes, pecans, buttermilk, and warm spices, soaked with a buttermilk-butter sauce. Three-day rest deepens flavor.

Fudgy brownies swirled with a vanilla cream cheese batter for a marbled cheesecake-brownie hybrid. Made with real unsweetened chocolate melted with butter for deep cocoa flavor.

Buttery blondies studded with toasted pecans and coconut flakes for a tropical twist on classic brown sugar bars

Cheddar cheese and jalapeno peppers definitely make this corn bread a super star.

Traditional French onion soup starting with homemade beef bone stock simmered for 3 hours, then finished with caramelized onions and melted Gruyere. This from-scratch version takes patience but delivers deep, rich flavor.

Texas-style chili con carne with diced beef, whole red chili pods, paprika, and a cornmeal-flour thickener. No beans, no tomato, just deep meaty heat from a long slow simmer.

Classic fruitcake loaded with dates, pecans, walnuts, and golden raisins. Moist tender crumb with vanilla and lemon extract, baked in a tube pan for beautiful slices.

Turkey scaloppine with green peas in a white wine and pureed tomato sauce with sage. A light, quick Italian-style turkey breast dinner ready in 30 minutes.

Classic French coq au vin: chicken browned in butter, then simmered with red wine, brandy, pearl onions, and mushrooms. A rustic red wine chicken braise streamlined for the microwave.

Tuna casserole with dill cream sauce, peas, and golden biscuit topping. A cozy one-dish bake using pantry staples that comes together in under an hour.

Italian spinach pasta (pasta verde): three-ingredient homemade green pasta of blanched spinach, eggs, and flour. Classic Emilia-Romagna technique for tagliatelle, lasagna, or ravioli.

Peppernut pear tart with fanned ripe pears on a lebkuchen-hazelnut frangipane filling in buttery shortcrust pastry, spiked with ginger wine. A stunning British-style autumn dessert.

Easy, moist and tasty coffee cake is perfect with a cup of coffee in the afternoon!

Old-fashioned single-layer butter cake topped with sweetened whipped cream frosting. Simple vintage recipe using cream of tartar and baking soda for tender crumb.

Bread machine French bread with just six ingredients: flour, water, yeast, sugar, salt, and shortening. A crusty, simple loaf with zero kneading required.

A rich treat for mushroom lovers. This is wonderful as a main dish served over rice, noodles or fettucini Alfredo.

Eggnog log cookies are festive holiday rolls flavored with rum and nutmeg, dipped in icing, and rolled in toasted pecans. The Christmas cookie tin classic with eggnog-inspired warmth.

Milk chocolate bar bundt cake with melted Milky Way bars folded into the batter, plus buttermilk, pecans, and vanilla. A Southern church-cookbook classic with serious richness.

Fruit bar dough: a chill-and-rest whole wheat cookie dough that pairs with any fruit filling. The hearty, wheat-germ-boosted base for homemade fruit-filled bar cookies.

Orange poppy seed pound cakes bake fresh orange juice, zest, and crunchy poppy seeds into individual butter loaves. Make-ahead holiday gift cake.

Trout almandine with milk-dipped, flour-coated fillets pan-fried in butter and topped with toasted chopped almonds. A classic French bistro dish ready in 20 minutes.

Chocolate chip date coffee cake uses boiling water-plumped dates to build a moist, caramel-sweet crumb, topped with brown sugar, nuts, and chocolate chips. A brunch bake with serious old-diner charm.

Irish pork stew with apples, onions, and cream. Tender meat simmered for 2 hours with sweet-tart apples and finished with rich cream for elegant comfort food.

French honey bread made in a bread machine with honey, olive oil, bread flour, and yeast. Doubles as an excellent homemade pizza dough. Just seven ingredients.

Whole wheat pumpkin tea cake sweetened with honey and brown sugar, spiced with cinnamon, nutmeg, allspice, and cloves, and topped with chopped hazelnuts. A lighter autumn loaf for afternoon tea or breakfast.

Classic shortbread wedges with almond extract, cornstarch for extra tenderness, and a whole almond pressed into each piece. A buttery, crumbly Scottish-style cookie baked in a round pan.

Chocolate chip butter cake made with creamed butter, separated eggs, cake flour, and coarsely grated German sweet chocolate folded in and sprinkled on top. Light, tender, and rich.

Braised chicken quarters with cooked cucumber chunks, mushrooms, and sherry in a creamy sour cream sauce. An unusual European-style chicken dish with a surprising star ingredient.

Great cake is an old-fashioned colonial American pound cake loaded with currants, candied citron, and rosewater. A Martha Washington-era recipe that's dense, buttery, and built for special occasions.

Mama Blue's shrimp patties: Gulf shrimp bound in a thick béchamel with green onions, hot sauce, and paprika, then breaded and pan-fried golden. A Lowcountry shrimp cake with a rich, silky center.

Mocha layer cake built with cake flour, cocoa, and strong brewed coffee, sandwiched with sweetened whipped cream folded with dates and nuts. A vintage two-layer dessert dusted with powdered sugar.

Microwave chicken Veronique with mushrooms, white wine, and a Dijon-cream sauce studded with green grapes. The classic French bistro dish reimagined for the microwave in 30 minutes.

Ham fritters with creamy sauce: golden, crispy-edged spoonfuls of ham-studded batter deep-fried until puffy, served with a rich, velvety sauce. A Southern diner classic that turns leftover holiday ham into crowd-pleasing finger food.

Old-fashioned rolled coconut cookies bake up tender and slightly crisp at the edges. A vintage drop-and-cut recipe that yields 60 cookies, perfect for tins, cookie swaps, or holiday boxes.