Recipes with flour

Chocolate teacake loaf with cocoa, buttermilk, plumped currants, and chopped pecans. A not-too-sweet British-style cake baked in a loaf pan.

Triple chocolate cookies with melted semi-sweet and unsweetened chocolate in the batter, chocolate chips folded in, then dipped in more melted chocolate. Fudgy, crackle-topped, and loaded with nuts.

Double chocolate walnut biscotti with cocoa powder and semi-sweet chocolate chips baked twice for a crisp, crunchy cookie. Dusted with powdered sugar and perfect for dunking in coffee.

Rolled ginger cookies with whole wheat flour, molasses, and a warming mix of ginger, cinnamon, and cloves. Chill the dough overnight for clean cut-out shapes that bake up crisp with spicy, old-fashioned holiday flavor.

Pumpkin pie spice-scented muffins pack oats, chewy dried apricots, and crunchy walnuts for a hearty breakfast that's ready in 40 minutes from bowl to basket.

Classic walnut quick bread with a tender crumb and buttery nut flavor. Simple pantry ingredients, one bowl, and no yeast needed. Slice it thick and spread with cream cheese.

A heirloom three-layer chocolate cake with bloomed cocoa, brown sugar for caramel depth, and tangy buttermilk. Old-school Sunday dinner cake, tender enough to live up to grandma's reputation.

Classic carrot cake loaf with grated carrots, cinnamon, chopped nuts, and cream cheese frosting. Baked in loaf pans for easy slicing, this moist oil-based cake is simple to make.

Classic French onion soup with deeply caramelized onions, brown stock, white wine, and Cognac, topped with toasted bread rounds and melted Swiss cheese. A true bistro-style recipe.

Mini chocolate chip cookies made with canola oil instead of butter and extra egg whites for a lower-fat bite. Tiny, crispy cookie bites that bake in just 7 minutes.

Soft, cake-style pumpkin spice cookies built on egg whites and pumpkin puree with cinnamon, nutmeg, ginger, and cloves, baked tender for a lighter holiday cookie tin.

Celebrate the Kentucky Derby with this famous apple pie.

Carrot pineapple muffins made with whole wheat flour, grated carrots, crushed pineapple, brown sugar, cinnamon, and nutmeg. Moist, lightly sweet, and lower in fat than typical muffins.

French gougere-style cheese brioche with Gruyere cheese and a hint of cayenne, baked into an oval ring. A classic choux pastry savory bread for cocktail parties and brunches.

Crunchy apple pie with chopped pecans, brown sugar, and a foamy egg white batter baked in a single crust. Open-faced with a crisp, golden top.

Potato chip cookies: a six-ingredient sweet-and-salty shortbread-style cookie with crushed potato chips folded into a buttery vanilla dough. The salty crunch is the whole point.

Chili brunch egg bake mixes a dozen eggs with cheddar, cottage cheese, diced green chiles, and melted butter. Assemble the night before and bake in the morning. Serve with salsa and sour cream.

Fresh homemade egg pasta dough blends all-purpose and semolina flour with three eggs for a golden, slightly toothsome noodle. Roll through a pasta machine and cut into spaghetti, fettuccine, or whatever shape your day calls for.

County fair banana pie with a chocolate chip layer on the bottom, rum-spiked banana cream filling, and whipped cream with chopped pecans. A blue-ribbon worthy layered banana cream pie.

Lemony springerle, traditional German embossed cookies stamped from a wooden mold and air-dried overnight before baking. Lemon zest brightens the classic anise.

Creamy mushroom potato chowder with a butter-flour roux base, fresh mushrooms, carrots, celery, half-and-half, and Parmesan. A thick, hearty vegetarian chowder from scratch.

Lemon poppy seed muffins made with fat-free sour cream, egg substitute, and a third cup of fresh lemon juice. Sugar-dusted tops, tender crumb, lighter take.

Traditional Ukrainian walnut filling for stuffed pastries, kolaches, and rolls. Light butter-and-sugar base whipped with egg whites and bound with grated walnuts and a splash of cream.

Four-layer double-chocolate torte with unsweetened chocolate cake, chocolate filling, and whipped cream frosting in alternating layers. A tall, impressive celebration cake with intense chocolate flavor and a light cream finish.

Oatmeal chocolate chip cake with cocoa, walnuts, and a double hit of chocolate chips baked into a dense, fudgy 9x13 sheet cake. No frosting needed.

A simple three-ingredient cheesecake crust starter: flour, sugar, and chopped nuts. The foundation for nutty, buttery cheesecake bases without relying on graham crackers or cookies.

Frosted diamond cookies with caraway seeds, topped with billowy White Mountain frosting and pink sugar. A vintage rolled cookie that's crisp, elegant, and surprisingly savory-sweet.

Diabetic-friendly chocolate peanut butter pie with a cooked custard filling using skim evaporated milk and minimal sugar. Thick, creamy, and lower in sugar.

Chicken saltimbocca fried golden with ham and sage tucked under the skin, marinated in peppered buttermilk and dusted with flour for a crispy, herb-scented crust.

Green chili with pork shoulder, diced green chilies, and canned tomatoes. A New Mexico-style chili verde browned in lard with no beans and loads of pepper flavor.

Beef bourguignonne baked in the oven with red wine, carrots, mushrooms, and tomatoes, served over buttered egg noodles. The classic French braise made hands-off with no stovetop searing required.

Crockpot beef stroganoff casserole with ground beef, mushrooms, and sour cream over elbow macaroni. A slow cooker comfort meal with a red wine gravy base.

Sesame fried trout coated in a crunchy sesame seed and bread crumb crust, pan-fried until golden and flaky. A simple 30-minute fish dinner with nutty, toasted flavor.

Butterscotch brownies (blondies) made by melting butter with brown sugar for that toffee-deep flavor, then folding in nuts for crunch. One bowl, 25 minutes, and a chewy fudgy texture that beats any boxed mix.

Double chocolate pecan cookies with cocoa-rich brownie-style dough, semi-sweet chips, and toasted pecans. Soft chewy chocolate cookies that taste like brownies in cookie form.

Soft Southern cream cookies made with sour cream for a pillowy, cake-like texture. Pressed flat with a cinnamon-sugar coated glass and baked until barely golden.

Gravy soup is an old-fashioned roux-based broth with chicken fat, flour, and stock, topped with croutons and grated Gruyere. A frugal European-style starter that turns pantry staples into comfort.

Old-fashioned chocolate layer cake with cocoa, instant coffee, and buttermilk frosted with sweetened whipped cream. A tender, not-too-sweet chocolate cake with a light, airy frosting.

Spiced banana cookie wreaths: ring-shaped cookies made from banana, granola, raisins, and warm spices, drizzled with glaze and almonds. Christmas gift-worthy baking.

Chocolate caramel brownies with a fudgy unsweetened chocolate base, buttery brown sugar caramel layer, pecans, and swirled melted chocolate chips on top. Three decadent layers in one pan.

Oyster cups with chopped oysters in a cheesy celery white sauce served in homemade biscuit cups. A vintage luncheon dish with an edible bread bowl for each serving.

Classic Grand Marnier souffle with a pillowy orange-scented custard base and stiff-peaked egg whites that rises golden and dramatic straight from the oven.

Classic British Scotch eggs with hard-boiled eggs wrapped in savory sausage meat, breaded and deep-fried until golden. Perfect hot or cold for picnics and parties.

Whole wheat oatmeal bread machine loaf sweetened with honey, apple juice, and orange juice concentrate. A hearty, no-knead bread with added vital wheat gluten for rise.

Cheddar braids are rich, egg-heavy yeast bread studded with sharp cheddar, brushed with egg wash, and topped with celery seeds. A stunning braided loaf with a brioche-like crumb.

Buttery hazelnut shortbread cookies with maple syrup sweetness and a semi-sweet chocolate drizzle. Slice-and-bake from a chilled dough log for crisp, nutty edges every time.

Sugarplum black forest torte stacks four thin chocolate buttermilk layers with a fudgy chocolate-almond filling and almond whipped cream. A nutty twist on the classic, with toasted almonds in every bite.

Crazy cake mixed right in the baking pan with no eggs, no butter, and no milk. Cocoa, vinegar, and oil create a surprisingly moist chocolate cake from Depression-era ingenuity.