Recipes with flour

Salmon-rice pie made with canned salmon, eggs, celery, and lemon juice baked in a deep dish and served with a creamy pimiento olive sauce with mustard.

Homemade easy doughnuts are baking-powder doughnut drops fried golden in hot oil and rolled in sugar while warm. No yeast, no shaping, no special equipment needed for this old-fashioned breakfast treat.

New England clam chowder made entirely in the microwave with bacon, canned clams, potatoes, onion, and milk thickened with flour. A creamy, classic chowder ready in about 25 minutes.

Buttery pretzel-shaped cookies made with powdered sugar, egg whites, and vanilla, baked golden and drizzled with an optional chocolate frosting. A fun twist on classic butter cookies.

Vegan mushroom gravy thickened with toasted dry flour instead of a fat roux. Soy sauce and molasses build deep, savory umami without butter or stock. Oil-free.

Cocanes are old-fashioned butter cookies made with brown sugar, shaped into fingers, and baked in a hot oven. No liquid needed. Just six ingredients, mixed by hand, yielding 2 dozen crumbly, buttery bites.

Ice box cookies are make-ahead slice-and-bake walnut shortbread with deep brown sugar caramel flavor. Chill the dough log, slice thin, bake fast for 60 crisp golden cookies in batches as needed.

Cheddar fan biscuits made from layered biscuit dough stacked with sharp cheddar and butter, then baked in muffin tins. Flaky, pull-apart cheese rolls in 30 minutes.

Pan-fried chicken breasts in a bright lemon butter sauce with garlic and fresh parsley. Pounded thin for even cooking and ready in 45 minutes with just seven ingredients.

Eastern European meat patties with slow-braised veal, mushrooms, and dill wrapped in a buttery sour cream dough and baked golden. A hand-held pastry stuffed with ground meat filling.

Stack cake is an Appalachian multi-layer molasses cake with applesauce filling spread between thin layers, topped with whipped cream and chopped nuts. A pioneer wedding-table classic.

Tender corn muffins made with sour cream, butter, and cornmeal for a moist, slightly sweet crumb. The sour cream and baking soda give these an extra-light texture.

Toll House layer cake with chocolate chip cookie-style layers frosted with rich chocolate buttercream. A four-layer sheet cake made from classic Toll House cookie dough baked flat and stacked.

Low-fat frosted brownies made with applesauce instead of butter and egg whites instead of whole eggs. Topped with a simple cocoa icing, no oil or butter needed.

Whole wheat focaccia flavored with rosemary, honey, and olive oil, topped with garlic butter, sun-dried tomatoes, and parmesan. A rustic Italian flatbread with a heartier grain backbone.

Wheat germ and nut zucchini bread, a hearty quickbread loaded with grated zucchini, toasted wheat germ, cinnamon, and chopped nuts. Two-loaf yield makes one for now and one for the freezer.

Fluted quiche cups use homemade crepes as the crust, filled with sausage, cheddar cheese, eggs, and mayonnaise. Individual quiches that freeze beautifully for make-ahead brunch.

Homemade shortbread with just three ingredients: butter, powdered sugar, and flour. The classic Scottish biscuit pressed into a pan, pricked with a fork, and baked golden for buttery, melt-in-your-mouth squares.

Pumpkin drop cookies with warm spice, chocolate chips, and toasted walnuts. Soft, cakey fall cookies for Thanksgiving, Christmas, and everything in between.

Brownies baked in mason jars with cocoa, buttermilk, and cinnamon. A sealed jar brownie that makes a charming homemade gift, decorated with fabric and ribbon.

Easy 3-ingredient shortbread with a tender, sandy crumb. Just flour, fruit sugar, and butter rubbed together, then baked low and slow until the edges turn pale gold. Classic Scottish simplicity, no mixer needed.

Favourite sour cream apple pie tosses tart apples in a vanilla sour cream custard, then crowns it with a crunchy walnut-cinnamon sugar topping. No butter in the topping means a cleaner, crispier nut crust.

Wacky cake, a Depression-era chocolate cake made with no eggs, no butter, and no milk. Vinegar and baking soda provide the rise, and cocoa powder delivers deep chocolate flavor from pantry staples.

A family and farmer's market favorite, this pound cake is excellent on its own, toasted, or paired with ice cream

Creamy maple syrup pie with chopped walnuts in a silky custard filling. A Quebec-style tarte au sirop d’érable cooked in a double boiler for pure, unburnt maple flavor.

Pomona apple pie made with shredded tart apples, brown sugar, walnuts, and honey, topped with a buttery walnut crumble. A unique twist on classic apple pie with thicker, jammier filling.

Blueberry Boy Bait is a vintage coffee cake with a buttery crumb topping, tender whipped-egg batter, and fresh blueberries. The 1954 Pillsbury Bake-Off classic.

Buttermilk orange tube cake studded with pecans and soaked while warm in a hot rum-orange-lemon syrup. A boozy, citrus-forward bundt with a moist, melt-in-the-mouth crumb.

Rich chocolate cheesecake with a chocolate wafer crust, melted semi-sweet chocolate folded into the filling, and a tangy sour cream topping. A dense, slice-with-a-warm-knife dessert.

Chocolate pecan bars with a buttery cinnamon shortbread crust and a gooey brown sugar-chocolate topping. Dusted with powdered sugar and cut into squares.

Classic Joe Froggers are old-school New England molasses cookies sized like dinner plates, spiced with ginger, cinnamon, and nutmeg for a chewy, sailor-strong bite that holds up for weeks in a tin.

Sweet onion bread is a savory-sweet quick bread with caramelized onions, fresh ginger, apple juice, and a tender egg-white-lightened crumb. A unique loaf for cheese boards, soup nights, and brunch.

Sugar-free fruit cookies with raisins, currants, nutmeg, and hot apple juice instead of sugar. A big-batch drop cookie sweetened naturally by dried fruit.

Pumpkin pudding cake baked in a tube pan with canned pumpkin, orange juice, raisins, walnuts, cinnamon, and cloves. Dense and moist with a pudding-like crumb. Served warm with yogurt.

Chewy walnut squares made with brown sugar, one egg, and just half a cup of flour. A no-butter bar cookie that stays soft in the center with a crackly top.

Pan-seared salmon finished in the oven with red wine, fish stock, and dried apricots, glazed with a butter-enriched pan sauce. An elegant French-inspired dish with sweet-savory depth.

These delicious cookies made with chocolate chips are perfect for satisfying that chocolate craving!

Chocolate Cream Cheese Sweet Chocolate Cake recipe

Cinnamon sugar butter cookies rolled in spiced sugar and baked low for a soft, chewy center. Brown sugar dough gives these drop cookies deep caramel notes with a crackly cinnamon coating.

Mocha layer cake made with cocoa and strong coffee, filled with sweetened whipped cream, dates, and nuts. A vintage two-layer cake dusted with powdered sugar.

Grandma's apple cake loaded with 4 cups of chopped apples and nuts in a moist, cinnamon-spiced oil batter. No mixer needed, baked in a tube pan and dusted with powdered sugar.

Tangy banana bars with apricot preserves, brown sugar, chopped nuts, and sliced bananas, dusted with powdered sugar. A soft, fruity bar cookie that makes 36 pieces.

Wheaties cereal pancakes made with crushed Wheaties, eggs, milk, and just enough flour for a thin batter. A crispy-edged, nutty breakfast griddle cake ready in 20 minutes.

Light and buttery almond spritz cookies piped into festive shapes. Made with egg whites for an airy texture that melts in your mouth, perfect for holiday cookie platters.

Reduced-sugar chocolate cake uses egg substitute, margarine, and nonfat dry milk for a lighter tender cake. Cake flour gives a fine crumb in a 9-inch pan, cut into 16 modest squares.

Brown sugar coffee cake with a buttery crumb topping and tender buttermilk crumb. One bowl, seven ingredients, and a method so simple it practically makes itself.

Pan-seared lemon chicken breasts with thyme, shallots, garlic, and a bright pan sauce. French bistro classic ready in 30 minutes for busy weeknights.

Cream of veggie soup made with a butter-flour roux, milk, broth, and whatever mixed vegetables you have on hand, pureed smooth and finished with melted cheese.