Recipes with flour

Spiced applesauce ring cake with oats, dark and golden raisins, and chopped nuts. Warm cinnamon, cloves, and nutmeg in a moist, old-fashioned baked ring mold dessert.

French onion soup Burgundy-style with 3 pounds of onions caramelized, simmered with white wine, and topped with Gruyere-crusted toast baked until bubbly and golden.

Pan di Spagna, the classic Italian sponge cake with eggs whipped to a ribbon, cake flour and cornstarch folded gently to preserve air. The foundation for tiramisu, zuppa inglese, and fruit-layered tortes.

Chocolate domino cookies made with cocoa powder, cut into rectangles, and decorated with vanilla buttercream dots and lines. A fun baking project for kids.

Sourdough doughnuts made with active sourdough starter, buttermilk, nutmeg, and cinnamon, fried until golden. Virtually greaseless, freezer-friendly, and dusted with powdered or cinnamon sugar.

Van's Faves are crisp lace-thin oat cookies scented with orange zest and finished with a chocolate drizzle. Eight ingredients, big crunch, and an old-fashioned tin-cookie feel.

Double chocolate oat cookies with melted chocolate in the batter and chocolate chips stirred in. Chewy, fudgy, and ready in 30 minutes from start to cooling rack.

Peanut butter chocolate chip mini loaves made with chunky peanut butter, buttermilk, and brown sugar. Bakes into 5 small gift-ready loaves that freeze beautifully for up to a month.

Sour cream pound cake with a vanilla-sugar crust sprinkled on top before baking. Rich, dense, and buttery with a tender crumb that tastes even better the next day.

Classic vanilla spritz cookies with rich buttery flavor from whole eggs. Press into festive shapes for Christmas cookie exchanges or year-round celebrations.

Festive cocoa cards are large chocolate-molasses cookies cut into rectangles and decorated with frosting to look like greeting cards. A fun holiday baking project for kids and adults.

Tart rhubarb and sweet strawberries mingle under a golden lattice crust with a nutmeg-kissed custard that sets this classic spring pie apart from all the rest.

Homemade tomato basil pasta made with just three ingredients: durum semolina flour, dried basil, and tomato juice. A simple, oil-free fresh pasta dough.

Classic hermit cookies with dates, golden raisins, walnuts, brown sugar, and warm spices, topped with a simple milk glaze. A chewy, old-fashioned spiced drop cookie.

Thyme focaccia and Parmesan focaccia from one batch of dough, hand-kneaded and dimpled, baked golden and crisp-edged. Split it for an herby thyme loaf and a savory Parmesan one, both crusty Italian flatbreads.

Cheese nugget appetizers, four-ingredient sharp cheddar shortbread-style balls with a cayenne kick. Bite-sized crowd pleasers ready in 30 minutes.

Orange spice muffins with whole wheat flour, sour cream, fresh orange zest, cinnamon, cloves, and nutmeg. Topped with cinnamon sugar for a warmly spiced holiday breakfast.

Open-faced cheddar sandwiches broiled with a creamy cheese spread made from sharp cheddar, cream, hard-boiled egg, pimento, and olives, topped with crossed bacon slices until bubbly and crisp.

Hungarian sour cherry soup (meggyleves): a chilled summer soup of cherries, sugar, cinnamon, dry red wine, and heavy cream. Served cold, sweet, and tangy as a starter or light dessert.

Peanut butter blossom kisses with sugar-rolled cookies and a chocolate kiss pressed warm into each top. The classic holiday cookie tray standard, soft and chewy with a crackly sugar crust.

Deep dark chocolate cake made with cocoa powder and boiling water for intense flavor, topped with a rich chocolate buttercream frosting. Includes the frosting recipe.

Buttery thumbprint cookies filled with jelly or preserves and rolled in powdered sugar. A tender shortbread-style cookie with chopped nuts and vanilla.

Citrus pudding-cake that magically separates into two layers as it bakes: a light sponge cake on top and a silky lemon-orange custard pudding beneath. Baked in a water bath for gentle, even heat.

Cinnamon and tart apples make this breakfast opener extra delicious.

Fudgy cocoa brownie cookies packed with chocolate chips, baked just until set for a soft, chewy center. Brown sugar and cocoa powder deliver intense chocolate flavor in every bite.

White chocolate macadamia brownies with a full cup of butter, 10 ounces of white chocolate, and chopped macadamias. Dense, fudgy, and pale golden blondies.

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Cream of peanut soup with 2 cups of smooth peanut butter stirred into a velvety chicken broth base finished with half-and-half. A rich Southern classic garnished with chopped peanuts.

Gingerbread dough made the old-fashioned way with boiled molasses, shortening, allspice, and cinnamon. Perfect for rolled cookies, houses, or cut-out shapes.

Spiced beef roast braised in beer and beef broth with thyme, bay leaf, and brown sugar. Cubed stewing beef baked until fork-tender with mixed vegetables added at the end.

Whole wheat milk bread: a soft, slightly sweet sandwich loaf made with milk, oil, and a mix of whole wheat and bread flour. Makes 6 small loaves. Freezes beautifully.

Onion rye bread with chopped onion, caraway, sesame seeds, and Dijon baked into the dough. Deli-style oval loaf with a shiny egg-glazed crust for sandwiches or toast.

Chicken rolls stuffed with ham, sage, and garlic, pounded thin, rolled into spirals, and pan-fried until golden. A simple roulade ready in under an hour.

Deep-fried choux pastry bites with pecans and maple extract, tossed in powdered sugar. A crispy, nutty treat using classic pate a choux dough ready in 15 minutes.

Classic peanut butter cookies with the signature fork crisscross top, made with butter, equal parts brown and granulated sugar, and a full cup of peanut butter. Yields five dozen and freezes well.

Frosted ginger cookies with molasses, cinnamon, cloves, and a brown sugar buttercream frosting. Soft, chewy spice cookies with a caramel-like finish on top.

Pecan meringue cookies with brown sugar, egg whites, and just a touch of flour. Light, crisp, and loaded with toasted nut flavor. Naturally gluten-light and simple to make.

Old-fashioned chocolate sticks: a thin pan of dense fudgy chocolate-nut batter cut into slim rectangles after baking. Half-cookie, half-brownie bar made for coffee or after-dinner trays.

Chocolate cookies shaped like peanuts with a sweet peanut butter filling hidden inside. A cocoa dough pinched into peanut shapes and baked low, then rolled in sugar.

Katharine Hepburn's legendary brownie recipe with just six ingredients and only a quarter cup of flour. Intensely fudgy, rich chocolate brownies with optional walnuts.

Classic sauce a la King made from scratch with a double boiler roux, egg yolk enrichment, mushrooms, pimientos, and dry sherry. A velvety, old-school cream sauce for chicken or turkey.

Mandarin pancakes made from a simple hot water dough with sesame oil, rolled paper-thin and dry-cooked in an ungreased pan. The classic wrapper for Peking duck and mu shu pork.

Quick brownies from scratch with margarine, cocoa, and vanilla. A simple pantry brownie recipe that comes together in one bowl for fast chocolate cravings.

Wild yeast sourdough starter made from leftover potato water and unbleached flour. The old farmhouse and camping method, no commercial yeast required.

Bread machine fruit gingerbread loaded with golden raisins, chopped almonds, molasses, cinnamon, and ginger. A warmly spiced, dense loaf with a sticky crumb.

Orange nut bread with bright orange zest and juice baked into a tender loaf studded with chopped almonds and raisins. Wrap and rest overnight for clean slicing.

Clinton's Chips are oatmeal chocolate chip cookies with old-fashioned oats, two sugars, and a generous load of semisweet chocolate chips. Crispy-edged, chewy-centered, and ready in 30 minutes.

Fruit clafouti with fresh berries baked in a light yogurt custard with honey and fruit liqueur. A lighter take on the French classic using nonfat yogurt instead of heavy cream.