Recipes with flour

Rollerblade cookies: boot-shaped honey-ginger cookies with toasted oats pressed on as skate wheels. A fun, low-sugar kid-friendly cookie cutout project.

Cracker bread rolls yeast-risen dough into thin 10-inch rounds topped with sesame seeds and bakes them crisp and shatter-crunchy. Homemade flatbread cracker for dips, spreads, and soup.

Dutch poffertjes-style doughnuts made with a quick choux-style dough and fried into puffy, golden-brown bites with a crisp shell and tender, custardy center. A simple homemade Holland-inspired treat.

Poppy seed tea bread with a dense, buttery crumb and a gentle crunch from whole poppy seeds. Makes two loaves that store well and slice beautifully.

Homemade tomato pasta dough made with tomato paste, eggs, and olive oil in a pasta machine. A vibrant orange-red fresh pasta that cooks in just 2 minutes.

Soup Royale, the Italian napkin soup with a savory Parmesan-egg dumpling poached in a napkin, then sliced into cubes for a clear chicken-and-beef broth. Vintage technique that yields elegant restaurant-style soup.

Fudgy brownies made with unsweetened chocolate, butter, and pecans. Customize the bake time for fudgy or cakey results, and the pan size for giant or bite-sized squares.

Classic hamantashen with a tender oil-based dough scented with orange zest, folded into triangles around your favorite filling. The traditional Purim cookie.

Old-fashioned griddle cakes from scratch with six basic pantry ingredients. Fluffy homemade pancakes with a hint of sweetness, ready in 30 minutes.

Peanut butter oatmeal drop cookies with chopped peanuts and brown sugar. Chewy, nutty cookies made with shortening for a soft, thick texture.

Old-fashioned gingersnap cookies with molasses, ginger, and cinnamon, rolled in sugar and baked until crinkly. Oil-based for a chewy center with crisp edges.

Sugar drops: classic buttery drop cookies with chopped nuts (or chocolate chips), crisp edges, and soft centers. Basic pantry dough ready in 30 minutes.

Nearly brownie cookies with melted semisweet chocolate, butter, and chopped pecans. Fudgy, crackly-topped, and intensely chocolatey with minimal flour for maximum richness.

Soft orange drop cookies made with frozen orange juice concentrate and powdered sugar, topped with a bright orange frosting. A retro citrus cookie with a tender bite and clean orange flavor.

Chocolate-spice crinkle cookies rolled in sugar with cocoa, cinnamon, ginger, allspice, and cloves. Chewy, fragrant, and lower-fat thanks to a yogurt swap for most of the butter.

Braided bread with a blend of whole wheat and white flour, shaped into a three-strand braid and brushed with milk for a golden crust. Simple yeast bread with beautiful presentation.

Creamy peanut soup made with peanut butter, chicken broth, and sauteed onions, then pureed smooth. A rich Southern-style soup finished with cream and chopped peanuts.

Old-fashioned brownies with unsweetened chocolate, butter, pecans, and a simple creamed batter. A vintage one-bowl recipe that bakes in 25 minutes flat.

Pimiento-wrapped sausage links baked in a creamy nutmeg-cheese sauce. A retro casserole dish with browned sausage, American cheese bechamel, and sweet pimiento peppers.

Mustard pecan chicken: Dijon-slicked chicken breasts pressed into chopped pecans, pan-seared in butter until the nuts turn toasty and the chicken stays juicy. Weeknight dinner with Southern flair.

Teddy bear bread shaped from a basic yeast dough with raisin eyes and belly buttons. A fun baking project for kids that makes four adorable bear-shaped loaves.

Hearty apple cookies made with whole wheat flour, chopped fresh apples, raisins, and nuts, topped with a crunchy oat-brown sugar-cinnamon streusel. A wholesome drop cookie with real fruit baked right in.

Streusel apple pie with a creamy sour cream custard binding tender chopped apples and a hint of lemon zest in a single crust. A tangy, rich twist on classic apple pie, easy enough for any baker.

Sour cream pastry dough made in the food processor with flour, cold butter, salt, and sour cream. Supremely flaky and tender, ideal for galettes, hand pies, empanadas, and sweet or savory tarts.

Hot apple muffins with chopped apples in the batter and a cinnamon-sugar apple ring baked on top of each one. A big-batch breakfast muffin best served straight from the oven.

Pecan butter balls made with chopped pecans, butter, and vanilla, baked until sandy and tender. A classic Southern cookie for holiday tins and gift boxes.

Soft orange drop cookies made with a whole ground orange in both the dough and frosting. Bold citrus flavor in every bite with a sweet orange icing on top.

Warm chocolate cake on top, gooey pudding sauce underneath creates a magical self-saucing dessert that forms two distinct layers as it bakes.

Lemon slice pie uses paper-thin slices of the whole lemon (peel and all) baked into a sugary egg custard between two crusts. Like a Shaker lemon pie with surprising bites of citrus marmalade.

Buttery lemon tea cake with chopped pecans, soaked in a hot lemon zest and juice sauce while still warm. A tender, citrus-drenched cake with crunchy pockets of toasted nut.

Herb focaccia with rosemary and olive oil, made from scratch with a simple yeast dough. Golden, dimpled, and pillowy soft with crispy edges.

Kruchiy (Ukrainian fried knot cookies) made with sour cream, egg yolks, and vanilla, tied into knots and deep-fried until golden. Sprinkled with sugar to finish.

Maple walnut pie fills a flaky shell with toasted walnuts in a glossy pure-maple-syrup filling thickened with browned butter and flour. The Canadian cousin to Southern pecan pie.

Old-fashioned molasses gingersnaps with deep molasses flavor, a full tablespoon of ground ginger, and that signature crackled top. Crisp at the edges, slightly chewy in the center.

Simple sourdough starter made with unbleached flour and active dry yeast mixed into a thick batter and fermented for 24 hours. The foundation for sourdough breads and pancakes.

Easy nut bread mixes pantry staples with chopped nuts into a tender quickbread, rested briefly then baked into two loaves. A no-frills 8-ingredient breakfast bread.

Tangy lemon drops are tender shortbread slice-and-bake cookies made with butter, cake flour, lemon zest, and a snowy dusting of powdered sugar. Four ingredients, melt-in-your-mouth crumb.

Two-layer lemon cake with a homemade lemon curd filling made from fresh lemon juice, zest, butter, and eggs. A classic from-scratch layer cake with a bright, tangy coating.

Butter-rich nutmeg sugar cookies made with a blend of all-purpose and cake flour, rolled thin, and topped with a sparkling sugar crust. Crisp, fragrant, and deeply buttery.

Oatmeal crisps are thin, crackle-edged cookies pressed flat before baking for maximum crunch. Brown sugar, rolled oats, and a splash of soured milk give a deep caramel chew at the center and snap on every bite.

Bread machine milk bread is a soft, white sandwich loaf with a tender crumb made from bread flour, milk, butter, and active dry yeast. Set it and forget it for fresh homemade bread in 3 hours.

Lemon cinnamon cookies are crisp rolled shortbread-style cutouts scented with fresh lemon zest and warm cinnamon, glazed with egg wash and sparkling sugar. Old-world cookies leavened with baking ammonia for a shatter-crisp snap.

Mom's homemade apple pie pairs a flaky shortening crust with canned apple filling for a from-scratch taste in half the time. Brushed with milk and dusted with sugar, the top crust bakes up golden and crackly.

Chocolate sheet cake (Texas sheet cake) with hot cocoa-buttermilk batter and a poured cocoa-buttermilk icing finished while the cake is still hot. The Southern church-supper crowd-feeder cut into 24 squares.

Ethereally light layer cake where whipped cream and beaten egg whites replace butter for cloud-like texture. Vanilla and almond extracts add delicate flavor to this unique dessert.

White chocolate nut cookies with hand-chopped white chocolate chunks and mixed nuts in a brown sugar dough. A big-batch drop cookie with crisp edges and a chewy, buttery center.

Thyme focaccia made simple with a bread machine: a dimpled, olive-oil-rich flatbread scented with fresh thyme, cracked black pepper and flaky kosher salt. Crisp edges, soft airy middle.

Creamy onion soup with sauteed yellow onions, chicken broth, thyme, and a milk-flour finish. A quick, comforting weeknight soup that lands halfway between French onion and potato-leek.