Recipes with flour

Soft drop cookies packed with applesauce, plump raisins, and crunchy nuts, spiced with cinnamon and cloves for old-fashioned charm.

Noah's Ark brownies made with a full pound of butter, 3/4 pound semi-sweet chocolate, 7 eggs, and 4 cups of walnuts. A massive, ultra-rich batch that fills two pans and yields 42 brownies.

Bacon breakfast cookies pack a savory-sweet punch: whole wheat dough studded with crispy bacon bits, sharp cheddar, and crunchy corn flakes. A grab-and-go breakfast cookie that lands between sweet and salty.

Jumbo homemade ravioli with fresh basil-infused pasta dough and a ground veal filling. Giant 4-inch squares served with homemade tomato sauce. A from-scratch Italian pasta project worth the effort.

Portzilke are traditional German-Russian yeasted fritters loaded with raisins, fried golden in deep fat. A heritage pastry from the Volga German tradition, puffy and sweet.

Thin veal scaloppine seared golden and bathed in a Dijon mustard cream sauce with white wine and lemon. An Italian-style dinner that comes together in 45 minutes flat.

A simple chocolate crumb cake made with chocolate syrup and topped with a buttery sugar crumble, all from one bowl. Mix the base, reserve some for the topping, and bake. Ready in an hour.

Marinating the chicken in olive oil, balsamic vinegar, dried thyme and tarragon add great depth to a rice sauce that's smoothed by just a hint of red currant jelly and enhanced with apricots and tawny port. Be sure to use tawny port. With its beautiful amber color and slightly dry flavor, it compliments the apricots. Save your ruby port, which is sweeter and has a deep red wine color, for after dinner.

Think magic cookie bars turned into drop cookies. Graham cracker crumbs, sweetened condensed milk, coconut, chocolate chips, and walnuts baked into chewy golden mounds. Ready in 30 minutes flat.

One-skillet beef and noodle supper with ground beef, mushrooms, onion, green pepper and flat noodles in a thyme-scented gravy. Old-school weeknight comfort food.

A soft whole-wheat bread machine loaf made tender with buttermilk and heavy cream, lightly sweetened with honey and apple juice concentrate. Just load and let it bake.

I came across this recipe in a magazine at the Doctor's office,I wrote it down,tried it and found it to be really good.I changed it a bit the more I made it and it is now one of my favorites.Easy to transport,great for bake sales and potlucks.

Milwaukee-style pork stew braised in beer and chicken broth with caraway seeds, vinegar, and brown sugar. Tender, tangy, and built for cold-weather comfort.

These no-fuss oatmeal raisin cookies come together in minutes with pantry staples. Plump raisins, hearty oats, and a crispy-chewy bite make them vanish from the cookie jar fast.

A velvety spinach and crab soup thickened with a butter-flour roux, enriched with half-and-half, and finished with dill relish and a pinch of nutmeg. Ready in 25 minutes and freezer-friendly.

Moist banana cake made with ripe mashed bananas, buttermilk, and chopped walnuts, finished with buttercream frosting. The best use for those overripe bananas on your counter.

Lemon walnut scones with toasty whole wheat, bran, crunchy walnuts, and bright lemon zest. A heartier, fiber-rich scone with sweet raisins and a glossy egg-yolk-washed top.

Milky Way layer cake melts eight candy bars with butter into a chocolate-caramel-nougat batter for a moist Southern celebration cake. Tender crumb, rich frosting-friendly base, layered or sheet style.

Hidden treasure chocolate chip cookies made with graham cracker crumbs, coconut, sweetened condensed milk, and semi-sweet chips. Tastes like a magic bar in cookie form.

Dense, fudgy chocolate pecan cake spiked with Irish cream liqueur and espresso, crowned with a glossy chocolate glaze and chocolate-dipped pecans. A showstopper for 10.

Puffy pancakes made in the oven. Perfect for a Saturday morning!

Crispy coconut-crusted tofu steaks pan-fried golden brown, served with a fresh peach-lemongrass salsa spiked with jalapeno and basil. Vegan, ready in 30 minutes, and bursting with summer flavor.

Macadamia nut tartlets in a buttery shortbread cup with dark corn syrup filling and a nut half on top. Two-bite pecan pie energy with a tropical, buttery nut twist.

Baked apple crumble with sharp cheddar cheese folded into tart apples and topped with a buttery cinnamon streusel, then finished with more melted cheese. Serve warm with ice cream or hard sauce.

Tender cream cheese cookies wrapped around walnut halves and dusted in powdered sugar. Just 5 ingredients, melt-in-your-mouth rich. Makes 2 dozen elegant bon bons.

Maine apple bread studded with red apple chunks and walnuts, made with sour milk for a tender crumb. A classic New England quick bread baked in one loaf pan.

Pugach is a traditional Eastern European yeast dough pie filled with your choice of sauteed cabbage, mashed potatoes with chives, or sauerkraut. Brushed with browned butter for a golden, flaky finish.

Hobo bread is an old-fashioned raisin quick bread that starts with an overnight soak of raisins in baking soda and boiling water. Dense, moist, and easily turned into a fruitcake.

Microwave stuffed steak roll with cornbread stuffing and sherry sauce. Round steak pounded thin, rolled with vegetables, and cooked tender in minutes.

A rich, fudgy steamed chocolate pudding made with semi-sweet chocolate and pecans, served warm with a fresh raspberry-liqueur sauce. An elegant make-ahead dessert for special occasions.

Hearty vegetarian two-bean and cheddar cheese pie loaded with chickpeas, kidney beans, and melted cheddar in a homemade biscuit crust. A filling, protein-rich meatless dinner baked in just 25 minutes.

Hot dogs in a spiced tomato sauce with curry, chili powder, sage, and dry mustard served over elbow macaroni. A retro franks and mac recipe with surprising depth from an unexpected spice blend.

Pear and anise skillet tart with caramelized sugar, fresh pears arranged spoke-fashion, and a lemon-anise pastry crust baked on top then flipped. A tarte tatin-style dessert with warm licorice notes.

Traditional Slovak pirohy (pierogi) with a tender egg dough boiled and bathed in browned butter. Choose from cottage cheese, dill potato, or sweet-savory cabbage filling.

This cheesy and creamy tetrazzini is easy to make. It can be made in advance, then freeze it in your freezer. Reheat it for a quick and tasty weekday dinner.

Creamy parsnip chowder with butternut squash, bacon, and a cinnamon stick simmered in chicken broth. A velvety fall soup finished with heavy cream, nutmeg, and chives.

Chewy oatmeal cookies packed with dates, apples, raisins, and pecans, naturally sweetened by simmered fruit. These keep for days in the fridge and make grab-and-go snacks.

Soft sesame seed yogurt bread for the bread machine. Yogurt adds tang and moisture to the crumb while sesame seeds bring a toasty, nutty flavor to every slice.

French doughnut muffins taste like cake doughnuts without the deep fryer: nutmeg-spiced batter baked, then dipped in butter and rolled in cinnamon-sugar while still warm.

Savory Southwest corn muffins stuffed with diced ham, pepper jack cheese, green chiles, and red bell pepper. Hearty enough for a meal with a side salad.

Simple sourdough rye bread for the bread machine with rye flour, eggs, and just a handful of pantry staples. A dense, chewy loaf with deep rye flavor and minimal effort.

Chewy oatmeal chocolate chip cookies made with brown sugar, butter, and rolled oats. Just 9 ingredients and ready in about 20 minutes from bowl to cooling rack.

Lighter baked chili relleno squares made with egg whites, nonfat cottage cheese, low-fat cheddar, mozzarella, and chopped green chilis. Cut into a dozen portable squares that taste just as good cold as warm.

Pan-fried tuna patties spiced with cumin, cayenne, coriander, and dry mustard. Made with canned tuna, eggs, and bread crumbs for a quick, budget-friendly dinner.

Thick, fudgy cocoa brownies loaded with chocolate chips and chopped nuts, baked in a 13x9 pan. A full cup of melted butter and 3/4 cup cocoa make these the richest, chewiest brownies you'll ever pull from your oven.

Honey fried trout: whole trout rubbed with lemon, double-dredged in cornmeal, pan-fried crispy, then glazed with honey for a sweet-savory finish. A classic streamside supper.

Golden whole wheat challah made without eggs or dairy, braided into a tender loaf with optional raisins, sesame, or poppy seed toppings.

This is a great recipe for picnics or just eating on the patio.