Recipes with flour

Coconut hummingbird cake layers crushed pineapple, ripe banana, toasted nuts, and coconut into a cinnamon-spiced three-layer Southern classic finished with cream cheese frosting.

Date and apple squares with chopped nuts baked into a buttery, fruit-studded bar. Chewy dates, tender apple pieces, and a simple one-bowl batter make these a crowd-pleasing fall treat.

Sourdough whole wheat cheddar bread for the bread machine. Sourdough starter, whole wheat flour, bran, and sharp cheddar bake into a tangy, nutty, cheesy loaf with real depth.

Banana monkey bars: a one-bowl banana bread baked thin into chewy bars, studded with walnuts and finished with a chocolate sugar drizzle. Lunchbox sweet, ready in under an hour.

Festive lebkuchen cookies made with honey, brown sugar, allspice, and lemon. A traditional German Christmas cookie decorated with white icing.

Cherry quick bread with maraschino cherries folded into a buttery buttermilk batter. A sweet, tender loaf with pops of bright red cherry in every slice, baked in one hour.

Ann's chiffon cake: a tall, light tube cake with the richness of butter cake and the lift of angel food. Whipped egg whites fold into an oil-based batter and bake into a tender, springy crumb.

Homemade cheese crackers made with sharp cheddar, flour, and butter, rolled thin and baked until crispy. Customize with curry powder, garlic salt, celery salt, or black pepper toppings.

Cottage cheese cookies made with just six ingredients, sliced from a chilled dough log and baked until delicately browned. Tender, buttery, and subtly tangy.

This unique cookies are easy to make and great for a relaxing day on the front porch!

Chocolate chip fruitcake with candied cherries, dates, walnuts, and chocolate chips bound by a light egg-and-sugar batter. A modern fruitcake that converts even fruitcake skeptics.

Maple butterscotch brownies (blondies) packed with brown sugar, walnuts, and warm maple flavor. Chewy New England-style bar cookie with a caramel-rich crumb and dense, fudgy center.

Nothing else can be better than it, big hit and a worthy keeper!

The perfect spice cookie. Loaded with flavor with crispy edges and a very chewy center from the molasses and brown sugar.

Moist chocolate zucchini cake with cocoa, buttermilk, allspice, and cinnamon topped with chocolate chips. A sneaky way to use up garden zucchini in dessert.

Spaghetti bread for the bread machine with Parmesan cheese, Italian seasoning, garlic salt, and olive oil. A savory, herb-scented loaf built for Italian dinners.

Cheesy ham poof casserole with six eggs, three cheeses, chopped ham, and scallions baked until puffed and golden. A savory egg souffle-style brunch dish that rises dramatically in the oven.

Krumiri: Piedmontese piped butter cornmeal cookies from Casale Monferrato, Italy. Crisp, mustache-shaped shortbread with a distinct golden crunch and subtle vanilla flavor.

Sugar-free peppermint chocolate cake made with unsweetened chocolate, peppermint extract, and granulated sugar replacement. A diabetic-friendly chocolate cake with a cool mint kick.

Authentic Tuscan almond biscotti twice-baked until crisp and golden. A traditional Italian cookie with toasted almonds, almond extract, and an egg wash finish.

Snowdrop chocolate crinkle cookies with unsweetened chocolate, oil, and a powdered sugar coating that cracks open as they bake. Holiday cookie classic.

Oven-baked coconut shrimp with a triple-dip coating of egg, flour, and shredded coconut. Crispy outside, juicy inside, no deep frying required. Ready in 40 minutes.

Maple macadamia biscotti made with real maple syrup, maple extract, applesauce, and chopped macadamia nuts. Twice-baked to a crisp, dry crunch for dunking in coffee.

Sopaipillas are puffy, pillow-like Southwestern fried bread drizzled with honey or dusted with cinnamon sugar. A New Mexican classic made with yeast dough and a whole-wheat twist.

Microwave blueberry buckle with a cinnamon-butter crumb topping and two cups of blueberries folded into a tender cake batter. Done in 12 minutes flat.

Samoosa pastry is the homemade South African version of samosa wrappers, made by stacking oiled and floured dough rounds, par-baking, then peeling into thin sheets. Crisp, flaky pockets ready for any savory filling.

Classic pan-fried veal piccata with floured cutlets sautéed in butter, finished with a quick lemon-butter pan sauce and fresh parsley. A five-ingredient Italian-American trattoria main.

Mom's peanut butter bread baked in the bread machine with chunky peanut butter, brown sugar, and bread flour. A subtly sweet sandwich loaf with peanut texture in every slice.

Baked and pan-fried falafel made with chickpeas, fresh parsley, cumin, and coriander, bound with soaked bread. Crispy outside, tender inside. Vegetarian and flavorful.

Homemade crescent rolls using a bread machine for the dough, then shaped, risen, and baked golden. Soft, buttery yeast rolls with a flaky crescent shape.

Pepper biscotti with black pepper, toasted walnuts, orange zest, and almond extract. An Italian twice-baked cookie with grown-up complexity and a subtle peppery kick. Perfect with coffee or red wine.

Fluffy, moist and delicious songe cake is good at any time, it can be a simple dessert served with some cream, or can be a snack with a cup of your favorite coffee or tea!

Curried turkey on rice: leftover roast turkey simmered in a creamy curry sauce with apple and onion, served over brown rice. A 30-minute weeknight curry built for the day after Thanksgiving.

Blueberry drop cookies fold fresh blueberries and bright lemon zest into a soft cake-style dough, then bake into pillowy, fruit-studded rounds. A summer cookie that's halfway to a muffin top.

Spiced bran muffins with molasses, ginger, cloves, walnuts, and golden raisins. Made with whole wheat flour, egg whites, and yogurt for a lighter, healthier take.

Chicken piccata with mushrooms, lemon, and white wine sauce. Thin-pounded chicken breasts pan-fried golden then simmered in a bright, reduced pan sauce.

Six classic Eastern European pastry fillings: cheese with cognac raisins, prune walnut, poppy seed, ground nut, orange marmalade, and raw apple. Traditional recipes for strudel, kolache, and more.

Griddle cheesecakes made with pureed cottage cheese, cooked like pancakes and served with a fresh cranberry-orange sauce. A light, tangy twist on traditional cheesecake.

Loved the idea of adding brewed coffee to the gingerbread batter, and it worked so well. The flavour was amazing.

Curried cold asparagus soup with chicken broth, egg yolks, and cream, lightly spiced with curry powder and brightened with a squeeze of lemon. Elegant chilled spring soup for first courses.

Chocolate zucchini bread with melted unsweetened chocolate, grated zucchini, cinnamon, and chopped nuts baked into a rich, moist loaf. Uses the garden glut deliciously.

Sugar-free whole wheat cookies sweetened naturally with dates, coconut, and orange zest, rolled in ground pecans. A slice-and-bake icebox cookie with no added sugar.

Cocoa brownies with a secret weapon: three cloves of garlic melted right into the butter. Fudgy inside, springy on top, loaded with walnuts and topped with blanched almonds.

New York-style sour cream cheesecake on a graham cracker almond crust with lemon juice and almond extract. Slow-cooled in the oven to prevent cracking.

Fresh peach pie with a buttery crumb topping, cinnamon, and lemon juice. Sliced peaches macerate before baking for concentrated juicy flavor under a crispy streusel crust.

Honey-almond rugelach are flaky cream cheese crescents rolled around honey-spiced almonds and dried cherries. A Jewish bakery classic with a sweet golden bite.

Loaded oatmeal cookies packed with chocolate chips, butterscotch chips, raisins, and walnuts in a brown sugar and cinnamon dough. Chewy, chunky, and stuffed with mix-ins.

Oven-braised beef short ribs in tomato paste gravy with onions, carrots, and celery, served over noodles tossed in the pan drippings. Slow-cooked comfort food that falls off the bone.