Recipes with flour

Classic French-Canadian tourtiere with seasoned ground pork, mashed potatoes, sage, and nutmeg baked in a flaky yogurt pastry crust. A hearty meat pie that's a holiday tradition in Quebec kitchens.

Mexican cheese squares are a baked cheddar, egg, sour cream, and green chile appetizer cut into squares. A make-ahead party snack that also freezes and reheats beautifully.

Bread machine yeast bread with black olives, dried apricots, tabouli mix and yogurt baked into the dough. A Middle Eastern-inspired loaf with sweet-savoury depth that pairs with hummus or grilled meats.

Heart-shaped Kahlua white chocolate Valentine cake: tender white chocolate cake soaked in Kahlua coffee syrup and frosted with whipped white chocolate ganache. Show-stopping romantic dessert.

Beignets in the French pate a choux style: light, crispy fried puffs made from a simple water-butter-flour-egg dough, served with apricot preserves spiked with brandy. Classic Parisian cafe sweet.

Marcia Adams's maple baked ham: an 8-pound cooked ham glazed with pure maple syrup and served with a mustard-Worcestershire pan sauce. A classic holiday centerpiece with sweet-savory drippings.

European-style apple cake presses a rum-spiked shortbread base into a sheet pan, then tops it with grated tart apples, raisins, nuts, and cinnamon sugar. A sliceable, freezable bar-style cake.

Baked catfish fillets coated in Parmesan cheese and flour, topped with sliced almonds and melted butter. A crispy, golden fish dinner ready in 45 minutes.

Bread machine oatmeal bread sweetened with applesauce instead of sugar. A light, hearty whole-grain loaf with a tender crumb. Set it and forget it for fresh-baked bread in the morning.

Applesauce Walnut Cake with Butter Frosting recipe

Mini-chocolate eclairs, filling uses chocolate pudding to save time. Rich and delicious chocolate eclairs you can make at home.

Holderkuechle are traditional German elderberry blossom fritters dipped in pancake batter and deep-fried until golden, then dusted with sugar. A seasonal springtime treat made with foraged elderflowers.

Sweet yeast dough built with buttermilk, butter, and a blend of white and whole-wheat flours. The workhorse base for sticky buns, cinnamon rolls, and tender breakfast pastries with a soft, pillowy crumb.

Garden Swiss steak made with flour-pounded round steak simmered in beef bouillon with carrots, zucchini, tomatoes, and dill. A complete skillet dinner with tender braised beef and fresh vegetables.

Tender beef chunks simmer for hours with tomatoes, potatoes, carrots, and peas in this hearty Italian-style stew. Basil, dill, and thyme add layers of herb-forward comfort to every spoonful.

Nutty carob chip cookies sweetened with honey and made with whole wheat flour. Caffeine-free chocolate-chip-cookie alternative for the carob-loving, health-conscious snacker.

Easy homemade pizza dough with a slow overnight rise for deep flavor and a chewy, crisp crust. A high-hydration bread-flour dough you proof cold, then stretch by hand into pizzeria-style rounds.

Malted milk cookies fold chopped malted milk balls and unsweetened chocolate into a brown-sugar drop cookie for a chocolate cookie with crunchy candy pockets. A diner-style malt shop treat.

Creamed chicken in a from-scratch white sauce with peas and slivered almonds, seasoned with savory. Serve over biscuits, waffles, or in puff pastry shells.

This great looking cheesecake has two creamy layers one strawberry and one vanilla. It taste as good as it looks. To avoid cracking, run the knife just trough the very top when swirling the strawberry puree.

Cream of cauliflower soup with leeks, white wine, tarragon, and heavy cream, pureed silky smooth. Includes a cauliflower cheese soup variation with melted Swiss.

Chicken and mushrooms in sherry sauce with diced chicken breast simmered in a dry sherry, chicken broth, and lemon pepper pan gravy. Weeknight dinner that drinks like a French bistro classic.

Chocolate covered marshmallow cookies with a soft vanilla base, a melted marshmallow top, cocoa frosting, and a pecan half. Like homemade Mallomars.

Stuffed soft-shell crawfish: Louisiana bayou classic with shells packed full of buttery crawfish-bread stuffing, fried golden, and crowned with rich hollandaise. A full-on Cajun centerpiece.

Creamy Southwestern grilled cactus soup with nopalitos, jicama, broccoli, corn, and melted cheese in a roux-thickened broth. A bold, one-of-a-kind bowl.

Chocolate malt cake built on a full cup of malted milk powder, cocoa, butter, and half-and-half. A nostalgic 9x13 sheet cake with deep chocolate flavor and that unmistakable Whoppers-meets-fudge finish.

Citrus bread for the bread machine with orange marmalade, lime juice, and lemon zest. A bright, fragrant yeast loaf with triple citrus flavor.

Classic chicken gumbo built on a dark roux with okra, fresh tomatoes, and rice simmered right in the pot. One Dutch oven, pure Cajun comfort from start to bowl.

Hazelnut oatmeal pancakes made with buttermilk-soaked rolled oats and toasted hazelnuts for a nutty, hearty breakfast. Crispy edges, tender centers, and extra fiber from the oats.

Butter Cookie Cups W. Chocolate.Almond Filling recipe

Trimlestown roast sirloin is an Irish roast with whiskey and red wine pan sauce. Slow-roasted for two hours and served with a rich beurre manie gravy. Classic Sunday roast fare.

Upside-Down Pineapple-Raisin-Carrot Cake bakes a spiced carrot batter over caramelized pineapple rings and raisins in a cast iron skillet. Two classics in one.

Vegan sweet potato casserole bakes steamed sweet potatoes with dried apricots, cranberries, and raisins in a creamy rice flour and soy milk sauce. Dairy-free Thanksgiving side spiced with cinnamon and ginger.

Whole wheat bagel bread made in a bread machine with honey, vital wheat gluten, and just 6 ingredients. Chewy, dense crumb with that classic bagel texture in loaf form.

Khachapuri, a Georgian cheese bread stuffed with muenster, Swiss, and cheddar in a pleated yeast dough. Baked golden in a springform pan, sliced into warm, melty wedges.

Spicy brown bread made with cornmeal, whole wheat pastry flour, carob, and molasses, spiced with cinnamon, ginger, and nutmeg. A quick vegetarian bread ready in 30 minutes.

Bread machine coffee bread with instant coffee, currants, toasted almonds, brown sugar, and applesauce. A lightly sweet loaf with warm coffee flavor and nutty, fruity bites throughout.

These scrumptious crab cakes made with dry mustard and hot pepper sauce are sure to be a conversation-starter at your next dinner party!

Old-fashioned blackberry pudding with a simple batter that rises up around the berries as it bakes, finished with a sugar crust on top. Homestyle comfort in an 8x8 pan.

Lemon sponge pudding cake that magically separates into three layers as it bakes: meringue top, sponge cake middle, and creamy lemon pudding on the bottom.

Maple syrup oatmeal cookies use real maple syrup as the only sweetener (no white or brown sugar). Soft, chewy, and naturally sweetened with two dozen cookies in 35 minutes.

Cheese pepper bread for the bread machine with Swiss cheese and cracked black pepper baked right into the dough. Savory, aromatic, and completely hands-off.

Christmas ribbon cookies made with a cookie press, featuring pink, green, and white striped dough. A festive butter cookie with lemon extract that makes about 60 cookies.

Irish tea cake with cream cheese and buttermilk batter studded with dried currants, finished with a bright lemon glaze. Tender crumb that keeps for days.

Apricot almond quickbread with toasted almonds, dried apricots, and a hint of almond extract. A tender, no-yeast loaf that mixes up fast and fills the kitchen with a warm, nutty fragrance.

Whole wheat pumpkin tea ring with cinnamon, nutmeg, cloves, and raisins. Honey-dipped dough balls baked in a tube pan for a pull-apart fall bread.

Basic enriched bread dough with scalded milk, egg, and yeast, perfect for rolls, loaves, or sweet breads. Old-fashioned all-purpose dough that rises on the counter or rests overnight in the fridge.

Beef stroganoff braised with cola for a sweet, caramelized gravy with mushrooms, sour cream, and Worcestershire. A clever twist on the Russian classic that tenderizes tough cuts.