Recipes with flour

Oven-baked BBQ chicken casserole smothered in a tangy homemade sauce with ketchup, cola, Worcestershire, and hickory smoked salt. Fork-tender after a low, slow bake. Serve over rice.

Classic S.O.S. creamed beef on toast with a simple milk gravy made from browned ground beef, flour, and pan drippings. Old-school military comfort food with just 5 ingredients.

Cranberry and lemon star in this winning drop cookie with fluffy frosting from Liz Bannon of Port Washington, which was adapted from a recipe in a Taste of Home cookbook.

Mandelbrot almond bread with layered cinnamon, twice-baked into crisp toasted slices. A traditional Jewish biscotti-style cookie that's dense, crunchy, and dairy-free.

Martha Washington devil's food cake made with unsweetened chocolate and buttermilk for a deeply rich, moist two-layer chocolate cake. A classic from-scratch recipe with old-fashioned technique.

Red velvet cake made from scratch with a buttermilk-and-vinegar tang, a whisper of cocoa, and a tender oil-based crumb. Crowned with classic cream cheese frosting for the real Southern bakery version.

Baked catfish fillets in white wine with sliced mushrooms, topped with a silky butter-lemon cream sauce and a shower of Parmesan. Creole-inspired elegance on the table in 45 minutes.

Traditional poppy seed kolache with a buttery almond dough and homemade filling of poppy seeds, honey, dates, and nuts. A Czech-style pastry that makes 60 pieces.

White chocolate raspberry cheesecake on a vanilla wafer crust, with melted white chocolate folded through the batter, layers of fresh raspberries and a glossy chocolate glaze. Baked low and slow for a crack-free, creamy slice.

Butterfinger cookies: an icebox slice-and-bake cookie loaded with chunks of chopped Butterfinger candy bars. Crispy, peanut-buttery edges with chewy candy pockets in every bite.

Microwave-friendly acorn squash stuffed with savory ground turkey, chopped apple, and plump raisins in a light soy glaze. Quick, cozy, and full of sweet-savory contrast.

Ultra-moist chocolate zucchini cake with buttermilk, brown sugar, cinnamon, and chocolate chips on top. Baked in a 9x13 pan, this one-bowl cake stays soft for days.

Mocha java bread for the bread machine with instant coffee, mocha mix, rye flour, applesauce, brown sugar, and chopped pecans. A coffee-lover's yeast bread with zero effort.

A puffy, golden oven-baked pancake (Dutch baby) that rises dramatically in a hot buttered skillet. Finished with powdered sugar and a squeeze of fresh lemon.

Hearty oatmeal bread with whole wheat flour, rolled oats, and brown sugar. A dense, chewy homemade yeast bread that makes two loaves for sandwiches or toast.

Light yet delicious chocolate raspberry roll cake. The creamy and fruity filling is made with skim ricotta cheese and fresh raspberries, the cake is made with flour, cocoa powder and egg substitute. It's much lighter than a classic roll cake, but without losing any flavor.

Whole wheat molasses and ginger scones with raisins and yogurt, cut into heart shapes and baked until golden. A warmly spiced teatime treat.

German marble kuchen swirls vanilla butter cake with chocolate syrup batter for a tender bundt with bold dark and light bands. A traditional German tea cake baked in a tube pan.

A rich, fudgy Southern chocolate sheet cake made with real Coca Cola, buttermilk, and miniature marshmallows baked right into the batter. Topped with a warm cocoa cola icing that soaks in while the cake is still hot.

Orange cinnamon bread machine recipe with fresh orange juice and zest for a fragrant, warmly spiced loaf. Just load the ingredients and let the machine do the work.

Buttermilk pecan pie with a creamy custard filling baked low and slow until golden on top. No corn syrup needed. A Southern classic with tangy, nutty richness.

Pumpkin cheesecake with a buttery shortcrust pastry, spiced cream cheese filling with allspice, ginger, and cinnamon. Slow-baked and cooled in the oven to prevent cracking.

Rhubarb-apple bread with tart rhubarb and sweet apples in a spiced quick bread with cinnamon, cloves, and chopped nuts. Makes two loaves that keep for 10 days refrigerated.

Biersuppe is a classic German beer soup thickened with browned butter and flour, warmed with cinnamon, and enriched with egg yolks and milk. Served with toasted bread in 30 minutes flat.

Low-fat s'mores cake bakes all the campfire flavor into a light graham-cracker crumb cake. Applesauce stands in for the butter, with broiled marshmallows and chocolate chips melting over the top.

Italian frangipane custard with ground almonds, cooked like pastry cream then cut into squares. Traditional holiday treat similar to Turkish delight in texture.

Frosted Christmas brownies baked in a pizza pan, topped with vanilla buttercream and decorated with piped holly leaves and red candy berries. A festive holiday dessert.

Master recipe for crispy fritters and deep-fried foods using two versatile batters: thick fritter batter for chopped ingredients and thin batter for coating whole pieces.

Kushli are deep-fried Indian half-moon pastries stuffed with toasted coconut, almonds, semolina, sugar, cardamom, and raisins. Crisp, fragrant sweets for festivals and tea-time treats.

A Cajun showstopper: whole roasted chicken rubbed with Creole seasoning and stuffed with homemade dirty rice built on a dark roux, gizzards, ground pork, and the holy trinity.

Anytime cake doctors up boxed chocolate cake mix with mashed banana and rum extract for a moist, lower-sugar loaf. Ready in 20 minutes start to finish, no eggs or oil needed.

Goopy chicken with boneless breasts browned in seasoned flour, then braised in cream of chicken soup gravy with lemon juice. Skillet or slow cooker method for fall-off-the-fork tender.

Chewy almond paste macaroons with crackled tops and tender centers, baked from a homemade four-day-aged paste of blanched almonds and egg whites. The classic Italian-style cookie before the French sandwich version took over.

Bread machine almond quick bread with sliced almonds folded throughout the batter for crunch in every slice. A no-effort sweet loaf perfect for breakfast toast or afternoon coffee.

Italian rainbow cookies with almond paste, three colored layers, apricot jam filling, and chocolate coating. Overnight-pressed cookies that slice into beautiful tricolor squares.

If you want something new, then try this delicious cake that uses lemon-lime soda to give it a unique flavor.

Mac and cheese for grown-ups with Fontina, Gruyere, Emmentaler, sherry, cream, and thyme in a chicken stock bechamel, topped with Parmesan bread crumbs and baked golden.

Blinchaty pirog is a Russian layered crepe pie filled with seasoned ground beef, mushrooms, red wine, and dill, topped with a cool yogurt sauce. A showstopping centerpiece dish.

Old-fashioned chicken and dumplings made from scratch with stewed chicken, rich broth, and hand-rolled flat dumplings. Southern comfort food the way Grandma made it.

Decadent amaretto chocolate cheesecake with an amaretti cookie crust, dark chocolate-almond filling spiked with liqueur, and crunchy amaretti folded into the batter. Italian-inspired showstopper.

Elegant poached salmon with julienned vegetables in broth, served with creamy horseradish sauce. A refined French-style dish that's lighter than it looks.

Traditional British shepherd's pie made from leftover roast lamb or beef, bound in gravy and topped with mashed potatoes. Old-school comfort food done properly.

Batter-crust pizza loaded with browned ground beef, green peppers, mushrooms, and gooey mozzarella. No yeast, no kneading, no waiting. Dinner in 40 minutes flat.

Italian chicken made in an oven cooking bag with jarred marinara and green peppers. Five ingredients, no browning, no cleanup, served over pasta for a weeknight win.

Light, fluffy French dumplings enriched with butter and egg, seasoned with nutmeg. Traditional Alsatian spaetzle-style dumplings for soup or broth.

Vegetarian lasagne layered with butternut squash, fresh and porcini mushrooms, and sundried tomatoes in a cream cheese bechamel. Earthy, rich, meatless fall cooking.

Light Welsh-style honey cakes scented with cinnamon and brown sugar, baked in muffin tins with folded egg whites for a tender, fluffy crumb. Dusted with sugar straight from the oven.

Favourite multigrain bread baked in the bread machine with eight grains and seeds: whole wheat, triticale, soy, oats, bran, cracked wheat, millet, and flax. Molasses-sweetened, hearty, and entirely hands-off.