Recipes with flour

Hazelnut torte with ground filberts folded into a light sponge cake, split and filled with vanilla whipped cream. A classic European-style nut torte garnished with strawberries.

Breaded mahi-mahi fillets pan-seared in olive oil, topped with tomato sauce, mozzarella, and Parmesan, then baked until bubbly. A seafood twist on classic chicken Parmesan ready in 45 minutes.

Paris-Brest style cream puff pastry: piped pâte à choux rings baked with slivered almonds, split and filled with pastry cream, dusted with powdered sugar. A French patisserie classic at home.

Dark, moist bran muffins made with whole wheat flour, buttermilk, and molasses. High fiber, barely sweet, and mixed in minutes. Makes two dozen from one batch.

Invite some European cooking into your kitchen with this delicious dish made with chicken livers, bread slices and a bit of garlic.

Norwegian molasses cookies rolled in sugar and baked until crackled and flat. Made with brown sugar, molasses, and egg substitute. Top with confectioners' sugar glaze and sprinkles for a festive touch.

Lemon macaroon pie with coconut, fresh lemon juice, and almond extract in a from-scratch butter crust. Topped with vanilla whipped cream and lemon slices.

Savory cheddar bread with onion soup mix for intense flavor and sharp cheese throughout every slice from your bread machine

Frosted spice fruit cookies are old-fashioned molasses-spice rolled cookies loaded with walnuts, golden raisins, and dates, finished with an orange juice glaze. Holiday cookie tin staple.

Elegant layered chocolate mousse cake with praline rocher, rum syrup, and a glossy chocolate glaze. A showstopper French dessert.

Traditional Cornish saffron cake with real saffron threads, lard, butter, and currants baked in loaf pans. A golden, fragrant British yeasted fruit bread that's worth the overnight wait.

Moist autumn apple bread packed with grated fresh apples, lemon zest, and chopped nuts in a tender quick bread loaf. One bowl, one hour, and your kitchen smells like a fall orchard.

Bread machine pizza dough with cornmeal, whole wheat flour, and applesauce for a chewy, slightly sweet crust. Makes 3-4 pizza crusts using the dough cycle on large-loaf machines.

Dark chocolate layer cake with a bright orange cream filling made with sour cream, orange zest, and lemon juice. The chocolate-meets-citrus combo is a total crowd pleaser.

Southern fig preserve cake baked in a tube pan with warm spices, buttermilk, chopped pecans, and a generous swirl of fig jam, finished with a buttermilk glaze.

Old-fashioned Pennsylvania steamed pudding with mashed carrots, suet, molasses, raisins, currants, and warm spices. Three hours of steaming yields a dense, spiced holiday treat.

Low-fat carrot fig cake that replaces oil and butter with pureed dried figs for moisture. Loaded with grated carrots, crushed pineapple, and raisins, drizzled with a simple pineapple juice glaze.

Fluffy crab souffle pancakes with cottage cheese, fresh dill, and chives. Light as air, crispy on the outside, and loaded with sweet crab in every bite.

Elegant brazil nut torte with graham cracker cake layers split and filled with vanilla pudding cream. A two-day showpiece that's worth every minute of the wait.

Baby Cakes Shortbread uses just three ingredients: flour, butter, and sugar, mixed right in a zip-top bag for zero-mess cleanup. Flatten, sprinkle, bake, and you've got buttery, crumbly cookies.

Tasty thick and juicy pork chops. This easy to prepare recipe is sure to be a favorite.

Moist bundt cake loaded with grated carrots, mashed banana, crushed pineapple, and pecans, topped with a cinnamon cream cheese frosting. A tropical twist on classic carrot cake that feeds a crowd.

These buttery and soft saffron buns are great for breakfast.

Chewy oat crumble bars layered with a thick, glossy blueberry filling brightened with lemon juice. A nutty brown sugar base does double duty as the topping. Makes 15 bars.

Traditional Sicilian fig cookies stuffed with ground figs, dates, raisins, walnuts, and orange, then iced and topped with colored sugar. Makes 10 dozen for the holiday cookie tray.

Kentucky Derby tart with chocolate chips and coarsely chopped pecans baked in a buttery sugar filling inside a flaky pie shell. A Southern classic.

Custard-style rhubarb pie with a vanilla yogurt filling, warm nutmeg, and a brown sugar pecan crumble topping. Tart rhubarb meets sweet, creamy filling in every slice.

Let your chicken be happy and taste amazing with this scrumptious recipe that will become your family's new favorite!

Bread machine seven grain bread with seven-grain cereal mix, whole wheat flour, molasses, and buttermilk powder. Hearty whole-grain sandwich loaf, dump and press.

Creamy baked shrimp and crab curry tossed with small pasta shells in a curried sour cream sauce, topped with buttered breadcrumbs and baked until golden. Rich, warm, and deeply satisfying.

A rich chocolate cake mixed entirely in the blender in 30 seconds, topped with melted semi-sweet chocolate and chopped nuts straight from the oven. Double the fudge, half the cleanup.

Crispy, golden blueberry fritters rolled in powdered sugar. Just 20 minutes and a handful of pantry staples get you a batch of 25 bite-sized treats that disappear fast.

Deep-fried apple fritters with grated fresh apple, orange zest, and vanilla in a tender batter, served hot with a dusting of powdered sugar.

Italian ricotta cheesecake lightened with whipped cream and beaten egg whites, scented with lemon and vanilla, baked over a buttered graham crumb dusting. Airy and light.

Welsh cakes, also known as Pice Bach, are griddle-cooked currant cakes spiced with mixed spice. Traditional Welsh tea-time treat ready in 25 minutes.

An easy citrus infused bread for your bread machine enriched with cottage cheese and grapefruit.

Hearty beef chuck ragout braised in red wine and balsamic vinegar with sun-dried tomatoes, butternut squash, and fresh herbs. A warming fall and winter stew that freezes beautifully.

Bread machine challah: soft, golden, slightly sweet Jewish egg bread made easy by letting the machine do the kneading, then braided and baked. The traditional Shabbat and holiday loaf at home.

Hearty beef pie with a self-rising cheddar batter crust that bakes up around chunks of beef, carrots, potatoes, and gravy. No rolling, no fussing, just pour and bake for an easy comfort food dinner.

Finnish pecan balls (Finnish snowballs) made with butter, cake flour, and toasted pecans, rolled twice in powdered sugar for a melt-in-your-mouth holiday cookie.

Shrimp and crab quiche layered over Swiss cheese in a flaky pie shell with a silky sherry-spiked custard and a hint of cayenne. Make ahead or freeze for easy entertaining.

Sicilian sesame seed cookies with a tender, crumbly interior coated in nutty toasted sesame. These Italian bakery favorites make 6 dozen and disappear twice as fast as you'd expect.

Buttermilk pound cake with brown sugar, plumped currants, anise extract, and orange marmalade glaze. A dense, deeply flavored tube-pan cake with caramel undertones and old-fashioned charm.

Lapland biscuits, a vintage popover-style breakfast bake with airy soufflé-like centers and crisp edges. Just seven pantry ingredients, served warm with butter and jam.

Potage Parisienne is a classic French potato and leek soup thickened with a butter-flour roux and finished with heavy cream. Two pots merge into one velvety, elegant bowl.

New Orleans seafood gumbo loaded with shrimp, hard-shell crab, and shucked oysters in a roux-thickened broth with okra and the holy trinity. Served over rice, Cajun style.

Anise almond biscotti are twice-baked Italian cookies with toasted almonds and warm anise seeds. Crisp, dunkable holiday treats that keep up to 4 weeks. Makes about 2 dozen.

Polish butter cookies with hard-cooked egg yolks pressed through a sieve for an ultra-tender crumb. Almond and vanilla scented, cut into tiny hearts and stars.