Recipes with flour

Peach oat cobbler: juicy ripe peaches under a rustic raisin-oat biscuit topping. Lower-fat dessert with bright almond extract and a cobblestone crust.

Green chili sauce made from scratch with diced green chiles, garlic, onion, and a simple flour roux. Ready in 15 minutes for enchiladas, burritos, and smothered anything.

Vanilla brownies (blondies) made with butter, brown sugar, and vanilla extract with optional chocolate chips. Chewy, buttery bars baked in a sheet pan for easy slicing.

This bacon and tomato wafers go very well, tastes well too! Last year, did it before New Year coming!

Belgian endive wrapped in ham and baked au gratin with a cheesy bechamel sauce, breadcrumbs, and fresh tomato slices. A classic Belgian comfort dish for dinner or an elegant appetizer.

The reputation of fruitcake has been tarnished but store bought and candied fruitcakes. Using dried instead of candied fruit demonstrates what fruitcake is supposed to be.

Anadama bread is a traditional hearty dark yeast bread from New England featuring molasses and cornmeal.

Italian chocolate cookies with cocoa, cinnamon, cold coffee, and grape jelly in the dough. An old-world recipe with no eggs that makes a huge batch of soft, cakey cookies.

Homemade pizza dough that rises to crisp, chewy perfection on a hot stone. Six pantry ingredients, double-yeast for proper lift, makes two thin-crust 12-inch pies or one thick-crust pizza.

Apricot cupcakes sweetened entirely with apricot preserves and spiced with pumpkin pie spice. Oats and applesauce keep them moist with no refined sugar. Bakes as bars too.

These low-fat and delicious snacks are perfect for the kids lunches!

Classic shortbread with rice flour for a delicate sandy bite, baked in a sheet pan and cut into bars. Five ingredients, scored before baking for clean snap-apart pieces.

Soft maple walnut oatmeal cookies with brown sugar and cinnamon, topped with maple-flavored frosting and a walnut half. Chewy, sweet, and warmly spiced.

Cinnamon-apple cheesecake with a shortbread crust, creamy filling, overlapping apple slices on top, and a warm orange marmalade glaze. A fall cheesecake that's more fruit tart than dense New York style.

Oatmeal pie crust adds rolled oats to a classic shortening pastry for nutty flavor and a sturdier base. Holds up to wet fillings like pumpkin, custard, or cream pies without going soggy.

Coquilles Saint-Jacques: scallops poached in white wine, folded with mushrooms into a creamy velouté enriched with egg yolk and cream, then piled into shells and gratineed golden. The classic French scallop dish.

Bienenstich (Bee Sting Cake), a classic German yeast cake with a caramelized almond topping and vanilla pudding filling. A bakery favorite made at home.

Creamy spinach and mushroom soup with Swiss cheese, cream cheese, and a touch of nutmeg. A thick, cheesy vegetable soup that's lighter than it tastes.

Cream cheese pinwheel cookies filled with cinnamon, sugar, and chopped pecans. A tender, flaky dough rolled jelly-roll style and sliced into swirled rounds.

Basic quiche recipe with a 5-ingredient custard base of eggs, cheddar cheese, mayonnaise, milk, and flour. A versatile template for any vegetable, meat, or cheese combination.

Turkey primavera with browned turkey tenderloin cubes in a hearty tomato-beef broth sauce with mushrooms, green peppers, and herbs. Served over fettuccine or spaghetti with Parmesan.

Bread machine pizza crust made with bread flour, butter, and dry milk powder. Use the dough cycle, shape, rise, and bake at high heat for a crispy base.

They are absolutely the greatest cookies in the world. They are buttery, flakey and chocolaty. Delicious treats at Christmas or at any occasion.

Cucidati, the traditional Sicilian Christmas fig cookies, with a rich filling of figs, raisins, nuts, chocolate and rum wrapped in tender pastry, shaped into slashed horseshoes and dusted with sugar.

Vegetarian mushroom goulash with fresh tomatoes, sweet paprika, and bell peppers in a creamy yogurt-sour cream sauce. Earthy, rich, and ready in about an hour over egg noodles.

Buttercream filled oatmeal sandwich cookies: chewy oat-and-corn-syrup rounds sandwiched around a silky cooked-yolk buttercream. Bakery-style sandwich cookies for tins and dessert trays.

Soft banana cookies with brown butter penuche frosting: mashed ripe bananas in a cake-like dough, topped with a boiled brown sugar icing that hardens into a shiny, fudgy shell.

Buttery thumbprint cookies filled with Milky Way and Snickers slices, with a hint of almond extract. Chill the dough, press, bake, and watch the candy melt into gooey perfection.

Homemade whole wheat pasta dough with eggs, olive oil, and water. A nutty, high-fiber fresh pasta you can roll by hand or with a pasta machine.

A big-batch brownie sheet cake made with cocoa, buttermilk, and a hint of cinnamon. The boiled cocoa mixture gives the crumb an intensely fudgy texture. Ice it while warm for a glossy, melt-in finish.

Oatmeal raisin sheet cake spiked with cinnamon, cloves, and plumped raisins, baked thin on a sheet pan and finished with a quick poured icing. The bake-sale and potluck cake that feeds a crowd of 24.

Low-calorie applesauce raisin squares with whole wheat flour, natural bran, ginger, cinnamon, and nutmeg, topped with sliced almonds. Just 61 calories per square.

Swedish apple cake with cinnamon, cloves, and chopped nuts, baked in a 9x13 pan with a brown sugar crumble topping. A dense, spiced fall cake loaded with fresh apples.

Veal ragout simmered with carrots, celery, potatoes, peas, tomato paste, garlic, and marjoram. A classic one-pot stew with golden-browned veal in a rich, savory gravy.

Fat-free apple coffeecake skips the butter and yolks: skim milk, egg whites, and corn syrup keep it tender and moist, with sliced apples and cinnamon sugar baked across the top. Brunch without the guilt.

Swedish pancakes (plattar) made with a thin egg batter cooked in a platt pan, served with lingonberry preserves, butter, and powdered sugar. Light, crepe-like, and Scandinavian.

This recipe makes double the amout of cake needed, so you'll be able to freeze the extra cake to have on hand when you want to make an encore of these fabulous flavors.

Whole wheat dinner rolls with oats, molasses, and honey for a dark, hearty crumb. Soft homemade yeast rolls with old-fashioned flavor, great for holidays and Thanksgiving.

Mini quiches with a cream cheese pastry crust and a rich filling of leek soup, Swiss cheese, cream, eggs, and dry mustard. Bite-sized and perfect for parties and brunches.

Crispy deep-fried samosas with spiced curried meat filling wrapped in homemade pastry. Seasoned with garam masala, fresh ginger, and mint, these golden triangles shatter at first bite.

This buttery and moist Irish style coffee cake is so easy to make, and it always impresses everyone!

Classic German Lebkuchen: spiced honey bars with almonds and candied citrus peel, glazed with lemon icing and dotted with cherries. Centuries-old Nuremberg Christmas tradition.

Bread machine coconut oat bran bread with canned pears, whole wheat flour, rolled oats, and almond extract. A unique, lightly sweet loaf with tropical and fruity flavors.

Spiced brown sugar bundt cake with cinnamon, ginger, cardamom, and cloves, baked with chopped pecans and finished with a butterscotch glaze. Holiday-table ready.

Rhubarb cheesecake with tart rhubarb sauce swirled into a lemon-scented cream cheese filling and spooned over the top. A creamy, spring-bright dessert with that signature sweet-and-sour bite.

Three-layer Southern coconut cake with a tangy crushed-pineapple filling and billowy seven-minute frosting. An almond-scented butter cake stacked with grated coconut between every layer.

Old-fashioned stew dumplings with cream of tartar and baking soda for lift. Five pantry ingredients, no butter or eggs needed, ready in 20 minutes.

Milky Way candy bar cake with six melted candy bars in the batter, buttermilk, and chopped nuts. A rich, fudgy Bundt cake with deep caramel-chocolate flavor.