Recipes with flour

Crock Pot Beef Stew with Sun-Dried Tomatoes recipe

Bread machine blueberry bread weaves canned blueberries into a soft yeast loaf. Reserved berry juice deepens both color and flavor. A hands-off bread-machine yeast bread.

Sacher torte with ground hazelnuts, melted chocolate, and apricot jam under a rich chocolate-butter glaze. A Viennese classic baked in a springform pan.

Oatmeal millet muffins with rolled oats softened in boiling water and toasty whole millet for crunch. The morning muffin with two grains, golden tops, and tender, rib-sticking crumb. Freezes well.

Bread machine dried fruit bread studded with mixed fruit bits and warm cinnamon. Just load the ingredients, press start, and let the machine do the work. Soft, lightly sweet, and ready with zero effort.

Oatmeal snickerdoodles cross a chewy oatmeal cookie with a classic cinnamon-sugar snickerdoodle. Five dozen cookies, ten-minute bake, plenty for the cookie jar or to share.

Lemon refrigerator cookies with fresh lemon juice, lemon zest, and chopped nuts. A slice-and-bake icebox cookie with bright citrus flavor that makes 6 dozen from one batch of dough.

Vegetarian rice patties with sauteed vegetables, peanut butter for binding, tamari, and herbs baked until crispy golden on both sides. A versatile plant-based patty that works as a burger or side.

Fannie Daddies are crispy, golden clam fritters, perfect as an appetizer or main dish. This classic coastal recipe combines tender clams with a light, fluffy batter, fried to perfection. Serve with tartar sauce and crusty French bread for a delightful seafood treat.

Whole wheat bread machine loaf with malt extract and vital wheat gluten for a sturdy, well-risen crumb. A flexible base recipe with endless variations from rye to banana bread.

Rolled lasagna noodles stuffed with seasoned chicken, spinach and mushrooms, smothered in a creamy Parmesan cheese sauce and broiled until golden. A make-ahead Italian comfort classic.

Soysage, a homemade vegetarian sausage steamed in a can from whole wheat, wheat germ, and nutritional yeast, seasoned with fennel, garlic, and cayenne, then sliced and fried crisp. A meat-free breakfast classic.

Milk-poached haddock fillets in a silky butter-flour sauce with halved green grapes. Classic French sole Veronique technique applied to mild flaky white fish. Elegant in 45 minutes.

If you don't like making bagels but want the texture of bagels with the low-fat nutritional benefits; try this bread. It tastes like a bagel and is especially good sliced and toasted.

Pounded chicken cutlets pan-seared in butter, topped with ham and provolone, then finished in a Marsala mushroom sauce. Two Italian classics collide in one skillet.

Navajo green chili simmers flour-dredged pork shoulder, browned in bacon drippings, with whole green chiles, tomato, onion and garlic into a thick, hearty Southwestern stew. Ladle it over fry bread or rice.

Traditional Scottish currant shortbread squares plumped with orange juice and baked into a buttery, sandy crumb. Six ingredients, an old-country recipe, and a finish made for an afternoon cup of tea.

Braided challah bread infused with a sweet blueberry puree that turns the dough a gorgeous purple hue. Egg-rich and tender with a golden egg-washed crust, this showstopping loaf is a fruity twist on the classic Jewish bread.

A simple and scrumptious dish that is easy to make and will have your family enjoying every spoonful.

Mock fish Buddhist: Chinese vegetarian stir-fry with crispy fried potato slices standing in for fish, paired with snow peas and crunchy wood ear mushrooms. Traditional Buddhist temple cuisine with clever meat-free texture play.

Homemade Italian potato gnocchi from baked potatoes, egg yolk, and flour. Fork-pressed, boiled until they float, and served with butter and Parmesan. Pillowy dumplings from scratch.

A dense, fudgy chocolate banana tube cake made with devil's food cake mix, chocolate pudding mix, and three mashed bananas. Minimal prep, maximum chocolate flavor. Serves 12.

Cherokee fry bread turns four pantry staples into golden, crispy-edged fried dough with a chewy center. A simple, traditional Native American bread served hot with a drizzle of honey.

Italian anise biscotti: twice-baked Italian almond cookies flavored with pharmacy-grade anise oil and toasted whole almonds. Crisp, dunkable, perfect with espresso.

Layered vegetable casserole with broccoli, zucchini, carrots, and bell peppers in a creamy ricotta sauce, topped with Parmesan bread crumbs and pecans.

Loaded carrot cake with coconut, crushed pineapple, raisins, and nuts in a cinnamon-nutmeg batter. A dense, moist cake topped with cream cheese frosting.

Multi-grain nut bread made in a bread machine with seven flours and grains, walnuts, sunflower seeds, sesame, and poppy seeds. Dense, hearty, and honey-sweetened.

Homemade mustard pickles with cauliflower, green tomatoes, cucumbers, peppers, and pearl onions in a thick, golden mustard-turmeric sauce. Maritime Canadian classic for the pantry shelf.

These bars have been a family favorite for Mary Wilhelm of Sparta for decades.

Apple crumb cake with a buttery shortbread-style base and crumb topping made from one mixture. Tart cooked apples sandwiched between two crisp golden layers.

Sautéed tempeh, leeks, and wild mushroom stew braises crisped tempeh with four kinds of mushrooms, sweet leeks, garlic, and herbs in a wine-broth gravy. A hearty plant-based main with deep umami flavor.

Turkey pot pie with a homemade drop biscuit crust, sauteed vegetables, and a roux-thickened broth gravy. A from-scratch comfort food pot pie with a rustic, golden biscuit topping.

Pan-seared sole fillets glazed with a syrupy balsamic vinegar reduction and briny capers. Just 7 ingredients and 25 minutes for a stunning weeknight fish dinner.

This scrumptious chicken dish made with sherry and mushrooms can be served with noodles or rice.

Hush puppy is an old Southern term that originated after the Civil War. People didn't have enough for themselves to eat let alone feed their dogs, so when the old hounds started barking from hunger, they would throw pieces of fried corn bread to them, yelling, 'Shut up, dog! Hush puppy!"

Five-ingredient quick scones with butter, flour, milk, baking powder, and salt. No eggs, no sugar, ready in 30 minutes for warm tea-time scones with butter and jam.

Sailor's duff: a steamed molasses pudding from the age-of-sail tradition. Moist, dense, and warmly spiced, traditionally served with hard sauce or vanilla cream.

Tender buttermilk scones with wholesome bran flakes, lightly sweetened and golden-baked. From mixing bowl to breakfast table in 30 minutes.

Beet cake with orange cream cheese frosting uses grated fresh beets for a deeply moist, spiced layer cake with a rosy hue. Topped with toasted walnuts, it's a lighter twist on carrot cake.

Wholesome cookies sweetened only with apple juice concentrate and applesauce, packed with crunchy granola for a guilt-free treat.

Creamy potato ham soup thickened with a butter-flour roux and milk. A simple, comforting soup with diced potatoes, celery, onion, and ham.

Applesauce Zucchini Raisin Bran Bread: a fat-free quick bread sweetened with applesauce and raisins, packed with shredded zucchini, bran, and cinnamon. Tender, moist, no oil required.

Hungarian-style venison paprikash: flour-dusted cubes browned in butter, simmered with onions, tomatoes, dry sherry, and generous paprika, then finished with a swirl of sour cream.

No-wait wheat-oat bread skips the long rise and goes straight from kneaded dough to a tempered oven bake. Whole wheat, oats, wheat germ, and soy grits for a high-fiber hearty loaf.

Santa's Thumbprint cookies with oats, brown sugar, and chopped nuts rolled on the outside, filled with jelly. A festive holiday cookie recipe that makes 3 dozen.

Homemade perogies filled with cheddar, mashed potato, and sauteed onion. Boiled, then tossed with golden butter-fried onions and served with sour cream. Pure Eastern European comfort food.

Braided Sicilian bread made with half whole wheat, half white flour, brushed with egg white and topped with sesame seeds. A gorgeous, crusty loaf with just one rise.

Roggenbrot, a traditional German rye bread with molasses, milk, and butter. Shaped into two round loaves with a dark, earthy crumb and soft crust.