Recipes with flour

Meet your chocolatey death with this decadent cake made with unsweetened chocolate and caramels.

Topped with sliced almonds and a shiny glaze these cookies look just as fabulous as they taste.

Let a little Welsh heritage into your life with this scrumptious dish that is perfect dinner to enjoy with guests.

A proper Irish chocolate cake made with Guinness stout, cocoa, and dark brown sugar, sandwiched with a bright orange buttercream. Rich, malty, and a wee bit boozy.

Pear pound cake with buttermilk, chopped pecans, and a hint of nutmeg baked in a loaf pan. Moist, buttery crumb studded with tender pear chunks in every slice.

Mini pound cake baked in a 6-inch loaf pan with butter, sugar, egg, and flour. A scaled-down classic with a tender, buttery crumb and a golden top that springs back when pressed.

If you're looking for a quick and simple dinner, this succulent dish is perfect for your constantly moving lifestyle.

Original red velvet cake with old-school ermine frosting: tender buttermilk crumb tinted deep red, finished with the cooked-flour boiled milk icing that came before cream cheese took over.

Dak's Mint Zucchini Oat Bran Bread (Bread Machine) recipe

Irish cream bread machine bread is a hearty, low-fat oat loaf sweetened with honey and a splash of Irish cream liqueur. Dump-and-press recipe that bakes into a tight, tender crumb. Toast slices for breakfast with butter and jam.

Maine potato donuts use cold mashed potatoes for an extra-tender, never-greasy fried doughnut. Traditional New England recipe spiced with ginger and vanilla. Makes 2 dozen old-fashioned donuts.

Pan-browned pork chops baked in a luscious cream cheese and Parmesan sauce until fork-tender. Rich, savory, and surprisingly simple, this is a one-dish dinner that never disappoints.

Pan-fried beef liver and onions in a savory beef broth gravy with garlic and green onions. Classic comfort food with a quick, flavorful pan sauce served over rice.

Devilish marshmallow cookies are chewy chocolate cookies topped with a melted marshmallow half and finished with a glossy chocolate frosting. Three-tier indulgence: cocoa cookie base, gooey marshmallow middle, and rich chocolate top.

Fresh corn in a shatteringly light tempura batter, deep-fried until golden and lacy. Served with tentsuyu dipping sauce and grated daikon for a crisp Japanese-style appetizer.

Huckleberry pie with grated apple and a hint of almond extract. Wild Northwest berries baked into a double-crust pie where the apple thickens the juice naturally and the almond pulls out their floral side.

Butterscotch marshmallow brownies loaded with chocolate chips, mini marshmallows, and walnuts. A chewy blonde brownie base with melted butterscotch chips and brown sugar.

Chocolate crinkle cookies with a frozen marshmallow surprise hidden inside, rolled in sugar and baked until they just crack. Fudgy, gooey, and fun for holiday baking.

A tangy mustard-turmeric pickle relish made with green tomatoes, cauliflower, cabbage, and onions in a thick vinegar sauce. Old-fashioned Dutch-style piccalilli that's great on sandwiches and burgers.

Buttery phyllo layers stuffed with a creamy semolina filling, baked golden and drenched in lemon-kissed syrup. This Turkish-style muhallebili baklava skips the nuts for a silky, custard-like center that melts on your tongue.

A one-of-a-kind three-layer cake with cranberries, pecans, shredded wheat cereal, and orange zest, topped with orange cream cheese frosting. The name says sorry but every bite says wow.

High-fiber bran muffins loaded with psyllium, pumpkin pie spice, and raisins. Warm, lightly sweet, and ready in 30 minutes. A guilt-free breakfast that actually tastes like a treat.

Crunchy peanut crackers, a savory-sweet homemade snack with roasted peanuts ground into a cornmeal-flecked dough and baked deep golden brown for serious crunch.

Whole red snapper stuffed with a Gulf Coast seafood dressing of crab, shrimp, celery and white wine. A showstopping coastal main course for dinner parties.

Ethiopian ambasha flatbread spiced with coriander, cardamom, and fenugreek, scored in a traditional spoke pattern and brushed with a warm cayenne-ginger topping.

This is a very pretty cake with the thin sliced almonds and the sugar not dissolved on top.

Brandy Beef Bourguignon: French-style braised beef with red wine, brandy, pearl onions, mushrooms, and herbs. Marinated for hours, simmered slow into silk-tender bites.

Traditional Ukrainian golubtsi cabbage rolls filled with millet, salt pork, sauteed carrots and onions, simmered in a sour cream and tomato sauce. Authentic Eastern European comfort food.

Light and fluffy banana bran pancakes made in a blender with bran flakes, ripe banana, nutmeg, and buttermilk. A wholesome breakfast that sneaks fiber and fruit into golden, tender pancakes the whole family will love.

Chocolate mint sticks: a three-layer holiday bar with a fudgy brownie base, a bright green peppermint buttercream middle, and a glossy chocolate glaze on top. A Christmas-cookie classic.

Pressure-cooker braised beef chuck with red wine, tomatoes, mushrooms, green olives, and a pinch of saffron. Sunday-style stew in 35 minutes instead of 3 hours.

This is a decadently delicious German chocolate torte. It's chocolaty and rich.

Applejack apple slab pie bakes 25 sliced tart apples with cinnamon and butter between a shortening pastry crust in a sheet pan, then drizzles with a sweet cream glaze. Crowd-feeding holiday pie.

A thick Kentucky-style burgoo loaded with chicken, beef shank, bacon, fresh corn, lima beans, okra, and tomatoes. Low and slow in a big Dutch oven for a crowd-feeding stew.

It has eleven herbs and spices? The Original Recipe is now packaged in three different places. The way it is cooked and the process makes it taste like it has eleven herbs and spices when in reality there is not. The way it is done in the restaurant is using dried eggs and milk in the flour along with a box of breading salt and the seasoning bag and a bag of breading flour.

Crusty no-knead Dutch oven bread loaded with cornmeal, corn grits, millet, and whole wheat. An overnight rise builds deep flavor and a crackling, golden crust.

Tender cream cheese cookies with lemon zest and a thumbprint of apricot filling, finished with a dusting of powdered sugar.

Quick and easy cinnamon rolls without the 3 hour preparation/bake time with traditional yeast cinnamon rolls. "There is just something about cinnamon and sugar, SO GOOD!"

Microwave sausage and cabbage casserole with tomatoes, onion, and oregano thickened with a flour slurry. A hearty one-dish dinner ready in about 20 minutes.

Diabetic-friendly banana cream pie made with skim milk, only 3 tablespoons sugar, gelatin-stabilized custard, and firm-ripe bananas in a vanilla wafer crust. A lighter take on a classic.

Delicate Italian dessert crepes filled with sweetened ricotta and fresh strawberries. Elegant rolled crepes dusted with powdered sugar, perfect for special breakfasts or desserts.

Tender beef cubes simmered low and slow in a tangy tomato sauce spiked with dry mustard and Worcestershire. This hearty, hands-off comfort food serves 4 over rice or egg noodles for a satisfying weeknight meal.

A Boston landmark recipe: Durgin-Park's corn bread made with cornmeal, flour, eggs, milk, and butter, baked hot and fast for a golden crust and tender crumb. Old-school New England simplicity.

Chewy fruit bars packed with apricots, raisins, and crushed pineapple, then dusted with powdered sugar or spread with frosting.

Bread machine apple cinnamon loaf with chunks of fresh apple mixed into a tender crumb. Use the raisin setting and add apples at the pause for a hands-off breakfast bread.

Clay pot curried chicken simmers bone-in pieces with curry powder, dried apricots, carrots, and tomato puree until tender, finished with peas and shredded coconut. A hands-off Indian-inspired one-pot dinner.

Buttery shortbread crust topped with gooey pecan-coconut filling creates bar cookies that taste like pecan pie without the fussy pastry work.

This very dense chocolate cake is named after the famous California fault becaus it forms big cracks as it bakes and cools.