Recipes with flour

Bring out the Amish in you with these delicious cookies made from molasses.

Scottish shortbread for Christmas with all-purpose and rice flour for sandy crispness. Butter-forward, only four ingredients, pressed into a jelly-roll pan for easy holiday bars.

A basic stroganoff dish that you can let simmer in your crockpot during the day or overnight.

Homemade empanadas filled with spiced pumpkin, pecans, and raisins, sealed with a fork crimp and brushed with egg wash and cinnamon sugar. Golden, flaky, and warmly spiced.

No-fuss bread machine oatmeal bread with molasses and skim milk for hands-off baking with wholesome results

Old-school fried brain sandwiches: pork brains soaked, battered with egg and flour, and griddle-fried until crispy. A Midwestern regional classic served on a bun.

Buttery brown sugar cookies with a hint of cinnamon, sliced from a chilled dough log and baked until golden. Topped with a simple powdered sugar frosting that makes every bite melt on your tongue.

Thick, creamy New England-style clam chowder loaded with bacon, new potatoes, and tender chopped clams in a herb-rich cream base. Finished with fresh dill and parsley for a bowl that tastes like the coast.

Savory potato muffins with mashed potatoes, potato starch, Swiss cheese, and thyme. A fluffy, herb-scented savory muffin that uses leftover mashed potatoes in the batter.

Eagle chocolate cake is a triple-layer Ghirardelli chocolate cake leavened by whipped egg whites with buttermilk or strong coffee. Deep flavor, lofty crumb, classic American bake.

These gluten-free millet muffins are moist and delicious. They are perfect for a grab-go breakfast or a nutritious snack.

Eggnog pound cake infused with holiday eggnog, flaked coconut, and lemon-vanilla extracts, baked in a tube pan until dense, buttery and fragrant. A festive dessert that keeps for days.

Mincemeat is not only good for making cookies, but also good for making delicious muffins.

Lemon chess pie with a buttery, custardy filling made from eggs, sugar, lemon juice, and lemon zest in an unbaked pie shell. A classic Southern dessert ready in 45 minutes.

Ginger spice cake with molasses, buttermilk, and orange juice, spiced with cinnamon, nutmeg, and cloves. A deeply flavored, moist single-layer cake with warm holiday aromas.

Chewy whole wheat bagels made with a bread machine in three batch sizes. Boiled for that classic crust, baked at high heat, and ready for your favorite toppings in about an hour.

A great bread machine recipe that makes a very crusty bread that tastes great plain, or toasted.

Traditional Chinese almond cookies made with ground almonds, lard, and almond extract, each topped with a whole blanched almond. Crumbly, fragrant, and golden, just like the ones from your favorite bakery.

Light, airy crab souffle with sweet crab meat, Swiss cheese, shallots, and a Parmesan crust. This elegant French-inspired dish rises tall and golden, turning simple ingredients into something show-stopping.

German prune coffeecake with a soft yeasted dough rolled around cooked prunes, dotted with butter, sugar, and cinnamon. Makes two cakes for breakfast or brunch.

Melt-away butter cookies with vanilla and almond extract, pressed with a cookie gun and optionally dipped in chocolate with chopped pecans. Yields 7 dozen.

Tender tube cake with walnuts and orange zest, soaked in amaretto-orange syrup while still hot. Moist, boozy, and bursting with citrus flavor.

Thick cod steaks baked under a creamy homemade mushroom sauce with a paprika finish. A hearty, old-school fish dinner that comes together with pantry staples in about an hour.

A Southern sweet potato pone made with raw grated sweet potatoes, allspice, cinnamon, and a simple batter. Baked in a square pan until golden. Old-fashioned comfort at its finest.

A layered Italian cassata cake with orange-ricotta filling, chocolate, candied citron, and vanilla frosting topped with pistachios. A Sicilian bakery classic you can make at home.

Whole wheat-dredged chicken breasts pan-seared in olive oil and butter, finished with a quick port wine pan sauce. An elegant, low-fuss dinner ready in under an hour. Serve over rice with steamed Swiss chard.

Stuffed meatloaf rolled jelly-roll style around ham and melted mozzarella, topped with more cheese. A ground sirloin meatloaf with a gooey surprise inside.

I made all Hawaiian food and this was with it. I loved smelling this cooking throughout the house, and it was divine. I froze two of the loaves, because I was told do not give it away, save it. Oh well will have to make double next time.

Peanut butter snap cookies with brown sugar, butter, and vanilla, shaped into balls and baked until crisp. A big-batch recipe that yields 7 dozen crunchy peanut butter cookies.

Bread machine Irish soda bread with raisins, caraway seeds, and buttermilk powder. A hands-off yeasted soda bread variation sized for small, medium, or large breadmakers.

Soft apple oatmeal cookies with fresh chopped apple, applesauce, raisins, honey, cinnamon, cloves, and lemon zest. Baked low and slow for a chewy, cake-like texture.

Fudgy brownies with melted semi-sweet chocolate, sour cream, and chocolate chips folded in. Intentionally underbaked for a dense, gooey center that firms up as it cools.

Homemade Chinese baked pork buns (Cha Siu Bao) stuffed with savory barbecued pork in a sweet, glossy bread dough. Golden, pillowy, and packed with hoisin-ginger flavor in every bite.

Speedy pat-in pastry: oil-based pie crust mixed and pressed right in the pie plate. No rolling pin, no cold butter, no chilling. A reliable crust for bakers who fear pastry.

Old-fashioned pound cake with a full pound of real butter, eight eggs, and no leavening. Baked low and slow for a dense, velvety crumb with deep buttery flavor.

Spiced fig drop cookies with stewed figs, raisins, walnuts, allspice, and cinnamon. An old-fashioned fruit-filled cookie that stores beautifully in a tin for weeks.

Cranberry lemon bread is a quick bread studded with fresh cranberries and pecans, brightened with lemon zest in the batter and a tart lemon-sugar glaze on top. Best served the day after baking.

Knoepfle- Oder Spaetzleteig (Basic Spaetzle Dough) recipe

Southern lemon fruitcake with pecans, raisins, candied pineapple, and maraschino cherries. Light, golden, and lemon-forward, the alternative to traditional dark fruitcake.

Add some country style to your baking with this decadent cake that is sure to wow your relatives at the next Thanksgiving dinner.

A savory and succulent dish that will have your family licking your lips after every spoonful.

Homemade strudel dough from scratch with just five basic ingredients. Kneaded until elastic, rested, then hand-stretched tissue-paper thin the traditional way.

Lovelight chiffon cake, a tender cake-flour sheet cake leavened with stiff-peaked meringue and brightened with lemon extract. The featherlight 1950s church-supper classic, baked in a 9x13 pan.

Cornell bread, the high-protein bread machine recipe with wheat germ, soy flour, and nonfat dry milk added to whole wheat and bread flour. Nutrient-dense and honey-sweetened.

Mexican polvorones, crumbly cinnamon shortbread cookies coated in a chocolate-cinnamon sugar. Baked low and slow for a melt-in-your-mouth traditional Mexican cookie.

Creamy spinach soup with Swiss cheese, cream cheese, sauteed mushrooms, and a touch of nutmeg. A rich, velvety soup built on a butter-flour roux base.

A bread machine favorite, easy bread with a classic combination of bacon and cheddar. MMmmm.

Pogen's gingersnaps deliver a thin, crisp Swedish-style cookie spiced with ginger, cinnamon, and cloves over a deep molasses base. Press into flat rounds and bake quick for snap-crisp edges.