Recipes with flour

Traditional Swiss Basel Leckerli: honey-spice cookie bars with cinnamon, cloves, candied peels, kirsch, and almonds under a crackly sugar glaze. Makes 50 to 60 bars that keep for weeks.

Three-ingredient mayonnaise biscuits stir together self-rising flour, milk, and a quarter cup of real mayonnaise for tender muffin-pan biscuits. Fastest dinner roll on the planet.

Mincemeat bars with a buttery oat-walnut crust sandwiching a thickened mincemeat filling. Old-fashioned holiday dessert squares that store beautifully in a tin.

Almond bread machine loaf with rich almond paste folded into the dough, finished with a corn syrup glaze and slivered almond crown. Sweet, fragrant, and built for breakfast or coffee.

Crispy, paper-thin chocolate lace cookies made with melted butter and unsweetened chocolate. Only 8 ingredients, 30 minutes, and you've got 3 dozen elegant holiday treats.

Bonnie Graber of Oak Creek sent this recipe for an old-fashioned kitchen sink cookie that would be good any time of the year.

Vinegar-marinated tripe layered with sauteed mushrooms, onions, tomato sauce, and breadcrumbs, then baked into a hearty casserole. An Irish classic for adventurous home cooks.

This tuna dish is made with a creamy thick white sauce that can be served over mashed potatoes or rice.

Roast duck with a port wine cranberry sauce made from the pan drippings, orange juice, and brown sugar. Lemon-rubbed and roasted until the skin is shatteringly crisp.

Pink maraschino cherry cake with cherry juice in the batter, chopped cherries, and nuts folded through. A retro 1950s layer cake ideal for Valentine's Day or bridal showers.

Poppy seed roll: an Eastern European yeasted bread wrapped around a rich poppy seed filling sweetened with honey and orange-lemon zest. Holiday classic.

Amaranth flour, whole wheat flour, dates and honey make a delicious and nutritious loaf of bread. Great for breakfast or a healthy snack during the day.

Just the thing to nibble with a cup of mulled wine or hot spiced apple cider, these simple, versatile crackers also lend themselves beautifully to cheeses, dips, and spicy spreads.

Cod fillets nestled in sauteed mushrooms and shallots, blanketed with sour cream, Parmesan, and buttered breadcrumbs, then baked until golden and bubbling. A cozy, elegant fish dinner ready in 45 minutes.

A simple and delicious cheddar cheese bread that tastes amazing plain or toasted!

This legacy from my Hungarian grandmother links my children to their Old World heritage in a most pleasing way! No one can eat only one of these rich little crescents.

Authentic Danish pastry (Dansk Wienerbrod) dough: laminated yeast pastry rolled and folded multiple times to create flaky, buttery layers. The base recipe for Cocks' Combs, Spandauers, Cremeboller, and every other classic Danish bakery treat.

Banana chip streusel loaf made with cream of wheat cereal for a hearty crumb, finished with cinnamon-mini chocolate chip streusel. A cholesterol-free quick bread that uses egg substitute and ripe bananas.

An easy-to-make cake which is a perfect way to welcome the Autumn season!

Quebec maple syrup pie (tarte au sirop d'erable) with a custard filling of pure maple syrup, cream, and eggs in a flaky shell. Five ingredients, intensely sweet, purely Canadian.

Coffee toffee pie with a chocolate-walnut shortbread crust and a silky uncooked chocolate-coffee mousse filling, topped with Kahlua-spiked whipped cream. A retro showstopper.

A savory and succulent stew made with stewing beef, chicken thighs, steak sauce and a bit of this and that which gives it a wonderful aroma and flavor!

Irish boiled dinner with feather dumplings: corned beef simmered low with potatoes, carrots, parsnips, turnips, onions, and cabbage. Fluffy steamed dumplings cook right in the briny pot likker for the ultimate one-pot St. Patrick's Day spread.

Roast caribou marinated overnight in vinegar and garlic, browned in a skillet, then roasted low and slow with a mustard, brown sugar, and Worcestershire paste.

Buttery walnut biscotti inspired by Chez Panisse, laced with Cognac and vanilla. Twice-baked to a golden crunch, these elegant cookies bring California fine dining to your cookie jar.

Simple peach pie with a buttery cinnamon crumb topping instead of a top crust. Fresh peaches thickened with tapioca, topped with brown sugar streusel, and baked until bubbly.

Enjoy this colorful, make-ahead, festive quick bread loaded with chewy gumdrops for a fun holiday treat that's moist, tender, and perfect for gifting or slicing. Make at least one day to a week in advance for an easy grab and serve holiday plates.

Strawberry rhubarb custard pie suspends diced rhubarb and sliced strawberries in a silky egg-and-flour custard, baked into a single tender shell. The classic spring duo with creamy backbone.

Bread machine date nut bread with chopped dates, walnuts, and bread flour. A no-knead, hands-off yeast loaf with chewy texture and sweet-savory balance.

Irish Christmas cake soaked in whiskey with dried fruits, almonds, candied orange peel, and a marzipan coating. A rich, dense celebration cake that starts with an overnight whiskey fruit soak.

A colonial-era chocolate pie with vanilla cake batter baked under a rich unsweetened chocolate sauce and topped with chopped nuts. Serve warm with whipped cream or ice cream.

A classic and traditional Christmas fruit cake that brings your memory back to the childhood.

Tame wild game with this braised venison in a mushroom sauce.

Tender braised beef chuck with onion and celery in a thick, savory gravy served over egg noodles. A simple, hearty comfort dinner for two that simmers low and slow for about an hour.

This is an aoriginal recipe from the days of the Great Trek and the cookies get better with age.

Barley and oat bread for the bread machine, a multi-grain loaf with barley flour, rolled oats, wheat germ, sesame seeds, and a hint of orange zest for warm complexity.

This German schweineschnitzel is a classic and traditional dish that's made of lean pork, coated with egg and cread crumbs and fried in the butter. It's crispy outside and tender inside.

An old family recipe, from Josephine Bowles Shepard, 1894-1966.

Cranberries and pistachios are the complementary flavors of this cookie recipe submitted by Jane Bortz of Beaver Dam.

From the McCalls Great American recipe collection, a classic American carrot cake for the microwave.

This Colonial bread machine recipe features a rustic molasses, cornmeal, and bread flour blend. With a touch of butter and salt, it's perfect for breakfast or as a side for your meals.

Yum! I used organic beef stock, and also chopped a few cloves of fresh garlic instead of powder, never understand why use garlic powder when fresh garlic tastes much better. I browned the meat with canola oil. Overall it's a five-star dish, I would give it even more stars if I have a choice!

Crispy millet flour pancakes with a slightly nutty flavor, cooked on a griddle until golden and served with honey, chutney, or alongside African stews.

Paul Prudhomme's black muffins: dark, deeply molasses-rich whole wheat muffins studded with toasted pecans. A Cajun bakery treat with a crumb that's almost gingerbread.

Make your own bean burgers with TVP, pinto beans, bread crumbs, and other spicies. They taste a lot more flavorful than the store-bought frozen ones.

Bread machine banana walnut bread with mashed bananas, toasted walnuts, milk, and a hint of cinnamon. A yeast-risen sandwich loaf, not a quickbread, that mostly bakes itself.

These savory dumplings are easy to make and taste amazing when served with stir-fry or steak.

Walk to school cookies: buttery slice-and-bake shortbread with chopped pecans, dusted with powdered sugar. Make-ahead icebox cookies sturdy enough to survive a backpack and lunchbox.