Recipes with flour

Beef tenderloin slit lengthwise, packed with a savory mushroom and ham bread stuffing, then broiled and served with a brandied tomato gravy. The retro dinner-party showpiece that turns one tenderloin into a memorable plated entree.

Fudgy one-bowl peppermint brownies made with real unsweetened chocolate, drizzled with white chocolate, and topped with crushed candy canes. A festive holiday brownie.

Low-fat pumpkin raisin cake made with egg whites, no butter, and pumpkin pie spice. Served with a strained yogurt cream sauce for a lighter fall dessert.

Deliciously moist cupcakes packed with tempting flavors. These go splendidly with a cream cheese frosting!

Glazed ribbon cookies with buttery shortbread dough rolled into strips, filled with raspberry jam, and drizzled with vanilla glaze. Holiday cookie tray classic.

Bread machine pumpkin banana yeast bread with curry powder, whole wheat flour, sesame seeds, and a touch of garlic. A savory-leaning loaf with subtle exotic spice notes from your ABM.

These scrumptious biscuits are perfect for those small dinner parties with friends!

Italian crepes stuffed with tuna and anchovy filling, folded into half-moons and baked until crisp. Migliaccini, a savory Italian crepe you won't find everywhere.

Add some exotic flavor to dinner with this succulent dish made with small veal cutlets, prosciutto cheese and red wine.

Almond spice cookies with allspice, orange zest, and ground almonds in a tender cake-flour dough. Brushed with egg glaze for shine, these bake up delicately spiced and shortbread-soft.

Topsy-turvy apple pie: a double-crust cinnamon apple pie baked over a brown sugar and pecan layer, then flipped so a glossy praline-pecan top crowns every slice. A clever twist on apple pie.

Potato and onion tart: a crisp homemade pastry shell layered with sweet-tangy caramelized onion-tomato relish, golden pan-fried potatoes, sour cream, and paprika. A rustic vegetarian tart, hot or cold.

These cookies with a candy bar center, from Bev Bosveld of Waupun, are packed with coconut.

All Time Favourite Peanut Butter Cup Cookies recipe

Mushroom wild rice chowder with curry, cinnamon, and soy milk, topped with toasted almonds. A dairy-free, warmly spiced chowder that's hearty and ready in 30 minutes.

Homemade cinnamon rolls with lemon zest and raisins, shaped into sugar-dipped balls with a golden cinnamon crust. A unique twist on the classic yeast roll.

Vegan pumpkin oat muffins with unique pumpkin topping instead of butter. Egg-free recipe uses soy milk and apple juice for moist, plant-based fall muffins. Dairy-free breakfast.

This recipe makes a dense, small loaf, with much the consistency of a bagel, but very good. It is a cross between pumpkin pie and raisin bread.

Whole wheat baguette with a crackling crust and chewy crumb. Started in a cold oven for a slower bake, with optional steam pan and egg white wash for a glossy bakery finish.

Light angel food cake made with whipped egg whites and cake flour, frosted with a rich mocha buttercream of coffee, cocoa, and butter. A classic pairing of airy cake and intensely flavored frosting.

Shrimp pilau folds Worcestershire-spiked shrimp, crispy bacon, sweet bell pepper, and celery into hot rice for a Lowcountry one-pot supper. Charleston coastal classic in 30 minutes.

A scrumptious cake that is sure to be a hit at a bake sale or Christmas dinner!

Buttery shortbread base topped with a honey-almond caramel, double-baked into golden bars and cut while still warm. Crisp underneath, chewy on top.

Yeast-risen banana pecan bread with mashed bananas, evaporated milk, chopped pecans, and a cinnamon-sugar topping. A soft sandwich-style banana loaf, not a quickbread.

Braised game birds browned in olive oil, then slow-baked with wildfowl stock, honey, rosemary, and yogurt into a rich pan sauce. Served over wild rice.

Genoise cake brushed with amaretto and layered with a whipped chocolate ganache filling. Italian sponge meets boozy almond and dark chocolate for a classic celebration dessert.

Salmon and basil ravioli: homemade basil-flecked pasta dough filled with canned salmon and curd cheese, poached in fish stock and served with a fresh tomato-pesto sauce.

Smoked salmon pizza on homemade yeast dough with fresh tomato, garlic, dill, Asiago cheese, and capers. The salmon goes on in the last 3 minutes so it stays silky, not rubbery.

Lobster tails in patty shells spoons sweet lobster meat in a sauterne-spiked cream sauce with mushrooms, olives, and pimento into golden puff pastry shells. A retro special-occasion dinner straight from the supper-club era.

Eugenia's legendary 27-ingredient chili with chopped sirloin, sausage, pinto beans, mushrooms, olives, and orange zest. A kitchen-sink chili that freezes beautifully.

Hearty chicken noodle soup simmers a whole chicken low and slow with aromatics, then finishes in homemade rolled egg noodles cut right into the pot. From-scratch Sunday soup the way your grandmother made it.

Pineapple upside-down muffins crowned with toasted coconut and a sticky pineapple preserve cap. Cinnamon-scented batter, individual portions, no mixer required.

Whole wheat apricot bread sweetened with maple syrup and laced with orange liqueur. Dried apricots and chopped pecans give every slice chewy fruit and satisfying crunch.

Piney Woods hush puppies: Southern cornmeal fritters made with buttermilk for tang, dropped by the spoonful into hot oil and fried golden. Freezable and crisp, the classic fish-fry partner.

Quick apple breakfast bread topped with overlapping cinnamon-sugar apple slices on a biscuit-style raisin dough. No yeast, no rising, baked in 20 minutes flat.

Pan-seared pork scalloppine in a from-scratch cranberry sauce with red wine vinegar, chicken stock, and cranberry liqueur. Elegant weeknight dinner in 40 minutes.

Milky Way candy bar brownies melted right into the batter for chewy chocolate-caramel squares. A clever Halloween candy stash bake with built-in nougat and caramel layers.

Light lemony cheesecake made with nonfat cream cheese and condensed milk on a graham cracker base. A lower-fat cheesecake topped with fresh fruit that still feels indulgent.

Piped allspice and poppy seed butter wafers with fresh orange-sugar, finished with a cream glaze and poppy seed sprinkle. Elegant tea cookies with warm spice and bright citrus.

Yeast-risen dessert pizza shells made with apple juice in the dough, shaped like individual tart shells and baked crisp. Top with ricotta, fresh fruit, nuts, and a dusting of powdered sugar.

Soft, pillowy lemonade cookies brushed with frozen lemonade concentrate and dusted with sugar. A pantry-friendly drop cookie with bright citrus tang and a sparkling sugary crust.

Easy bread machine focaccia with just six ingredients including olive oil and active dry yeast. Hands-off Italian flatbread perfect for sandwiches, dipping, or pizza-style toppings.

Braised rabbit with prunes in a rich beef and chicken broth, pan-fried in butter until fall-off-the-bone tender. A classic French-inspired one-pot dish served over wild rice.

Apple raspberry pie with a flaky lard crust, Granny Smith apples, fresh raspberries, cinnamon, and warm spices. The lard crust freezing method creates shatteringly tender layers.

Belgian carbonnade braises beef chuck and smoked ham in dark beer with onions, carrots, and herbs, finished with scotch, vinegar, and toasted walnuts. Deep stew flavor in every spoonful.

Calzoni di ricotta are Italian fried half-moon turnovers stuffed with creamy ricotta, diced ham, and provolone, sealed in a lemon-kissed dough and fried golden. A crisp shell, molten cheese center, perfect antipasto or quick lunch.

Two-tone sheet cake with a vanilla cream cheese batter and Hershey's chocolate syrup topping baked together for a marbled, fudgy finish using egg whites only.

Baja Blintzes are flour tortillas filled with hard-boiled egg and ham, baked with a creamy Monterey Jack and green chile sauce. A Tex-Mex brunch dish ready in 30 minutes.