Recipes with flour

Classic country-style hearth loaf built on a slow poolish pre-ferment for deep, tangy flavor and a chewy open crumb. Three simple ingredients (flour, water, sea salt, yeast) and the patience to let fermentation do the work.

Brown paper sack apple pie, the old-fashioned trick of baking a Granny Smith pie with buttery crumb topping inside a grocery bag. The enclosed heat steams the apples tender and keeps the crust from burning.

Lemony ham and rice soup made in the microwave in just 20 minutes. A quick one-dish meal using canned chicken rice soup, chopped ham, lemon juice, and nutmeg.

Chewy molasses oatmeal cookies with pecans, raisins, cinnamon, and cloves, drizzled with melted chocolate. Three cups of oats give these a hearty, old-fashioned chew.

Spatchcocked roast turkey with cream gravy: backbone-removed bird that cooks in half the time, finished with a rich gravy of turkey stock, heavy cream, and nutmeg.

Tropical pound cake made with fruit yogurt for a moist, tender crumb and subtle fruity flavor. A simple one-bowl bundt cake with only eight ingredients.

Classic French onion soup with deeply caramelized onions simmered in beef broth and white wine, ladled into bowls with crusty bread and broiled under a bubbly Swiss and Parmesan cheese cap.

Honey macaroonies with oats, coconut, walnuts, brown sugar, and honey pressed into mini muffin cups and topped with candied cherries. No-egg, no-fuss bite-sized cookies.

Strawberry chiffon pie with a cocoa-pastry shell, fluffy strawberry-gelatin filling, and chocolate-dipped berries on top. A retro pink-and-chocolate dessert that mixes in minutes once the crust cools.

Bread machine blueberry oatmeal bread combines rolled oats, bread flour, and canned blueberries for a soft hearty loaf. Hands-off yeast bread with chewy oat texture and berry color.

Triple chocolate chip cookies with semi-sweet chunks, white chocolate pieces, and milk chocolate chips plus crunchy walnuts. Chewy brown sugar cookies loaded with variety in every bite.

Summer celebration chocolate cake swaps some oil for applesauce in a buttermilk-cocoa sheet cake, topped with quick chocolate frosting. A potluck-ready eggless crowd-pleaser.

Classic beef bourguignonne braised in Burgundy wine with mushrooms, onions, thyme, and marjoram. Stewing beef simmers low for 2 hours until fork-tender in a rich wine sauce.

Chocolate pinon cookies with grated semi-sweet chocolate and toasted pine nuts in a buttery shortbread dough, dusted with powdered sugar. A Southwestern-inspired holiday cookie.

Hand-shaped chocolate pretzel cookies made from a cocoa butter dough, baked until set, then frosted with a simple cocoa-powdered sugar icing. A playful baking project that yields about 2 dozen.

Old-fashioned steamed fruit pudding with raisins, suet, molasses, and warm spices. A Pennsylvania-style dessert steamed for 3 hours and served with brown sugar sauce.

Lattice strawberry rhubarb pie with warm spices, ruby fruit bubbling through a woven golden crust. Classic spring dessert that balances tart rhubarb against sweet strawberries.

Vegetarian Mushroom Noodle Soup with Rhubarb recipe

White chocolate macadamia nut cookies with chunks of real white chocolate (not chips) and buttery toasted macadamias. Soft centers, lightly browned edges, classic bakery-style cookies.

Homemade whole wheat bagels boiled and baked golden with a honey-sweetened dough and egg wash finish. Chewy, dense, and satisfying with real bakery texture.

Classic gingerbread cutout cookies with cinnamon, nutmeg, cloves, and ginger in a sturdy dough that holds its shape. Corn syrup keeps them soft while vinegar adds a subtle tang that balances the warm spices.

Ham and bean scallop bakes creamy navy beans with diced ham and sharp cheddar under a buttery breadcrumb crust. A freezer-friendly casserole that makes four meals from one batch.

Classic three-layer white cake with vanilla and almond extract, topped with rich chocolate frosting. A heritage recipe using egg whites for a pure, snowy crumb.

Reduced-sugar oatmeal cake with rolled oats, raisins, molasses, and warming cinnamon and nutmeg. Egg whites and a sugar substitute keep things lean. The lighter take on a Southern church-supper classic.

Grilled pizza with oat-flour crust, fresh Roma tomatoes, basil, bell pepper, and melted mozzarella. Homemade dough grills in minutes with a smoky charred crust.

The recipe was easy to follow, and my kids loved the cake. It only lasted a couple of hours. I know, they all have sweet teeth :)

Peanut butter cup cheesecake on a chocolate wafer crust with chopped peanut butter cups baked into the filling and scattered on top. Rich, creamy, and totally over the top.

Plunder Flechten, a traditional German twisted pastry filled with candied fruit and cinnamon sugar, brushed with apricot preserves. Made from Plunderteig, an enriched laminated dough.

Blueberry sausage breakfast cake with sour cream batter, brown sugar, and chopped pecans on top. A make-ahead overnight brunch bake that goes straight from fridge to oven.

A simple and tasty pea soup that's perfect for a rainy day where you are indoors.

Tender chocolate cake using buttermilk and minimal butter for moist crumb without excess fat. Deep cocoa flavor in simple one-bowl recipe ready in 45 minutes.

Pumpkin-shaped sandwich cookies filled with raisins, walnuts, and orange juice concentrate. A festive Halloween cookie project with pumpkin pie spice dough.

Hot fudge pudding cake that creates its own chocolate sauce as it bakes. Cocoa batter topped with sugar and hot water transforms into cake over a pool of rich fudge sauce.

Pumpkin pound cake with warm spices, finished with orange glaze and homemade candied orange peel. Makes two 9x5 loaves, perfect for fall gifting or freezing.

Fudge Cake with Chocolate Sour-Cream Icing recipe

Pineapple upside-down cake with a cornmeal batter, fresh pineapple caramelized in Madeira wine and brown sugar, baked in a cast iron skillet. Extra-rich with whole eggs plus extra yolks and a hint of nutmeg.

A light, fat-free poppy seed bundt cake built on apricot puree and egg-white meringue, finished with a tangy lemon glaze. A clever lower-cal cake that doesn't taste compromised.

Old-fashioned cake doughnuts made from scratch with nutmeg and vanilla, deep-fried and dusted with sugar. No yeast, no rising time, no fuss.

Creamed lima beans and corn baked in a homemade white sauce with Parmesan cheese. A comforting vegetable casserole side dish that's bubbly in 30 minutes.

Tender veal cubes browned in bacon fat and simmered in tomato gravy with carrots and onions. A hearty Pennsylvania Dutch one-pot meal ready in under an hour.

Mushroom tart with caramelized mixed mushrooms, thyme cream, Parmigiano, and crumbled blue cheese in a flaky puff pastry shell. A showstopper appetizer or light dinner with deep earthy flavor.

Savory whole wheat bread loaded with spinach, feta, and onions made effortlessly in a bread machine. Healthy Greek-inspired loaf for sandwiches or sides.

Buttermilk chocolate bar nut cake: a dense, fudgy tube cake made with melted milk chocolate bars, chocolate syrup, buttermilk, and chopped nuts. A vintage Southern dessert showstopper.

Wellesley Fudge Cake is the classic two-layer chocolate cake from the Wellesley College era, topped with a deep fudge frosting and chopped walnuts around the edge. Old-school, properly rich.

Triple-layer creme de menthe brownies with a fudgy base, minty buttercream filling, and glossy chocolate chip ganache topping. A retro holiday dessert that's worth the chill time.

Holiday appetizer quiche baked in a sheet pan with Swiss cheese, ham, scallions, and pimentos in a buttery cracker crust. Cut into 50 small squares for easy party finger food.

Pan-fried oysters dredged in flour and cooked in hot oil until golden and crispy. A simple four-ingredient recipe with a humorous nod to pearl-bearing oysters.

Company apple pie is a three-pie batch showstopper with a sugar crust, lemony apple filling, caramel sauce stripes, cream cheese topping, and chopped walnuts. Built to feed a crowd.