10,000 flour recipes

Eggs with Chorizo sausage, wrapped in a tortilla and topped with bubbly cheese and salsa.

A quick and easy way to make a deliciously filling meal. A few simple and inexpensive ingredients will for sure satisfy your tummy.

This recipe is nearly 100 years old. These cookies are great at Christmas time.

Buttermilk currant scones with a tender, lightly sweet crumb and bursts of dried currants. Cut into rounds and baked golden, served warm with butter, cream, and jam in the British tradition.

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These Little Croquettes Are Light And Delicious!! Great For Side Dish!!

White chocolate scones with heavy cream, cold butter, and generous chunks of white chocolate that go soft and creamy in the oven. Flaky, layered, and tender from keeping the butter cold.

Cornmeal pancakes for two: half cornmeal, half flour, with instant powdered milk built into the dry mix. A small-batch breakfast that uses pantry staples and skips fresh dairy.

Bread machine classic white bread is a soft, sliceable sandwich loaf with tender crumb and golden crust. Bread flour, butter, and nonfat dry milk give it bakery-style structure and flavor.

These moist and fluffy chocolate cupcakes are easy to make with pantry staples, delivering rich chocolate flavor in every bite. Perfect for birthdays, gatherings, or a sweet treat!

Crispy chicken strips made with chicken tenders. Kids love them and perfect when combined with a variety of dipping sauces.

Buttermilk apricot scones with chopped dried apricots and apricot nectar baked right into the dough for double-fruit flavor. Rhubarb works just as well when in season.

Sourdough pancakes use active starter for tangy, fluffy flapjacks with serious lift. The classic discard recipe for sourdough bakers, ready in 40 minutes from bowl to plate.

Let your kids try the best chocolate chip cookies with this simple and easy recipe that's hassle free.

Buttery and delicious, you can definitely taste the aroma from saffron.

Buttermilk Christmas pudding: a warmly spiced, molasses-dark steamed pudding studded with raisins and made tender by buttermilk and suet. The traditional British holiday dessert, served with brandy sauce or custard.