4,498 flour recipes

Rotel and rice corn soup with spicy diced tomatoes, sweet corn, red pepper, and tortilla strips in a vegetable broth. A 30-minute pantry-friendly vegetarian dinner.

Gingerbread duff loaf made with molasses, ginger, and cinnamon. An old-fashioned baked gingerbread with a dense, spiced crumb and deep caramel sweetness.

Whole wheat onion focaccia with slow-cooked Bermuda onions on a chewy, olive oil-rich dough baked on a cornmeal-dusted pizza pan. Rustic Italian bread at its best.

Soft potato bread made with instant potato flakes and a bread machine for mixing. The starch keeps this loaf tender and moist days longer than standard white bread.

Braided honey yeast bread with an optional golden saffron tint and raisins, mixed in a food processor for easy kneading. A beautiful three-strand loaf brushed with honey for a glossy, sweet crust.

Lemon spritz cookies made with lemon juice, zest, and powdered sugar. Egg-free, dairy-free pressed cookies with a bright citrus flavor and tender crumb.

Fresh cherry pie with almond extract and a double crust, baked golden and bubbly. Uses real cherries, not canned, for bright fruit flavor. Freezer-friendly too.

Rosemary flatbread baked in a square pan with fresh rosemary pressed into the top and crackling sea salt. A simple yeasted focaccia-style loaf with a crisp crust and chewy crumb.

Outrageously oatmeal bread is a soft, lightly sweet bread machine loaf with rolled oats, a spoon of applesauce, and a drizzle of honey. Dump everything in, press start, and wake up to a tender sandwich loaf.

Sawmill cake with no eggs and no dairy, just cocoa, vinegar, and margarine for a moist, dark chocolate sheet cake. The Depression-era one-bowl dessert born from pantry shortages.

Raspberry apricot pie pairs canned apricot halves with frozen raspberries under a double crust. Almond extract amplifies the stone-fruit flavor for a winter-friendly pie that doesn't need fresh seasonal fruit.

Classic snickerdoodle cookies: tender soft cookies rolled in cinnamon sugar, with the signature cream of tartar tang. Yields five dozen for the cookie tin.

Swiss steak with tenderized round steak, sweet onions, mushrooms, and a tomato-mushroom gravy braise. Old-school comfort cooking that turns tough cuts fork-tender.

Raspberry gratin with fresh raspberries, framboise, and a souffle-style egg batter that bakes into puffed golden mounds. The 10-minute French summer dessert that drinks above its weight class.

Cookie brittle with chocolate chips and walnuts pressed into one pan, baked, then snapped into snappy shards. Sugar-substitute friendly with crisp, candy-like edges.

Lemon oat lacies are crisp, lacy oatmeal cookies brightened with fresh lemon zest and dusted with powdered sugar. Buttery shortbread meets oatmeal in a delicate egg-free cookie.