10,000 flour recipes

Ethiopian injera flatbread made with self-rising, whole wheat, and cornmeal flours. Spongy, slightly sour fermented bread used as both plate and utensil for scooping stews.

Rabbit chasseur with a pound of mushrooms, tomatoes, and white wine braised in the oven, finished with a beurre manie-thickened hunter's sauce. Classic French technique.

Rhubarb crunch with a buttery oat and brown sugar crumble topping baked over tart rhubarb. Simple, old-fashioned, and perfect for spring baking.

Almond raspberry tassies are bite-size tarts with a cream cheese pastry shell, a hidden dot of raspberry jam, and a frangipane-style almond filling. Tea cookies that look fancy but mix in one bowl.

Scalone seafood patties combining ground abalone and sea scallops, pan-fried in butter and oil. A West Coast specialty that stretches expensive abalone into family dinner.

Turkey pot pie with a homemade drop biscuit crust, sauteed vegetables, and a roux-thickened broth gravy. A from-scratch comfort food pot pie with a rustic, golden biscuit topping.

Australian meat pie with lamb or beef, mushrooms, capsicum, and tomatoes in a homemade butter pastry shell. A proper Aussie baked pie from scratch.

Prune Buns are old-fashioned yeasted sweet buns filled with prune preserves - built on an overnight sponge starter and a butter-rich dough, finished with powdered sugar.

Gingerbread yeast bread for the bread machine with rye flour, brown sugar, ginger, cinnamon, nutmeg, and cloves. A spiced, aromatic loaf on the basic bread cycle.

Danish sandkage (sand cake) made with butter, potato starch, rice flour, and regular flour for a fine, crumbly texture. A classic Scandinavian butter cake with just 7 ingredients.

Yule log cake (buche de Noel) is the classic French rolled sponge cake for Christmas, made from a delicate whole-egg genoise baked thin, filled, rolled, and decorated to look like a wintry wooden log.

Boston brown bread baked in a Bundt pan with buttermilk, molasses, cornmeal, whole wheat flour, and raisins. A no-yeast New England classic with deep, malty sweetness.

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.

Peach melba muffins layer chopped peaches and raspberries between buttery muffin batter, finished with a brown sugar crumb topping. Escoffier's classic dessert turned into a brunch staple.

Acadian plogues, thin buckwheat pancakes cooked on one side only until bubbled and firm. A traditional Maritime Canadian breakfast made with just flour and water.

Bread machine bagels with a chewy whole wheat and bread flour blend, sweetened with honey, water-boiled and oven-baked. Make 8, 12, or 16 at a time with no special equipment.