10,000 flour recipes

Tavern biscuits are a colonial-era American sweet biscuit spiced with nutmeg and mace. Crisp at the edges, tender in the middle, and just sweet enough to serve with tea, coffee, or a glass of cold milk.

Home made basil and spinach lasagna with home made red and white sauce, with the thousand layers juice sauce and tasty lasagna, it is a great recipe when you have company coming or a holiday dish for your family.

Christmas butter cookies with crisp edges, tender centers, and just enough sweetness to take frosting beautifully. A classic 6-ingredient holiday cut-out cookie recipe for decorating with kids.

Flaky, buttery biscuits made with just three ingredients and ready in under 30 minutes, with crispy edges or pillowy-soft sides depending on how you space them.

Egg white oatmeal raisin cookies sweetened with frozen apple juice concentrate and lifted with whipped egg whites for a light, low-fat texture. Cholesterol-free with the chewy, cinnamon comfort of classic oatmeal cookies.

Hearty whole wheat bread loaded with oats, wheat germ, and cornmeal. Honey-sweetened dough yields 4 high-fiber loaves with nutty flavor and tender crumb.

Old-fashioned pancakes, griddle cakes, or batter cakes: a rested whole-milk batter that fries up tender, fluffy, and golden. The classic way grandma made breakfast.

Gluten-free chocolate chip cookies made with soy flour and potato starch. Tender, nutty cookies studded with chocolate chips prove gluten-free baking can be simple and satisfying.

Protein pancakes blend whole-wheat flour, bran, ground oats, and soy flour for a fiber-packed stack with 14 grams of protein per serving. Hearty, nutty, and built to keep you full past lunch.

The delicious crumb topping makes these muffins taste like miniature coffee cakes. Good at tea time and also for brunch. Cool at least 1 hour before serving.

A healthy and delicious vegan bread for morning breakfast, that's packed with goodness. Tastes great plain or toasted!

Basic naan made from just four pantry ingredients: flour, yeast, salt, and water. The two-stage cook (griddle then broiler) gives you those signature blistered, charred spots without a tandoor.

Authentic Middle Eastern pita bread with tender pockets perfect for stuffing. This dough can be made ahead and refrigerated for up to a week of fresh-baked flatbreads.

This custard peach pie is a great way to use seasonal peaches. The custard is creamy and sweet, and the pecans in the crust and topping are a yummy addition. It’s hard to resist this delicious treat!

Moist gingerbread cake sweetened with molasses and applesauce, no butter or oil added. Whole wheat and white flour blend with buttermilk for tender low-fat texture and warm spice.

Five-ingredient Scottish-style shortbread biscuits with butter, powdered sugar, flour, cornstarch, and a pinch of salt. Sliced from a chilled log and baked into tender, melt-in-the-mouth rounds.