10,000 flour recipes

Invite this succulent pot roast to your dinner with this easy to follow recipe that's hassle free.

Chicken scrapple is a Pennsylvania Dutch breakfast classic, made with shredded chicken simmered into a savory cornmeal mush, chilled in a loaf pan, then sliced and pan-fried until crispy.

Apple cinnamon cake built on a buttermilk and whole wheat batter, topped with thinly sliced apples and cinnamon sugar. Lighter than a butter-heavy cake, with a tender crumb and warm spice.

Ground beef curry in a creamy milk-based sauce with ginger and curry powder, simmered for 25 minutes. A mild, beginner-friendly weeknight curry served over rice or noodles.

Roasted pork loin with dried apricots, prunes, and apple in an oven bag, glazed with brown sugar and white wine. Tender holiday-worthy roast that bastes itself as it cooks.

Bread machine buttermilk wheat bread with bread flour, whole wheat flour, butter, and just a touch of sugar. A soft, tangy sandwich loaf with minimal effort.

Steamed Boston brown bread made with cornmeal, rye flour, whole wheat flour, molasses, and buttermilk. Cooked in coffee cans for three hours for a dense, moist, no-oven loaf.

A reliable bread machine recipe blending bread flour and whole wheat flour with active dry yeast. Makes a 1.5 pound loaf with a hearty texture and slightly nutty flavor from the whole wheat.

Cornmeal muffins made with filbert flour and brown sugar substitute for a nutty, lightly sweet breakfast muffin baked in just 20 minutes.

Wholesome millet molasses cookies made with barley flour, oats and no eggs. Chewy, earthy and lightly sweet, these wheat-free cookies bake in just 10 minutes.

Buttery shortbread-style raisin bars dipped in melted semi-sweet chocolate. Made with potato flour and vanilla sugar for a tender, crumbly European-style biscuit. Makes 20.

Saffron pasta dough kneads durum semolina flour with saffron-bloomed water for golden, fragrant fresh pasta. Egg-free formula works for hand-rolled or extruder shapes.

Flour-dredged grilled oysters topped with a savory sauce of steak sauce, Worcestershire, lemon, and sherry, then finished under the broiler. A retro steakhouse appetizer for oyster lovers.

Buttery caramel macadamia shortbread made with brown sugar, rice flour, and cornstarch for a melt-in-your-mouth crumble. Bakes in one pan and cuts into 25 bars.

New England-style steamed brown bread with graham flour, molasses, raisins, and a long 3-hour steam in a covered tin. Dense, dark, traditional companion to baked beans.

Southern gems muffins made with cornmeal, graham flour, and brown sugar for a sweet, hearty quick bread. A classic Southern recipe that bakes up golden in just 25 minutes.