10,000 flour recipes

Curried chicken breasts baked in a warm, fragrant curry gravy of onion, garlic, ginger and cinnamon, brightened with a squeeze of lime. The breasts are floured and browned first, then bake gently in the sauce until tender.

This delicious chicken pot pie is packed with flavour. Warm, and comfy! A perfect dinner on a cold winter day, and it is also a delicious way to use up your leftover chicken.

Cheddar accompanying a slice of apple pie is a centuries-old pairing. This apple pie recipe bakes the cheddar into the crust, flaky, sweet with a bit of savory in every slice.

Soft, pillowy homemade cinnamon rolls with a buttery brown sugar filling, raisins, and pecans, finished with powdered sugar glaze. Make them overnight or same-day. Includes an apple cinnamon variation.

Ann's Strawberry Angel-Food Cake with Sauces-Pt1 recipe

Filled Poppy Seed Cake with Butter Cream Topping recipe

Almost Whole Grain Applesauce-Raisin Cookies recipe

Treat your kids to these decadent and scrumptious muffins that are rich down to the last bite.

Wholesome bars packed with oats, dried apricots, raisins, and sunflower seeds, sweetened with molasses and bound with orange juice.

Italian rum cake with three sponge layers soaked in cherry-rum syrup, filled with pastillera cream, and frosted with whipped cream and roasted almonds. A showstopper.

Carrots and pineapple make these moist yet delicious muffins that are perfect for breakfast or snack.

This buttery, tangy and fruity plum tart is so delicious, the almond crumble adds the extra crunchiness.

This is the only only other brownie recipe I have found that rivals the 3 level oatmeal brownies. The brownie is chewy and extra chocolatey, and the coconut topping tastes just like a perfect soft and crunchy macaroon. MAKE.

An elegant chilled walnut custard cream spiked with kirsch, unmolded and drizzled with warm chocolate sauce. A make-ahead French-inspired dinner party dessert that serves 10.

Made with soy milk and cornmeal, this simple bread is great for sandwiches.

Ancient Roman casserole from Apicius layered with homemade crepes, sauced meat or fish in white and sweet wine, pine nuts, and cracked pepper. A taste of history you can actually cook.