10,000 flour recipes

Liver, bacon and onions done right: beef liver soaked in milk to mellow its bite, dredged, pan-fried until just pink, then simmered in a savory herb gravy with crisp bacon and sweet onions. Old-school comfort food.

Cookie dough brownies layered three ways: a fudgy cocoa brownie base, a thick egg-free cookie dough filling, and a glossy chocolate glaze finished with chopped walnuts. Bakery-style bars done at home.

Heaven and hell cake stacks airy angel food and dark devil's food layers with peanut butter mousse between, all under a glossy chocolate ganache. A showstopping light-and-dark cake with a chocolate-peanut butter heart.

Pasta tossed with homemade basil pesto, a light olive oil bechamel, sun-dried tomatoes, and toasted breadcrumbs. A layered Italian pasta with three sauces in one bowl.

Fudgy brownies made with Hershey's chocolate syrup and chocolate chips. A one-bowl brownie recipe with an intensely chocolatey, moist crumb that yields 36 bars.

This is an aoriginal recipe from the days of the Great Trek and the cookies get better with age.

Mom's poppy seed bundt cake with canned poppy seed filling, sour cream, and folded egg whites for a moist, tender crumb. Topped with a simple powdered sugar glaze.

Freezer-friendly molasses ginger cookie dough with warm spices. Slice and bake straight from frozen whenever cookie cravings hit.

Maple praline biscotti loaded with toasted pecans, flavored with maple extract, and dipped in a maple powdered sugar glaze. Twice-baked for a crispy snap.

This tuna dish is made with a creamy thick white sauce that can be served over mashed potatoes or rice.

Old-fashioned fruit dessert salad with pineapple chunks, sliced bananas, and marshmallows tossed in a hot custard sauce made from pineapple juice and cream.

Peanut butter chocolate bars built on a buttery cornmeal-almond shortbread base, spread with creamy peanut butter and finished with a chocolate drizzle. Three-layer crunch in every bite.

Homemade beef foldovers with seasoned ground beef, rice, cheddar, and tomato sauce wrapped in yeasted whole wheat dough. Freezer-friendly and perfect for picnics.

Crab bisque with real crab meat simmered in chicken broth and finished with light cream and cayenne. A rich, velvety 30-minute seafood soup with simple ingredients.

James Beard's persimmon bread folds ripe persimmon puree into a spiced quick-bread batter with cognac, mace, raisins, and walnuts. Legendary holiday bread adapted for the bread machine.

Sourdough bagels made with sourdough starter, boiled then baked for a chewy, tangy crust. Homemade bagels with that classic dense crumb and golden, crusty exterior.