10,000 flour recipes

Bomma's heirloom date nut cookies made with beaten egg whites, chopped dates, and pecans. No butter needed! Light, chewy, and naturally sweet. Makes 60 cookies.

Quick breakfast bread loaded with cereal nuggets, raisins, and orange zest. No yeast, no kneading, just stir and bake for a loaf with crunch in every slice.

Soft potato chive bread made with instant potato flakes, buttermilk, and applesauce for moisture. A bread machine-friendly yeast loaf with savory herb flavor throughout.

Olive oil and Sauternes cake with orange zest and whipped egg whites for a tender, airy crumb. A grown-up dessert cake that shows off two bold flavors without being heavy.

Classic M&M cookies with a buttery brown sugar dough, optional chopped nuts, and a generous 18 ounces of candy-coated chocolates. Soft, chewy, and colorful right out of the oven.

Homemade fried elephant ears: sour-cream and buttermilk dough rolled thin, slit, fried golden, then tumbled in cinnamon sugar. State fair pastry made in your own kitchen.

Cheddar cheese pretzels made with aged cheddar, butter, Dijon mustard, and cayenne, topped with poppy seeds. A savory make-ahead appetizer that keeps for days.

Red hot sesame chicken marinates cutlets in sesame oil, sugar, and Tabasco, then pan-sears for a quick spicy weeknight dinner. Just five ingredients and ready in 30 minutes.

Homemade corn dogs with a sweet cornmeal batter wrapped around hot dogs and fried golden. State fair flavor in your own kitchen, no questionable concession stand required.

Chocolate crinkle cookies with their signature snowy white powdered-sugar crackle. Made with melted unsweetened chocolate and vegetable oil for a fudgy, brownie-like center. Yields 48 holiday-perfect cookies.

Chocolate pixie cookies rolled in powdered sugar with a fudgy center, crackled crust, and chopped walnuts. Made with melted unsweetened chocolate for intense cocoa flavor.

An easy drop cookie made with rolled oats and butterscotch chips.

Traditional Scottish currant shortbread squares plumped with orange juice and baked into a buttery, sandy crumb. Six ingredients, an old-country recipe, and a finish made for an afternoon cup of tea.

Fudgy brownie cake baked right in wide-mouth canning jars and sealed hot for gift-giving or storage. Cocoa, buttermilk, and walnuts make a rich, moist crumb that keeps beautifully in the sealed jar.

Pork tenderloin medallions pounded thin, seared golden, and finished in a bright pan sauce of shallots, black pepper, white wine, and fresh orange juice. A 40 minute bistro-style dinner.

Lemon pound cake with a fine, buttery crumb and bright citrus zest, baked in a bundt or mini loaves. Old-fashioned five-egg richness with no leavening except properly creamed butter.