10,000 flour recipes

Butternut squash and apple bake with brown sugar, butter, and mace. A sweet, tender fall side dish for Thanksgiving or any autumn dinner.

A soft, dark Swedish yeast bread sweetened with molasses and sugar, baked into 4 full loaves. Rich, slightly sweet crumb with a glossy butter-brushed top. A Scandinavian staple for sandwiches or slathered with butter.

Grandma Thorpe's currant pancakes are griddled rolled biscuit-style pancakes studded with dried currants, buttered hot, and dusted with sugar. A British-Welsh heritage breakfast or tea-time treat.

Old-fashioned gingersnap cookies with molasses, ginger, and cinnamon, rolled in sugar and baked until crinkly. Oil-based for a chewy center with crisp edges.

Heart-shaped garlic bread rolls brushed with garlic oil and baked golden. A soft enriched yeast dough cut into fun shapes for Valentine's Day or romantic dinners.

Easy bread machine focaccia with just six ingredients including olive oil and active dry yeast. Hands-off Italian flatbread perfect for sandwiches, dipping, or pizza-style toppings.

Poppyseed cookies made with sweetened poppy seed paste folded into a buttery shortbread-style dough. Tender drop cookies with deep blue speckling and a powdered sugar finish.

Lunn Cake, a traditional English yeast cake baked in a ring mold with scalded milk, eggs, and a light crumb. Served warm with butter, this no-knead bread rises twice for a pillowy texture.

Butterfinger cookies: an icebox slice-and-bake cookie loaded with chunks of chopped Butterfinger candy bars. Crispy, peanut-buttery edges with chewy candy pockets in every bite.

Brown sugar coffee cake with a buttery crumb topping and tender buttermilk crumb. One bowl, seven ingredients, and a method so simple it practically makes itself.

Blueberry Boy Bait is a vintage coffee cake with a buttery crumb topping, tender whipped-egg batter, and fresh blueberries. The 1954 Pillsbury Bake-Off classic.

Walnut crescent cookies rolled in powdered sugar, made with ground walnuts, butter, and egg yolks. Delicate, melt-in-your-mouth shortbread that improves with age.

Crispy, thin ginger snaps made the old-fashioned way by boiling molasses and water first. Brown sugar and real ginger give these cookies a deep, spicy bite. Makes 2 dozen.

Traditional Irish teacakes made with yeasted dough, butter, eggs, and a hint of nutmeg. Soft, golden buns best eaten warm with a generous smear of butter.

Pineapple cream pie with a buttery oil-pastry crust and a no-cook filling whipped from butter, powdered sugar, eggs, and crushed pineapple. A creamy, frothy retro chiller from the icebox era.

Extra-tangy sourdough baguettes shaped by hand, cold-fermented in the fridge for up to 24 hours, and baked crusty with water sprays. Bread machine mixes the dough, you shape the flavor.