10,000 flour recipes

Linzer pastry dough with a full pound of butter, egg yolks, lemon zest, and vanilla. A rich, tender Austrian dough for jam-filled cookies, tarts, and meringue-topped pastries.

Funnel cake batter is poured through a funnel into hot fat in a swirling spiral, fried until golden, then dusted with confectioners sugar. The state-fair classic, made at home.

Buttery shortbread-style nut cookies with almond extract and chopped nuts, shaped by hand into rustic finger rolls. Tender, crumbly, and lightly sweet.

Ground beef cheese custard casserole with eggs, milk, mustard, shredded cheese, and toasted bread squares on top. Old-school savory custard for weeknight dinner.

Easy coconut quick bread with toasted unsweetened coconut for nutty, caramelized depth. A one-bowl loaf with tender crumb and tropical flavor. Mixes in minutes and bakes hands-off.

Traditional Portuguese sweetbread with a buttery, cinnamon-scented crumb and golden egg-washed crust. This soft yeast bread needs two rises for the lightest, most tender loaf.

Halloween cookies built on a classic chocolate cocoa drop dough: butter, sugar, eggs, and cocoa powder make a tender base ready for spooky frosting, sprinkles, or candy eyes.

Beige brownies are old-school blondies built on brown sugar, vanilla, and chopped walnuts. One bowl, one pan, butterscotch-toned crumb. The chocolate-free brownie worth knowing.

Ruth's sugar cookies are tender drop cookies made with shortening and dipped warm into granulated sugar for a crackly, sparkling top. A simple recipe that makes three dozen in 30 minutes.

Coconut milk and coconut double the amount of deliciousness of the cake.

Classic snickerdoodles rolled in cinnamon sugar with a tangy cream of tartar dough. Soft, chewy cookies with crinkled tops and a sparkly cinnamon crust that flatten as they bake.

Traditional Jewish cheese blintzes with thin, eggy crepes wrapped around a sweetened cottage cheese filling, pan-fried in butter until golden. Freezer-friendly.

Mom's best bagels are the real deal: stiff yeast dough kneaded long, hand-shaped, boiled in sugared water, then baked with an egg yolk glaze for that signature chewy crust.

Fresh corn muffins with real corn kernels, buttermilk, and cornmeal baked at high heat for a crispy crust. A no-sugar cornbread muffin with pops of sweet fresh corn in every bite.

Thumbprint buttercream cookies made with brown sugar, egg yolks, and shortening, coated in stiff egg whites and nuts, then filled with buttercream icing after baking.

Cherry nut bread with brown sugar, canned cherries, and walnuts baked into a tender loaf. The cherry juice replaces some of the milk for extra fruit flavor in every slice.