10,000 flour recipes

Old-world warm beer soup spiced with cloves, cinnamon, and lemon zest, thickened with milk, flour, and egg yolk. A traditional European comfort drink-meets-soup.

For those who love the donut, this decadent cake will have you hooked after every bite!

Why make a sandwich when you can enjoy these tasty fajitas that will have you wanting more!

Deep-fried salmon fritters made with canned salmon folded into a light egg white batter. Crispy, golden fish fries served with tomato or tartar sauce. Kid-friendly.

A decadent chocolate fudge cake will make everyone who tastes it give you a big "wow"!

Flour-dredged chicken browned and baked until tender, then finished with heavy cream, plump oysters, and slivered almonds. A classic, old-world surf-and-turf casserole.

Horn and Hardart's legendary automat mac and cheese with a roux-based cheddar sauce, canned tomatoes, and a pinch of cayenne. The NYC classic, baked golden.

Award-winning almond shortbread cookies with a buttery dent filled with homemade butterscotch frosting and topped with chopped pistachios. A 1986 classic.

Rich, fudgy Austrian chocolate balls loaded with chopped nuts and dipped in a glossy chocolate glaze. These bite-sized baked cookies are a European holiday cookie tray staple that disappears fast.

Low fat fudge brownie sundae cake is made with cocoa powder, low-fat milk and applesauce.

Hearty New England white clam chowder made with fresh quahogs, salt pork, potatoes, and cream, finished with crispy fried leeks. A from-scratch chowder that's thick, briny, and worth every minute.

Classic gingerbread boy cookies with molasses, ginger, and cinnamon, rolled thin and decorated with red hots. A nostalgic cutout cookie recipe that holds its shape beautifully.

Buttery brown sugar pecan cookies rolled in cinnamon sugar before baking. Slice and bake from chilled or frozen dough for warm, spiced cookies anytime you want them.

Classic 9-inch peach pie with a double crust, fresh sliced peaches, cinnamon, and lemon juice. Baked golden until the juices bubble through the top crust slits.

Two-layer apricot bars with a buttery shortbread crust and a brown sugar apricot topping. Dried apricots are simmered, pureed, and baked into chewy, fruity squares.

Brown sugar walnut cookies with butter, vanilla, and a half walnut pressed into each one. Old-fashioned drop cookies with caramel-sweet flavor and a crunchy sugar top.