10,000 flour recipes

Whole wheat quick bread with buttermilk, molasses, walnuts, and raisins. No yeast needed for this hearty, slightly sweet loaf with a dense, rustic crumb.

Braised game birds browned in olive oil, then slow-baked with wildfowl stock, honey, rosemary, and yogurt into a rich pan sauce. Served over wild rice.

Chewy chocolate peanut butter chip cookies bake up soft in the center with deep cocoa flavor and a full bag of peanut butter chips folded through the dough. A drop-and-bake batch cookie ready in 30 minutes.

A lightly spiced breakfast cake made with applesauce and bran for natural moisture, studded with raisins and nuts for texture.

Double chocolate banana snack cake loaded with cocoa and chocolate chips, made with ripe mashed bananas for extra moisture. A one-bowl, no-mixer recipe that serves eight.

Buttery cocoa crescent cookies loaded with ground pecans and rolled in powdered sugar. Melt-in-your-mouth tender with a deep chocolate twist on the classic Mexican wedding cookie. Makes about 3.5 dozen.

Buttermilk pound cake with lemon and almond extracts, baked in a 10-inch tube pan or two loaf pans. Tender, fine-crumbed, classic Southern pound cake recipe.

Louisiana seafood gumbo with shrimp, oysters, crab, smothered okra, and a deep-brown roux. Cajun-style one-pot bayou supper served over rice.

This slow cooker beef stew recipe includes stovetop directions. Nothing beats a savory beef stew chock full of chunky vegetables to warm the hear.

Cubed chicken and broccoli spears baked under a homemade mushroom cream sauce and bubbly melted cheese. A from-scratch au gratin casserole that serves six in about an hour.

Tender almond crescent cookies with oats and vanilla, showered in powdered sugar. This recipe makes four dozen, so there's plenty for the cookie exchange.

Norwegian kringla are soft pretzel-shaped buttermilk cookies twisted into figure-eights. A traditional Scandinavian coffee-time treat that needs an overnight chill for flavor.

Mandelbrodt with chocolate chips and pecans, topped with cinnamon sugar. A Jewish twice-baked cookie similar to biscotti, made with oil instead of butter. Crunchy, dunkable, and freezer-friendly.

Pecan oat sandies are tender, snowball-style shortbread cookies rolled in powdered sugar with rolled oats and chopped pecans for chewy texture. Three dozen from one batch. The cookie tin classic with an oatmeal upgrade.

Seed bread for the bread machine with poppy seeds, sesame seeds, and sunflower seeds in a honey-sweetened dough. Nutty, crunchy, and totally hands-off.

Lady Webster's gingerbread made with treacle, brown sugar, ground ginger, and mixed spice in the traditional British style. A dark, sticky, deeply spiced loaf cake that improves with age.