3,798 flour recipes

Cornmeal Pie Crust (1 crust for 9 inch pie) recipe

This flaky pastry is great for almost all the pies, sweet pies such as pumpkin pies or apple pies, it is well used in savory pies as well, such as turkey pot pie or chicken pot pie... The buttery flavor and flaky texture will definitely satisfy your palate!

This basic recipe requires a carefully scalded container.

Homemade strudel dough from scratch with just five basic ingredients. Kneaded until elastic, rested, then hand-stretched tissue-paper thin the traditional way.

Classic French creme patissiere made with egg yolks, sugar, milk, and vanilla. The essential pastry cream for tarts, eclairs, cream puffs, and fruit desserts.

Ceregi are traditional Polish deep-fried pastry twists made from egg yolk dough with a splash of whiskey. Crispy, delicate, and dusted with powdered sugar.

Homemade beet pasta dough with a stunning ruby-red color from fresh beet puree. Just four ingredients, no eggs, and endlessly versatile for any pasta shape you want to roll.

Egg shortbread cookies with a tender, crumbly texture from butter, sugar, and a whole egg. Blind-baked with pie weights for an even, golden result. Simple 5-ingredient recipe.

Swiss aniseed and lemon chrabeli cookies with their signature half-moon shape and three slashed edges. Crisp, slightly dry cookies that rest overnight before baking for traditional texture.

Raspberry sauce is a foamy, custard-style British dessert sauce of whipped eggs, sugar, and raspberry juice. Light, frothy, and reminiscent of zabaglione for pudding or sponge cake.

Creamed chipped beef on toast: dried beef in a peppery white sauce with chopped hard-boiled eggs. The classic American diner breakfast served over toasted English muffins.

Carrot nutmeg pasta is fresh homemade pasta tinted sunny orange with carrot puree and warmed with a pinch of nutmeg. Just three ingredients for a naturally colored, subtly sweet pasta dough.

These healthy and scrumptious cookies are made with persimmon pulp, applesauce and chopped almonds.

Carciofi dorati e fritti, golden fried artichokes dredged in flour, dipped in beaten egg yolks, and pan-fried crispy. A classic Italian Jewish preparation with just lemon and salt.

Traditional Irish scones with butter, sugar, and optional raisins or walnuts, baked golden in the oven or cooked on a hot pan over an open fire. Kneaded dough gives these a denser, more biscuit-like texture.

This is a great way to liven up a basic white sauce. Works great over veggies or even as a healthy topping for mashed potatoes.