Recipes with flour

Three-cheese biscuits made with sharp cheddar, mozzarella, and Swiss Emmentaler folded into a flaky butter dough. Wheat germ and powdered milk add nutty depth. Ready in 35 minutes.

Full of delicious banana flavor, accented with chocolate.

Honey-wheat pumpkin muffins fold pumpkin purée and walnuts into a half-whole-wheat batter sweetened with honey. A wholesome 30-minute breakfast muffin with autumn flavor.

Mom's peanut butter and chocolate chip cookies bake up with chewy centers, crisp edges and pockets of melted chocolate. A bake-and-share batch of 48.

Easy chocolate chip cookies made with shortening for a soft, tender crumb and cookies that hold their shape. Bake them less for chewy, longer for crisp, your call.

Chewy cocoa brownies studded with crunchy nuts combine fudgy chocolate flavor with textural contrast in every bite.

Orange-currant scones with a tender flaky crumb thanks to a butter-shortening combination, brightened with fresh orange zest and studded with sweet dried currants.

These delicious cookies are a breeze to clean up after because they use only one bowl!

Deep dark chocolate fudge cookies loaded with three forms of chocolate: cocoa, semisweet, and unsweetened. Dense, fudgy interior with optional powdered sugar coating for crackle-top contrast.

Vanilla oatmeal raisin cookies with cinnamon, nutmeg, ginger, and a touch of corn syrup for chewy texture. Soft, spiced, classic homemade cookies.

Irish raisin soda bread studded with sweet raisins and caraway seeds, leavened by the tang of buttermilk and baking soda. A quick, no-yeast loaf with a tender crumb. A St. Patrick's Day classic.

Cranberry nut biscotti are crunchy Italian twice-baked cookies studded with toasted hazelnuts and tart dried cranberries. No butter, so they're properly crisp and dunkable, with a festive red-and-gold look.

Apple cinnamon buttermilk pancakes with grated Granny Smith apple and wheat germ folded into the batter. A fall breakfast favorite that doubles as waffles and freezes well.

Hearty oat and grated apple muffins sweetened with pure maple syrup. Yogurt keeps them moist, walnuts add crunch, and they're done in 40 minutes start to finish.

A vegan pumpkin pie with a silky tofu-set custard, spiced with cinnamon, ginger and mace and sweetened with molasses, in a flaky from-scratch crust. An egg- and dairy-free holiday classic.

Fudgy hazelnut chunk brownies loaded with toasted hazelnuts and chopped semisweet chocolate in a cocoa-rich, butter-heavy batter. Barely set centers, dense and deeply chocolatey.