Recipes with flour
14,100 recipes
Brown Sugar Bread
Brown sugar bread with a cinnamon-brown sugar topping baked until golden. A quick bread that needs no yeast, just basic pantry ingredients and 25 minutes in the oven.
Favourite Red Velvet Cake with Butter Frosting
Classic Southern red velvet cake with cocoa-tinted buttermilk batter and traditional cooked-milk ermine frosting. The original layer cake before cream cheese frosting became standard.
Good-For-You Gingerbread
Low-fat gingerbread made with whole wheat flour, applesauce instead of oil, egg whites instead of whole eggs, and buttermilk for a moist spiced cake with no added fat.
Topsy Turvy Apple Coffee Cake
Upside-down apple coffee cake with a sticky brown sugar, cinnamon, and pecan base under a tender sour cream batter. Flip it onto a plate and watch breakfast become the best part of everyone's morning.
Rose Hip Soup(Hagebuttem Soup)
Traditional German rose hip soup (Hagebuttenssuppe) made from dried rosehips simmered until soft, strained, and finished with Madeira wine, almonds, and lemon juice.
Great Gorpies
Great gorpies are trail mix cookies loaded with chocolate chips, peanuts, and raisins in a chewy brown sugar dough. A grab-and-go snack cookie inspired by classic gorp.
Buttermilk Chicken
Crispy pan-fried buttermilk chicken breasts with a shattering golden crust. Bone-in, skinless, and fried low and slow for juicy meat every time.
Chocolate & Cherry Ring
A moist chocolate cherry bundt cake made with cherry pie filling, chocolate chips, walnuts, and a hint of cinnamon. Mixed in one bowl, baked in a fluted tube pan, and dusted with powdered sugar.
Red-Plum Spice Cake Ii
Red plum spice cake made with plum baby food for moisture, cinnamon, cloves, and vegetable oil baked in a Bundt pan. A dense, spiced oil cake with a clever shortcut ingredient that keeps it moist for days.
Pecan Crescents
Pecan crescents, buttery melt-in-your-mouth shortbread cookies rich with finely chopped pecans and a hint of nutmeg, shaped into little crescents. A cornstarch-tender holiday cookie in the wedding-cookie family.
Mushrooms & Chestnuts
Mushrooms and chestnuts in a light cream sauce with butter, flour, and half-and-half, served over baked potatoes. A rich, earthy autumn side dish with a nutty, woodsy character.
Breakfast Dutch
Breakfast Dutch is an old-fashioned stovetop scrambled pancake made from eggs, flour, and milk, cooked in a cast iron skillet and served with butter and syrup. Simple, hearty, and rustic.
Mocha Chips N Bits
Mocha chips n bits cookies pack coffee-and-cocoa dough with milk chocolate chips, bittersweet chunks, and pecans, then finish with a white chocolate drizzle. Bake them chewy or crisp, your call.
Touch of Honey Bread
Soft, golden honey oat bread made from scratch with just 7 simple ingredients. Oat bran gives this homemade loaf a nutty chew, while a touch of honey adds gentle sweetness to every warm slice.
Blackberry Blackheads^
Buttery thumbprint cookies with a gross-out Halloween twist: pale, tender shortbread rounds dimpled and filled with dark blackberry jam that looks like a 'blackhead.' Easy, funny, and good enough to disappear fast.
Wholemeal Red & Yellow Pepper Quiche with Pansies
This colourful starter makes a great supper
or lunch dish served with new green peas or a leafy salad.
Its bright colours make it appealing to both adults and children
and it easy to make.
Brown sugar bread with a cinnamon-brown sugar topping baked until golden. A quick bread that needs no yeast, just basic pantry ingredients and 25 minutes in the oven.
Classic Southern red velvet cake with cocoa-tinted buttermilk batter and traditional cooked-milk ermine frosting. The original layer cake before cream cheese frosting became standard.
Low-fat gingerbread made with whole wheat flour, applesauce instead of oil, egg whites instead of whole eggs, and buttermilk for a moist spiced cake with no added fat.
Upside-down apple coffee cake with a sticky brown sugar, cinnamon, and pecan base under a tender sour cream batter. Flip it onto a plate and watch breakfast become the best part of everyone's morning.
Traditional German rose hip soup (Hagebuttenssuppe) made from dried rosehips simmered until soft, strained, and finished with Madeira wine, almonds, and lemon juice.
Great gorpies are trail mix cookies loaded with chocolate chips, peanuts, and raisins in a chewy brown sugar dough. A grab-and-go snack cookie inspired by classic gorp.
Crispy pan-fried buttermilk chicken breasts with a shattering golden crust. Bone-in, skinless, and fried low and slow for juicy meat every time.
A moist chocolate cherry bundt cake made with cherry pie filling, chocolate chips, walnuts, and a hint of cinnamon. Mixed in one bowl, baked in a fluted tube pan, and dusted with powdered sugar.
Red plum spice cake made with plum baby food for moisture, cinnamon, cloves, and vegetable oil baked in a Bundt pan. A dense, spiced oil cake with a clever shortcut ingredient that keeps it moist for days.
Pecan crescents, buttery melt-in-your-mouth shortbread cookies rich with finely chopped pecans and a hint of nutmeg, shaped into little crescents. A cornstarch-tender holiday cookie in the wedding-cookie family.
Mushrooms and chestnuts in a light cream sauce with butter, flour, and half-and-half, served over baked potatoes. A rich, earthy autumn side dish with a nutty, woodsy character.
Breakfast Dutch is an old-fashioned stovetop scrambled pancake made from eggs, flour, and milk, cooked in a cast iron skillet and served with butter and syrup. Simple, hearty, and rustic.
Mocha chips n bits cookies pack coffee-and-cocoa dough with milk chocolate chips, bittersweet chunks, and pecans, then finish with a white chocolate drizzle. Bake them chewy or crisp, your call.
Soft, golden honey oat bread made from scratch with just 7 simple ingredients. Oat bran gives this homemade loaf a nutty chew, while a touch of honey adds gentle sweetness to every warm slice.
Buttery thumbprint cookies with a gross-out Halloween twist: pale, tender shortbread rounds dimpled and filled with dark blackberry jam that looks like a 'blackhead.' Easy, funny, and good enough to disappear fast.
This colourful starter makes a great supper or lunch dish served with new green peas or a leafy salad. Its bright colours make it appealing to both adults and children and it easy to make.
