Recipes with flour
14,100 recipes
Chocolate Pb/Jeebies
Chocolate PB jeebies, intensely fudgy chocolate cookies loaded with chocolate and peanut butter chips, served with a warm chocolate ganache for dunking. A double-chocolate-peanut-butter treat made for dipping.
Honey Cakes
Victorian honey cakes from an 1872 recipe, made with butter, honey, and egg yolks, topped with heather honey and ground almonds. Light, tender, and warmly sweet.
Caramel Brownie Shortbread Bars
With three rich, sweet, buttery and chocolatey layers, every bite is a luxury enjoyment. The combination of caramel, chocolate and shortbread is enough to satisfy your sweet tooth.
Oatmeal Chocolate Chip Peanut Cookies
Hearty oatmeal cookies loaded with salted peanuts and semi-sweet chocolate chips. Makes 60 crumbly-textured cookies that bake in just 10 minutes per batch.
Coffee Cake #2
Old-fashioned yeast-risen coffee cake topped with cinnamon-sugar cream that bakes into a custardy crust. The yeast version is fluffier than batter coffee cakes, with a tender, brioche-like crumb.
Three Cheese Polenta Pie
Three cheese polenta pie with a crisp baked polenta crust filled with creamy ricotta, mozzarella, and Parmesan. A vegetarian Italian-inspired savory pie perfect for brunch or a light main dish.
Baked Lemon Sesame Chicken with White Wine
Oven-baked chicken pieces coated in seasoned flour, sprinkled with sesame seeds and lemon juice, then finished with white wine. Simple one-pan dinner with elegant results.
Fritter, French
French-style fruit fritters: apple, orange, or pineapple slices macerated in lemon and sugar, dipped in an egg-white-lightened batter, and deep-fried golden. Serve with powdered sugar or syrup.
Zesty Rosemary-Rye Sticks
The citrus zest undertone of these versatile bread sticks marries well with the rosemary and molasses to produce an intriguing addition to a picnic basket or a formal dinner.
Zesty Rosemary-Rye Sticks
The citrus zest undertone of these versatile bread sticks marries well with the rosemary and molasses to produce an intriguing addition to a picnic basket or a formal dinner.
Speckzelten(Speckplatz)
Speckzelten is the rustic Tyrolean bacon flatbread: yeasted milk dough rolled into raised-rim discs and topped with smoked bacon, onion, caraway, and coriander, or pork cracklings under lard. Pizza, the Alpine way.
Cocoa Almond Biscotti
Low-fat cocoa almond biscotti made with egg substitute and chocolate syrup instead of butter. Crisp, twice-baked Italian cookies with deep chocolate and almond flavor.
Cornmeal & Bacon Pancakes
Cornmeal and bacon pancakes with crumbled bacon in the batter and bacon drippings for richness. A savory-sweet breakfast with a golden, gritty crunch in every bite.
Oatmeal Chip Cookie
Oatmeal chocolate chip cookies made with shortening, brown sugar, and quick oats. Crispy edges, chewy centers, and a simple one-bowl recipe that works every time.
Saloon Pancakes Sourdough
Sourdough pancakes made with active starter and beer for extra tang and lift. These Old West saloon-style flapjacks cook up golden with crispy edges and a tender, tangy center.
Horns
Butter horn pastries with orange marmalade filling, made from a tender yeast dough with cream. Shaped into crescents and baked to a delicate golden brown.
Chocolate PB jeebies, intensely fudgy chocolate cookies loaded with chocolate and peanut butter chips, served with a warm chocolate ganache for dunking. A double-chocolate-peanut-butter treat made for dipping.
Victorian honey cakes from an 1872 recipe, made with butter, honey, and egg yolks, topped with heather honey and ground almonds. Light, tender, and warmly sweet.
With three rich, sweet, buttery and chocolatey layers, every bite is a luxury enjoyment. The combination of caramel, chocolate and shortbread is enough to satisfy your sweet tooth.
Hearty oatmeal cookies loaded with salted peanuts and semi-sweet chocolate chips. Makes 60 crumbly-textured cookies that bake in just 10 minutes per batch.
Old-fashioned yeast-risen coffee cake topped with cinnamon-sugar cream that bakes into a custardy crust. The yeast version is fluffier than batter coffee cakes, with a tender, brioche-like crumb.
Three cheese polenta pie with a crisp baked polenta crust filled with creamy ricotta, mozzarella, and Parmesan. A vegetarian Italian-inspired savory pie perfect for brunch or a light main dish.
Oven-baked chicken pieces coated in seasoned flour, sprinkled with sesame seeds and lemon juice, then finished with white wine. Simple one-pan dinner with elegant results.
French-style fruit fritters: apple, orange, or pineapple slices macerated in lemon and sugar, dipped in an egg-white-lightened batter, and deep-fried golden. Serve with powdered sugar or syrup.
The citrus zest undertone of these versatile bread sticks marries well with the rosemary and molasses to produce an intriguing addition to a picnic basket or a formal dinner.
The citrus zest undertone of these versatile bread sticks marries well with the rosemary and molasses to produce an intriguing addition to a picnic basket or a formal dinner.
Speckzelten is the rustic Tyrolean bacon flatbread: yeasted milk dough rolled into raised-rim discs and topped with smoked bacon, onion, caraway, and coriander, or pork cracklings under lard. Pizza, the Alpine way.
Low-fat cocoa almond biscotti made with egg substitute and chocolate syrup instead of butter. Crisp, twice-baked Italian cookies with deep chocolate and almond flavor.
Cornmeal and bacon pancakes with crumbled bacon in the batter and bacon drippings for richness. A savory-sweet breakfast with a golden, gritty crunch in every bite.
Oatmeal chocolate chip cookies made with shortening, brown sugar, and quick oats. Crispy edges, chewy centers, and a simple one-bowl recipe that works every time.
Sourdough pancakes made with active starter and beer for extra tang and lift. These Old West saloon-style flapjacks cook up golden with crispy edges and a tender, tangy center.
Butter horn pastries with orange marmalade filling, made from a tender yeast dough with cream. Shaped into crescents and baked to a delicate golden brown.
