Recipes with flour

Sesame fried trout coated in a crunchy sesame seed and bread crumb crust, pan-fried until golden and flaky. A simple 30-minute fish dinner with nutty, toasted flavor.

Roll-out molasses cookies with eggs and cream of tartar that chill overnight before baking into soft, pillowy rounds. The baking soda foams in the molasses for extra lift and tender texture.

Butterscotch brownies (blondies) made by melting butter with brown sugar for that toffee-deep flavor, then folding in nuts for crunch. One bowl, 25 minutes, and a chewy fudgy texture that beats any boxed mix.

Double chocolate pecan cookies with cocoa-rich brownie-style dough, semi-sweet chips, and toasted pecans. Soft chewy chocolate cookies that taste like brownies in cookie form.

Soft Southern cream cookies made with sour cream for a pillowy, cake-like texture. Pressed flat with a cinnamon-sugar coated glass and baked until barely golden.

Gravy soup is an old-fashioned roux-based broth with chicken fat, flour, and stock, topped with croutons and grated Gruyere. A frugal European-style starter that turns pantry staples into comfort.

Spiced banana cookie wreaths: ring-shaped cookies made from banana, granola, raisins, and warm spices, drizzled with glaze and almonds. Christmas gift-worthy baking.

Chocolate caramel brownies with a fudgy unsweetened chocolate base, buttery brown sugar caramel layer, pecans, and swirled melted chocolate chips on top. Three decadent layers in one pan.

Oyster cups with chopped oysters in a cheesy celery white sauce served in homemade biscuit cups. A vintage luncheon dish with an edible bread bowl for each serving.

Classic Grand Marnier souffle with a pillowy orange-scented custard base and stiff-peaked egg whites that rises golden and dramatic straight from the oven.

Classic British Scotch eggs with hard-boiled eggs wrapped in savory sausage meat, breaded and deep-fried until golden. Perfect hot or cold for picnics and parties.

Buttery hazelnut shortbread cookies with maple syrup sweetness and a semi-sweet chocolate drizzle. Slice-and-bake from a chilled dough log for crisp, nutty edges every time.

Sugarplum black forest torte stacks four thin chocolate buttermilk layers with a fudgy chocolate-almond filling and almond whipped cream. A nutty twist on the classic, with toasted almonds in every bite.

Crazy cake mixed right in the baking pan with no eggs, no butter, and no milk. Cocoa, vinegar, and oil create a surprisingly moist chocolate cake from Depression-era ingenuity.

Salmon-rice pie made with canned salmon, eggs, celery, and lemon juice baked in a deep dish and served with a creamy pimiento olive sauce with mustard.

Homemade easy doughnuts are baking-powder doughnut drops fried golden in hot oil and rolled in sugar while warm. No yeast, no shaping, no special equipment needed for this old-fashioned breakfast treat.