Recipes with flour

Sour cream coffee cake loaded with mini chocolate chips in the batter and a brown sugar streusel topping. Tender, rich crumb that stays moist for days.

Sour cream coffee cake loaded with mini chocolate chips in the batter and a brown sugar streusel topping. Tender, rich crumb that stays moist for days.

Traditional Jewish cheese blintzes with thin, eggy crepes wrapped around a sweetened cottage cheese filling, pan-fried in butter until golden. Freezer-friendly.

Cranberry orange nut bread loaf with fresh orange juice and grated rind, raw chopped cranberries, and chopped nuts folded through a buttermilk-tender batter. A classic quick bread that improves after an overnight rest in the fridge.

Old-fashioned Pennsylvania nut cookies with walnuts, raisins, and currants in a buttery cinnamon drop cookie dough. A heritage recipe with warm spice and chewy dried fruit in every bite.

Grandma's flaky pie dough, made with both cold butter for flavor and shortening for tenderness. Pea-sized butter bits and ice water are the secret to a shatteringly flaky, foolproof homemade crust.

Pan-fried trout with crispy bacon, toasted oatmeal, and brown butter with lemon. A classic British river fish recipe with peppery, golden-crisped skin and a nutty butter sauce.

Chocolate pound cake made with melted German chocolate and coconut, baked in a bundt pan and finished with a semi-sweet chocolate glaze. Dense, rich, and deeply chocolatey.

Cinnamon ribbon bread layers tender sour cream cake batter with cinnamon-sugar swirls and a pecan crown. A breakfast loaf with a marbled cinnamon ribbon running through every slice.

Macadamia butterballs with chopped chocolate chips and macadamia nuts rolled in powdered sugar. A melt-in-your-mouth shortbread cookie that makes five dozen for holiday gifting.

Scalloped asparagus layered with sharp cheddar cheese sauce and toasted almonds. Microwave method makes this creamy side dish ready in 30 minutes.

Freezer-friendly slice and bake peanut butter cookies with the classic fork crisscross pattern. Make the dough in bulk, freeze in logs, and bake fresh anytime.

Torta di nocciole: Italian hazelnut cake made with toasted ground hazelnuts and barely any flour, topped with soft whipped cream. A light, elegant Piedmontese dessert with intense nut flavor.

Birds nests are thumbprint cookies rolled in egg white and crushed walnuts, then filled with a jewel of fruit jam. A classic holiday tea cookie that bakes in 10 minutes.

Chocolate pepper cookies bring a slow, smoky heat from black pepper, cayenne, and cinnamon layered into deep unsweetened cocoa. Rolled thin and cut into shapes, they bake crisp with a warm spiced finish.

Buttery coconut shortbread squares dipped diagonally in semi-sweet chocolate. A crisp, sandy cookie with toasted coconut flakes baked low and slow.