Recipes with flour

Rustic Herbes de Provence bread with wheat and rye flours, naturally leavened and fragrantly spiced. European-style artisan loaf baked at home.

Chocolate nut torte: a four-layer sponge cake filled with silky cooked chocolate-buttercream frosting and topped with chopped nuts. An old-world holiday torte for special occasions.

Chocolate nut torte: a four-layer sponge cake filled with silky cooked chocolate-buttercream frosting and topped with chopped nuts. An old-world holiday torte for special occasions.

Spiced cocoa doughnuts deep-fried into cake-style rings, scented with cinnamon and mace, dusted in cinnamon-powdered sugar. Old-school bakery-counter chocolate doughnut.

Chocolate shortcakes made with cocoa powder, cold butter, and buttermilk. A biscuit-style base for strawberry shortcake with chocolate, cream, and a chocolate drizzle.

Lightened strawberry shortcake with a buttermilk-canola oil biscuit layered with strained yogurt (skyr) and fresh strawberries instead of whipped cream. A modern healthier take on the classic.

Lemon loaf cake with a sticky lemon glaze and homemade lemon ice on the side. A two-part dessert with a tender citrus pound cake and a tart granita-style ice for the perfect summer-afternoon plating.

Illinois apple pie stars Granny Smith apples with brown sugar, cinnamon, and nutmeg tucked under a milk-washed, sugar-dusted double crust. A Midwestern classic that bakes up golden and bubbly.

Lucky chocolate chewies, soft brown sugar cocoa cookies studded with semisweet chips and topped with a vanilla glaze. Two dozen cookies in 30 minutes, the kind that vanish before they cool.

A moist chocolate sheet cake topped with vanilla buttercream becomes a patriotic centerpiece when decorated with fresh blueberries and strawberries to create an edible American flag.

Coffee muffins are simple yogurt-based breakfast muffins meant for the coffee break: just 5 pantry ingredients, no butter, no fuss. Tender crumb, ready in 30 minutes.

Soft date drop cookies made with sour cream, brown sugar, and chopped dates, topped with a whole walnut. A chewy old-fashioned cookie with caramel-like sweetness.

Maple syrup muffins sweetened entirely with real maple syrup instead of sugar. Seven simple ingredients and a specific mixing method that keeps them light and tender.

St. Louis-style peanut butter cookies with both brown and white sugar for a chewy center and crisp edge. Classic fork-pressed crosshatch pattern and deep roasted peanut flavor.

Chocolate sugar cookies made with melted unsweetened chocolate and butter, rolled in sugar for a crackly, sparkly crust. Chewy centers with crisp edges, ready from one bowl with no mixer needed.

Buttery sugar diamonds cookies with cinnamon and pecans. Sheet pan bar cookies with a crispy pecan topping that bake until golden at 300°F.