Recipes with flour
14,100 recipes
Someones' Mom's Gingersnaps
Old-fashioned gingersnap cookies with molasses, ginger, and cinnamon, rolled in sugar and baked until crinkly. Oil-based for a chewy center with crisp edges.
Sugar Drops
Sugar drops: classic buttery drop cookies with chopped nuts (or chocolate chips), crisp edges, and soft centers. Basic pantry dough ready in 30 minutes.
Nearly Brownie Cookies
Nearly brownie cookies with melted semisweet chocolate, butter, and chopped pecans. Fudgy, crackly-topped, and intensely chocolatey with minimal flour for maximum richness.
Orange Snowdrops
Soft orange drop cookies made with frozen orange juice concentrate and powdered sugar, topped with a bright orange frosting. A retro citrus cookie with a tender bite and clean orange flavor.
Sweet Revenge
Chocolate-spice crinkle cookies rolled in sugar with cocoa, cinnamon, ginger, allspice, and cloves. Chewy, fragrant, and lower-fat thanks to a yogurt swap for most of the butter.
Braided Bread
Braided bread with a blend of whole wheat and white flour, shaped into a three-strand braid and brushed with milk for a golden crust. Simple yeast bread with beautiful presentation.
Peanut Soup
Creamy peanut soup made with peanut butter, chicken broth, and sauteed onions, then pureed smooth. A rich Southern-style soup finished with cream and chopped peanuts.
Mrs. Inman's Brownies
Old-fashioned brownies with unsweetened chocolate, butter, pecans, and a simple creamed batter. A vintage one-bowl recipe that bakes in 25 minutes flat.
Peg's Pimiento Pigs
Pimiento-wrapped sausage links baked in a creamy nutmeg-cheese sauce. A retro casserole dish with browned sausage, American cheese bechamel, and sweet pimiento peppers.
Mustard Pecan Chicken
Mustard pecan chicken: Dijon-slicked chicken breasts pressed into chopped pecans, pan-seared in butter until the nuts turn toasty and the chicken stays juicy. Weeknight dinner with Southern flair.
Teddy Bear Bread
Teddy bear bread shaped from a basic yeast dough with raisin eyes and belly buttons. A fun baking project for kids that makes four adorable bear-shaped loaves.
Streusel Apple Pie
Streusel apple pie with a creamy sour cream custard binding tender chopped apples and a hint of lemon zest in a single crust. A tangy, rich twist on classic apple pie, easy enough for any baker.
Sheri's Sour Cream Dough
Sour cream pastry dough made in the food processor with flour, cold butter, salt, and sour cream. Supremely flaky and tender, ideal for galettes, hand pies, empanadas, and sweet or savory tarts.
Hot Apple Muffin
Hot apple muffins with chopped apples in the batter and a cinnamon-sugar apple ring baked on top of each one. A big-batch breakfast muffin best served straight from the oven.
Patty Ann's Pecan Butter Balls
Pecan butter balls made with chopped pecans, butter, and vanilla, baked until sandy and tender. A classic Southern cookie for holiday tins and gift boxes.
Orange Cookies
Soft orange drop cookies made with a whole ground orange in both the dough and frosting. Bold citrus flavor in every bite with a sweet orange icing on top.
Old-fashioned gingersnap cookies with molasses, ginger, and cinnamon, rolled in sugar and baked until crinkly. Oil-based for a chewy center with crisp edges.
Sugar drops: classic buttery drop cookies with chopped nuts (or chocolate chips), crisp edges, and soft centers. Basic pantry dough ready in 30 minutes.
Nearly brownie cookies with melted semisweet chocolate, butter, and chopped pecans. Fudgy, crackly-topped, and intensely chocolatey with minimal flour for maximum richness.
Soft orange drop cookies made with frozen orange juice concentrate and powdered sugar, topped with a bright orange frosting. A retro citrus cookie with a tender bite and clean orange flavor.
Chocolate-spice crinkle cookies rolled in sugar with cocoa, cinnamon, ginger, allspice, and cloves. Chewy, fragrant, and lower-fat thanks to a yogurt swap for most of the butter.
Braided bread with a blend of whole wheat and white flour, shaped into a three-strand braid and brushed with milk for a golden crust. Simple yeast bread with beautiful presentation.
Creamy peanut soup made with peanut butter, chicken broth, and sauteed onions, then pureed smooth. A rich Southern-style soup finished with cream and chopped peanuts.
Old-fashioned brownies with unsweetened chocolate, butter, pecans, and a simple creamed batter. A vintage one-bowl recipe that bakes in 25 minutes flat.
Pimiento-wrapped sausage links baked in a creamy nutmeg-cheese sauce. A retro casserole dish with browned sausage, American cheese bechamel, and sweet pimiento peppers.
Mustard pecan chicken: Dijon-slicked chicken breasts pressed into chopped pecans, pan-seared in butter until the nuts turn toasty and the chicken stays juicy. Weeknight dinner with Southern flair.
Teddy bear bread shaped from a basic yeast dough with raisin eyes and belly buttons. A fun baking project for kids that makes four adorable bear-shaped loaves.
Streusel apple pie with a creamy sour cream custard binding tender chopped apples and a hint of lemon zest in a single crust. A tangy, rich twist on classic apple pie, easy enough for any baker.
Sour cream pastry dough made in the food processor with flour, cold butter, salt, and sour cream. Supremely flaky and tender, ideal for galettes, hand pies, empanadas, and sweet or savory tarts.
Hot apple muffins with chopped apples in the batter and a cinnamon-sugar apple ring baked on top of each one. A big-batch breakfast muffin best served straight from the oven.
Pecan butter balls made with chopped pecans, butter, and vanilla, baked until sandy and tender. A classic Southern cookie for holiday tins and gift boxes.
Soft orange drop cookies made with a whole ground orange in both the dough and frosting. Bold citrus flavor in every bite with a sweet orange icing on top.
