Recipes with flour

Nobody will say no to this delicious lasagna. Layers of great flavors and very filling. Perfect to make ahead, then reheat it at the dinner time.

Blueberry bran muffins: high-fiber, low-fat breakfast muffins made with All-Bran cereal, brown sugar, fresh or frozen blueberries, and warm cinnamon. A wholesome make-ahead breakfast staple.

Chewy oatmeal cookies loaded with shredded coconut and semi-sweet chocolate chips. Brown sugar and shortening give these a soft center with lightly crispy edges.

Afternoon tea biscuits cut shortening into flour for tender, flaky scone-like rounds in 25 minutes. Bake hot until golden, then serve warm with butter and jam alongside a cup of tea.

Pull-apart Kentucky buttermilk biscuits baked together in a tender slab, scored into 12 squares for fluffy soft sides. Tangy buttermilk and cold butter make every layer flaky and tall.

Pull-apart Kentucky buttermilk biscuits baked together in a tender slab, scored into 12 squares for fluffy soft sides. Tangy buttermilk and cold butter make every layer flaky and tall.

These baked fish and chips have much less fat and calories than deep-fried ones, but it still tastes delicious, and this time you don't have to feel guilty about it.

These yogurt lemon cupcakes are delicious, they are so moist and lemony; if you don't have lemon extract, just add more freshly grated lemon zest and juice; frost them with the delicious lemon cream cheese frosting, decorate them into your favorite Easter characters. Everyone will enjoy these cute and delicious cupcakes.

Classic blueberry or cherry breakfast muffins with cinnamon-sugar topping. A flexible 30-minute muffin recipe ready for whatever fresh, frozen, or canned fruit your kitchen has.

These decadent snacks are great to serve when entertaining friends or family.

Easy buttermilk biscuits with melted butter (no cutting in cold butter required) and tangy buttermilk. Six ingredients, 20 minutes start to finish, fluffy and quick.

Potato bread with pureed russets and the starchy potato cooking water for a soft, pillowy crumb that stays fresh for days. The classic American sandwich loaf with old-fashioned tender texture.

Sorghum griddle cakes are fluffy gluten-free and dairy-free pancakes made with nutty sorghum flour and a starch for lift. No milk needed, and the batter thins to any consistency you like.

Blueberry lemon tea bread for the bread machine combines fresh blueberries with bright lemon juice in a buttery, tender quick-bread loaf. A teatime classic with a soft crumb and bursts of fruit in every slice.

Apple pecan pound cake with sauteed Granny Smith apples, toasted pecans and a hot caramel glaze drizzled over a tender bundt. Fall dessert that tastes like apple pie in cake form.

Instead of letting the Gingerbread Man run away, these scrumptious cookies will make your kids run to the kitchen!