95 cake flour purpose flour recipes

Learn how to make scrumptious pancakes with this simple recipe that uses whole wheat flour and buttermilk.

Homemade naan with a yogurt-leavened dough, no yeast required. Cooked on a cast-iron skillet then finished under the broiler for charred spots and puffed bubbles. Makes 9 pieces.

Protein pancakes blend whole-wheat flour, bran, ground oats, and soy flour for a fiber-packed stack with 14 grams of protein per serving. Hearty, nutty, and built to keep you full past lunch.

Perfect for a fall or winter morning, a great way to use up any leftover pumpkin from pumpkin pie.

Here is a scratch muffin recipe that is as good as homemade blueberry muffins.

Easy fudge brownies use a saucepan-melted sugar and buttermilk technique with Dutch-process cocoa for a glossy crackle top and dense fudgy interior. One-pan, ready in 40 minutes.

Classic American peanut butter cookies with the iconic fork-press crisscross. Tender, chewy, and built around the brown-sugar-and-peanut-butter combo that defines the cookie.

Enjoy the Autumn season with these scrumptious muffins that don't take long to make!

This is an easy quick bread, made with ingredients you most likely always have in your pantry. Include this delightful sweet in your afternoon tea, or enjoy for breakfast or snack time.

Molasses oatmeal raisin cookies use just 2 tablespoons of dark molasses to deepen the flavor of classic raisin oat cookies, with cinnamon and rolled oats. Old-fashioned chewy lunchbox favorite.

Creamy peanut butter cookies with extra brown sugar for chewy centers and a thumbprint pressed into each top, optionally crowned with a peanut. Makes 5 dozen cookies.

Chopped apples and chopped cranberries help these low fat muffins to burst with complimentary flavors.

Chocolate pudding brownies use cook-and-serve pudding mix as the cocoa base, giving fudgy bars with a tender crumb and deep chocolate flavor. Topped with powdered sugar.

Lemony cranberry cornmeal muffins balance tart fresh cranberries against bright lemon zest in a cornmeal-buttermilk batter, kept light by whipped egg whites and non-fat sour cream.

Melted butter mixed with brown and white sugars creates thick, bakery-style chocolate chip cookies that stay soft in the center with crisp edges when baked at precisely 325°F.

Perfect for Halloween, these scrumptious pumpkin cookies can also be topped off with orange frosting.