401 cake flour purpose flour recipes

Spritzgeback, the traditional German pressed butter cookie made with rich butter, powdered sugar, and almond or lemon extract. Tender, melt-in-your-mouth shapes pressed through a cookie gun for the holiday tin.

Chunky homemade applesauce gives this spiced cake its tender crumb and subtle sweetness, while cinnamon and cloves fill your kitchen with cozy fall aromas.

Lighter banana walnut cake made with egg whites instead of whole eggs, studded with walnuts and raisins. A cinnamon-spiced sheet cake baked in a 9x13 pan.

Classic oatmeal muffins with buttermilk tang and brown sugar sweetness. Ready in 45 minutes after 1-hour oat soak, yields 5 tender breakfast muffins.

Low-fat cherry-almond biscotti with dried cherries, chopped almonds, and almond extract. No butter or oil needed in this crispy, twice-baked Italian cookie for dipping.

Traditional German drop donuts (Tropfkrapfen) made with a buttermilk batter, fried golden and dusted in powdered sugar. Crispy outside, tender and cakey within. Simple old-world charm.

Marshmallow cream chocolate cake whips egg whites with marshmallow fluff and folds in cocoa for a virtually fat-free chocolate cake with a soft, almost angel-food crumb.

Chocolate applesauce bread baked in mason jars for a charming homemade gift. Moist cocoa cake with a hint of almond, sealed fresh right from the oven.

From recipe request: posted by SuzieQue. Banana bread become an American staple because of its good flavor and adaptability-sandwiched with cream cheese it makes a meal , and it keeps so well it is ready for a snack or dessert whenever needed. This version includes wheat germ and whole-wheat flour for extra goodness.

Natural bran muffins with whole wheat flour, buttermilk, and raisins. A big-batch recipe that makes 30 muffins with batter you can refrigerate for weeks and bake as needed.

Lighter bran muffins made with all-bran cereal, egg whites, skim milk, whole wheat flour, and just a tablespoon of sugar. A wholesome, fiber-rich breakfast muffin.

Whole wheat snickerdoodles swap half the white flour for whole wheat, giving these classic cinnamon-sugar cookies a nuttier, heartier crumb. Cream of tartar gives them their signature tang and chewy texture. Three dozen from one batch.

Norwegian nut bread baked in cans with almonds, filberts, sunflower seeds, raisins, and orange zest. A dense, hearty Scandinavian quick bread with whole wheat and buttermilk.

Orange apricot jam muffins with orange juice concentrate, yogurt, and apricot preserves. Bright citrus-fruit notes and a cinnamon-nutmeg crackle top.

Lemon anise biscotti with fresh lemon zest and star anise, twice-baked until crisp and golden. A crunchy Italian cookie that stores for a month and pairs beautifully with espresso.

Whole wheat carrot walnut raisin muffins sweetened only with honey, made with egg substitute and low-fat milk. Wholesome, fiber-rich, lunchbox-friendly muffins ready in 30 minutes.