3,863 fleur recipes

Lemony springerle, traditional German embossed cookies stamped from a wooden mold and air-dried overnight before baking. Lemon zest brightens the classic anise.

Christmas bread made with sourdough starter, currants and warm mace and cinnamon. Two loaves of fragrant holiday breakfast bread, slow-risen for deep flavor.

Pineapple muffin cookies: soft, cake-like drop cookies made with crushed pineapple and juice, warm nutmeg, and chopped walnuts. The tropical-twist church-supper cookie that's part muffin, part cookie.

Slice-and-bake walnut refrigerator cookies with brown sugar and toasted walnuts in a buttery dough. Roll into logs, chill overnight, slice thin, and bake fresh whenever the craving hits.

New England clam chowder with bacon steams fresh littlenecks, then builds a creamy chowder with smoky bacon, onion, diced potatoes, and milk. Traditional white chowder, no shortcuts.

Classic cake doughnuts spiced with cinnamon and nutmeg, rolled, cut, and fried golden in hot oil. Old-fashioned cake donuts ready in 30 minutes, served plain, sugared, or frosted.

Jewel cookies (thumbprint cookies) rolled in chopped pecans, baked with a center depression, and filled with jelly or a maraschino cherry. A vintage Christmas cookie tin staple.

Lebkuchen German Christmas cookies blend honey, molasses, cardamom, and clove into a dense spiced dough rolled and cut into shapes. Family tradition, ages and keeps for months.

Melt-in-your-mouth potato muffins: tender yeast-raised rolls with mashed potatoes folded in, brushed with butter and dusted with powdered sugar. An old-fashioned tearoom treat.

Crazy cake (also called wacky cake or depression cake) needs no eggs, no milk, no butter. Mixed straight in the pan with vinegar for chemistry-class lift. A Depression-era favorite.

Mississippi mud cake with cocoa pecan brownie base, melted marshmallow layer, and chocolate frosting. The triple-layer Southern Delta classic.

Hungarian paprika schnitzel: veal cutlets dredged in seasoned flour, seared with paprika-laced onions, and braised gently in sour cream. A classic Central European supper dish.

Almond torte made in the food processor with almond paste, butter, and a generous lift of eggs. Dense, marzipan-rich, and ideal with coffee. The processor method takes the work out of beating.

Cinnamon sugar crusted sweet bread: a lightly sweet yeast bread flavored with anise and wrapped in a buttery cinnamon-sugar crust. Sliced thin and buttered for coffee time.

Gingerbread dough made the old-fashioned way with boiled molasses, shortening, allspice, and cinnamon. Perfect for rolled cookies, houses, or cut-out shapes.

Simple German Vollkornbrot, a dense whole-grain bread with 7-grain cereal, whole wheat flour, and molasses. No-knead, no-yeast overnight soak method for hearty, dark, German-style bread.