3,863 fleur recipes

Peanut butter cinnamon brownies with crunchy peanut butter, brown sugar, and warm cinnamon in a chewy blondie-style bar. No chocolate, all flavor.

Banana loaf with lemon zest, dried apricots, and nuts in a moist quick bread batter. A citrus-bright twist on classic banana bread with chewy fruit pieces throughout.

Four-fruit pie with rhubarb, apple, blueberries, and raspberries in a double-crust shell. A tart-sweet summer pie that showcases the season's best.

Apricot almond quickbread with toasted almonds, dried apricots, and a hint of almond extract. A tender, no-yeast loaf that mixes up fast and fills the kitchen with a warm, nutty fragrance.

Lollipop sugar cookies on sticks, a kid-friendly baking project with paintable egg yolk designs or pressed-in decorations. Fun party cookies that bake in under 10 minutes.

Wacky cake, a Depression-era chocolate cake made with no eggs, no butter, and no milk. Vinegar and baking soda provide the rise, and cocoa powder delivers deep chocolate flavor from pantry staples.

Baked raisin cinnamon doughnuts made from a biscuit-style dough with no frying. Brushed with melted butter and rolled in cinnamon sugar for a tender, old-fashioned treat.

Spiced pumpkin bread for the bread machine with real pumpkin puree, pumpkin pie spice, brown sugar, and eggs. A soft, autumn-scented yeast loaf with a golden-orange crumb.

Norwegian cookies (biscotti-style) with chocolate chips and a cinnamon sugar topping. Dough baked in long rolls, then sliced diagonally into crisp strips. One batch makes four dozen.

Tex-Mex tostadas with deep-fried flour tortillas piled with pork, Rotel tomatoes, refried beans, shredded cheese, lettuce, avocado, and sour cream. Family-style Southwest dinner.

Coca-Cola tube cake with pecan frosting bakes a chocolate cola batter studded with mini marshmallows, then gets topped with a warm cola pecan glaze. Southern church-supper classic.

Fat-free cinnamon-raisin biscotti made with egg whites. Twice-baked Italian cookies that crunch hard, dunk well, and skip butter and yolks entirely.

Egyptian-style falafel (ta'ameya) with dried fava beans, parsley, garlic, cumin, and coriander, ground twice for the right crispy-yet-tender texture. The original falafel before chickpeas took over.

German marble kuchen swirls vanilla butter cake with chocolate syrup batter for a tender bundt with bold dark and light bands. A traditional German tea cake baked in a tube pan.

Old-fashioned cut-out sugar cookies brushed with egg-white glaze and sprinkled with nuts or sugar. A versatile rolled cookie that goes thin and crisp or thick and soft to suit any occasion.

Rosemary scones with fresh herbs, plump raisins, and a crackly sugar-crusted top. The piney rosemary plays beautifully against sweet currants and rich cream for a tearoom-worthy bake.