3,863 fleur recipes

A custardy lemon pudding cake baked in a water bath, served warm with a Grand Marnier blackberry sauce. Two textures in one dish: spongy cake on top, silky pudding below.

Chocolate domino cookies made with cocoa powder, cut into rectangles, and decorated with vanilla buttercream dots and lines. A fun baking project for kids.

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.

Cheddar cornmeal muffins with buttermilk, melted butter, and a hint of cayenne. Golden-topped, tender, and loaded with sharp cheese. A savory muffin for brunch or alongside chili.

Slice-and-bake coffee cookies with brown sugar, rum extract, and nutmeg. Roll the logs in chocolate sprinkles or dip baked cookies in melted chocolate. Makes about 60.

Crunchy toasted coconut and oat crust layered with a creamy lemon yogurt filling and topped with more golden coconut. A chilled, no-fuss dessert that cuts into tidy squares.

Philadelphia sticky buns are a Pennsylvania Dutch classic: soft enriched yeast dough with cardamom, baked under a brown sugar, butter, and whole pecan glaze. Sticky, sweet, and unapologetic.

Raisin oatmeal brownies blend melted chocolate chips with brown sugar, oats, and raisins for a chewy bar with nutty texture and pockets of fruity sweetness.

Patty's cake: a cornmeal-and-lemon tea cake with yogurt tang and fresh berries. Rustic, gently sweet, and built for an afternoon with a cup of tea.

Reuben loaf wraps corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing inside homemade yeast bread topped with poppy seeds. A Reuben sandwich in loaf form.

A moist cinnamon-spiced sheet cake loaded with chopped apples and walnuts, topped with tangy lemon butter frosting for crowd-pleasing potluck perfection.

Miniature bagels made from scratch with a proper boil-then-bake method, topped with poppy seeds, sesame seeds, or onion flakes. Bite-sized, chewy bagels that freeze beautifully.

Cocktail seafood Swiss quiche bakes crab and shrimp into a creamy custard of eggs, milk, mayonnaise, and nutty Swiss cheese. A make-ahead party slice that cuts cleanly into bite-size cocktail wedges.

Toasted coconut rum banana bread with dark rum, almond extract, and a cup of toasted coconut. Tropical, moist, and rich with a boozy warmth in every slice.

Garbanzo oat patties with chickpea flour, oat flakes, chopped nuts, and cumin griddle-cooked until crispy on both sides. A vegan, egg-free protein patty that freezes and reheats well.

Banana Coconut Bread with rum-soaked currants, warm cinnamon and fresh nutmeg, and sweetened coconut baked into the loaf and crisped on top. A deeply flavored tropical quick bread.