10,000 fleur recipes

These chocolaty and moist cupcakes are filled with cream cheese and chocolate chips filling that adds extra creaminess and chocolaty taste into every bite. Decorate these delicious cupcakes into Halloween spiders, skulls, skeleton, mummies... Whichever way you or your kids love. Being creative and make sure to make a few bunches, they will disappear quickly.

A warm, porridge-style breakfast cereal made from amaranth flour, millet flour, cornstarch, and tahini. Naturally vegan, gluten-friendly, and high in plant protein.

Jeanne's cake stacks a tender vanilla cake on a crisp shortbread base, all wrapped in silky old-fashioned ermine frosting, the cooked-flour kind that's fluffy and far less sweet than buttercream.

Start your own sourdough with just flat beer and flour. Stir 3 times a day for 5 to 10 days and you've got a bubbly, tangy starter ready for any sourdough recipe.

Gluten-free muffins made with brown rice flour, ground almonds, and honey. Quick 35-minute breakfast with almond extract and optional soymilk.

Multigrain raisin bread for the bread machine: a hearty loaf built on bread flour, whole wheat, and rye, sweetened with honey, brown sugar, and a handful of raisins blended right into the liquid. Soft, dense, and slightly sweet.

This is the second recipe I'll post tonight--promised it to AH earlier tonight. My mother found this recipe 35 or so years ago in a magazine and it has become a family favorite. For years she only made it at Thanksgiving until I took over the baking reigns in the family; now she makes it more often especially when my brother, Lewis, is going to be in.

Sourdough starter using buttermilk shortcuts the wild yeast game by seeding flour and water with cultured buttermilk. Bubbly, tangy starter ready in 3 to 5 days for breads and pancakes.

Whole millet crackers made with millet flour, whole wheat flour, whole millet seeds, honey and oil. Crisp, gluten-light wholegrain crackers with a nutty crunch.

If you don't like making bagels but want the texture of bagels with the low-fat nutritional benefits; try this bread. It tastes like a bagel and is especially good sliced and toasted.

Award winning soy bread recipe, cooking with soy, won at the Ohio state fair.

Danish sandkage (sand cake) made with butter, potato starch, rice flour, and regular flour for a fine, crumbly texture. A classic Scandinavian butter cake with just 7 ingredients.

Cornell bread, the high-protein bread machine recipe with wheat germ, soy flour, and nonfat dry milk added to whole wheat and bread flour. Nutrient-dense and honey-sweetened.

Third bread: a hearty New England-style yeast loaf made with three flours (rye, bread, and cornmeal) sweetened with honey. Bread machine friendly with manual finish for two loaves.

This excellent soft pancake wrapper, easily made at home, is eaten in Norway with butter and 'geitost' cheese, or used to wrap delicious little morsels of smoked ham, 'fenalar', dried and salted leg of mutton, or a spoonful of berry conserve.

Popcakes are buttermilk quick breads baked in muffin tins that pop up tall and golden. Includes a Mexican masa harina variation and a stovetop pancake version from the same batter.