3,863 fleur recipes

Saffron turns this braided challah a stunning golden hue with a subtle floral warmth you won't find in ordinary egg bread. Topped with poppy seeds and a sweet egg glaze, it's a showpiece loaf worth every minute of kneading.

Peanut butter cookie pops made with a buttery peanut butter dough, rolled thin and cut into shapes, then sandwiched with candy melts on lollipop sticks. Great for kids' parties and bake sales.

Peanut butter and jelly cheesecake with a crunchy oat-peanut crust, chunky peanut butter filling, and a glossy grape jelly topping. Childhood flavors in a grown-up dessert.

Linzertorte fingers with a buttery ground almond pastry layered with raspberry jam and topped with sliced almonds. An Austrian-inspired bar cookie for elegant holiday baking.

Shrimp curry simmered in a butter-based sauce with chopped apple, tomatoes, ginger, and curry powder. A mild, fruity curry served over rice or stuffed into warm rotis.

Chewy brown sugar brownies loaded with grated carrots, chopped raisins, and a walnut topping. Not your typical brownie, but the 4.8-star rating speaks for itself.

Texas-shaped peanut butter star cookies with peanut halves at the points and melted chocolate writing on top. A Country Living roll-out cookie for Lone Star themed parties.

Dairy-free onion buns made with soy milk, mustard, turmeric, and wheat germ. Soft, golden homemade burger or hot dog buns with a savory onion flavor built right into the dough.

It is an excellent choice for February parties or for any occasion where a deluxe cake is desired.

Honey orange biscotti with pecans, orange juice concentrate, and orange zest, twice-baked until crunchy. A low-fat Italian cookie perfect for dipping in coffee or tea.

Lower-sugar oatmeal raisin drop cookies with rolled oats, cinnamon, brown sugar, and just a quarter cup of margarine. A lighter take on the classic cookie that still delivers chewy oat texture and warm spice.

Reine de Saba, the classic French chocolate almond cake with a fudgy center and glossy chocolate glaze. Ground almonds replace most of the flour for a rich, dense crumb.

French-style vegetable stew with eggplant, zucchini, tomatoes, and green pepper simmered in a Dutch oven. A ratatouille-inspired one-pot dish ready in under an hour.

Lemon butter layer cake baked in a tube pan, sliced into four layers filled with lemon cream and topped with caramelized nut crunch. A three-component vintage dessert with big citrus flavor.

Low-fat cocoa almond biscotti made with egg substitute and chocolate syrup instead of butter. Crisp, twice-baked Italian cookies with deep chocolate and almond flavor.

Walnut apple quick bread with buttermilk, crushed wheat cereal, and warm spices. A hearty, no-yeast loaf with a tender crumb and crunchy walnut texture in every slice.