10,000 fleur recipes

Sandcake is a Scandinavian butter cake made with three flours: all-purpose, potato flour, and rice flour. Incredibly fine-crumbed, tender, and rich with a golden crust.

Bread machine wheat-honey bread blending bread flour and whole wheat flour with a touch of honey for a soft, slightly nutty loaf with a tender crumb.

Waking up to pumpkin cinnamon rolls on chilly fall mornings is heavenly. Wake and bake in the morning instructions included.

American coffee cake from a Miami County, Ohio Grange recipe: tender egg-white-leavened cake topped with cinnamon-sugar streusel. Two square cakes for a Sunday breakfast crowd.

Ethiopian injera flatbread made with self-rising, whole wheat, and cornmeal flours. Spongy, slightly sour fermented bread used as both plate and utensil for scooping stews.

Cranberry, apple and pecan bread, a delicious choice of breakfast, or a nutrient balanced snack in the middle of the day.

Homemade pumpernickel bagels with rye flour, pumpernickel flour, and a homemade caramel for color and depth. Chewy, dark, and deeply flavored yeast bagels.

Pan-fried beef liver and onions in a savory beef broth gravy with garlic and green onions. Classic comfort food with a quick, flavorful pan sauce served over rice.

A delicious bread is made with both all-purpose and whole wheat flour. Applesauce and apple butter give the bread soft texture and moist mouth-feel. Breakfast, snack or a side with main dish, you can enjoy it at any time during the day.

Old-fashioned quick graham bread, a no-knead pioneer-style whole grain loaf with brown sugar, graham flour, and milk. Bakes up in an hour with no yeast or rising time required.

Sourdough starter for bread machines using just skim milk, plain yogurt, and flour. The yogurt cultures kickstart fermentation in 2 to 5 days.

The flavor was combination was excellent. Next time will add some whole dried chili peppers to give it a bit more kick. We served it over brown rice and could hardly stop eating it.

Gluten free rice batter bread: a quick eight-ingredient loaf using brown rice flour and potato starch, leavened with baking powder. No yeast, no kneading, ready in under an hour.

Norwegian lefser made with rye flour, whole wheat, and all-purpose flour rolled paper-thin and oven-baked until soft. A traditional Scandinavian flatbread with no yeast required.

Roggenbrot, a traditional German rye bread with molasses, milk, and butter. Shaped into two round loaves with a dark, earthy crumb and soft crust.

Homemade squid ink pasta made from scratch with just flour, eggs, olive oil, and squid ink. The dough kneads up jet-black, elastic, and silky, ready to cut into any shape you like.