10,000 fleur recipes

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.

Rugalach rolls cream cheese dough around apricot preserves, cinnamon-sugar, ground pecans, and currants into bite-sized crescent cookies. The Jewish-American holiday cookie passed down through generations of bakers.

Three-ingredient mayonnaise biscuits stir together self-rising flour, milk, and a quarter cup of real mayonnaise for tender muffin-pan biscuits. Fastest dinner roll on the planet.

Melt-in-your-mouth semolina butter cookies made with ghee, powdered sugar, and orange zest, topped with a whole blanched almond. Baked low and slow for a sandy, crumbly texture.

Steak and kidney pudding with diced beef and kidneys in a suet pastry crust, steamed for 4 hours until the meat is meltingly tender. A proper British steamed pudding done the traditional way.

Chicken and stuffing bread machine loaf with cooked chicken, stuffing mix, mushrooms, celery, and poultry seasoning. Savory yeast bread that tastes like Thanksgiving in slice form.

Favourite multigrain bread baked in the bread machine with eight grains and seeds: whole wheat, triticale, soy, oats, bran, cracked wheat, millet, and flax. Molasses-sweetened, hearty, and entirely hands-off.

Carob-orange cookies made with rice flour, barley flour, carob powder, ground nuts, and honey. Egg-free and dairy-free with a natural sweetness and subtle citrus flavor.

German apple pie with a single flaky crust, layered cinnamon-spiced apples, and heavy cream poured over the top that bakes into a soft custard around the fruit. No top crust, just creamy, spiced apples.

Puccia, traditional Italian olive-studded bread rolls from Puglia made with biga starter and whole wheat flour. Crusty, airy rolls with a long rise for deep flavor.

Mystery bread made with three flours, fruit juices instead of sugar, crushed aniseed, orange zest, and cinnamon. A fragrant yeast bread with a crispy golden crust and a subtly sweet, complex crumb.

Boston brown bread baked in a Bundt pan with buttermilk, molasses, cornmeal, whole wheat flour, and raisins. A no-yeast New England classic with deep, malty sweetness.

Classic double-crust blackberry pie with a flaky shortening crust and simple sugar-flour filling. No frills, just four cups of berries baked golden in a homemade shell.

This was the sourest sourdough I'd ever eaten but it was to die for.

A whole grain bread that's a snap to make using your bread machine.

These healthy and scrumptious cookies are made with persimmon pulp, applesauce and chopped almonds.