10,000 fleur recipes

German pumpernickel bread made with rye flour, cocoa, molasses, and caraway seeds. Dark, dense, and earthy with a chewy crumb. Makes two round loaves.

Sweet roll and doughnut dough is a versatile yeasted sponge that can be fried into glazed doughnuts or baked into soft dinner rolls. Two desserts from one dough.

Authentic Scottish shortbread is a four-ingredient classic of unsalted butter, sugar, flour, and cornstarch baked low and slow into pale, sandy wedges. The traditional petticoat tails for tea time.

Classic French chicken fricassee from the Poitou region. Golden-browned chicken braised on a bed of caramelized onions that melt into their own sauce.

Rustic whole wheat quickbread with tangy buttermilk and a golden crust bakes in under an hour. No yeast, no kneading, just mix and bake.

Molasses rye bread with half a cup of dark molasses for deep color and caramel sweetness. Two round loaves, rye and bread flour, milk-based dough. German-style.

All-butter pie crust with egg yolk for a rich, flaky pastry. Includes instructions for single crust, double crust, pre-baked shell, and five decorative edging styles.

Golden half-moon pastries stuffed with garlicky leeks and a hint of chili, crimped into little crescents and fried until they shatter. Afghan street food that's vegetarian, crunchy, and completely addictive.

Fluffy drop biscuits made with cake flour for an extra-tender crumb. No rolling or cutting needed, just drop spoonfuls onto a cornmeal-dusted baking sheet and bake.

Freezer-friendly chicken and dumplings casserole in creamy white sauce with broccoli, peas, and melted cheese topped with homemade drop biscuit dumplings. Make ahead and bake from frozen.

Cherry cheese coffee cake on a yeasted bread base with cream cheese filling, cherry pie filling, raisins, and a brown sugar streusel top. Uses frozen bread dough for the shortcut.

Making your own graham crackers sound a little bit crazy, but you will love how tasty these crackers turn out, and you pretty much won't go back to the store-bought ones! Making a cheesecake crust with these crackers will add some extra yumminess, which store-bought crackers can never compete.

Slow-rise homemade pita bread with whole wheat and white flour, baked on a hot stone until puffy. A 3-hour rise develops real flavor in these soft, pocketable flatbreads.

Mennonite bread, a hearty honey-sweetened loaf built from whole wheat, rye flour, and wheat germ with tangy buttermilk for a tender crumb. Wholesome, faintly sweet farmhouse bread for sandwiches and toast.

Almond shortbread cookies with a melt-in-your-mouth crumb, thanks to cornstarch in the dough. Five ingredients, no chilling required, and three dozen cookies ready in 30 minutes.

Bob's vinegar pie crust holds up to two weeks in the fridge or freezes for months. One large batch yields four single 9-inch shells. The egg and splash of vinegar deliver a tender, flaky crust every time.