10,000 fleur recipes

Pfitzauf, the German popover relative from Swabia. A tall, hollow, eggy baked pastry with crisp walls and a steamy interior. Five ingredients, impressive rise.

Cappuccino cream muffins with a cinnamon-chocolate ripple through the center and sour cream batter. Coffee shop flavor in a homemade muffin.

Individual rosemary-polenta pizzettas made with a food-processor dough blending white, whole wheat, and cornmeal flours. Rustic party-size bases for personalized Italian toppings.

Authentic Westphalian pumpernickel bread baked low and slow for 12 hours creates dense, dark, slightly sweet rye bread with traditional German flavor.

Washington Apple Cake with Cream Cheese Frosting recipe

Try this awesome recipe that makes cinnamon rolls your kids will love!

Light, fluffy cornmeal dumplings that cook right on top of your soup, stew, or stock in just 15 minutes. Small-batch recipe for one serving, easily doubled. Includes a cheese variation.

Traditional Wiener Schnitzel with milk-fed veal pounded paper-thin, triple-breaded, and fried until the coating ripples golden. Served with lemon wedges, the way Vienna intended.

Pureed green bean soup made in the microwave with onions, chicken broth, and milk. A smooth, creamy vegetable soup ready in about 20 minutes with minimal cleanup.

Festival Half Moon Cookies with Chocolate Frosting recipe

By adding ricotta cheese into the dough makes the bread very moist, also it adds the delicious creamy taste to bread.

White Chocolate Coconut Cake with White Icing recipe

Country fried steaks coated in a seasoned flour-cornmeal crust and smothered in herb-laced milk gravy with marjoram and thyme. Classic Southern supper table centerpiece.

Lovelight chiffon cake, a tender cake-flour sheet cake leavened with stiff-peaked meringue and brightened with lemon extract. The featherlight 1950s church-supper classic, baked in a 9x13 pan.

Warm chicken broth with fluffy homemade egg dumplings seasoned with thyme and nutmeg. Simple, soothing comfort food that comes together in about 40 minutes.

Toad in the hole, the British pub classic. Browned sausages baked into puffy, golden Yorkshire pudding batter for a crackly-edged Sunday supper. Served with Dijon mustard.