10,000 fleur recipes

Oatmeal crusty top apple pie pairs a tender lard-and-oat bottom crust with a brown sugar streusel topping. Cinnamon-spiced apples bake under a crunchy oat crumble for a single-crust pie that drinks like dessert and breakfast at once.

Try this tasty dish made with bread flour and cheddar cheese that will have your kids begging for more!

Bread machine sourdough maple walnut bread with whole wheat flour, walnut oil, cinnamon, and real maple syrup. Dump, press start, and let the machine do the kneading and baking.

A delicious ginger bread is made with whole wheat flour, several spices, brown sugar and molasses. It's moist, tasty and packed with flavor. A great snack or a lighter dessert with a cup of coffee.

Focaccia condita made with durum flour and a slow-rise biga, topped with fresh tomatoes, oregano, capers, and olive oil. Crisp, chewy Italian flatbread baked at high heat.

New Year's Eve chocolate clock cake stacks three layers of egg-white sponge with stovetop chocolate cream filling and Hungarian chocolate frosting, then iced with a clock face for the midnight countdown.

Grandma's classic pound cake: just five ingredients (butter, flour, eggs, sugar, vanilla) baked into a tender, golden loaf. Old-fashioned heritage recipe with no leavening.

Magic coconut custard pie that makes its own crust while baking. Easy blender dessert with vanilla custard and toasted coconut topping in 50 minutes.

Wholesome cookies sweetened only with apple juice concentrate and applesauce, packed with crunchy granola for a guilt-free treat.

Bread machine pizza dough enriched with grated Parmigiano-Reggiano for a savory, crisp thin crust. Make-ahead friendly, refrigerates up to a week, then rolls out for a blistered restaurant-style bake at 500°F.

Red wine apple pie with a cheddar cheese crust. Tart apples simmered in sweet red wine and lemon juice in a flaky, savory-sweet pastry shell.

Moist chocolate cake with hot coffee, cocoa, and vegetable oil for an extra-tender crumb. Topped with the old-fashioned cooked-flour buttercream that tastes like whipped cream.

Crostata di fragole is an Italian strawberry tart with almond-enriched pasta frolla, a layer of strawberry jam, and fresh berries arranged for a stunning no-bake filling on a crisp, buttery shell.

Blackberry and raspberry muffins with a pecan brown sugar streusel topping. Lemon zest in both the batter and the crumble adds a bright citrus note.

Pressed duck simmered with five spice, coated in water chestnut flour, steamed, then deep-fried until crisp. Served with sweet and sour plum sauce and toasted almonds.

Pan-fried whole trout smothered in a creamy Dijon mustard sauce and sprinkled with briny chopped olives. A one-skillet fish dinner ready in 30 minutes.