10,000 fleur recipes

Bavarian-style braised veal with tender asparagus, carrots, and a lemony beef broth sauce. Slow-braised in a Dutch oven until fork-tender. A classic German comfort dish.

Buttery sugar cookies studded with colorful candy-coated chocolate pieces, slightly flattened and baked until golden at the edges. Kids absolutely love these sparkly, chewy gems.

Benne wafers, the Charleston Gullah classic of toasted sesame seeds in a thin crisp brown-sugar cookie. African heritage cookies with a buttery snap and deep caramel-nutty flavor.

Italian nut ball cookies coated in chopped pistachios with a jelly-filled center. Almond extract and vanilla give these thumbprint cookies classic Italian bakery flavor.

If you are a major fan of Devil's Food Cake you will enjoy every second of these scrumptious cookies.

Garbanzo brown rice bread: a gluten-free yeasted loaf made with brown rice flour, chickpea flour, honey, and methocel for structure. Mellower than plain rice bread.

Easy one-layer chocolate cake made with melted unsweetened chocolate, applesauce, and pecans. Dense, fudgy, and finished with a simple dusting of powdered sugar.

These wonderful Ruffled Crepes are named for Isabel Holden, the original owner of the circa 1902 Victorian Bed & Breakfast. Served on a plate and garnished with sour cream and baked in muffin tins the lovely ruffled sides are truly an elegant presentation.

Vermont maple cinnamon swirl cookies: a flaky butter-and-maple pastry rolled around brown sugar cinnamon filling, then sliced and baked. Crisp edges, tender centers, and a real maple glaze on top.

Ricotta pudding baked in individual cups until puffed and golden, made with part-skim ricotta, lemon zest, and a folded egg white for souffle-like lift. A light Italian-style dessert.

Black chocolate cake made with a boiled chocolate-milk-sugar syrup folded into a simple butter batter. Dense, fudgy, and baked in a single 9x13 pan.

Homemade beef foldovers with seasoned ground beef, rice, cheddar, and tomato sauce wrapped in yeasted whole wheat dough. Freezer-friendly and perfect for picnics.

Vegetable popovers with sauteed onion, bell pepper, and pimento folded into a classic egg-and-milk batter, baked into tall, hollow, crackly shells. A savory upgrade on the British Yorkshire pudding.

Sawdust salad layered jello dessert with lemon-orange gelatin, pineapple custard, and cream cheese whipped topping. Vintage church potluck dish that’s sweet, light, and ready in stages.

Eggnog layer cake is a tender, nutmeg-scented two-layer cake made with dairy eggnog and topped with cooked-custard eggnog buttercream spiked with rum. A Christmas showpiece cake.

Soft molasses drop cookies spiced with warming ginger and cloves that stay moist and chewy when you don't overbake them. Classic old-fashioned cookies made without eggs for a simple, reliable recipe.