10,000 fleur recipes

Creamy sour cream custard studded with tender Granny Smith apples, topped with buttery cinnamon crumble and served with fluffy ginger whipped cream.

Golden raisin bread with whole wheat flour, buttermilk, and warm cinnamon bakes into two tender loaves ideal for morning toast or afternoon tea. Optional vanilla icing adds breakfast-cake sweetness.

Whole wheat trail cookie bars with dried figs, golden raisins, walnuts, and wheat germ, sweetened with honey and molasses. A hearty, portable snack baked in one pan.

Authentic Italian ciabatta with fresh yeast, bread flour, and extra-virgin olive oil. A wet, sticky dough rises for hours to produce big holes and a soft, chewy, floury crust.

Homestyle raisin bran muffins with real wheat bran soaked in buttermilk, brown sugar, and plump raisins. Tender, fiber-rich breakfast muffins baked in 20 minutes.

French Canadian date doughnuts (beignets) with chopped dates, nutmeg, and lemon extract, dropped by the spoonful into hot oil and fried golden in 3 minutes. From the Quebec kitchen tradition.

Lollipop sugar cookies on sticks, a kid-friendly baking project with paintable egg yolk designs or pressed-in decorations. Fun party cookies that bake in under 10 minutes.

Old-fashioned cake doughnuts with cinnamon and nutmeg, rolled and cut by hand, then fried golden in hot shortening. A simple from-scratch recipe with just 9 pantry ingredients.

Bread machine blueberry oatmeal bread combines rolled oats, bread flour, and canned blueberries for a soft hearty loaf. Hands-off yeast bread with chewy oat texture and berry color.

These scrumptious muffins are perfect for those long days at work. But you might have to take an extra one for your boss, just in case.

Bread machine walnut bread: dump-and-press loaf with bread flour, chopped walnuts, dry milk powder, and active dry yeast. Hands-off in the bread maker, ready in about an hour with rapid bake.

Fluffy puff pasty filled with red plum and almond, after baking it comes out juicy inside and crispy outside, topped with cream and sour cream mixture, giving the extra creaminess!

Ethiopian ambasha flatbread spiced with coriander, cardamom, and fenugreek, scored in a traditional spoke pattern and brushed with a warm cayenne-ginger topping.

Hot fudge cake that bakes its own chocolate sauce underneath. A cocoa batter with a sugar-cocoa-water mixture poured on top creates a self-saucing pudding cake in 40 minutes.

Hearty Irish sorrel soup simmered for an hour with a full pound of tangy sorrel, thickened with breadcrumbs, and enriched with egg yolks and cream. Pure comfort from the Emerald Isle.

Orange coconut chews packed with dates, shredded coconut, and fresh orange zest in a brown sugar base. Chewy, golden bar cookies with a tropical citrus twist.