10,000 fleur recipes

Curry your turkey in a hurry with this simple and easy recipe that brings a bit of Eastern world into your kitchen.

Fresh peach muffins made with pureed ripe peaches, whole wheat flour, cinnamon, and optional pecans. Over two cups of real peach flavor in every batch.

Apricot poppy seed muffins use a clever shortcut: a jar of apricot baby food gives the batter even fruit distribution and a tender, almost cake-like crumb dotted with crunchy poppy seeds.

Cereal killer cookies: chewy oatmeal cookies loaded with almond brickle chips for buttery toffee crunch in every bite. The big-batch cookie that vanishes off the cooling rack.

Cola cake: a Southern chocolate sheet cake made with real cola, melted marshmallows, cocoa, and tangy buttermilk. Fudgy, fizzy, and a one-bowl Saturday afternoon project.

Old-fashioned cake doughnuts made from scratch with nutmeg and vanilla, deep-fried and dusted with sugar. No yeast, no rising time, no fuss.

This soup is outstanding. It is rich, hearty and flavorful. The recipe is requested everytime I serve it.

Peach-rhubarb crisp pairing sweet peaches with tart rhubarb under a buttery oat-and-coconut crumble. Made with canned peaches and frozen rhubarb so you can bake it year-round, in the oven or microwave. Serve warm with vanilla ice cream.

Thin, crispy butter wafer cookies with lemon extract, vanilla, and a pecan half pressed into each center. Delicate, elegant, and designed to pair with ice cream.

Crustless apple crunch pie with a brown sugar crumble and homemade cinnamon ice cream. Juicy, sour apples baked until tender and served warm with a quick no-churn cinnamon ice cream.

Seared scallops in a white wine, cream, and lime butter sauce made with almond oil. Restaurant-quality pan sauce technique in 30 minutes flat.

Crisp oatmeal treasures are slice-and-bake icebox cookies loaded with rolled oats and chopped nuts. Chill the dough log overnight, slice thin, and bake for shatteringly crisp cookies.

Silken tofu replaces eggs and dairy in a tender, biscuit-style shortcake that's completely vegan yet still delivers the classic strawberry shortcake experience.

A succulent beef roast that's sauted with potatoes and zucchini in a red wine sauce.

Lobster, shrimp, and king crab in a velvety white wine cream sauce with butter and paprika. A showpiece seafood dish that serves 12 over rice.

Whole wheat quick bread with buttermilk, molasses, walnuts, and raisins. No yeast needed for this hearty, slightly sweet loaf with a dense, rustic crumb.