10,000 fleur recipes

This simple, but scrumptious bread is made with almonds, pecans and maraschino cherries.

Chocolate cookies, rolled in powdered sugar with a Hershey's kiss in the center.

Buttery brown sugar pecan cookies rolled in cinnamon sugar before baking. Slice and bake from chilled or frozen dough for warm, spiced cookies anytime you want them.

Slow cooker pot roast braised in red wine for 10-12 hours, finished with a sour cream gravy made from the pan drippings. Fork-tender beef, set-and-forget method.

South American empanadas with a lard pastry and two filling options: spiced fruit dessert or savory beef carne in tomato sauce. Bake, fry, or grill.

No one can resist this decadent cake made with hot applesauce and a pinch of cinnamon.

Classic Italian spinach lasagna layered with fresh pasta, ricotta-spinach filling, tomato sauce, and bechamel. From-scratch vegetarian showstopper.

Victorian honey cakes from an 1872 recipe, made with butter, honey, and egg yolks, topped with heather honey and ground almonds. Light, tender, and warmly sweet.

Honey oat biscotti with rolled oats, cinnamon, and chopped nuts, twice-baked until dry and crunchy throughout. Sweetened with honey instead of sugar.

Make-ahead chocolate chip cookie dough that keeps in the fridge for up to 4 weeks. Sour cream keeps them soft and chewy, pecans add crunch, and you can bake a fresh batch whenever the craving hits.

Old-fashioned creamed ground beef with gravy served over toast or biscuits. Budget-friendly, filling, and on the table in 40 minutes with pantry staples.

Creamy chicken stew with mushrooms, thyme, and sour cream sauce. A 30-minute comfort meal that's wonderful over egg noodles or crusty French bread.

Sweet and tangy chicken stir-fry with pineapple chunks, red bell pepper, and zucchini in a balsamic vinegar pan sauce. A weeknight one-pan main with bright sweet-and-sour flavor.

Chocolate chip walnut pie with melty chocolate chunks, toasted walnuts, and brown sugar baked into a flaky pastry crust. Cookie-meets-pie hybrid that begs for vanilla ice cream on top.

Heirloom walnut icebox cookies with warm spice blend of cinnamon, ginger, nutmeg, cloves, and allspice. Make-ahead slice-and-bake cookies that keep frozen for weeks until ready to bake.

Pouding renversé des bluets is a Québécois upside-down blueberry cake: fresh blueberries and lemon zest under a tender vanilla sponge, inverted to serve.