10,000 fleur recipes

A rustic open-faced apple pie piled high with chunky apples, blanketed in buttery sugar-flour crumbs, and soaked with an egg-milk custard before baking. Part crumble, part pie, all comfort.

Torta di nocciole: Italian hazelnut cake made with toasted ground hazelnuts and barely any flour, topped with soft whipped cream. A light, elegant Piedmontese dessert with intense nut flavor.

Turtle bars with shortbread crust, pecan halves, brown sugar caramel, and a smooth chocolate top. The classic candy-store flavor in a 24-bar pan.

Deep-fried buttermilk hush puppies with a crispy golden shell and soft, fluffy interior. A Southern classic side dish ready in 30 minutes with simple pantry staples.

Rolled poppy seed cookies with fresh orange juice and zest in an oil-based dough. Thin, crisp, and nutty with a bright citrus flavor in every bite.

Cheese pepper bread for the bread machine with Swiss cheese and cracked black pepper baked right into the dough. Savory, aromatic, and completely hands-off.

Bran muffins with molasses, cornmeal, and raisins made with no eggs and no butter. A high-fiber, one-bowl muffin recipe that comes together in minutes.

Slice-and-bake lemon crisp cookies with fresh lemon zest and juice. A buttery, thin refrigerator cookie with a golden snap and bright citrus flavor.

Teddy bear bread shaped from a basic yeast dough with raisin eyes and belly buttons. A fun baking project for kids that makes four adorable bear-shaped loaves.

Grant Avenue chews are chewy date and walnut bars with brown sugar rolled in powdered sugar. A San Francisco Chinatown-inspired cookie bar that's dense, sweet, and nutty.

Lemon tea bread soaked with a tart powdered sugar glaze. Fresh lemon juice and zest in the loaf, more in the glaze. Bright, double-lemon, afternoon tea ready.

Sourdough biscuit dough: a refrigerator dough made with yeast and buttermilk that bakes into tender, fluffy biscuits anytime. Improves with age, lasting up to a week in the fridge.

Pineapple muffin cookies: soft, cake-like drop cookies made with crushed pineapple and juice, warm nutmeg, and chopped walnuts. The tropical-twist church-supper cookie that's part muffin, part cookie.

Old-fashioned griddle spice cakes made with sour milk, nutmeg, and baking soda, stacked with butter and sprinkled with cinnamon. A heritage breakfast treat served pie-style in wedges.

Cardamom aebleskiver: Danish-style round pancake balls cooked in a special aebleskive pan, lightly spiced with cardamom and served hot with powdered sugar and jam.

Chilled raspberry bisque, a cold fruit soup made with fresh raspberries stirred into a butter-flour cream sauce with lemon juice. Elegant and refreshing.