1,954 fleur recipes

A delicious corn bread that tastes great served with chili or soup.

Rancheros are stuffed burger patties filled with American cheese and Ortega chiles, double-dipped in buttermilk and cornmeal, fried crispy, and topped with an easy-over egg.

Flaky buttermilk biscuits made with frozen shortening rubbed into quadruple-sifted flour. The freezer trick and gentle handling are what make these tall and tender.

Homemade honey mustard made from scratch with dry mustard powder, honey, apple cider vinegar, and turmeric. A creamy condiment that keeps refrigerated for up to a month.

Reduced fat fudge brownies made with pumpkin puree instead of butter, just 1 tablespoon of oil, and 1 1/4 cups cocoa powder. Dense, chocolatey, and surprisingly rich for a lighter brownie.

Thumbprint buttercream cookies made with brown sugar, egg yolks, and shortening, coated in stiff egg whites and nuts, then filled with buttercream icing after baking.

Chewy, crusty homemade bagels made the traditional way with boiling and baking. Just flour, yeast, water, and salt for that authentic New York bagel shop texture.

Fruit buckle with a simple cream-and-egg batter, any fresh fruit you have on hand, and a crumb topping. An old-fashioned single-layer dessert ready in 25 minutes.

Sugar-free cinnamon drop cookies made with just 7 ingredients and a sugar replacement. Light, simple, and ready in 30 minutes for diabetic-friendly snacking.

Homemade tomato pasta dough tinted a gorgeous rosy-orange from tomato paste, with optional fresh basil kneaded right in. Make it by hand or food processor, then roll into fettuccine, ravioli, or any shape you like.

Try these decadent cookies that are perfect for that light snack before or after dinner.

From-scratch chicken and dumplings with a stewed hen, buttermilk dough rolled paper-thin, and rich homemade broth. Southern-style flat dumplings the old-fashioned way.

Old-fashioned date and nut quick bread with just 8 ingredients. Dates soaked in boiling water create a naturally sweet, dense loaf that slices like a dream. No mixer needed.

Vanilla pecan slice-and-bake cookies from a make-ahead dough that chills into logs and freezes for up to 3 months. Crisp, buttery icebox cookies baked from frozen in 12 minutes.

Fig envelopes made from biscuit dough folded around chopped figs, brushed with egg wash, and baked until golden. A simple, old-fashioned fruit-filled pastry pocket.

Old-fashioned strawberry shortcake biscuits made with shortening, folded with melted butter, and cut into diamonds. Flaky, tender, and baked at high heat.