3,209 flour recipes

Pumpkin layer cake with cooked fresh pumpkin, warm cinnamon, and a tender, moist crumb. A two-layer Thanksgiving and Christmas cake that's lighter than spice cake but just as comforting.

100% whole wheat sandwich bread sweetened with honey for tender crumb and subtle sweetness. Makes 2 tall loaves with nutty flavor and soft texture that stays fresh for days.

Moist British-style banana bread loaded with mixed dried fruit, soft ripe bananas, butter, and sunflower oil. A food-processor quickbread that uses a full pound of bananas.

If you love cheese, you will adore these scrumptious snacks that are perfect for a quick breakfast!

Grandma Woodall's old-fashioned chocolate brownies made with melted unsweetened chocolate, canola oil, and a simple mixing method. Cake-like, family-recipe brownies in a 9x13 pan.

Cranberry nut biscotti are crunchy Italian twice-baked cookies studded with toasted hazelnuts and tart dried cranberries. No butter, so they're properly crisp and dunkable, with a festive red-and-gold look.

A real kid pleaser and a healthy snack, this moist muffin is prefect for peanut butter fans.

My first time to try home-made crackers, they are very easy to make, these crackers were great, very crispy and very tasty, the sesame seeds bring the huge flavor, I also made a avocado dip served with them, cream cheese goes well with these crackers too.

These cookies are soft-cake like because of the pumpkin and applesauce. Dried cranberries and chocolate chips give the cookies additional deliciousness.

Blair's banana bread is a no-fuss family quickbread with three mashed bananas, butter, and a handful of nuts or raisins. The kind of one-bowl loaf that built America's banana bread habit.

An impossibly delicious almond biscotti recipe; dip it into that hot cup of tea or coffee, it melts in your mouth, and you will swear it’s a perfect bite of food.

Whole wheat peanut butter cookies with brown sugar and a single egg, fork-pressed in classic crosshatch style. A nuttier, heartier version of the lunchbox classic.

Peanut butter cookies loaded with chopped honey-roasted peanuts and built on honey-nut peanut butter for a sweet-salty double hit. Crisp edges, soft middle, ready in half an hour.

Oven-baked whole wheat pancakes ladled onto hot buttered sheet pans for hands-off cooking, no flipping required. A high-fiber buttermilk batter ready in 15 minutes. Serve with fruit and syrup.

Fresh basil and rosemary give the bread tons of herby flavor, the whole wheat flour adds extra nutty taste. And you can always substitute rosemary and basil with your favorite herbs, such as thyme, parsley...

This is plain cornbread, not a corn flavored cake, so don't expect it to be fluffy or sweet. It's great with black-eyed peas, new potatoes, green onions, sliced tomatoes, and buttermilk, i.e., your basic Southern farm fare. It's also very nice cold, broken into bite-sized pieces in a glass of cold milk and eaten with a spoon.