10,000 flour recipes

Finska Pinnar are classic Finnish butter cookies rolled in pearl sugar - crisp, buttery shortbread fingers made in 30 minutes that yield 4 dozen cookies.

A classic New England-style steamed brown bread made with rye flour, cornmeal, graham flour, molasses, and raisins. No oven needed. Just mix, fill the cans, and steam for two hours.

Favourite lemon love notes layer a buttery shortbread crust under a tangy lemon-egg filling, dusted with powdered sugar. Classic lemon bars with a sweet name and bright zip.

Norwegian krumkake cookies pressed in a decorative iron, then rolled into delicate cones around a wooden form. A traditional Scandinavian Christmas cookie ready to fill with whipped cream, jam, or sprinkles.

Loska is a two-ingredient Eastern European potato flatbread made from mashed potatoes and flour, baked thin and brushed with butter. Served with soup.

Pan-fried oysters dredged in flour and cooked in hot oil until golden and crispy. A simple four-ingredient recipe with a humorous nod to pearl-bearing oysters.

Fresh egg pasta from scratch with just flour, eggs, and olive oil. Hand-kneaded on a wooden board using the classic Italian well method for silky, elastic dough.

Traditional German rye sourdough starter (Sauerteig): a three-phase rye flour and water leaven built over 3 days for authentic German rye bread baking. Maintainable and long-keeping.

Start your own sourdough with just flat beer and flour. Stir 3 times a day for 5 to 10 days and you've got a bubbly, tangy starter ready for any sourdough recipe.

Simple pan-fried trout rolled in flour and cooked golden in oil. Just 3 ingredients and 8 minutes for crispy, flaky mountain-stream trout the way it was meant to be eaten.

Tastes delicious when filled with very lean beef cooked with a little green pepper, lean shredded cheese, shredded lettuce, tomato, and a good shot of hot sauce. Of course a nice Mexican beer with it makes it extra good.

Authentic springerle, the embossed German anise Christmas cookies. Egg dough pressed with carved molds, dried overnight, then baked low so the white design stays crisp. Aged to mellow the flavor.

Cornmeal muffins with a tender crumb and golden crust, made with yellow cornmeal, milk, and a quick muffin-method batter. The classic Southern breakfast bread, baked hot in 20 minutes.

Tender, nutty cracked wheat muffins with a golden crust and wholesome chew. Quick to mix and baked in under 25 minutes for a fiber-rich breakfast or snack.

Osage fry bread, a Native American skillet bread cut into diamonds and fried until pillowy and golden. Crisp blistered exterior with a tender, pull-apart interior for tacos, honey, or powdered sugar.

BLT burritos wrap crispy bacon, fresh tomatoes, shredded lettuce, and mayo in warm flour tortillas. A no-cook lunch ready in 10 minutes that combines two classics into one handheld meal.