10,000 flour recipes

Stunning braided vegetable bread made from three colorful doughs: tomato red, spinach green, and beetroot pink. A showpiece loaf that's as fun to bake as it is to eat.

German sweet chocolate cream cheese brownies swirl a tangy cheesecake layer through rich German chocolate brownie batter with nuts. Marbled bars in one pan, ready in under an hour.

Narsai's chocolate decadence cake: a flourless-style cake with just a tablespoon of flour, butter, eggs, and a pound of dark chocolate. Dense, fudgy, and legendary for a reason.

Bread machine orange coconut bread with shredded carrot, orange zest, and toasted coconut. Soft, sweet, and dump-and-press easy with active dry yeast and bread flour.

Old time pound cake, today it is still an excellent recipe!

Lemon custard pie with a press-in oil crust, topped with fresh sliced strawberries glazed in melted jam. A make-ahead dessert with a light, soufflé-like lemon filling.

A savory and succulent dish that will have your family licking your lips after every spoonful.

Unique apple pie with corn syrup custard and crunchy praline pecan topping spiked with apple brandy for sweet-rich Southern-style dessert.

Chocolate walnut filled cake bakes a cocoa tube cake with a hidden ring of walnut filling running through the middle. Sugar-replacement-friendly tube pan dessert sweetened with fructose for low-sugar baking.

Overnight starter pizza dough baked on a stone for a chewy, blistered crust with real pizzeria flavor. Just flour, water, yeast, and salt. Save a piece of dough as your next starter.

Homemade apple pie with a flaky vinegar-egg crust and spiced Granny Smith filling. Includes options for solid top or woven lattice crust with sugar-brushed finish.

Hearty war bread made in a bread machine with oats, cornmeal, whole wheat flour, molasses, and applesauce. A rustic, no-fat loaf inspired by wartime rationing.

Ann's Strawberry Angel-Food Cake with Sauces-Pt1 recipe

New York crumb buns with rich enriched dough and a thick almond paste cinnamon crumb topping. The classic deli pastry from old-school Brooklyn and Queens bakeries.

Fried calamari done the simple way: fresh squid dredged in flour, fried golden, then hit with lemon, salt, and pepper. The classic Italian-American appetizer with no fussy batter.

Old-school fried brain sandwiches: pork brains soaked, battered with egg and flour, and griddle-fried until crispy. A Midwestern regional classic served on a bun.