10,000 flour recipes

Food processor walnut bread made with bread flour, whole wheat, brown sugar, and toasted walnuts. The processor kneads the dough in under a minute.

This scrumptious Irish cake is so tasty, the boiled raisins and currants with butter give the cake great texture and flavor.

Bread machine pumpkin banana yeast bread with curry powder, whole wheat flour, sesame seeds, and a touch of garlic. A savory-leaning loaf with subtle exotic spice notes from your ABM.

Old-fashioned Pennsylvania Christmas drop cakes loaded with currants and lemon. Thin, buttery, crispy-edged holiday cookies made the way they were a hundred years ago. A vintage gem.

Homemade olive oil and fennel seed breadsticks made with a beer-enriched yeast dough. Brushed with egg wash and baked golden, these have a subtle anise crunch in every bite.

Bread machine sourdough maple walnut bread with whole wheat flour, walnut oil, cinnamon, and real maple syrup. Dump, press start, and let the machine do the kneading and baking.

Beer-battered French onion rings fried to golden, shattering crispness. A simple batter of flour, egg, and beer creates a light, airy coating with serious crunch.

Moustokouloura: Greek grape-must cookies, vegan, dairy-free, and sweetened with petimezi grape syrup, orange, honey, cinnamon, and clove. Shaped into tiny wreaths and baked until crunchy.

The Pennsylvania Dutch settlers made these at Thanksgiving and stored them in a stoneware crock until Christmas. The cookies can be made at any time, but allowed to age for 4-6 weeks.

These pancakes can be made ahead and frozen. If using in Sweet Red Bean Paste Pancakes, bring back to room temperature before cooking with the red bean paste. Otherwise, reheat before serving.

Old-fashioned two-crust lemon pie filled with paper-thin lemon slices in a sweet, buttery egg custard. A Shaker-style lemon pie with bold citrus flavor in every golden, flaky bite.

Basic pastry pie crust: four-ingredient single crust from flour, salt, vegetable shortening, and cold water. The simplest flaky pastry to master for homemade pies and tarts.

Moosewood fudge brownies made with unsweetened chocolate, brown sugar and five eggs for an ultra-rich, fudgy bar. A classic from the Moosewood cookbook with just six pantry ingredients and no cocoa powder shortcuts.

Three-layer cookie bars with a buttery shortbread crust, gooey brown sugar pecan filling, and melted chocolate chips on top. Irresistibly rich and totally addictive.

Light fruitcake is the pale, buttery holiday classic: candied pineapple, cherries and citron with golden raisins, pecans and walnuts, brightened with lemon and vanilla, then brandy-soaked and aged for weeks.

No-yeast herb beer bread made with self-rising flour, sugar, and a bottle of beer. Flavored with parsley, chives, garlic, and celery seed for a savory, crusty loaf.