10,000 flour recipes

Sour cream peach pie with fresh peach quarters in a tangy custard, finished under the broiler with a caramelized brown sugar crust. A Southern summer classic.

Cream cheese kolache dough made with butter, flour, egg yolk, and sugar. This no-yeast pastry dough chills overnight and rolls out flaky for filled cookies with prune, poppy seed, or apricot.

Old-fashioned pound cake with a full pound of real butter, eight eggs, and no leavening. Baked low and slow for a dense, velvety crumb with deep buttery flavor.

This challah is not just bread, but also stuffed with spinach, ricotta, herbs and pine nuts, which gives the challah amazingly delicious filling and flavor.

Fry bread made from flour, baking powder, milk, and water shaped into thin discs and fried golden in hot oil. The puffy, pillowy base for Indian tacos, sweet honey drizzles, or savory toppings.

Spargel in Weisser Sosse: tender white asparagus spears in a creamy nutmeg-scented white sauce with julienned ham. A beloved German side dish that's simple and elegant.

Buttery walnut biscotti inspired by Chez Panisse, laced with Cognac and vanilla. Twice-baked to a golden crunch, these elegant cookies bring California fine dining to your cookie jar.

Old-fashioned ice water cake with cake flour, beaten egg whites, and ice-cold water for a snow-white, tender crumb. A vintage two-layer white cake.

Sour cream apple pie with a cinnamon-spiced shortbread crust and a buttery walnut streusel top. McIntosh apples bake into a custardy filling that sets up creamy under the crunchy walnut topping.

A puffy, golden oven-baked pancake with just 4 ingredients. This Yorkshire pancake puffs up dramatically, then gets a squeeze of lemon and dusting of powdered sugar.

A dense, fudgy chocolate banana tube cake made with devil's food cake mix, chocolate pudding mix, and three mashed bananas. Minimal prep, maximum chocolate flavor. Serves 12.

Classic beef stroganoff simmered in a surprising Coca-Cola and Worcestershire sauce base, finished with sour cream and mushrooms. Tender round steak over noodles or mashed potatoes.

Italian spinach pasta (pasta verde): three-ingredient homemade green pasta of blanched spinach, eggs, and flour. Classic Emilia-Romagna technique for tagliatelle, lasagna, or ravioli.

Crispy oven-fried chicken with a corn flake crumb crust and no oil required. A flour-egg-flake breading delivers crunch comparable to deep-fried chicken with a fraction of the fat.

This is the only only other brownie recipe I have found that rivals the 3 level oatmeal brownies. The brownie is chewy and extra chocolatey, and the coconut topping tastes just like a perfect soft and crunchy macaroon. MAKE.

Fannie Daddies are crispy, golden clam fritters, perfect as an appetizer or main dish. This classic coastal recipe combines tender clams with a light, fluffy batter, fried to perfection. Serve with tartar sauce and crusty French bread for a delightful seafood treat.