10,000 flour recipes

Two-layer fudge cake built on a cooked cocoa-milk paste with brown sugar for depth. Old-fashioned chocolate layer cake from-scratch and a perfect blank canvas for any frosting.

Rhubarb pie with a tangy sour cream custard filling and buttery brown sugar crumb topping. Tart, creamy, and crunchy in every slice. Just 5 minutes of prep and a store-bought shell.

Apple-coconut pie is a delightful fusion of flavors that offers a harmonious blend of sweet and tart tastes with a tropical twist. The cream-cheese pastry is buttery and flaky, providing a perfect base for the rich filling.

Cheesehorns: soft whole-wheat yeast rolls wrapped around cheese slices and mixed herbs, baked into crescent-shaped savory horns. A make-ahead snack or dinner-basket bread.

Plum good pie with fresh plum wedges arranged like petals over a buttery from-scratch crust, dusted with cinnamon sugar, and bound with beaten eggs into a custard-fruit hybrid.

Cinnamon pear tart with a rustic whole wheat crust, warm spices, and juicy sliced pears. A free-form galette for two that's simple enough for any weeknight dessert.

Fruit and chocolate dream squares with a buttery shortbread crust, raspberry jam, milk chocolate chips, and a pecan streusel topping. Layered bar cookies baked until golden and crumbly.

Impressive braided bread loaves filled with cinnamon apples and topped with streusel and almonds. Made with thawed frozen dough for easy preparation. The ladder shape shows off the pretty filling.

Raspberry streusel muffins with a pecan-brown sugar crumb topping and berries layered through the batter. Buttery, tender muffins with a crunchy sweet crust on every bite.

A scrumptious oat bread that's easy to make and tastes wonderful toasted or used as a sandwich.

Irish whole wheat soda bread with bran and wheat germ for a hearty, nutty crumb. No yeast, no kneading, no rise time. From mixing bowl to oven in 15 minutes flat.

Traditional water-based sourdough starter fermented 3-4 days, then baked into classic tangy loaves. Simple ingredients create authentic sourdough flavor.

Lots O' Apple Cake is a fruit-forward one-bowl sheet cake loaded with five cups of fresh apples, warm cinnamon, honey, and chopped nuts. A fall baking staple.

Classic cinnamon-sugar snickerdoodles with tangy cream of tartar. Soft, chewy centers with crackled sugary tops that everyone loves.

Chicken scrapple is a Pennsylvania Dutch breakfast classic, made with shredded chicken simmered into a savory cornmeal mush, chilled in a loaf pan, then sliced and pan-fried until crispy.

This sugarless banana walnut cake uses only bananas to lightly sweeten the batter.