10,000 flour recipes

A classic pound cake made without salt or leavening, relying on nine eggs and thorough creaming for its tender, dense crumb. Brightened with fresh lemon juice and vanilla, this low-sodium recipe bakes into a tall, golden beauty in a tube pan.

Nut crust made with minced nuts, flour, margarine, and cold water for a tender, toasty pastry shell that works under savory tarts or sweet pies. A flaky pie crust alternative with a buttery crunch.

Milzsuppe is a traditional Bavarian and Austrian spleen soup built on butter-browned onions, scraped spleen, and a whisper of roux. Rustic peasant cookery with deep, iron-rich flavor.

Pan-seared moose steak braised with onions, mushrooms, and a sour cream gravy. A classic wild game recipe that turns lean moose into a fork-tender, creamy dish.

Beginner-friendly no-fail pie crust with just four ingredients: flour, shortening, salt, and cold water. A flaky, tender single 9-inch crust ready in 20 minutes for any pie, sweet or savory.

Classic Toll House marble squares: a buttery blondie base swirled with melted chocolate chips and chopped nuts. The melt-and-marble trick gives every bite ribbons of chocolate without overpowering.

Crispy millet flour pancakes with a slightly nutty flavor, cooked on a griddle until golden and served with honey, chutney, or alongside African stews.

Lamb and cabbage casserole layered with flour-dusted chops and thinly sliced white cabbage, simmered for 90 minutes with whole peppercorns. A rustic Nordic one-pot with just six ingredients.

A lattice-topped mincemeat tart for Christmas: spiced fruit mincemeat baked in a crisp butter-and-lard shortcrust under a delicate woven lattice, dusted with icing sugar. One big tart instead of fiddly individual pies.

All-butter pie crust with egg yolk for a rich, flaky pastry. Includes instructions for single crust, double crust, pre-baked shell, and five decorative edging styles.

Quick bechamel sauce with table cream, butter, flour, and grated Swiss cheese melted in. A rich, cheesy white sauce ready in under 20 minutes for topping any dish.

Traditional Scottish shortbread made with butter, flour, cornstarch, and sugar. A four-ingredient buttery cookie baked low and slow until just pale gold, then dusted with sugar while warm.

Microwave Boston clam chowder with bacon, potatoes, minced clams, and cream. The classic New England chowder built without a stovetop, finished with oyster crackers and crumbled bacon.

Homemade spaetzle from scratch with a simple 5-ingredient egg batter. No special press needed, just push the batter through a colander into simmering water for tender little German dumplings.

Italian chicken made in an oven cooking bag with jarred marinara and green peppers. Five ingredients, no browning, no cleanup, served over pasta for a weeknight win.

Homemade dog biscuits with whole wheat flour, oats, wheat germ, and molasses. Baked low and slow for an hour to make crunchy, shelf-stable treats your dog can chew on.