10,000 flour recipes

Classic popovers bake into airy, hollow shells with a crisp shattered top and tender custardy inside. Bonus: leftover batter makes pineapple fritters for ham or pork dinners.

Classic apple crisp with an oat and corn flake topping that bakes up crunchy. Brown sugar, cinnamon, and nutmeg season both the apples and the crumble. Pour apple juice over everything before baking.

Old-fashioned potato sourdough starter: a yeast-and-flour starter fed with raw potato for biscuits, breads, and pancakes. Pioneer-style starter that improves with age.

Chocolate nut torte: a four-layer sponge cake filled with silky cooked chocolate-buttercream frosting and topped with chopped nuts. An old-world holiday torte for special occasions.

Pot roast tri-tip braises a seared 2-pound triangle cut with onion, carrot, celery, red wine, and thyme until fork-tender. The strained pan juices become a glossy red wine sauce served alongside.

Roast turkey with chestnut stuffing rubbed in a butter-flour paste for golden, crispy skin. A Pennsylvania heritage recipe roasted low and slow until tender.

Mini pound cake baked in a 6-inch loaf pan with butter, sugar, egg, and flour. A scaled-down classic with a tender, buttery crumb and a golden top that springs back when pressed.

A traditional Slovak Christmas Eve soup of earthy mushrooms and tangy sauerkraut in a creamy milk roux, finished with browned butter onions and a dusting of paprika. Rustic, comforting, and meatless.

Rustic Italian bread shaped into a baguette with a crispy egg-white crust and cornmeal-dusted bottom. Uses a bread machine for the dough, then hand-shaped and oven-baked.

Sourdough starter built from active dry yeast, sugar, flour, and water in 2-3 days. A reliable shortcut starter for tangy sourdough breads without waiting weeks for wild yeast.

Chocolate mousse cake with a full pound of bittersweet chocolate, 10 egg yolks, and 12 egg whites split between a low-baked cake base and a real chocolate mousse topping.

Overnight blueberry coffee cake: mix the batter the night before, chill in the pan, and bake straight from the fridge in the morning. Tender crumb, juicy berries, sugary crackled top.

A soft whole-wheat bread machine loaf made tender with buttermilk and heavy cream, lightly sweetened with honey and apple juice concentrate. Just load and let it bake.

Boston cream pie from scratch with a sponge cake split and filled with vanilla custard, topped with a glossy chocolate ganache glaze. The classic American dessert done right with three handmade components.

Never fail pastry is a five-ingredient single-crust pie shell with shortening and a touch of baking powder for extra tenderness. Forgiving dough for beginner bakers.

Old-fashioned buttermilk pound cake with butter, shortening, and five eggs for a dense, velvety crumb. Baked in a tube pan with a tender tang from real buttermilk.