10,000 flour recipes

Southern chess pie with eggs, sugar, butter, vinegar, and cornmeal in a single-crust pastry shell. Classic 45-minute Southern pantry pie.

No pie pan needed, just shape the dough into about a 14-inch round, and the mixture of strawberry and rhubarb is so easy to prepare, also tastes amazing, this fruity summer dessert is a must in summer!

Chewy, golden homemade bagels boiled then baked to crusty perfection. Includes whole wheat, pumpernickel, onion, and seeded variations. Makes 12 bagels from scratch.

French cookies are easy rum-and-raisin drop cookies: dark rum-soaked raisins folded into a buttery sugar dough. Crisp edges, soft centers, and a grown-up boozy aroma.

Traditional Irish apple fritters with thick apple slices dipped in a light egg batter, deep-fried until crispy, then dusted with sugar and brightened with lemon juice.

Try this scrumptious cake recipe when you have company to come over, definitely will impress everyone!

Golden oatmeal muffins: quick, one-bowl breakfast muffins with rolled oats, flour, milk, and egg. A hearty, lightly sweet morning bake ready in under 40 minutes from pantry staples.

Cherry and almond Christmas cake: maraschino cherries, apricots, ginger, and almonds macerated in amaretto and brandy, baked into a lighter apple-puree batter, then soaked in more amaretto. A boozy, fruit-packed festive cake that keeps for a month.

Classic New York-style cheesecake with a homemade cookie crust and citrus-scented cream cheese filling. Rich, dense, and worthy of the Lindy's legend.

Vegetarian lasagne layered with butternut squash, fresh and porcini mushrooms, and sundried tomatoes in a cream cheese bechamel. Earthy, rich, meatless fall cooking.

Make-ahead bran muffin batter that keeps in the fridge for 6 weeks. Mix once, bake fresh muffins any morning with fruit bran cereal, sour milk, and warm cinnamon.

Caloric, filling and tasty bars, these bars give a flavorful and filling treat along the trail.

Rhubarb pie sweetened with both granulated sugar and honey, brightened with lemon zest, and tinted rosy with red food coloring. A double-crust spring pie with floral honey notes against tart rhubarb.

Traditional Scotch shortbread with just butter, sugar, flour, and salt. Baked low and slow until pale and sandy with a pure butter crumble in every bite.

Chocolate Velvet cake made with mayonnaise instead of butter or oil for an extra-moist crumb, topped with a broiled coconut-walnut sauce. The unexpected vintage cake that converts skeptics.

Try this new take on a calzone that will make you prepare another batch!