10,000 flour recipes

Delicious, moist and nutritious muffins are great for breakfast.

Chocolate layer cake stacks three buttermilk chocolate layers with a warm date-and-nut custard filling, then coats the whole thing in fudge frosting. An old-fashioned three-layer showstopper.

Soft milk bread made in a bread machine with just six ingredients: bread flour, milk, butter, sugar, salt, and yeast. A pillowy white loaf with a tender crumb and lightly sweet flavor.

Peach and raspberry cobbler with fresh fruit bubbling under golden drop biscuits. A two-stage bake that keeps the fruit juicy and the topping flaky and crisp.

A delicious recipe to bake apples into a juicy dessert. Have one or two scoop after your main course to finish the meal without worrying about too many calories.

Classic Swedish spritz cookies made with butter, almond extract, and a simple cookie press. Crisp, buttery, and ready in 20 minutes with chocolate and nutty variations included.

Bacon clam chowder is a New England-style soup with minced clams, smoky bacon and half-and-half, simmered overnight for deep flavor. Skimmed and finished with seafood seasoning the next day.

This recipe is my husband's specialty, good for any fresh fish. I prefer halibut but whatever your pleasure. Goes great with homemade mashed potatoes.

A buttery, brown sugar tube cake loaded with four cups of chopped pecans and a hint of coffee. Baked low and slow for a tender crumb that's pure East Texas pride.

Sugar-free apple pie sweetened entirely with frozen apple juice concentrate, no added sugar in sight. Cinnamon-spiced apples in a flaky double crust, a diabetic-friendly take on the classic.

Traditional Austrian Topfenkuchen with a buttery pastry base and airy cottage cheese filling scented with lemon zest, topped with raisins and almonds. A classic European cheesecake baked into elegant squares.

Fresh corn in a shatteringly light tempura batter, deep-fried until golden and lacy. Served with tentsuyu dipping sauce and grated daikon for a crisp Japanese-style appetizer.

Beignets in the French pate a choux style: light, crispy fried puffs made from a simple water-butter-flour-egg dough, served with apricot preserves spiked with brandy. Classic Parisian cafe sweet.

Salmon tempura rolls wrapped in nori with mirin-glazed leeks inside, then flash-fried in rice flour batter. Restaurant-style Japanese crispy salmon roll that shatters into warm, silky salmon at the first bite.

Creamy Welsh fondue made with tender leeks, tangy Caerphilly cheese, and lager beer. A 30-minute Welsh cheese dip with crusty bread for easy entertaining.

Portuguese-style fresh tuna marinated in vinegar and garlic, pan-fried with a whisper-thin flour crust. Served the Azorean way with stale sourdough dipped in warm pan marinade.