10,000 flour recipes

Filled lemon cookies sandwich thin, buttery shortbread rounds with a bright lemon filling. Slice-and-bake icebox dough with a tea party finish dusted in powdered sugar.

Swedish rosettes are crisp, lacy fried cookies shaped by a decorative iron dipped in batter and flash-fried until golden. A Scandinavian holiday tradition dusted in powdered sugar.

Escalloped salmon bakes flaked canned salmon in a buttery white sauce topped with bread crumbs until golden and bubbling. Old-fashioned American comfort dish from the canned-fish era, ready in 30 minutes.

Krumkake are crisp Norwegian waffle cookies pressed in a decorative iron and shaped while warm into cones or cookie bowls. Six ingredients for an elegant Scandinavian dessert vessel.

Custard rhubarb pie sets fresh rhubarb in a vanilla custard inside a flaky crust. The two-stage bake locks in the custard's silky texture while keeping the rhubarb tart and tender.

Pecan rolls are buttery shortbread-style cookies packed with crushed pecans and rolled hot in powdered sugar. The classic five-ingredient holiday cookie also known as Mexican wedding cookies.

Nut thins are crisp, buttery drop cookies loaded with chopped nuts and vanilla. A simple, vintage cookie that bakes thin and shatter-crisp at low heat. A handful of pantry ingredients, no mixer needed.

Homemade potato gnocchi with tomato-porcini sauce, shaped with a fork and served with butter and Parmesan. A classic Italian technique for pillowy hand-rolled dumplings.

Hasenoehrle: traditional German "bunny ears" fried dough dusted with cinnamon sugar. A crispy, rustic Fastnacht pastry made from a simple egg-and-milk noodle dough.

Fritto misto batter is the Italian beer-batter that turns vegetables, seafood, and cheese into golden, lacy fritters. Folded egg whites give it cloud-like crispness, while beer adds bubble and tang. The classic Italian fry-up base.

Liebes-Knoten are German love knots, thin strips of egg-and-cream dough twisted into bows, fried golden, then dusted with powdered sugar. Crisp like a beignet, tender like an Italian fritter. A traditional wedding-and-festival treat.

Big-batch oatmeal cookies with brown sugar and butter, no eggs, no chips. Mash flat with a sugar-dipped glass for crisp-edged, chewy-centered classics. Makes 10 dozen.

Homemade easy doughnuts are baking-powder doughnut drops fried golden in hot oil and rolled in sugar while warm. No yeast, no shaping, no special equipment needed for this old-fashioned breakfast treat.

Pineapple lemon fruit filling for Japanese fruitcake, cooked custard-style in a double boiler with toasted pecans. The signature Southern holiday cake glue.

Homemade apple pie filling cooks down sliced apples with sugar, cinnamon, nutmeg, and lemon for canning or freezing. Six-pound batch of filling that yields enough for multiple pies.

German filbert cookies shape buttery hazelnut dough into delicate crescents and dust them in powdered sugar or dip in chocolate. Holiday cookie classic with deep nutty flavor.