10,000 flour recipes

Deep-fried eggplant fritters made from boiled eggplant mashed with egg, butter, and just enough flour to hold together. Crispy outside, creamy inside.

Greek-style fried salt cod (bakaliaros) in a light flour batter, served with skordalia. Soaked overnight, boiled, battered, and pan-fried until golden.

Whole grilled speckled trout brushed with seasoned flour-oil paste and hot sauce. Quick 10-minute fisherman's-camp dinner straight off the grill.

Old-fashioned apple crisp with tart apple slices, cinnamon, and a buttery flour-sugar crust baked together in one dish. Serve warm with cream.

Belgian waffles using flour, salt, and liquid egg substitute, crisp-edged from the waffle iron and topped with whipped cream. A light brunch favorite.

Therapeutic oatmeal cookies where you squeeze, smash, and beat the dough to release stress: brown sugar, margarine, oats, and flour become tender cookies through aggression.

Potato griddle cakes with grated raw potato, egg, flour, and baking powder cooked crispy on a greased griddle. Serve with butter and syrup for breakfast.

Snowball cookies made with butter, ground nuts, vanilla, and flour, then rolled in powdered sugar while warm. A classic melt-in-your-mouth holiday cookie.

Chocolate shortbread made with just 5 ingredients: butter, powdered sugar, cocoa, vanilla, and flour. Rich, crumbly, and baked low and slow in a shortbread pan.

Crispy Rice Krispies meet sharp cheddar and whole wheat flour in these addictive bite-sized cheese crackers. Golden, crunchy, and gone in minutes at any gathering.

Vegan oat waffles made with rolled oats, whole wheat flour, dates, and water. No eggs, no oil, no dairy. Blended smooth and cooked until crispy golden.

Vegan corn muffins bound with blended silken tofu instead of eggs. Whole wheat pastry flour, cornmeal, and just four other ingredients. Dairy-free and oil-free.

Trout almandine with milk-dipped, flour-coated fillets pan-fried in butter and topped with toasted chopped almonds. A classic French bistro dish ready in 20 minutes.

Kolachky dough made with cream cheese, butter, egg yolks, and flour. An overnight pastry dough that rolls out flaky and tender for filling with fruit or nuts.

Sauteed smallmouth bass meunier dredged in cornmeal and flour, pan-fried in butter, and finished with a vinegar pan sauce. A classic French-meets-camp fish preparation.

Homemade Grape Nuts cereal from scratch with graham flour, brown sugar, and buttermilk. Baked into a crisp sheet, ground, and toasted for that crunchy, nutty breakfast crunch.