10,000 flour recipes

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.

Cornmeal griddle cakes with buttermilk, fresh corn kernels, and a touch of diced onion. A savory breakfast that comes together in 20 minutes flat on a hot griddle.

Sesame fried trout coated in a crunchy sesame seed and bread crumb crust, pan-fried until golden and flaky. A simple 30-minute fish dinner with nutty, toasted flavor.

Rahm-Fleckle are German potato dumplings rolled thin, topped with cream and sliced tart apples, then baked and cut into squares. A sweet-savory Bavarian comfort dish served hot with cream.

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.

Stuffed calves liver roasted with bread stuffing and topped with salt pork strips. A classic Pennsylvania Dutch-style liver roast served with spinach and baked potatoes.

Blaeberry singin-hinnies are traditional Northumbrian griddle scones studded with blueberries and made with buttermilk. Golden, buttery, and cooked on a hot griddle instead of baked.

Swedish bread soup made from stale bread, onions, and stock, strained into a smooth, nutmeg-scented broth and topped with grated cheese. Simple Scandinavian comfort food.

Flat cat cookies, the gleefully gruesome Halloween treat. Roll out refrigerated sugar cookie dough, cut roadkill cat shapes, add red candy eyes and a drizzle of jam blood. Easy enough for kids.

Baked Australian Scotch eggs with hard-boiled eggs wrapped in sausage meat, coated in breadcrumbs and oven-baked. Classic British pub snack made lighter.

Try this new take on soup with this delicious recipe that uses cocoa powder and milk to give it a decadent taste.

Butter-almond cookies shaped and colored into tiny fruit miniatures like strawberries, bananas, pears, and oranges. A showstopper holiday cookie project using simple dough with food coloring and clever shaping techniques.

Classic Grand Marnier souffle with a pillowy orange-scented custard base and stiff-peaked egg whites that rises golden and dramatic straight from the oven.

Homemade oatmeal butter crackers rolled paper-thin, scored into squares, and baked until crisp. Six ingredients, nutty flavor, and a satisfying snap.

Classic Scotch shortbread with butter, powdered sugar, and a hint of almond extract. Just five ingredients pressed into a pan and baked until golden and crumbly.

Buttery, melt-in-your-mouth piped shortbread cookies dipped in chocolate. Only 5 ingredients and no eggs needed for these classic Viennese Fingers.