10,000 flour recipes

Silky lemon custard in a buttery homemade cookie crust, bursting with bright citrus flavor from fresh lemon juice and zest. A simple from-scratch pie that sets beautifully as it cools, finished with a snowfall of powdered sugar.

A buttery, custard-like chess pie loaded with earthy black walnuts and baked until the center is just set. Simple Southern baking with a rich, caramelized filling that needs no fancy technique.

Aepfelkratzet: Bavarian-style torn apple pancake from the Allgaeu region, scrambled in butter until golden and dusted with powdered sugar. The rustic German breakfast cousin to Kaiserschmarrn.

Two egg cake is a versatile vanilla cake made with just two eggs, cake flour, and shortening. Bake it as a loaf, layer cake, or cupcakes and frost however you like.

Double-crust caramel brown sugar pie with a cooked custard filling made from brown sugar, heavy cream, butter, and eggs. A rich, old-fashioned sugar pie served with fresh berries or peaches.

Pastai Persli is a traditional Welsh parsley pie with bacon in a shortcrust pastry shell filled with an egg and milk custard. A savory, herb-forward British pie that's simple and satisfying.

A bread machine loaf that bakes tuna noodle casserole flavors right into the dough. Canned tuna, cream of mushroom soup, chow mein noodles, celery, and onion in a sliceable yeast bread.

Toll House crumb cake with sour cream batter, chocolate chips folded in, and a brown sugar walnut-chocolate streusel topping. The classic Nestlé coffee cake recipe.

Thin, crispy wafer cookies rolled into delicate tubes while warm, then dipped in melted chocolate and crunchy pecans. A show-stopping holiday cookie that bakes in just 6 minutes.

Mom's cocoa macaroons: chewy coconut mounds with a soft cocoa note, bound with whipped egg whites instead of condensed milk. A simple seven-ingredient drop cookie that makes four dozen.

A simple dinner that is perfect for family and will please everyone!

Herbed tofu simmered in a creamy white wine sauce made from a simple roux with milk and a hint of ground cloves. Served over pasta for a quick vegetarian dinner.

Restaurant-style cheesecake with a buttery flour-and-egg cookie crust, dense lemon-orange cream cheese filling, and the signature high-low bake method for that velvety New York texture.

Italian braised chicken Veneto-style with fresh tomatoes, white wine, balsamic vinegar, mushrooms, and oregano. Flour-dredged and browned, then simmered until fork-tender. Serve over rice.

Kotopita, a traditional Greek chicken pie with tender shredded chicken in a creamy egg and cheese sauce wrapped in layers of crispy, buttered phyllo dough. Bakes golden and flaky.

This Polish yeast cake is moist and tasty. Yeast not only makes the cake puff, but also adds the yumminess. Almonds and raisins are delicious addition. Glaze adds extra sweetness and cherries make the cake looks absolutely beautiful.