3,720 flour recipes

Classic peanut butter cookies with the signature fork-pressed crisscross pattern. Vegetable shortening keeps them tender and bakery-style chewy, with both sugars layering caramel and bright sweetness.

Light blueberry muffins use egg whites, egg substitute, and fat-free spread for tender, fruit-packed muffins with lemon-bright flavor. Two cups of fresh blueberries in every batch.

Delicious recipe for an all-year round chocolate treat.

Cheesy and delicious. The whole wheat crust is so flakey and tasty, the filling is made with sauteed onions, asparagus and gruyere cheese, packed with yumminess. It's great for an appetizer, or a vegetarian main course.

What an excellent cookie! Not too sweet with just the right amount of spices...

This banana bread satisfy your sweet tooth and the chocolate cravings at the same time.

Enjoy the taste of pumpkins with this scrumptious cookie that is perfect for a snack in between meals.

Adapted this recipe from Foodnetwork magazine, I made a few changes to make it a little healthier but still taste decadently delicious.

Cranberries make this low-fat, healthy muffins a treat.

Soft oatmeal cookies studded with chocolate chips, made lighter with applesauce instead of excess butter. Crisp edges, chewy centers, under 150 calories each.

Chewy oatmeal cookies loaded with shredded coconut and semi-sweet chocolate chips. Brown sugar and shortening give these a soft center with lightly crispy edges.

Perfect in the fall when pumpkins start appearing in the markets. The cookies turn out cake-like and golden. The gentle mix of pumpkin and cinnamon works well with the chocolate chips.

Satisfy your sweet tooth with this scrumptious low-fat snack which is perfect for dessert.

Vegetarian chili dog rolls wrap a smoky, cumin-spiced TVP filling with sauteed peppers, mushrooms, and tomato inside soft homemade whole wheat yeast dough. Baked golden at 375F, they make 20 hearty rolls.

Cranberry chocolate oatmeal cookies loaded with rolled oats, dried cranberries, and semi-sweet chocolate chips. Egg whites only (no yolks) for a lighter, chewier crumb.

Very easy to make, I used 1/4 cup more pumpkin puree than recipe says, so I didn't add any extra water into the batter, also reduced the 1 tablespoon of oil, and these muffins came out great. Love the flavor from pumpkin and spices. Definitely a keeper recipe.