10,000 flour recipes

Lemon chiffon cake with bright lemon juice, fresh zest, and a cloud-light crumb leavened by stiff-beaten egg whites. The vintage springtime cake that's still impossible to beat.

Lobster, shrimp, and king crab in a velvety white wine cream sauce with butter and paprika. A showpiece seafood dish that serves 12 over rice.

Frog Eye Salad with tiny acini di pepe pasta in a cooked pineapple custard, folded with mandarin oranges, marshmallows, and whipped topping. A classic potluck dessert salad.

Brown sugar blondies loaded with butterscotch chips and chopped nuts. No cocoa, all caramel and vanilla. The butterscotch cousin to classic chocolate brownies.

Hazelnut amaretto loaf baked in the bread machine: a tender white loaf studded with toasted hazelnuts and perfumed with amaretto liqueur. A sweet, nutty bread for breakfast or dessert.

German-style dill bread (Dillbrot) with cottage cheese, dill seed and minced onion. Pillowy, savory yeast bread with a tangy crumb and buttered, salted top.

Old-fashioned creamed ground beef with gravy served over toast or biscuits. Budget-friendly, filling, and on the table in 40 minutes with pantry staples.

Pheasant braised with lemongrass, ginger, chili, blueberries, and dried mushrooms in a citrusy sauce thickened with arrowroot. A stunning game bird casserole.

Chicken rice burritos with cayenne-spiced rice pilaf, diced chicken, and a green chili sour cream sauce. A crowd-sized batch recipe that makes 60 burritos.

Poached eggs and sautéed crabmeat layered in ramekins and blanketed with a flamed brandy cream sauce. An elegant brunch main with cayenne heat and a dusting of paprika.

Apricot poppy seed muffins use a clever shortcut: a jar of apricot baby food gives the batter even fruit distribution and a tender, almost cake-like crumb dotted with crunchy poppy seeds.

Rich chocolate cookies with a gooey caramel candy hidden inside, topped with chopped pecans and drizzled with melted fondant. Makes 4 dozen stuffed cookies.

Lapin en gibelotte braises rabbit in white wine with bacon, garlic, and a bouquet garni, then finishes the strained sauce with cream. Old-school French country cooking with no shortcuts.

Deep-fried corn and sausage fritters with beaten egg whites for an extra-light, puffy texture. Fresh corn kernels and crumbled sausage in a paprika-spiced batter.

The famous Hotel Bel Air tortilla soup. Fried tortillas blended with tomatoes, garlic, onions, cumin and jalapeño into a velvety pureed soup with classic taqueria garnishes.

Irish freckle bread is a soft potato yeast bread studded with raisins. Made with mashed potatoes and potato water for an incredibly tender, moist crumb.