10,000 flour recipes

Lady Webster's gingerbread made with treacle, brown sugar, ground ginger, and mixed spice in the traditional British style. A dark, sticky, deeply spiced loaf cake that improves with age.

Rich bundt cake made with melted milk chocolate bars gets crowned with a silky chocolate icing. Tender crumb studded with optional nuts bakes up in just 40 minutes.

Chewy maple oat bars with real maple syrup, rolled oats, and chopped nuts. A one-bowl, mix-and-bake treat with warm maple flavor in every bite.

Seed bread for the bread machine with poppy seeds, sesame seeds, and sunflower seeds in a honey-sweetened dough. Nutty, crunchy, and totally hands-off.

A show-stopping rhubarb tart in an almond pastry shell, served with fresh strawberry-kirsch sauce and homemade cinnamon ice cream. Three components, one unforgettable spring dessert.

Pan-fried sweetbreads and button mushrooms baked under a golden yogurt, egg, and cheese gratin. A refined dinner for two that's ready in an hour.

Soft chocolate drop sugar cookies made with cocoa powder and buttermilk, scooped large and dusted with sugar while warm. Cake-like, chocolatey, and ready in 30 minutes.

A retro salmon loaf made with canned salmon and oats, baked until firm and sliceable, then topped with a from-scratch creamed peas sauce. Comfort food from Grandma's kitchen that still holds up beautifully.

Flaky buttermilk biscuits with fresh parsley, chives, and oregano. Cold butter cut into flour creates tall, layered biscuits with an herb-flecked crumb.

Crispy caramel biscuits with coconut, corn flakes, and sweetened condensed milk. Buttery drop cookies that bake in 15 minutes and make 3 dozen from one batch.

Homemade frozen bread dough: a soft egg-and-milk yeast dough divided into two freezer loaves and 16 dinner rolls. Make once, freeze for fresh bread on demand for weeks.

Rustic Southern fresh peach skillet pie baked in cast iron with a biscuit-style crust, cinnamon sugar topping, and butter. Serve warm with ice cream for a summertime showstopper.

Warm-spiced zucchini quick bread studded with crunchy pecans and plump raisins. Cinnamon and nutmeg fill the kitchen as two moist loaves bake low and slow. A go-to recipe for summer zucchini season.

Milky Way layer cake melts eight candy bars with butter into a chocolate-caramel-nougat batter for a moist Southern celebration cake. Tender crumb, rich frosting-friendly base, layered or sheet style.

A delicious dessert pudding made with rainforest limes, lemon myrtle and macadamia nuts.

To use up an abundance of garden zucchini, try these wholesome soft-textured cookies. They are very flavorful and easy to make. I like to make cookies and put them in the freezer, they thaw quickly for unexpected guests.