10,000 flour recipes

Soft baked pretzels with sharp cheddar cheese mixed right into the dough. These easy cheesy pretzels use baking powder instead of yeast for quick results in 35 minutes.

Raisin bran bread is a soft brown sugar yeast loaf that uses your morning cereal as the secret ingredient. Bread machine or hand-shaped, this bakes up tender with embedded raisins and a hint of bran nuttiness.

Old-fashioned steamed fruit pudding with raisins, suet, molasses, and warm spices. A Pennsylvania-style dessert steamed for 3 hours and served with brown sugar sauce.

Light sponge cake baked in a casserole dish, then soaked with a hot rum sugar syrup and topped with toasted almonds or coconut. This boozy, syrup-drenched dessert is even better the next day.

Pork stew braised with prunes, dried apricots, brandy, cumin, and allspice. A Moroccan-inspired meat and fruit stew with warm spices served over noodles.

Swiss steak with tenderized round steak dredged in garlic flour, browned, and simmered 2 hours in tomato sauce with Worcestershire and lemon juice. Old-school comfort food with rich gravy.

Rolled oats pancakes made with oats, buttermilk, and a touch of maple flavoring for hearty, nutty griddle cakes with more texture than regular pancakes. A filling, wholesome breakfast.

Fat-free apple oat muffins using pureed prunes as a fat substitute, egg whites instead of whole eggs, and maple syrup for sweetness. Just 90 calories each.

Moist bran date bread with sourdough starter, buttermilk, and lemon zest baked into a dense, naturally sweet loaf. Spread with cream cheese for something truly special.

Flounder fillets rolled around a buttery sea scallop stuffing with garlic and white wine, then baked and topped with a creamy white sauce. Restaurant-quality seafood you can make at home.

Chocolate chunk cheesecake layers a walnut-chocolate shortbread crust with a brown sugar cream cheese filling studded with chopped chocolate, finished with a chocolate ganache glaze. Bakery-style dessert.

Pennsylvania Dutch fastnachts (fried doughnuts) made with yeast dough, evaporated milk, nutmeg, and lemon juice, then tossed in cinnamon sugar. A Shrove Tuesday tradition.

Pisang goreng (Indonesian fried bananas) in a light egg batter, served over vanilla ice cream with a warm brown sugar rum sauce. A tropical dessert.

Light and airy buttermilk chocolate chip Bundt cake made with whole wheat pastry flour, whipped egg whites, and a glossy chocolate drizzle. A lighter take on a classic.

Chocolate-strawberry scone cake with a layer of chocolate chips sandwiched between two buttery scone rounds, served warm with fresh strawberry whipped cream.

Double anise almond biscotti with anise extract, ground star anise, and slivered almonds in a twice-baked Italian cookie. Crisp enough to dunk in espresso or vin santo.