10,000 flour recipes

Crisp cornmeal waffles loaded with crumbled bacon and rendered bacon fat for shattering edges and smoky flavor. Yellow cornmeal gives serious bite while a quick milk-vinegar buttermilk softens the crumb.

Rhubarb hickory nut bread with sugar-steeped rhubarb folded into a tender quick bread batter. A tart, nutty Midwestern loaf with a clever juice-extraction technique.

Blue corn waffles with buttermilk and whipped egg whites bake up crispy, golden, and extra light. Earthy blue cornmeal flavor with a tender crumb. Serve hot with butter and maple syrup.

An heirloom-style tarte tatin from Orléans with handmade laminated pastry and apples slow-simmered in butter caramel in a cast-iron skillet. Flip it, slice it, serve with ice cream.

George Washington cake is a moist, cinnamon-spiced apple cake baked over a layer of sliced apples, then crowned with tangy cream cheese frosting and a fan of fresh apple slices. A festive Christmas dessert.

Diabetic-friendly cherry pie with sugar-free custard filling and a lightly browned meringue top. A sugar-replacement twist on the classic Washington's cherry pie that keeps the indulgence.

Zebra bars layer chocolate and vanilla batter in a 13x9 pan, topped with chocolate chips and walnuts. Two-toned cookie bars from one butter-brown sugar dough.

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.

These cookies with a candy bar center, from Bev Bosveld of Waupun, are packed with coconut.

Pecan sweet potato casserole for two with a brown sugar-pecan streusel topping. A small-batch Thanksgiving side that scales down the classic marshmallow-free version into a 3-cup baking dish.

Beef Bourguignonne braised in red Burgundy wine with mushrooms, onions, thyme, and marjoram. A classic French stew with deep wine-soaked flavor and fork-tender beef chunks.

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 white drop cookies with nutmeg and vanilla. A big-batch recipe using shortening for soft, cakey cookies that stay tender for days.

Loaded carrot cake with coconut, crushed pineapple, raisins, and nuts in a cinnamon-nutmeg batter. A dense, moist cake topped with cream cheese frosting.

Buttermilk bran muffins that we love for breakfast.

A scrumptious and decadent cake made with jello, marshmallows and strawberries can be served warm or cold.