10,000 flour recipes

Buttery shortbread bars layered with tart raspberry jam, crowned with glossy meringue studded with toasted almonds and coconut shreds.

Pecan pumpkin pie built on a jar of spiced pecan-pumpkin butter, eggs, and heavy cream poured into an all-butter homemade crust. Three ingredients in the filling, a smooth, deeply spiced custard out the other side.

Walnut raspberry brownies made with unsweetened chocolate and topped with warm raspberry jam. Fudgy, nutty, and fruit-glazed with a rich chocolate base and 1 1/2 cups of chopped walnuts.

Bakery-style blueberry muffins piled high in the tin with a sugar-crusted top. Mashed blueberries in the batter create purple swirls and intense berry flavor.

Glazed butternut balls shape buttery nut shortbread into eggs, then half-dip in glaze or chocolate with coconut or sprinkles on top. Pretty holiday cookies that store for weeks.

Impossible coconut pie: a self-crusting magic pie that separates into custardy filling, golden top, and chewy crust as it bakes. Just dump everything in a blender, pour, and bake.

Molasses whoopie pies: cake-like ginger molasses cookies sandwiched with a sweet ginger-molasses buttercream filling. The Pennsylvania Dutch lunchbox classic with a warm-spice twist on the chocolate original.

Turtle bars with shortbread crust, pecan halves, brown sugar caramel, and a smooth chocolate top. The classic candy-store flavor in a 24-bar pan.

Winner of the 1991 Michigan Chocolate Cake Contest Created by Linda Theil

Maple pecan crisps with brown sugar, vanilla, and maple extract baked thin until golden and snappy. An egg white wash and minced pecans give each cookie a glossy, nutty crunch.

Double chocolate granita with cocoa, semi-sweet chocolate, and warm spices. Italian-style icy frozen dessert that scrapes into chocolate snowflakes.

Deep-fried buttermilk hush puppies with a crispy golden shell and soft, fluffy interior. A Southern classic side dish ready in 30 minutes with simple pantry staples.

A puffy, golden Dutch baby pancake baked in a hot cast iron skillet with butter, eggs, milk, and a hint of nutmeg. Finished with lemon juice and powdered sugar for a dramatic brunch centerpiece.

Rolled poppy seed cookies with fresh orange juice and zest in an oil-based dough. Thin, crisp, and nutty with a bright citrus flavor in every bite.

Nut refrigerator cookies (icebox cookies) with brown sugar, butter, vanilla, and chopped nuts. Slice-and-bake dough that chills overnight and yields crisp, buttery cookies with caramel notes.

Greek honey bread from the island of Sifnos with ricotta cheese, eggs, cinnamon, and three cups of honey baked in a dough-lined pan. A traditional Cycladic sweet pastry cut in diamond shapes.