10,000 flour recipes

Classic Joe Froggers are old-school New England molasses cookies sized like dinner plates, spiced with ginger, cinnamon, and nutmeg for a chewy, sailor-strong bite that holds up for weeks in a tin.

Brown sugar bread with a cinnamon-brown sugar topping baked until golden. A quick bread that needs no yeast, just basic pantry ingredients and 25 minutes in the oven.

White chocolate macadamia brownies with a full cup of butter, 10 ounces of white chocolate, and chopped macadamias. Dense, fudgy, and pale golden blondies.

Slice and bake gingersnap cookies with molasses, ginger, and cinnamon. Make the dough, freeze in logs, and bake fresh cookies anytime for up to six months.

Fanky (faworki) are Polish deep-fried pastry diamonds made with egg yolks, sour cream, wine, and butter, dusted with powdered sugar. Thin, crispy, and addictive.

Gingerbread duff loaf made with molasses, ginger, and cinnamon. An old-fashioned baked gingerbread with a dense, spiced crumb and deep caramel sweetness.

Hidden Kisses cookies with chocolate kisses wrapped in buttery pecan shortbread and rolled in powdered sugar. A snowball cookie with a melted chocolate surprise inside.

Four-layer coconut cake with coconut filling spread between each layer. A classic Southern layer cake made with shortening for a tender, fine crumb.

Lemon tea loaf bakes a fragrant, lightly sweet quick bread packed with fresh lemon zest. Tender crumb, golden top, and a citrus aroma that fills the kitchen.

Buttery walnut shortbread scored into elegant wedges with a tender, sandy crumb. Just 5 ingredients and one pan for a cookie that melts on your tongue.

Spritz dainties for the cookie press, made with brown sugar instead of white for a deeper butterscotch note. Buttery shaped cookies brushed with egg white wash and decorated for the holidays.

Mocha nut butter balls: tender, snowball-style shortbread cookies flavored with cocoa and instant coffee, packed with toasted walnuts or pecans, rolled in sugar.

Wild rice pancakes with sour cream in the batter for extra tenderness. Cooked wild rice adds a nutty, chewy texture to fluffy breakfast pancakes. A Minnesota-style brunch favorite.

Traditional Irish tea bread with mixed dried fruit soaked overnight in strong tea. A dense, moist loaf with brown sugar sweetness and barely any butter.

Raspberry poppy seed cookies are tender butter thumbprints studded with crunchy poppy seeds and filled with jewel-bright raspberry preserves. A bakery-style classic with two textures in every bite.

Van's Faves are crisp lace-thin oat cookies scented with orange zest and finished with a chocolate drizzle. Eight ingredients, big crunch, and an old-fashioned tin-cookie feel.