4,269 four four recipes

Waldorf red velvet cake with buttermilk, cocoa, and a cooked flour frosting that tastes like whipped cream. The original Waldorf-Astoria recipe from scratch.

Rahm-Fleckle are German potato dumplings rolled thin, topped with cream and sliced tart apples, then baked and cut into squares. A sweet-savory Bavarian comfort dish served hot with cream.

Lebkuchen (German honey cakes) blend honey, brown sugar, lemon, almonds, citron, and warm spices into a chewy spice cookie cut into fancy holiday shapes. Traditional Christmas cookie from Nuremberg.

Pasta per pizza is an authentic Italian pizza dough with just five ingredients: flour, water, yeast, olive oil, and salt. Kneaded until soft and velvety, it makes two thin-crust pizzas.

A buttery, brown sugar tube cake loaded with four cups of chopped pecans and a hint of coffee. Baked low and slow for a tender crumb that's pure East Texas pride.

Buttery thumbprint cookies with a gross-out Halloween twist: pale, tender shortbread rounds dimpled and filled with dark blackberry jam that looks like a 'blackhead.' Easy, funny, and good enough to disappear fast.

Prune corn bread with chopped cooked prunes folded into a classic cornmeal batter. The prunes add natural sweetness and moisture for a tender, slightly fruity cornbread.

Deep-fried buttermilk-battered round steak with a shattering crust, served with classic cream gravy and mashed potatoes. This is Texas chicken fried steak done right.

Whole wheat zucchini oatmeal muffins fold grated zucchini, toasted oats, and pecans into a cinnamon-spiced batter lightened with apple butter. Moist, hearty, and a sneaky way to use up summer squash.

This recipe is my husband's specialty, good for any fresh fish. I prefer halibut but whatever your pleasure. Goes great with homemade mashed potatoes.

Four-ingredient peanut butter shortbread with butter, sugar, peanut butter, and flour pressed into a pan and baked low and slow. Sandy, crumbly, and nutty with no mixer or rolling required.

Old-fashioned milk-and-flour sourdough starter with no commercial yeast. Two ingredients capture wild bacteria for tangy bread. Patience required.

Wild yeast sourdough starter made from leftover potato water and unbleached flour. The old farmhouse and camping method, no commercial yeast required.

San Juan County fry bread made with flour, baking powder, salt, and water. Kneaded until elastic, hand-stretched, and fried golden. Serve with stew, honey, or jam.

Wild yeast sourdough starter made with just milk and unbleached flour. A 2-ingredient no-yeast method that captures natural bacteria over several days for homemade sourdough bread.

Nut crust made with minced nuts, flour, margarine, and cold water for a tender, toasty pastry shell that works under savory tarts or sweet pies. A flaky pie crust alternative with a buttery crunch.