5,208 four four recipes

Whole wheat bread machine loaf made with carrot and apple pulp, honey, cinnamon, cloves, nutmeg, and sunflower seeds. A lightly sweet, spiced yeast bread with a tender crumb.

Bread machine oat bread with mashed potato flakes for extra moisture. Half oat flour, half bread flour, hands-off baking that stays soft for days.

Old-school Southern buttermilk biscuits made with pure lard for flaky layers and tender crumb. Just five ingredients and minimal kneading for biscuits like grandma used to make.

Death by chocolate Bundt cake from Dom DeLuise's cookbook. Cake mix doctored with pudding, sour cream, and 12 ounces of chocolate chips for an intensely fudgy result.

Single-crust pastry pie shell with margarine, blind-baked at high heat until golden in 10 minutes. A basic flaky pastry that works as a base for cream pies, custards, and fruit fillings.

Simple pan-fried trout rolled in flour and cooked golden in oil. Just 3 ingredients and 8 minutes for crispy, flaky mountain-stream trout the way it was meant to be eaten.

Egg-free banana sunflower seed cookies with just six ingredients. Soft, nutty drop cookies made with ripe mashed bananas and a full cup of sunflower seeds.

Knead berbere spice into stiff dough, roll into thin strips, cut into bite-sized pieces, and bake until crunchy for these addictive Ethiopian snack bites.

Homemade Tibetan momo wrappers from scratch with just flour, water, salt, and a pinch of baking powder. Roll thin, pleat, and steam for authentic momos with a tender, slightly chewy bite.

Pan-fried chicken rubbed with lemon and cinnamon, served with sauteed bananas and a creamy pan gravy. A Southern classic with an unexpected sweet-spiced twist.

Made with soy milk and cornmeal, this simple bread is great for sandwiches.

Moist inside and crispy outside, these scones are full of flavors.

Melt in your mouth Russian tea cookies with walnuts. Perfect accompaniment for a cup of tea.

Steamed brown bread with whole wheat flour, cornmeal, buttermilk, molasses, and raisins. A classic New England bread steamed in a coffee can, made to pair with baked beans.

This Colonial bread machine recipe features a rustic molasses, cornmeal, and bread flour blend. With a touch of butter and salt, it's perfect for breakfast or as a side for your meals.

Quick bread mix combines whole-wheat and all-purpose flours with baking powder, soda, cinnamon, and salt for a make-ahead 2½ cup pantry staple. Use in mango pecan, banana, or zucchini quick breads.