892 purpose flour recipes

Spiced spritz cookies with cinnamon, ginger, nutmeg, and allspice pressed into festive shapes. Egg-white based for a crisp, light texture with warm holiday spice flavor.

Low-fat mushroom gravy made with brandy, sauteed mushrooms, and milk instead of butter or drippings. Rich flavor with a velvety smooth finish.

Nouvelle gateau is a French-style flourless-leaning chocolate cake with butter, semi-sweet chocolate, reduced coffee, and rum, baked in a water bath until fudgy and silky.

Traditional Ukrainian walnut filling for stuffed pastries, kolaches, and rolls. Light butter-and-sugar base whipped with egg whites and bound with grated walnuts and a splash of cream.

A chocolate quick bread loaded with chopped nuts. Mixed by hand in one bowl with no yeast or rising time. Wrap it in foil after baking and let it cool completely for clean, even slices.

Peach cream pie: halved fresh peaches baked under a cinnamon-cream custard in a flaky crust. Simple summer dessert from peak-season stone fruit.

The original NYT plum torte: a quick one-bowl butter cake topped with halved plums and cinnamon sugar that sink into a jammy, custardy top as it bakes. The most-requested recipe in Times history.

Traditional German sand tarts rolled paper-thin, cut into diamonds, brushed with egg white, and topped with cinnamon sugar and a pecan half. Crispy, buttery holiday cookies.

This cookie base is used to make loads of cookie recipes. Crisp edges with soft centers, this cookie dough recipe is ideal for getting creative with your add-ins.

Mandel-Halbmonde are German almond crescents: buttery shortbread cookies shaped like half-moons, baked pale, then rolled twice in powdered sugar. The kind of melt-in-your-mouth Christmas cookie every German bakery puts on the holiday plate.

Savory peanut butter and sharp cheddar cookies with a buttery crumble. No sugar needed. These crispy, golden bites are the snack you didn't know you were craving.

Buttery German almond crescents dusted with powdered sugar, made with ground almonds and double extracts for a melt-in-your-mouth holiday cookie.

Intensely rich chocolate silk mousse cake baked in a water bath with a pound of semi-sweet chocolate and a glossy ganache glaze. Make up to 3 days ahead. Serves 8.

Vegan pumpkin oat muffins with unique pumpkin topping instead of butter. Egg-free recipe uses soy milk and apple juice for moist, plant-based fall muffins. Dairy-free breakfast.

Bread machine rye bread with caraway seeds and a secret ingredient: sauerkraut for extra tang and moisture. Three-flour blend for a dense, chewy crumb.

Crusty artisan bread studded with toasted walnuts, sweetened with honey and enriched with walnut oil. An overnight cold-rise dough baked on a stone with steam for a shattering crust.