892 purpose flour recipes

Refrigerator bran muffins with two kinds of bran cereal, buttermilk, and egg whites. Make-ahead batter keeps for weeks in the fridge for fresh-baked muffins on demand.

Spiced biscotti with cinnamon, cloves, ginger, and a surprising kick of white pepper. Crunchy, warmly spiced Italian cookies built for dunking in coffee or tea.

Quick oatmeal bars with apple butter, coconut, and brown sugar baked into chewy squares ready in 30 minutes for easy lunch box treats or snacks.

Applesauce nut bread with brown sugar, chopped nuts, cinnamon, and an unexpected pinch of dried mint. A tender, fragrant quick bread that slices like coffee cake.

Light snickerdoodles made with margarine, skim milk, and egg whites for less fat than traditional recipes. Rolled in cinnamon sugar with that classic cream of tartar tang.

Honey-sweetened carrot raisin loaf made with whole wheat flour, lemon yogurt, and just two tablespoons of oil. Spiced with cinnamon and nutmeg for a wholesome quick bread.

Spiced apple cake layered with cinnamon-nutmeg McIntosh apples and topped with a brown sugar walnut crumble. Baked in a 13x9 pan with orange juice in the batter.

German loaf cookies (Zwieback-style) with lemon zest, almond extract, and a cocoa-cinnamon swirl. Baked as a log, sliced, then broiled crisp for a twice-baked biscotti-like crunch.

Ricotta cheese pound cake made with a blend of whole wheat and all-purpose flour, brown sugar, lemon zest, and nutmeg. The pureed ricotta creates an incredibly moist, dense crumb.

Moist whole wheat pumpkin bread baked in a bread machine with apple juice for natural sweetness and fiber—reduced fat, full flavor. Perfect fall treat!

Puffy Creole eggplant souffle with the holy trinity, fresh basil, cheese, and a kick of cayenne. Light as air with deep Southern flavor in every spoonful.

Orange oatmeal cookies sweetened with banana, honey, and orange juice concentrate. A low-fat cookie with no butter, no oil, raisins, walnuts, and fresh orange zest.

French pear pie with sliced Bartlett pears, orange juice concentrate, and a cinnamon-ginger crumb topping. A rustic, crumble-topped fall dessert with warm spice.

Classic German sauerbraten braises rump roast in a 4-day vinegar marinade, then simmers in gravy thickened with crushed gingersnaps and sour cream. Tangy, rich, fall-apart tender.

English-cut short ribs braised low and slow in a tangy sweet sour sauce of brown sugar, ketchup, vinegar and garlic. Fall-off-the-bone Sunday supper.

Sesame ham and cheese bites: layered ham-prosciutto-Gruyere squares breaded with sesame seeds and parsley breadcrumbs, baked until golden and melty. Forty-eight bite-sized party appetizers.