892 purpose flour recipes

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.

A delicious bread is made with both all-purpose and whole wheat flour. Applesauce and apple butter give the bread soft texture and moist mouth-feel. Breakfast, snack or a side with main dish, you can enjoy it at any time during the day.

Monastery oatmeal bread made with a sponge starter, rolled oats, and whole wheat flour for a hearty, deeply flavoured loaf. Two free-form ovals with a rustic oat-dusted crust, perfect for toast or sandwiches.

Crispy onion bhaji with chickpea flour batter, cumin, cayenne, and fresh cilantro. A classic Indian street food appetizer fried golden and served with mango chutney.

Double chocolate drop cookies with melted unsweetened chocolate in the batter, semi-sweet chips throughout, and a from-scratch chocolate frosting on top.

Old-school cocoa drop cookies made with buttermilk and whole wheat flour, topped with a glossy homemade chocolate frosting. Quick to mix, quick to bake, and yields a big batch of 4 dozen.

A delicious variation on the traditional pound cake! As noted in the recipe, the main ingredient measurements are by weight NOT volume. You'll notice that they are all one pound each. THAT'S what makes a TRUE pound cake.

Adding orange juice and peel make these muffins very citrus, moist and delicious!

Silky dumpling wrappers made from just flour and water, kneaded until soft and elastic. Roll thin, fill with your favorite filling, and boil using the 3-water method.

Pull-apart Christmas tree coffee cake made with bread machine dough, shaped from soft buttermilk rolls, topped with sweet icing and cinnamon heart candies. A festive holiday brunch centerpiece.

Orange spiced fruit bread baked in a Bundt pan, packed with dried figs, golden raisins, and cranberries. A no-knead yeast loaf brushed with honey-orange syrup and finished with an optional citrus glaze.

Mix-and-match meatballs you build your way, choosing the meat, broth, herb, and creamy finish. Baked, then simmered in a mushroom gravy enriched with sour cream, yogurt, or cream cheese, served over noodles, rice, or spaetzle.