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26 recipes tagged with flour.
A simple seasoned flour or cornmeal coating for fried foods, using a milk or buttermilk dip to help it adhere.
A step-by-step guide to creating a bound bread crumb or cracker coating for fried foods. It covers two methods: a thin batter dip and a traditional flour…
One 9- or 10-inch double crust This is our all-time favorite pie dough recipe. We find that all-butter doughs taste better and are easier to handle than…
About 1 cup A roux-based gravy suitable for poultry, beef, pork, and milder lamb and venison. If desired, you may strain the drippings first and remove…
About 1 ½ cups This sauce is particularly nice with game birds. To turn this into a true Bigarade Sauce for duck or goose, use the zest and juice from a…
About twenty 4-inch pancakes Though not a must, an overnight rest takes these tangy, moist pancakes from really good to great. This batter also makes…
About 2 ½ cups Use the sugar if the choux paste will be used in a sweet application.
A simple fresh pasta dough made with flour, eggs, salt, and olive oil. Knead until smooth, rest, then roll out for your favorite pasta shapes.
About 65 cookies This light, crunchy sugar cookie is from Megan’s great-grandmother Treva Martin. Preheat the oven to 350°F. Line 2 baking sheets or…
Enough to coat 4 cups food This batter does not brown very much but turns into a light, crisp, thin shell when fried. Please read about Deep-Frying.
6 to 8 servings This soufflé tastes remarkably like a sugar cookie. You may use 2 vanilla beans in place of the vanilla extract. Gently heat the heavy…
Enough to coat 2 cups food Try this beer batter with thin slices of zucchini, eggplant, sweet potato, or pumpkin; whole mushrooms; asparagus spears…
Butterklösse are light, fluffy dumplings made from butter, eggs, and flour. They are simmered in broth or stew and served immediately.
One 13 × 9-inch cake; 16 to 20 servings Preheat the oven to 300°F. Grease a 13 × 9-inch glass baking pan.
A rich, slightly tangy pastry dough made with cream cheese and butter, perfect for tart shells, turnovers, or pie crusts.
About 1 cup To add flavor to this delicate sauce, you may infuse the milk first: Bring it to a boil in a medium saucepan over medium heat with 1 bay leaf…
A versatile streusel topping for coffee cakes, muffins, pies, crumbles, or crisps. Made with sugar, flour, butter, and cinnamon, with optional nuts and…
6 servings First included in the 1936 edition, this dish can be a decadent first course if thick blanket tripe is used; honeycomb tripe is more…
A simple white bread made with a long overnight fermentation for flavor. The dough is kneaded, risen overnight, shaped, proved, and baked until golden.
One 8-inch cake; 8 to 10 servings This Joy classic can be baked with or without the almond topping. Either approach produces a beautifully tender cake…
4 servings This basic recipe is useful for every fish from tiny smelts or sardines to midsized butterfish, bluegills, crappie, and sunfish all the way up…
A simple, versatile vegan dumpling dough made with flour, water, and oil. It yields a light and supple texture, perfect for dumplings, and can be flavored…
Crispy, golden potato pancakes made from hand-grated potatoes, egg, and a bit of flour, fried to perfection. Serve hot with applesauce or sour cream.
This recipe guides you through making a sourdough starter from scratch using flour, sugar, yeast, and water. It requires 3 to 5 days of fermentation with…
A moist and fragrant bundt cake made with whole oranges blended into the batter, topped with a simple orange glaze.
These homemade taco shells are made from a simple batter of corn flour, flour, egg, and water. They are cooked in a pan until lightly browned, resulting…
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