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    You are in: Home / Cookbooks / King Arthur Flour
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    87 recipes in

    King Arthur Flour

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    I adapted this from a recipe in the King Arthur Flour baker's companion. It was originally for Herbed biscuits, but the little ones balk at green flecks in their biscuits. They are to die for!!

    Recipe #472969

    In 'The King Arthur Flour Baker's Companion'

    Recipe #454328

    This recipe is described as "Pools of melty, chocolate-y, peanut butter-y goodness in a scrumptious chocolate cookie." Posted for safe keeping.

    Recipe #472621

    This recipes says "Our taste testers here at King Arthur claim this is the best coffee ice cream they've ever tasted. Feel free to mix in your own add-ins, if Oreo cookies aren't a favorite." The recipe printed in thier catalog had 1 cup of semi sweet chocolate chunks instead of the Oreos. Posted for safe keeping. Yield is a guesstimate as it was not listed.

    Recipe #472623

    This recipes describes itself as "Crunchy, sweet, salty, and satisfying. Nuts add a little more fun to an already delicious butterscotch oatmeal cookie." A tip noted was "The texture of these cookies changes completely if you substitute old-fashioned (or thick oats) for quick-cooking oats. Cookies made with old-fashioned oats will spread much more, sometimes to the point of becoming lace cookies; we prefer using quick-cooking oats in this recipe" Posted for safe keeping.

    Recipe #472624

    These are bite-sized stollen, buttery, fruity, absolutely delicious! Recipe comes from the King Arthur Flour Baker's Catalogue with my slight modifications. I felt they called for way too much fruit. Times are an estimate and do not include rising time.

    Recipe #270011

    3 Reviews |  By xtine

    From King Arthur Flour. You could also use Lyle's Golden Syrup instead of Maple syrup. Please unmold the biscuits onto a serving plate immediately, as soon as you remove them from the oven. If you do not unmold them immediately the bacon/maple topping can harden and it will be difficult to remove it from the pan. Also, please make sure you grease the pan well, and bake the biscuits on the middle rack of the oven, not the bottom rack - the bottom rack will be too hot.

    Recipe #465585

    This old-fashioned chocolate sheet cake is incredibly moist, and can be stirred together by hand if need be. The fudge frosting is also stir-together simple, and creates a lovely thick layer on top. You can line the pan with parchment or foil before baking, grease it, and lift the cake out of the pan once it's cool before frosting. This makes cutting the cake easier to do!

    Recipe #464579

    These are really no-knead yeast rolls that are cut like biscuits. I have the recipe from a sourdough starter I bought years ago from King Arthur flour. I can't find the recipe on their site so I am putting it here for safe keeping.

    Recipe #462889

    These deli-style "bulky rolls" are perfect for over-stuffed sandwiches. Top them with sesame or poppy seeds for that authentic "bakery look" and though there are a lot of steps I found it to be pretty easy. I did get a "stamp" from KA to get the Kaiser roll look. (I did not turn them upside down as directed - wasn't sure how hard they'd be to turn over)

    Recipe #462833

    This is a great recipe from King Arthur flour. I haven't made it but it looked so good I have to save it here. In the description it stated that this is comfort food. They say the secret is to use 1/2 teaspoon Buttery Sweet Dough Flavor in lieu of the vanilla. However I don't know many people that have that on hand so I was glad they gave a substitute.

    Recipe #461958

    The King Arthur Flour Cookie Companion

    Recipe #461781

    The King Arthur Flour Cookie Companion

    Recipe #461782

    Got this recipe from King Arthur Flour site and knew I had to try it. I ordered the lemon bits and lemon powder from KAF but I think you could easily sub grated lemon and lemon juice for the same effect. I liked it best served warm, It came out tangy, light with burst of lemon goodness. So for you lemon lovers out there - I think you'll enjoy.

    Recipe #456444

    In 'The King Arthur Flour Baker's Companion'

    Recipe #454327

    I was about to toss the empty flour bag when the word "brownie" jumped out at me. Yeah, I know "who needs ANOTHER brownie recipe?"...those of us who have a cookbook devoted exclusively to chocolate or brownies, that's who! =D

    Recipe #215821

    I am a huge fan of King Arthur Flour and I am a huge fan of this recipe. Here is what their website says about this recipe... Fudgy, cakey, fudgy, cakey... can't make up your mind? If you're looking for a brownie that's right in between those two styles, you've found it. These brownies combine a fudge brownie's ultra-moist texture with a subtle cake-like rise, for the best of both worlds. Our guarantee: These brownies, deep chocolate brown inside with a lighter-colored top crust, will be about 3/4" to 1" tall when cut. They'll be ultra-moist without crossing the line into gooey/underbaked.

    Recipe #355717

    1 Reviews |  By YungB

    Here's another great recipe from the King Arthur Flour company. In my opinion, the perfect brownie should be fudgy, but not gooey, and rich enough to satisfy on its own. Also, it needs to have a crisp top layer—as one of the kids said, "Just like ones from a box."

    Recipe #366372

    This recipe was featured in an email from the www.kingarthurflour.com website: "Fudgy, cakey, fudgy, cakey... can't make up your mind? If you're looking for a brownie that's right in between those two styles, you've found it. These brownies combine a fudge brownie's ultra-moist texture with a subtle cake-like rise, for the best of both worlds. " Our guarantee: These brownies, deep chocolate brown inside with a lighter-colored top crust, will be about 3/4" to 1" tall when cut. They'll be ultra-moist without crossing the line into gooey/underbaked. Tips from our bakers: When testing to see if brownies are done, take a cake tester or the tip of a sharp knife and carefully poke it into the center of the pan, digging around just enough to see the interior. You should see moist crumbs, but no uncooked batter. Yes, you'll be left with a small divot in the center of your brownies; just cut around it when you're cutting the brownies into squares.

    Recipe #355944

    This recipe comes from the King Arthur flour website. Originally titled "On-the-Fence Brownies" these are perfect for someone like myself who can't make up their mind between fudge brownies and cakey brownies.

    Recipe #290920

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