Purpose flours

all-purpose flour (about 600 grams) • whole milk (about 260 ml) • eggs • unsalted butter (about 100 grams), cut into pieces • salt (about 8 grams) • sugar (about 50 grams) • vanilla sugar or 2 teaspoons vanilla extract • active dry yeast (about 11 grams)

water (tap) (250 ml) • all-purpose flour (about 190 grams) • bell pepper, diced • Feta cheese, as much as you like • Salt, pepper, and oregano

melted sheep and goat’s milk butter (about 300 grams; see explanation below) • blanched almonds (about 180 grams) • powdered sugar (about 55 grams) • brandy (about 25 ml) • all-purpose flour (about 500 grams) • baking powder • Powdered sugar for dusting, or you can cover them with chocolate (instructions for chocolate coating in another post)

lukewarm water (about 180 ml) • olive oil (about 60 ml) • salt • baking soda • all-purpose flour (as much as needed) • black pepper

all-purpose flour (about 125 grams) • milk (about 240 ml) • baking powder • sugar • salt • oil • egg

butter (about 450 grams) • powdered sugar (about 60 grams) • almonds (about 140 grams) • all-purpose flour (about 625 grams) • baking powder • vanilla extract or 2 teaspoons vanilla flavoring • little ouzo, about 1/4 wine glass (about 2 tablespoons or 30 ml)

all-purpose flour (about 500 grams) • active dry yeast • salt • sugar • Vegetable oil (such as sunflower oil) for frying • water (about 600 ml), or as needed for a thick batter • cornstarch (about 50 grams)

all-purpose flour (about 600 grams) • unsalted butter, at room temperature (about 350 grams) • powdered sugar (about 120 grams) • vanilla sugar or 2 teaspoons vanilla extract • vanilla pudding powder (for cooking) • vanilla extract • Powdered sugar for dusting

unsalted butter, at room temperature (500 grams) • powdered sugar (220 grams) • vanilla powder • orange blossom water • bitter almond liqueur • sliced almonds, unsalted, toasted (200 grams) • all-purpose flour (900 grams) • orange blossom water • powdered sugar (300 grams)

egg • sugar (100 grams) • corn oil (100 grams) • baking powder • Juice of 1/2 lemon • Zest of 1 lemon • all-purpose flour (300 grams) • Powdered sugar for dusting the cookies

orange juice (about 355 ml) • sugar (about 300 grams) • olive oil (about 240 ml) • baking soda • self-rising flour (about 500 grams) • all-purpose flour (about 1 kg), approximately • Orange zest • little lemon juice • brandy (about 1 1/2 ounces or 45 ml) • vanilla powder or 1 teaspoon vanilla extract • little cinnamon • salt

vegetable oil • fine semolina • all-purpose flour (about 315 grams) • sugar (about 50 grams) • orange juice (about 120 ml) • Zest from 1 orange • brandy (about 1 1/2 tablespoons or 22 ml) • baking soda • ground cinnamon • ground cloves • honey (about 340 grams) • sugar (about 200 grams) •

freshly squeezed orange juice (about 240 ml) • sunflower oil (about 240 ml) • sugar (about 300 grams) • all-purpose flour (about 750 grams) • baking powder (about 0.5 ounce or 14 grams) • vanilla sugar or 2 teaspoons vanilla extract • unsweetened cocoa powder

all-purpose flour (about 380 grams) • powdered sugar (about 150 grams) • unsalted butter (about 250 grams) • egg yolks • cherry and apricot jam (about 100 grams) • brandy

melted unsalted butter (about 300 grams) • powdered sugar (about 110 grams), plus more for dusting • all-purpose flour (about 600 grams) • baking powder • Zest of 1 lemon • Zest of 1 orange • Zest of 1 mandarin • brandy (about 30 ml) • unsalted shelled pistachios (about 130 grams)

sugar (200 grams) • olive oil (180 ml) • eggs • Zest of 1 orange • Juice of 1 orange • vanilla sugar or 2 teaspoons vanilla extract • baking powder • About 4 cups all-purpose flour (480 grams) • Jam of your choice • small pears • Cinnamon • extra jam •

warm water (230 grams) • all-purpose flour (250 grams) • dry yeast (9 grams) • sugar • salt • vanilla corn starch • sunflower oil (1.5 liters) • Honey, cinnamon, sesame seeds

corn oil (240 ml) • sugar (200 grams) • orange juice (120 ml) • Zest from 2 oranges • vanilla extract • tentura liqueur (120 ml) or substitute with another sweet spiced liqueur • Ceylon cinnamon • baking soda • baking powder • all-purpose flour (about 500 grams) • cinnamon and 2 tablespoons sugar for coating

strained Greek yogurt (about 500 grams) • sugar (about 200 grams) • vegetable oil (about 250 ml, I used corn oil) • eggs • baking powder (about 3 tablespoons or 36 grams) • vanilla sugar or 2-3 teaspoons vanilla extract • ground mahlab, 1/2 teaspoon ground cardamom • large pinch salt, zest of 1 orange • all-purpose flour, sifted (about 1 kilogram) • Additionally: 1 egg yolk mixed with a little milk for brushing

eggs • sunflower oil (about 120 ml) • sugar (about 200 grams) • vanilla sugar or 2 teaspoons vanilla extract • milk (about 120 ml) • baking soda • baking powder • cocoa powder • all-purpose flour (about 325 grams) • granulated sugar (about 400 grams) • rose water • (about 1 2/3 cups) powdered sugar •

all-purpose flour (1 kg) • cake flour (1 kg) • vegetable shortening or unsalted butter (400 grams) • eggs • milk (about 120 ml) • sugar (675 grams) • baker's ammonia (ammonium carbonate) • salt • vanilla powder or 4 teaspoons vanilla extract

unsalted butter (250 grams) • powdered sugar (250 grams) • all-purpose flour (750 grams) • egg yolk • baking powder (10 grams) • milk (130 ml) • vanilla sugar or 2 teaspoons vanilla extract • ground cardamom • ground mastic (mastiha) • ground mahleb • brandy (50 ml)

sunflower oil (about 355 ml) • unsalted butter (about 115 grams) • powdered sugar (about 120 grams) • brandy (about 60 ml) • fresh orange juice (about 180 ml) • Zest of 1 large orange • baking soda • baking powder • ground cloves • ground cinnamon • all-purpose flour (about 1 kilogram) • granulated sugar (about 400 grams) •

vegetable shortening • unsalted butter • (about 115 grams) margarine • all-purpose flour • vanilla sugar or 5 teaspoons vanilla extract • (about 30 grams) powdered sugar • (about 140 grams) blanched almonds • Powdered sugar for dusting

all-purpose flour (about 4 cups) • olive oil (240 ml) • sugar (100 grams) • fresh orange juice (240 ml) • Zest of 1 orange • brandy (about 1.5 oz or 45 ml) • baking powder • baking soda • ground cinnamon • ground cloves • walnuts, finely chopped (about 2 1/2 cups) • water (720 ml) •

–3.3 pounds (1–1.5 kg) all-purpose flour • sunflower oil (480 ml) • olive oil (240 ml) • sugar (200 grams) • baking soda • ground cinnamon • ground cloves • orange juice (240 ml) • baking powder (about 0.35 oz or 10 grams) • espresso cup brandy (about 2 oz or 60 ml) • water (720 ml) • sugar (600 grams) •

olive oil (240 grams) • sunflower oil (240 grams) • brandy (50 grams) • ground cinnamon • ground cloves • ground nutmeg • Zest of 2 oranges • baking powder • sugar (200 grams) • orange juice (160 grams) • baking soda • chopped walnuts •

unsalted butter (room temperature) (250 grams) • vegetable shortening (room temperature) (250 grams) • all-purpose flour, sifted (800 grams) • raw blanched almonds (use a small coffee cup for measuring) • powdered sugar (for the dough) • vanilla sugar or 4 teaspoons vanilla extract • Powdered sugar (for dusting)

powdered sugar (100 grams) • egg yolks • egg • unsalted butter (500 grams) • brandy • nutmeg • roasted almonds, coarsely chopped (150 grams) • vanilla sugar or 2 teaspoons vanilla extract • baking soda • all-purpose flour (800 grams) • White, milk, or dark couverture chocolate • Chopped pistachios

olive oil (300 ml) • sunflower oil (300 ml) • rum or brandy (60 ml) • finely chopped walnuts (150 grams) + 1/3 to 1/2 cup extra for topping (50-70 grams), grated or processed • orange juice (180 ml) • Zest from 2 oranges, grated • powdered sugar or regular sugar, processed until fine (220 grams) • baking soda • ground cinnamon • ground cloves • all-purpose flour, approximately (1 kilogram) • baking powder •