8,817 butter flour recipes

Czech kolaches made with soft yeast dough and a homemade apricot filling. These pillowy rolls get an indentation pressed in the center to hold sweet fruit puree.

These cake-like bars are great for breakfast or snack. For the filling, you can use whatever your favorite dried fruits to substitute the dates.

Italian fig and raspberry crostata with almond cream filling on a buttery sweet pastry crust. Fresh figs, scattered berries, and a dusting of powdered sugar make this tart stunning.

Rhubarb and pineapple pie pairs tart spring rhubarb with sweet juicy pineapple under a double crust. The unexpected tropical combination balances each fruit's character into something distinctive.

Pan-fried brook trout dusted in flour and cooked in butter until golden, served with a lemon-chive butter sauce. A simple, classic preparation for whole fresh-caught trout.

Prince of Wales Cake is a classic Canadian two-layer cake with a spiced dark layer made with molasses, raisins, and sour milk paired with a light white cake. Finish with caramel or almond icing.

Great cake is an old-fashioned colonial American pound cake loaded with currants, candied citron, and rosewater. A Martha Washington-era recipe that's dense, buttery, and built for special occasions.

Sailor's duff: a steamed molasses pudding from the age-of-sail tradition. Moist, dense, and warmly spiced, traditionally served with hard sauce or vanilla cream.

Pan-fried red snapper fillets in a brown butter sauce with garlic, lemon juice, and parsley. Restaurant-quality fish dinner ready in under 25 minutes.

Caramel shortbread squares with a buttery crumble base and thick, chewy toffee layer made with condensed milk and corn syrup. Chills overnight and inverts for clean slicing.

It's hard to resist a slice of this yummy cake for breakfast with your morning coffee.

Rhubarb dream bars with a buttery shortbread crust and a sweet, custard-like rhubarb topping baked until golden. A simple spring dessert that highlights tart, fresh rhubarb.

Traditional water-based sourdough starter fermented 3-4 days, then baked into classic tangy loaves. Simple ingredients create authentic sourdough flavor.

Blueberry streusel cake with a tender buttermilk base topped with fresh berries and a cinnamon-nutmeg crumble. A one-pan bake with a crumbly, spiced topping over juicy blueberries.

Make your dreams come true with this decadent brownie that will have you fantasizing about making more!

While watching the first snowfall, try these scrumptious cookies that contain a hint of cinnamon and nutmeg.