8,613 butter flour recipes

Old-fashioned molasses oatmeal bread with tender texture and deep caramel flavor from a time-tested family recipe

Sweet-savory quick bread with chopped dates, shredded cheddar, and walnuts baked into a moist loaf. Slice it thin for tea time or toast it with butter. Even better the next day.

Cream cheese filling spiked with Irish cream liqueur bakes in a vanilla wafer crust, then gets topped with grated white chocolate for boozy, elegant cheesecake.

These bars have been a family favorite for Mary Wilhelm of Sparta for decades.

A Kentucky Hot Brown open-faced sandwich layered with roasted turkey, tomatoes, and crispy bacon, all smothered in a rich Swiss cheese cream sauce and baked until bubbly. Inspired by the Beaumont Inn tradition.

Scandinavian butter cookies spiced with cardamom and topped with egg white glaze and almonds. Delicate finger-shaped treats that freeze beautifully for three months.

Jam and oatmeal squares with raspberry jam between a buttery oat-walnut base and a crumbly golden topping. A simple bake-sale bar cookie with just eight ingredients.

Creamy leek soup blends sauteed leeks and onion with vegetable stock, then enriches with a butter-flour-milk-cream bechamel. Smooth, silky pureed soup for a cool-weather starter or light lunch.

Snowball cookies made with butter, ground nuts, vanilla, and flour, then rolled in powdered sugar while warm. A classic melt-in-your-mouth holiday cookie.

Trout almandine with milk-dipped, flour-coated fillets pan-fried in butter and topped with toasted chopped almonds. A classic French bistro dish ready in 20 minutes.

Kolachky dough made with cream cheese, butter, egg yolks, and flour. An overnight pastry dough that rolls out flaky and tender for filling with fruit or nuts.

Pan-fried whole trout in a crispy flour-cornmeal coating served alongside buttered fiddlehead ferns. A classic springtime catch-and-cook meal that celebrates wild ingredients at their seasonal peak.

Kaesmus or Rallenmus (German cheese mush): a rustic Swabian dish of tiny flour-and-egg crumbs simmered in milk with cheese and topped with browned onions in clarified butter. Ready in 30 minutes.

Veal scaloppine Modena-style: thin cutlets dredged in flour, pan-seared in butter and olive oil, then finished in a balsamic vinegar and chicken broth pan sauce. The Emilia-Romagna classic ready in 30 minutes.

Old-fashioned chocolate cream pie with cocoa, milk, and egg yolk custard cooked in a double boiler. The Grandma classic with deep chocolate flavor and silky pudding texture.

Greek kourabiedes wedding shortbread, buttery powdered-sugar cookies scented with brandy or ouzo and topped with a single clove. A snowy holiday and wedding classic that melts in the mouth.