8,613 butter flour recipes

Delicately flavored orange cookie cups, topped with an orange, almond-paste filling.

Chunky bittersweet chocolate cookies with hand-chopped chocolate bars and walnuts. Golden edges, soft centers, and pools of melted chocolate in every bite. Serve warm for maximum gooeyness.

Kaessuppe is a classic German cheese soup: a buttery roux bound with beef broth, melted Emmentaler, and egg yolks, served with golden butter-fried bread croutons on top. Alpine comfort in under 30 minutes.

Chocolate walnut bar cookies cut into neat triangles with a smooth vanilla butter frosting. Fudgy, nutty, and cute enough for a cookie tray or bake sale.

Soft-baked bars with apples, cranberries, and nuts baked into orange-scented batter, then frosted with tangy orange cream cheese icing. Perfect for holiday cookie trays.

This colourful starter makes a great supper or lunch dish served with new green peas or a leafy salad. Its bright colours make it appealing to both adults and children and it easy to make.

A cozy turkey and biscuit bake: leftover turkey in a creamy sauce with peppers, mushrooms and spinach, ringed with homemade garlic biscuits and baked golden. A holiday leftover rescue.

Try this scrumptious cake recipe when you have company to come over, definitely will impress everyone!

Classic Italian biscotti studded with toasted walnuts and star anise, double-baked until crisp for perfect dunking in coffee or wine.

A bread machine wheat loaf packed with peanut butter AND roasted peanuts, sweetened with honey. Double the peanut flavor in every nutty, chewy slice.

Boston cream pie from scratch: two tender cake-flour layers split by a thick vanilla pastry cream and finished with a glossy chocolate glaze that drips down the sides. The classic Massachusetts dessert, every component homemade.

A juicy and scrumptious apple pie that tastes wonderful with any fruit topping or with the traditional whipped cream.

A simple bread machine recipe that makes a decadent pumpkin bread that can be served plain, or toasted.

Old-fashioned ice water cake with cake flour, beaten egg whites, and ice-cold water for a snow-white, tender crumb. A vintage two-layer white cake.

Frankfurter Kranz is a classic German crown cake with three rum-soaked sponge layers, silky butter-cream filling, and a crunchy almond praline coating finished with apricot glaze.

A rich chocolate bar cake made with melted chocolate candy bars and chocolate syrup for double chocolate depth, plus buttermilk for a tender crumb and pecans for crunch. Baked in a tube pan, no frosting needed.