1,955 butter flour recipes

Crustless German chocolate pie with toasted walnuts and a fudgy, brownie-like center. One bowl, no rolling pin, and an overnight chill that turns each slice into something between a pie and a flourless torte.

Classic four-ingredient shortbread cookies with just flour, butter, sugar, and salt. Pressed into a sheet pan, pricked with a fork, and baked until set.

Almond rolls are buttery shortbread logs made with just four ingredients: butter, sugar, ground almonds, and flour. The kind of cookie tin staple that goes with afternoon tea or coffee.

Homemade puff pastry made with instant flour and water, laminated through six folds for flaky layers without the fuss of traditional methods.

Classic French chicken fricassee from the Poitou region. Golden-browned chicken braised on a bed of caramelized onions that melt into their own sauce.

Cinnamon coffee yeast cake baked in a ring mold with butter-dipped dough rounds coated in cinnamon sugar. A pull-apart monkey bread style breakfast with soft, enriched yeast dough.

Dutch apple crumb bars stack a shortbread crust, apple-date filling, and cinnamon oat crumble into sliceable bars. Classic streusel topping over tender baked apples with a chewy date kick.

Old Dominion chocolate pie layers a buttery hand-cut crust with rich unsweetened chocolate custard, cooked low on the stovetop until thick and glossy. A Virginia classic with deep cocoa flavor.

Maple breakfast cake sweetens a tender cake-flour and whole-wheat batter entirely with pure maple syrup, dusted with cinnamon and drizzled with extra maple before baking.

Just the thing to nibble with a cup of mulled wine or hot spiced apple cider, these simple, versatile crackers also lend themselves beautifully to cheeses, dips, and spicy spreads.

Melt-in-your-mouth butter pecan cookies dusted in powdered sugar. Just 5 ingredients, no eggs, and ready in 30 minutes. Shape them into crescents or balls for a snowy holiday cookie tray.

Traditional griddle-cooked potato cake stuffed with sweetened apples and butter for a unique British dessert served warm with thick cream and sugar.

French lemon pie is a simple rustic tart: a whole wheat butter crust filled with a buttery fresh lemon custard and baked golden. Tart, glossy, and finished in an hour with pantry basics.

A Boston landmark recipe: Durgin-Park's corn bread made with cornmeal, flour, eggs, milk, and butter, baked hot and fast for a golden crust and tender crumb. Old-school New England simplicity.

Fruity Jello cookies made with a cookie press, using flavored gelatin for bright color and fruity flavor. A buttery spritz-style cookie in any flavor you choose.

Pan-fried beef liver and onions in a savory beef broth gravy with garlic and green onions. Classic comfort food with a quick, flavorful pan sauce served over rice.