717 butter flour recipes

Salm nach Basler Art (Basel-style salmon): Swiss-inspired pan-fried salmon fillets topped with crisp browned onion rings and a quick fish-stock pan sauce. Served with boiled potatoes.

Microwave lobster newburg: the classic creamy lobster and sherry sauce ready in 30 minutes from the microwave. Served over rice or toast points for a quick but elegant dinner.

Refrigerator cookies pack chopped dates, shredded coconut, and walnuts into a buttery slice-and-bake log rolled in extra nuts. Make-ahead icebox cookies for holiday baking or anytime.

Rosehip, Hibiscus & Currant Pie or Cake Filling recipe

Scrambled eggs with fresh corn kernels, cilantro, scallions, and melted muenster cheese wrapped in warm tortillas. A quick Mexican-style breakfast for one.

Cream of broccoli soup with cheese is an easy, ultra-creamy comfort bowl: tender broccoli and onion in a silky cheese sauce made foolproof with melt-perfect Velveeta, half-and-half and a flour thickener.

Peas, carrots, pimentos, and green pepper in a creamy chicken broth and mushroom soup sauce, topped with piped mashed potatoes and baked golden. Shepherd's pie vibes.

A fluffy folded omelet topped with a creamy chicken sauce loaded with mushrooms, green pepper, pimentos, olives, and chives. Dinner-worthy eggs ready in 20 minutes that turn leftovers into something elegant.

Florentine cups: miniature honey-almond cereal cups with coconut, raisins, and orange zest, finished with a citrus icing drizzle. Italian florentine cookie meets mini muffin.

Spatchcocked roast turkey with cream gravy: backbone-removed bird that cooks in half the time, finished with a rich gravy of turkey stock, heavy cream, and nutmeg.

Irish curd cake: a traditional sieved cottage cheese cheesecake in a shortbread crust with lemon zest and a sugar-butter glaze. Light alternative to heavy American cheesecake.

Dark chocolate sea salt cookies, intensely cocoa-rich slice-and-bake sables studded with bittersweet chocolate and flecked with fleur de sel. Slightly underbaked for a soft, fudgy center and a salty-sweet finish.

Marbled chocolate cookies with sour cream for extra softness, made by folding melted semi-sweet chocolate into vanilla dough. Baked low and slow so they stay chewy, never crisp.

Cream cheese rugelach filled with cinnamon sugar, walnuts, and raisins rolled into flaky crescent pastries. A classic Jewish bakery cookie with a tender, buttery dough.

Horn and Hardart's classic baked macaroni and cheese with a from-scratch cheddar bechamel, a touch of tomato, and a hint of cayenne. The iconic automat recipe recreated at home.

Gourmet's chicken divan layers blanched broccoli and sliced chicken under a silky sherry velouté finished with whipped cream, lemon, and broiled Parmesan. A refined take on the American classic.