8,613 butter flour recipes

Frozen pineapple salad with a cooked custard base folded into whipped cream, pineapple, oranges, marshmallows, cherries, and chopped nuts. A vintage Southern potluck classic.

Classic snickerdoodle cookies: tender soft cookies rolled in cinnamon sugar, with the signature cream of tartar tang. Yields five dozen for the cookie tin.

Chicken and dumpling casserole with a savory broth base, green peas, and fluffy Bisquick dumplings baked on top. Hearty comfort food that feeds a crowd in under an hour.

Try this tasty dish made with imitation crab, potatoes and green bell peppers.

A winner in Senior division of the 1953 Pillsbury bakeoff.

These muffins are great. They are not too sweet, have just the right amount of cream cheese, and are nice and filling.

Creamy curry sauce for turkey or chicken with sauteed apple, onion, garlic, and curry powder in a chicken broth and cream base. A quick British-style curry sauce ready in 20 minutes.

Pan-seared veal cutlets with a woodsy sauce of shiitake mushrooms, spring fiddleheads, crispy pancetta, and sherry. A restaurant-style spring main that comes together in under 30 minutes.

Salted peanut bread machine loaf with dry roasted peanuts, whole wheat flour, and butter. A sweet-salty yeast bread with crunchy peanut pieces in every slice.

Ham and cheese calzones fry yeasted dough pockets stuffed with ricotta, mozzarella, parmesan, and chopped ham until puffed and golden. A handheld Italian-American classic, crispy outside and molten in the middle.

Fudgy bonbons: Hershey's Kiss-stuffed chocolate truffle cookies with chopped nuts, drizzled with white chocolate. A Pillsbury Bake-Off winner that still knocks cookie exchanges out of the park.

Grandma's chocolate layer cake: a classic two-layer butter cake with melted chocolate and a tender crumb. An old-fashioned scratch cake for birthdays and celebrations.

From the McCall's recipe card collection, Our Rich Heritage card #5A

Les oreilles de cochon are Cajun pig's ear pastries, fried thin dough drizzled with cane syrup. A Louisiana French Acadian holiday tradition served warm. Crisp, sweet, irregular shape.

Emmenthal veal schnitzel with Parmesan in the breading and a slice of Gruyere melted on top while frying. A Swiss-style double-cheese schnitzel fried in butter.

Fresh apple butter cake loaded with diced McIntosh apples and walnuts, baked in a tube pan and drizzled with a warm sherry glaze. Dense, spiced, and indulgent.