8,613 butter flour recipes

Sour cream pound cake with a tender, tight crumb and buttery vanilla flavor. Old-fashioned loaf-pan recipe served with fresh berries and a dollop of sour cream.

Russian black bread made with rye flour, molasses, unsweetened chocolate, instant coffee, and caraway seeds. Dense, dark, and deeply flavored with a glossy cornstarch glaze.

Pat Korth of Muskego offered a coconut variation on the peanut butter kiss cookie.

Classic Nestle Toll House chocolate chip cookies with butter, brown sugar, semi-sweet morsels, and chopped nuts. The original back-of-the-bag recipe that started it all.

Rich devil's food layer cake: a deeply dark, old-fashioned two-layer chocolate cake made with melted unsweetened chocolate, brown sugar, and buttermilk-style milk. The birthday cake blueprint.

Flourless-style chocolate mini-cakes baked in a heart pan with semisweet morsels, butter, walnuts, and just two tablespoons of flour. Finished with ganache.

Creamy baked chicken curry layered over rice with tart Granny Smith apples and buttery avocado slices. A rich yogurt-cream sauce ties it all together in this 30-minute casserole.

Honey Whole Wheat Zucchini Oatmeal Cookies: chewy whole grain cookies sweetened with honey, packed with rolled oats, raisins, and shredded zucchini. Four dozen wholesome bites.

Pan-seared lemon chicken breasts with thyme, shallots, garlic, and a bright pan sauce. French bistro classic ready in 30 minutes for busy weeknights.

Delicious twice baked goats cheese soufflé made with nutmeg and Australian Alpine Pepper.

Classic French currant tart with a vanilla butter pastry shell, silky pastry cream, fresh red currants, and a kirsch-currant jelly glaze edged with toasted almonds.

Gingerbread cookies in a gingerbread bowl: edible holiday centerpiece of spiced gingerbread shaped into a fluted bowl and filled with matching cut-out cookies. A holiday gift-giving showstopper.

Crispy drop cookies built around your choice of cereal flakes (oat, bran, or Grape Nut). A pantry-friendly cookie that turns breakfast cereal into chewy, golden treats.

Ricotta pesto gnocchi with semolina flour, served in a roasted garlic broth and garnished with basil, tomato, Parmesan, and pine nuts. A chef-level Italian pasta course.

Florentine triangle cookies with a buttery shortbread crust, candied cherry and pineapple topping with almonds, and a semi-sweet chocolate drizzle. A stunning holiday cookie.

Juicy summer tomatoes layered with fragrant basil and tangy mayo-lemon spread, all tucked between golden double crusts. Every slice reveals tender tomato rounds soaked in their own sweet juices, mingling with creamy spread and aromatic herbs.