8,613 butter flour recipes

Eastern European poppy seed crescents made from rich yeast dough filled with a sweet cinnamon-lemon poppy seed paste, brushed with egg wash and topped with chopped nuts.

Malted milk cookies fold chopped malted milk balls and unsweetened chocolate into a brown-sugar drop cookie for a chocolate cookie with crunchy candy pockets. A diner-style malt shop treat.

Turkey tetrazzini made in the microwave with spaghetti, mushrooms, sherry cream sauce, and Parmesan. A quick, creamy way to use leftover turkey in 30 minutes.

Melomakarona, traditional Greek honey cookies made with olive oil, butter, and orange juice, dipped in warm honey syrup and topped with walnuts and cinnamon.

Rum raisin cake with mashed bananas, dark rum, allspice, and walnuts baked in a Bundt pan. Moist, boozy, and dusted with confectioners sugar.

A fudgy brownie base topped with creamy white chocolate ice cream, frozen into a showstopping dessert. Crisp, gooey, and cold in every bite.

Southern-style bundt cake with buttermilk tang and coconut-rum flavor. The dense, buttery crumb stays moist for days. Perfect for family reunions and Sunday suppers.

Old-fashioned steamed persimmon pudding with cinnamon, rum, walnuts, and raisins. A dense, moist holiday dessert steamed for 2 hours in a pudding mold for a rich, spiced fruit pudding.

Chocolate sour cream cake built on melted unsweetened chocolate, brown sugar, and a finishing splash of boiling water that blooms the cocoa into deep, fudgy darkness. Tender, moist, old-school layer cake at its honest best.

Lemony sweet potato pie with lemon extract, lemon zest, egg yolks, and milk in an unbaked pie shell. A Southern-style custard pie with bright citrus that cuts the sweetness.

A traditional Swiss dessert from Bern featuring fresh blueberries folded with buttery croutons, browned flour, cinnamon, and whipped cream, crowned with homemade sour cream ice cream. Rustic, elegant, and unforgettable.

Spice up your dinner with this delectable dish made with a succulent beef steak, potatoes and acorn squash.

Dutch-style chicken fillets coated in a mustard-egg batter, pan-fried in butter, and served over sauteed leeks with fresh red currants and Granny Smith apple. Sweet, tart, and savory in every bite.

Black Forest rugalach pastries with a cream cheese dough wrapped around boozy cherry, dark chocolate and walnut filling. The Jewish bakery classic given a chocolate-cherry overhaul straight out of the German cake playbook.

Classic New Orleans king cake: a brioche-like yeast ring scented with nutmeg and lemon, filled with citron, glazed with lemon icing and purple-green-gold sugar. Mardi Gras tradition baked at home.

Apricot cupcakes sweetened entirely with apricot preserves and spiced with pumpkin pie spice. Oats and applesauce keep them moist with no refined sugar. Bakes as bars too.