8,613 butter flour recipes

Cream puff cake built on a from-scratch choux pastry crust, layered with a vanilla pudding and cream cheese filling, whipped topping, and a chocolate drizzle. Tastes like a giant eclair in 9x13 form.

A moist, tender cake made with the richness of sour cream. This delectable dessert is perfect for satisfying your sweet tooth and impressing your guests with its irresistible combination of textures and tastes.

Layered baked spaghetti casserole with tuna, ham, cheese, and sour cream in a creamy tomato sauce. Comfort food that bakes up bubbly and golden in about an hour.

A big-batch yeasted bread enriched with sour cream, butter, and molasses, studded with golden raisins and walnuts. Makes 4 loaves that freeze beautifully.

Soft sour cream cookies loaded with fresh orange juice and zest, topped with a bright orange icing. Drop cookie simplicity with bakery-level citrus flavor.

Jam tarts press tender cream cheese pastry around dollops of fruit jam for bite-size, flaky tea-time pastries with golden browned edges. A 7-ingredient throwback for the cookie tin.

Chocolate raspberry bundt cake folds raspberry puree and sour cream into a deep chocolate batter for a moist, rich loaf cake. Serve with raspberry sauce or fresh berries.

Flaky pastry bars filled with thin-sliced MacIntosh apples, raisins, and sugar, topped with lattice strips. Sour cream dough creates tender layers. Dust with powdered sugar while warm for elegant finish.

Fresh blueberry pie with a tangy sour cream custard binding the berries and a crisp buttered breadcrumb crumble on top. Summer dessert with bright berry flavor and creamy texture.

Creamy chicken chowder with potatoes, carrots, and fresh parsley thickened with a flour-milk slurry. A hearty, from-scratch soup that's perfect for thermos lunches.

Greenport soup, a silky pureed green pea and lettuce soup with scallions, parsley, a blonde roux, and a splash of dry sherry. Bright spring color, elegant enough for company.

Danablu soup: Danish blue cheese melted into a chicken broth and roux base, finished with cream and topped with whipped cream and parsley. Elegant first course.

Creamy egg salad with bacon and celery served inside homemade cream puffs. A show-stopping lunch or brunch that upgrades classic egg salad into something truly special.

Pheasant Amerind with poached then roasted pheasant halves in a mushroom pan gravy with thyme, rosemary, and chopped black walnuts.

Homemade cream of mushroom soup built on a butter roux with 4 to 5 cups of fresh sliced mushrooms, celery, and onion, finished with half-and-half. No canned soup compares.

Rustic oyster milk soup infused with bay leaf, parsley, and celery. This comforting recipe feeds 4-6 with simple ingredients and a touch of cayenne heat. Budget-friendly using canned or fresh oysters.