8,613 butter flour recipes

This cognac cream cheese filling is a rich and decadent mixture made by soaking raisins in cognac. The result is a smooth and flavorful filling with hints of tangy lemon and warm vanilla, punctuated by bursts of cognac-soaked raisins. This filling is perfect for adding a touch of elegance to pastries, cakes, or other filled desserts.

Miniature orange muffins with sour cream, raisins, and chopped nuts, dipped in an orange juice sugar glaze while warm. Bite-sized, tender, and bursting with citrus flavor.

Soft, buttery Cracker Barrel-style raisin cookies with sour cream, brown sugar, nutmeg, and plump soaked raisins. A nostalgic copycat recipe that tastes just like the original.

Lemon curd coffee cake made from a buttery yeast dough rolled with tangy lemon curd filling, sliced into swirls, and baked with a walnut topping. A stunning brunch centerpiece.

Irish soda bread with raisins, caraway seeds, buttermilk, and sour cream baked in a round pan. A tender, slightly sweet no-yeast loaf with a buttery crumb.

A light, airy baked cheesecake made fluffy by folding in whipped egg whites, with tangy sour cream, cream cheese, lemon, and vanilla over a graham crust. The dessert worth saying yes to.

Banana velvet doughnuts are old-fashioned cake doughnuts sweetened with honey, enriched with mashed banana and sour cream, then deep-fried golden. Soft, tender crumb with a hint of nutmeg.

Flaky sugar twists with a laminated yeast dough layered with vanilla sugar, sour cream, and butter. A pastry with crispy caramelized sugar layers baked golden in every fold.

This is a wonderful dish for a first course. It is very rich.

Classic New York cheesecake with graham cracker crust and egg whites. Creamy engagement cheesecake baked for 3 hours with special cooling method.

Chocolate bar Easter cake made by melting real milk chocolate bars into the batter with sour cream, brown sugar, and vanilla. Rich, moist, and ready for your favorite frosting.

A rich, sour-cream dough is laden with poppyseeds and braided into 5-inch sticks.

Classic mushroom bisque with sauteed mushrooms in a butter-cream roux with dry mustard, chives, and a splash of sherry. Rich, velvety, and ready in 25 minutes.

Pan-fried softshell crabs in butter with a white wine cream sauce finished with Dijon mustard and fresh chives. Golden, crispy shells give way to sweet crab meat under a tangy, herb-laced pan sauce.

Oysters Rockefeller, the New Orleans classic appetizer with fresh oysters on the half shell topped with a rich spinach, scallion, and anchovy butter and broiled hot.

Cottage cheese dill bread, a soft yeast bread with dill seed, minced onion, and creamed cottage cheese baked into a tender, savory loaf. Brushed with butter and salt.