1,552 butter flour recipes

Cannelloni tubes stuffed with canned salmon, mushrooms, and fresh breadcrumbs, covered in a pesto cheese sauce and cooked entirely in the microwave. A clever British weeknight supper ready in an hour.

Golden raisin bread with whole wheat flour, buttermilk, and warm cinnamon bakes into two tender loaves ideal for morning toast or afternoon tea. Optional vanilla icing adds breakfast-cake sweetness.

Restaurant-style veal francese with Parmesan-breaded scaloppine fried crisp, bathed in a sherry-Marsala-lemon sauce, and crowned with prosciutto. Sabatino's signature in your kitchen.

Bakery-sized chocolate chip pecan cookies with oats and cinnamon, scooped by the quarter cup. A dual-fat dough with both shortening and butter for thick, chewy results.

Grilled black bean and tofu burgers with Thai-inspired flavors like ginger, garlic, and soy, topped with a tangy peanut cilantro sauce and cucumber slices.

Espresso chocolate chunk cookies with cocoa, coffee liqueur, and dark brown sugar. Rich, fudgy mocha cookies baked low and slow for a dense, chewy center.

Buffalo chip cookies loaded with oats, corn flakes, chocolate chips, coconut, and pecans in a massive, everything-but-the-kitchen-sink drop cookie. Big, chunky, and over the top.

Fudgy chocolate brownies loaded with candied fruit and walnuts. Holiday-tin brownies that deliver fruitcake flavor in a chewy, chocolate-rich bar nobody leaves uneaten.

Chewy, loaded drop cookies hiding shredded zucchini inside a brown sugar batter packed with oats, coconut, raisins, nuts, and butterscotch chips. The zucchini keeps them soft and moist while the mix-ins bring all the crunch and sweetness.

Carrot pineapple cake sweetened with pineapple juice concentrate instead of sugar, spiced with cinnamon and nutmeg, topped with cream cheese pineapple icing and pecans.

Nusskipferl (Austrian nut crescents) roll a buttery sour cream yeast dough around a ground almond and egg white filling. Flaky, tender, and lightly sweet with a nutty center.

Easier to work with. The original recipe called for brandy or grape juice, but I found that if you substitute the orange juice concentrate, it has a nicer flavour.

Linguine a la Anne is a freezer-friendly ham and mushroom pasta casserole in a creamy evaporated milk sauce topped with Romano cheese, sauteed peppers, and croutons.

Speckzelten is the rustic Tyrolean bacon flatbread: yeasted milk dough rolled into raised-rim discs and topped with smoked bacon, onion, caraway, and coriander, or pork cracklings under lard. Pizza, the Alpine way.

Pepperoni and Vidalia onion quiche with slow-cooked sweet onions, Swiss cheese, and a yogurt-enriched custard in a prebaked pie shell. A savory, pizza-meets-quiche brunch dish.

Loaded granola cookies with toasted walnuts, chocolate chips, raisins, oats, and granola in a buttery brown sugar dough. Chewy, chunky, and they keep for weeks.