1,803 butter flour recipes

It's hard to resist these addictively delicious cookies. Oats, shredded wheat, and dates add extra goodness. Feel free to use half whole wheat flour and half all-purpose flour. The result is as yummy.

Mom's creamy chicken gravy with celery, green pepper, and pimentos ladled over warm buttermilk biscuits. Old-school comfort food ready in 20 minutes.

Fresh peach tart with a buttery cinnamon shortcrust and glossy apricot glaze. Hand-creamed dough baked blind, then filled with ripe peach slices for an elegant French-style dessert.

Scandinavian-style kringle cookies made with hard-boiled egg yolks for an ultra-tender crumb, laced with cinnamon and citrus zest, then brushed with egg white and sprinkled with pistachios.

Apricot white chocolate muffins with cinnamon-poached apricots, nutmeg, and good quality white chocolate. The poaching liquid adds apricot flavor right into the batter.

Pillowy soft buttermilk drop cookies baked until pale golden get frosted with sweet buttercream and sprinkled with colored sugar for nostalgic treats.

Rhubarb meringue pie with a from-scratch shortening crust, tangy rhubarb-orange filling cooked on the stovetop, and a golden vanilla meringue topping. Three layers, all homemade.

Peach-rhubarb crisp pairing sweet peaches with tart rhubarb under a buttery oat-and-coconut crumble. Made with canned peaches and frozen rhubarb so you can bake it year-round, in the oven or microwave. Serve warm with vanilla ice cream.

Freezer cinnamon fruit rolls with soft yeasted dough, a rich filling of brown sugar, golden raisins, dried apricots, pecans, and cinnamon, finished with a simple sugar glaze. Make ahead and freeze for up to 2 months.

This is my son's recipe for sea scallops, He is executive chef at the East End Cafe in Washington.

Classic German apple kuchen with a tender lemon-scented shortbread crust, apple and golden raisin filling spiced with cinnamon, and a lattice top dusted with powdered sugar. A traditional homestyle dessert bar.

These cookies with a candy bar center, from Bev Bosveld of Waupun, are packed with coconut.

Heritage apple pie with a butter-and-lard crust, tart Northern Spy apples, brown sugar, and a teaspoon of bread crumbs lining the bottom shell to keep it crisp. A three-stage bake delivers an evenly browned crust.

Experimentation led Mary Ann Zarczynski of Franklin to create this recipe, which she described as "very rich and delicious."

Peach caramel crisp: ripe peaches baked over a hardened caramel base and crowned with ground almond praline streusel, served warm with vanilla ice cream. Summer fruit dessert elevated with French patisserie technique.

Florentine sandwich cookies: lacy crisp oat wafers held together with melted milk chocolate. Brittle, buttery, and made for the holiday cookie tin.