335 butter flour recipes

Pan-fried sirloin steaks finished in a bold rye whiskey pan sauce with scallions, beef extract, and fresh lemon juice. A quick, boozy steak dinner with serious depth of flavor.

Aloha bread for breach machines or automated bread making machines.

Swedish rye bread for the bread machine with caraway seeds, orange zest, and honey. A Scandinavian-style loaf with a slightly sweet, aromatic crumb.

Welsh batch scone baked as one round and scored into wedges, spiced with cinnamon, ginger, and mace, studded with raisins and dates. Traditional teatime bread.

No-knead yeast bread gets its tender crumb from cottage cheese and its savory punch from dill weed and dried onions, baked in a casserole dish for easy prep.

Homemade butternut squash pasta dough made with roasted squash, hazelnut butter, and warm spices. No eggs needed. Shape it into any pasta you like and cook fresh.

Try these decadent cookies made with blanched almonds and a pinch of cinnamon.

Vanilla pecan slice-and-bake cookies from a make-ahead dough that chills into logs and freezes for up to 3 months. Crisp, buttery icebox cookies baked from frozen in 12 minutes.

Old-fashioned strawberry shortcake biscuits made with shortening, folded with melted butter, and cut into diamonds. Flaky, tender, and baked at high heat.

Linzer pastry dough with a full pound of butter, egg yolks, lemon zest, and vanilla. A rich, tender Austrian dough for jam-filled cookies, tarts, and meringue-topped pastries.

Cheese puffs made from choux pastry, light and airy bites packed with sharp cheddar, baked golden and crisp outside, tender within. A French gougere-style appetizer for any party.

Buttery rolled sugar cookies with a hint of sour cream and fresh lemon zest, cut into any shape you like and sprinkled with crunchy granulated sugar. A chilled dough that rolls out beautifully every time.

Got his recipe in an email. From the Harvest restaurant, Cambridge, MA

Orange raisin bubble ring, a pull-apart yeast bread with buttered dough balls rolled in orange-zest sugar and layered in a tube pan with raisins. Served warm for breakfast or brunch.

Cheese onion morsels with sharp cheddar, butter, and parsley baked into savory bite-sized drop biscuits. A make-ahead appetizer that freezes well and reheats in minutes.

Sauteed chicken breasts with fresh rosemary and white wine, baked over a bed of spinach. The pan sauce deglazes into a fragrant rosemary-wine drizzle that flavors every leaf.