8,613 butter flour recipes

Bread machine pizza dough made with basic pantry ingredients. Let the machine knead, pull it before the bake cycle, and shape for homemade pizza night.

Buttery phyllo layers stuffed with a creamy semolina filling, baked golden and drenched in lemon-kissed syrup. This Turkish-style muhallebili baklava skips the nuts for a silky, custard-like center that melts on your tongue.

A rich and decadent banana cake that will test your baking skills but also become your new favorite dessert!

Old-fashioned sugar cookies made with butter and oil for a tender, melt-in-your-mouth crumb. Rolled in sugar and pressed flat, these bake up with soft centers and lightly crisp edges. Makes 3 dozen.

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.

Bran molasses muffins made with All-Bran cereal, dark molasses, and plump raisins. A hearty, old-fashioned breakfast muffin with a dense, moist crumb and rich caramel sweetness.

Plantation broiled cobia with breaded baked eggplant slices and a lemon-oil finish, garnished Southern-style with boiled egg and stuffed tomatoes. A vintage fish dinner combining buttery broiled fillets and crispy eggplant planks.

Salzburger Nockerln: Austrian meringue souffle baked into three fluffy peaks over a pool of butter and jelly. A centuries-old Salzburg dessert meant to be eaten the moment it leaves the oven.

Greek butter cookies (kourabiedes) with ground cloves and a thick powdered sugar coating. Tender, crumbly, and lightly spiced for the holidays.

Chewy brown sugar cookie sticks baked low and slow, cut into thin fingers, and rolled in powdered sugar. Toasted walnuts take these from good to great.

Creamy sour cream custard studded with tender Granny Smith apples, topped with buttery cinnamon crumble and served with fluffy ginger whipped cream.

Chocolate lovers will adore this decadent cake made with almonds and served with vanilla ice cream.

Loaf leavened with yeast. Requires a bread machine. Here's one of my favorite breads to make. The trick here is to use stone ground cornmeal, not the powdered/bleached variety. It gives the bread a great flavor, and a really nice coarse texture. The combination of ingredients give it a very different flavor than standard banana/nut or pan-baked corn bread.

Challenge Winner, AJ Horst (Test Your Tastebuds, October 2011)

Bloody Mary bread uses V8 juice and a splash of vodka in a bread machine dough for a savory, tomato-tinged loaf with a soft crumb. A conversation starter at any brunch table.

Light, puffy Swiss cheese and mushroom souffle with a splash of sherry and a hint of nutmeg. A show-stopping vegetarian main dish that rises to the occasion every time.