8,613 butter flour recipes

Little jam cakes with a hidden pocket of gooseberry jam baked inside a light, buttery sponge. Bite-sized treats for lunchboxes, tea time, or dessert.

Heirloom walnut icebox cookies with warm spice blend of cinnamon, ginger, nutmeg, cloves, and allspice. Make-ahead slice-and-bake cookies that keep frozen for weeks until ready to bake.

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Slice-and-bake walnut refrigerator cookies with brown sugar and toasted walnuts in a buttery dough. Roll into logs, chill overnight, slice thin, and bake fresh whenever the craving hits.

Peanut butter and jelly muffins made with whole wheat flour, crunchy peanut butter cut into the dry mix, and a hidden spoonful of fruit preserves in the center of each one.

Tender microwave salmon ring with bread crumb texture and curry-lemon flavor, topped with creamy dill sauce for retro-style fish dinners in 25 minutes.

A delicious dessert pudding made with rainforest limes, lemon myrtle and macadamia nuts.

Old-fashioned muffins made with actual clean snow as a leavening ingredient, plus raisins and lemon zest. A charming winter baking tradition from colder climates.

Two-layer spice cake with cinnamon, allspice, nutmeg, and plumped raisins, frosted with Swiss meringue mocha buttercream. A showstopper dessert for serious bakers.

Two-day sourdough potato rye bread with molasses, cornmeal, mace, and poppy seeds. A dense, earthy loaf with an overnight starter and old-world European baking technique.

Fudgy brownies loaded with chopped toffee bars and walnuts, mixed entirely in the food processor. Five ounces of unsweetened chocolate make these intensely rich and deeply dark.

German chocolate pound cake with a dense, buttery crumb made from cake flour, buttermilk, and melted German sweet chocolate. Baked low and slow in a tube pan for a tender, fine-textured slice.

Fresh apple butter cake loaded with diced McIntosh apples and walnuts, baked in a tube pan and drizzled with a warm sherry glaze. Dense, spiced, and indulgent.

New York-style persimmon cheesecake with a buttery shortcrust pastry, dense cream cheese filling swirled with persimmon puree, and an overnight chill. A seasonal showstopper for fall.

Fresh ginger muffins: bakery-style buttermilk muffins packed with finely chopped fresh ginger candied with sugar, plus fragrant lemon zest. The classic Marion Cunningham recipe, with serious ginger bite.

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.