1,552 butter flour recipes

Moist persimmon bread studded with walnuts and raisins, lightly spiced and finished with a touch of bourbon. The persimmons keep the loaves tender for days.

Layered banana yogurt cake with toasted coconut, banana syrup, creamy pecan filling, and white snow frosting. A showpiece layer cake with three homemade components.

A traditional Swiss Appenzell honey cake made with wholemeal flour, warm honey, cloves, nutmeg, cardamom, and cinnamon. Dense, fragrant, and beautifully scored on top, this European classic is finished with icing.

Better than sex cake is a four-layer chocolate-pecan icebox dessert: a buttery pecan shortbread crust, sweet cream cheese, chocolate pudding, and whipped topping. A make-ahead potluck legend.

Pumpkin date nut bread for the bread machine combines pumpkin pie filling, whole wheat flour, warm spices, walnuts, and chopped dates. Hands-off yeast loaf on the fruit and nut cycle.

Scandinavian braided cardamom coffee cake with a buttery egg yolk-enriched dough and a sparkling sugar crust. Makes two beautiful braided loaves from one batch.

Homemade fig bars with a jammy dried fig filling wrapped in buttery brown sugar dough. Chilled overnight for the best texture, then baked until golden.

Glazed apple gem cookies: small drop cookies with chopped apple, raisins, and nuts, dipped in apple juice glaze while warm. Soft, spiced, and packed with fall flavor.

Peanut butter rolls with peanut butter and nutmeg worked into a soft yeast dough, risen until tripled, and baked in a hot oven. Fluffy dinner rolls with a subtle nutty, warm flavor.

Homemade chicken pie with a rich thyme-and-nutmeg roux filling loaded with carrots, potatoes, and celery, topped with golden cheddar buttermilk biscuits. From-scratch comfort.

Three-layer chocolate almond cake with cocoa buttermilk layers, almond cream filling, and rich chocolate frosting. A showstopper from-scratch layer cake.

Creamy corn and ham chowder with potatoes, shallots, fresh basil, and a milk-based broth. A comforting one-pot soup for summer corn season or year-round leftovers.

Cream cheese pinwheel cookies with a cinnamon-walnut-orange filling rolled jelly-roll style and sliced into spirals. A make-ahead cookie that yields five dozen.

Lazy Daisy oatmeal cake with rolled oats soaked in boiling water for a moist crumb, topped with a broiled brown sugar, coconut, and nut frosting that bubbles up caramel-golden. A beloved American classic.

Fruitcake cookies packed with candied pineapple, cherries, golden raisins, and toasted pecans, spiked with brandy and warm spices. All the holiday flavor, none of the doorstop.

Black-out cake with unsweetened chocolate buttermilk layers smothered in thick semi-sweet chocolate ganache and pressed with roasted almonds. Intensely rich and fudgy.