1,955 butter flour recipes

Puffy sour cream drop cookies topped with cinnamon sugar before baking. Soft, cakey, and lightly golden around the edges. Simple pantry ingredients, 30 minutes start to finish. Makes 18.

Fruit cocktail cake with a moist sour cream batter spiced with cinnamon, nutmeg, and clove, studded with canned fruit cocktail. The retro pantry-staple cake from a 1960s Sunday-supper card.

Traditional stovetop split pea soup thickened with a classic butter-flour roux for hearty, stick-to-your-ribs comfort. Old-fashioned technique delivers rich flavor.

Sesame drop biscuit-muffins made with just five ingredients: self-rising flour, butter, sour cream, toasted sesame seeds, and paprika. Crispy edges, tender centers, and ready in 30 minutes.

One-bowl orange marmalade tube cake with warm spices, chopped walnuts, and a hint of lemon. A bittersweet British-style tea cake that dusts clean from a vanilla-wafer-lined pan.

Golden, bubbly broccoli cheese bake with sharp cheddar, eggs, and a light batter crust. Cut into squares for a hearty vegetarian main or side dish.

The following is a Sugar Pie recipe that came from Northern Indiana and is an old Amish recipe. It is very, very good - and different. This will not be a firm custard, so don't despair if it doesn't look like the custard pies you are accustomed to!

European-style apple tart with a buttery crumb crust pressed into a flan pan. Grated apples layered with cinnamon and sugar, topped with a pastry apple design. Best served cold for clean slicing.

Mrs. Lincoln owned a copy of Directions for Cookery in its Verious Branches by Miss Leslie, which was one of the most popular sources of recipes of the time.

Green bell peppers stuffed with seasoned ground beef and onion, smothered in a homemade cheddar cheese sauce and baked until bubbly. A hearty family dinner that serves four.

Buttery anise-scented cookies with star anise seeds and extract, chilled overnight and baked golden for traditional New Mexican biscochitos.

Soft gingerbread cake with lard and butter for tender crumb, spiced with ginger and cinnamon, baked until edges pull away from the pan.

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.

A succulent pot roast that is simmered to perfection. The leftovers taste great in a sandwich!

Tender cream cheese cookies flavored with star anise, shaped into logs, baked, then sliced and toasted crisp for twice-baked slices that melt on your tongue.

Soft banana sour cream bars baked in a jelly roll pan with ripe bananas, butter, and vanilla. A tender sheet pan cookie bar that makes a generous batch for sharing.