4,208 flour butter salt egg recipes

Homemade vinegar pie crust filled with a creamy custard of eggs, half-and-half, sour cream, Swiss cheese, and spinach (or broccoli) with a surprising kick of horseradish. A versatile quiche from scratch.

A simple chocolate crumb cake made with chocolate syrup and topped with a buttery sugar crumble, all from one bowl. Mix the base, reserve some for the topping, and bake. Ready in an hour.

No-knead French bread with a golden egg-washed crust and poppy seeds. The dough develops flavor through gentle stirring every 10 minutes instead of traditional kneading.

Apple dessert bars with a buttery shortbread crust, cinnamon-lemon apple layer, and a rich coconut-nut custard topping that bakes into chewy squares.

Orange meringue pie, a sunny twist on lemon meringue with a silky fresh-orange custard, a flaky blind-baked crust, and a cloud of glossy toasted meringue. A splash of grenadine gives the filling its rosy glow.

Traditional Slovak yeast doughnuts enriched with egg yolks, butter, and a hint of lemon rind. Light, pillowy fried dough rooted in Eastern European baking traditions. Makes 36.

Mexican Yuletide cookies (polvorones) with butter, oatmeal, and pecans rolled in powdered sugar while warm. A crumbly, nutty holiday cookie that makes 6.5 dozen from one batch.

Sailor's duff: a steamed molasses pudding from the age-of-sail tradition. Moist, dense, and warmly spiced, traditionally served with hard sauce or vanilla cream.

A nutty twist on classic Yorkshire pudding with wild rice folded into the egg batter. Puffs up golden and crispy with savory Worcestershire-beef bouillon flavor.

Original German sweet chocolate cake with Baker's German chocolate, buttermilk, and folded egg whites in three layers. Frost with classic coconut-pecan frosting.

Oatmeal buttermilk muffins with a hidden pocket of orange marmalade baked inside. Tender crumb from soaked oats with optional almonds for crunch.

Besitos de coco are traditional Latin American coconut macaroons made with fresh ground coconut, egg yolks, brown sugar, and butter. Golden, chewy, and rich with real coconut flavor. Little kisses worth fighting over.

Versatile yeast dough that makes both buttery crescent dinner rolls and glazed cinnamon raisin rolls. One big-batch recipe, two classic results, 48 rolls total.

Honey-ginger snaps with cinnamon, cloves, and real honey for a chewier, more fragrant twist on classic gingersnap cookies. Chill, roll, and bake.

Lemon refrigerator cookies with fresh lemon juice, lemon zest, and chopped nuts. A slice-and-bake icebox cookie with bright citrus flavor that makes 6 dozen from one batch of dough.

Decadent chocolate cake spiked with jalapeños and Kahlua creates a molten-centered Mexican dessert with subtle heat and deep mocha flavor for adventurous bakers.