4,208 flour butter salt egg recipes

Golden corn muffins sweetened with real maple syrup and brown sugar, brushed with melted butter straight from the oven. A warm New England spin on cornbread that belongs at every fall table.

French fruit fritters with a light, airy batter made from separated eggs and lemon juice. Dip any fruit in the batter and deep fry until golden. Dust with powdered sugar.

Peanut butter cinnamon brownies with crunchy peanut butter, brown sugar, and warm cinnamon in a chewy blondie-style bar. No chocolate, all flavor.

From-scratch banana cream pie with tea-infused pastry cream, a flaky pate brisee crust, and billowy whipped cream. A bakery-level banana pie that's worth every minute of the effort.

Cinnamon sherry biscochitos, the official state cookie of New Mexico, crisp anise-scented butter cookies with a splash of sherry and cinnamon sugar coating.

Mexican praline cookies made with brown sugar, butter, toasted pecans, cinnamon, and egg yolk, dusted with powdered sugar. A rich, buttery shortbread-style cookie with warm spice and nutty crunch.

Traditional Chinese almond cookies with butter and shortening get an egg wash for glossy shine. Dough chills 2 hours, then slices into rounds topped with whole almonds.

A buttery, brown sugar tube cake loaded with four cups of chopped pecans and a hint of coffee. Baked low and slow for a tender crumb that's pure East Texas pride.

Tender tube cake with walnuts and orange zest, soaked in amaretto-orange syrup while still hot. Moist, boozy, and bursting with citrus flavor.

Creamy corn pudding with crushed saltines that soak up custard and turn tender inside while the top bakes crispy-golden. Silky creamed corn meets buttery cracker crumbs.

Peanut butter and fudge filled bars with an oat cookie crust, a gooey chocolate-peanut butter fudge layer, and a crumbly oat topping. Three layers of chocolate-peanut butter goodness in every bite.

Peanut butter cup cookies: soft peanut butter cookie dough baked in mini muffin tins, with a whole mini peanut butter cup pressed into each one straight out of the oven. A melt-in-the-middle Christmas favorite.

Impossible coconut pie: a self-crusting blender pie that magically separates into a crust on the bottom, custard in the middle, and toasted coconut on top. No pastry, no rolling, just pour and bake.

Chinese steamed honey sponge cake with almond powder and fluffy whipped egg whites. This traditional method produces a pillowy, moist crumb without an oven, and the cake resteams beautifully for leftovers.

Strawberry rhubarb pie with an egg custard filling and a buttery honey streusel topping. A two-temperature bake that sets the crust first, then finishes under a crumbly, golden topping.

Crispy, crunchy chocolate chip cookies with rice cereal folded right into the dough. Lighter and snappier than a traditional chocolate chip cookie. 30 minutes from bowl to cooling rack, and they freeze like a charm.