841 flour butter salt egg recipes

Homemade pumpernickel bagels with rye flour, pumpernickel flour, and a homemade caramel for color and depth. Chewy, dark, and deeply flavored yeast bagels.

Tender pork knuckles simmer slowly with tangy sauerkraut until falling-apart tender, then fluffy dumplings drop into the bubbling pot for a hearty Pennsylvania Dutch comfort meal steeped in Old World tradition.

A basic but scrumptious cake that can be made in your wonderful crockpot.

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.

Impressive apple pie with cinnamon crust, sour cream filling, and crunchy walnut-brown sugar topping. Three distinct layers of flavor and texture.

A three-layer chocolate cake with vanilla custard filling and rich chocolate buttercream frosting. Made from scratch with real unsweetened chocolate and whipped egg whites for a light crumb.

Chewy chocolate cookies loaded with Reese's peanut butter chips. Rich cocoa dough, soft and puffy from the oven, they flatten into fudgy discs as they cool.

Oatmeal pancakes with chopped Jonathan apples and pecans, cooked in butter until golden. Hearty, rustic breakfast pancakes with fruit baked right into every bite.

Peanut butter brownies with a marbled chocolate and peanut butter swirl. One batter split in two, cocoa stirred into half, layered for a Reese's-inspired treat.

Lemon semolina cookies with fresh zest, fresh juice, and a sandy crunch from durum flour. Italian-style slice-and-bake cookies with a chewy center and crystalline sugar top.

President Roosevelt's birthday cake bakes a deep mocha chocolate cake spiked with cold black coffee and a splash of vinegar for a tender, old-fashioned crumb. A historical White House recipe.

Chocolate potato cake made with hot mashed potatoes for an incredibly moist crumb, cocoa, cinnamon, and folded egg whites. Finished with tangy cream cheese frosting.

Three-layer creme de menthe brownies with a fudgy chocolate base, green mint buttercream middle, and chocolate chip glaze on top. A retro holiday favorite that freezes well.

Peanut butter granola cookies with raisins, brown sugar, and a chewy-crunchy texture from 2 1/2 cups of granola baked right into the dough. Thick, hearty, and packed with crunch.

French Canadian date doughnuts (beignets) with chopped dates, nutmeg, and lemon extract, dropped by the spoonful into hot oil and fried golden in 3 minutes. From the Quebec kitchen tradition.

Chocolate cookies shaped like peanuts with a sweet peanut butter filling hidden inside. A cocoa dough pinched into peanut shapes and baked low, then rolled in sugar.