841 flour butter salt egg recipes

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.

Peppernut pear tart with fanned ripe pears on a lebkuchen-hazelnut frangipane filling in buttery shortcrust pastry, spiked with ginger wine. A stunning British-style autumn dessert.

Soft Hawaiian sweet bread with real mashed potatoes and pineapple juice. Buttery golden loaves with tropical sweetness, perfect for sandwiches or toasting.

These bars are very pretty with their dark chocolate swirls throughout. The dessert is a sweet treat to any lunch-bucket meal.

Schnecken are German-style cinnamon pecan rolls made from a soft yeasted dough filled with brown sugar, raisins, pecans, and cinnamon, then baked in muffin tins until golden.

Peanut butter chocolate chip mini loaves made with chunky peanut butter, buttermilk, and brown sugar. Bakes into 5 small gift-ready loaves that freeze beautifully for up to a month.

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.

Honey oat bread with a golden egg-wash crust and oat bran topping. A well-tested recipe with detailed tips for kneading, freezing half the dough, and steam-baking crusty loaves.

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.

Salted peanut bread machine loaf with dry roasted peanuts, whole wheat flour, and butter. A sweet-salty yeast bread with crunchy peanut pieces in every slice.

Montmorency cake, a French flourless-style chocolate cake stuffed with kirsch-soaked sour cherries and glazed in dark chocolate. A Black Forest-inspired showpiece for special occasions.

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.

Buttery shortbread crust topped with gooey pecan-coconut filling creates bar cookies that taste like pecan pie without the fussy pastry work.

Crunchy twice-baked biscotti packed with roasted almonds and hazelnuts, scented with vanilla, anise, and almond extract. A big-batch Italian cookie that keeps for weeks and begs to be dunked.

Sourdough rye bread with caraway and poppy seeds, made from a homemade starter built over four days. Two round loaves with a tangy crumb and egg-washed crust.

Granola bread with finely ground granola blended into a whole wheat and bread flour dough with buttermilk and honey. Bake in the bread machine or shape into two oven loaves.