921 flour butter salt egg recipes

Giant chocolate chip cookies shaped into 2-inch balls for thick, bakery-style results. Crispy edges, chewy centers, and loaded with chocolate chips.

Flaky buttermilk biscuits with fresh parsley, chives, and oregano. Cold butter cut into flour creates tall, layered biscuits with an herb-flecked crumb.

Checkerboard cookies with alternating chocolate and vanilla dough squares in a striking grid pattern. An impressive slice-and-bake cookie for holiday cookie tins and special occasions.

Light summer asparagus soup made with fresh asparagus sauteed until golden, simmered in broth, then strained and thickened with egg yolks and milk. A delicate, thin soup built for warm weather when asparagus is cheap and plentiful.

Old-fashioned honey drop cookies with cinnamon, cloves, and raisins. No refined sugar at all. Soft, chewy, and warmly spiced with a caramel-like sweetness.

Slice-and-bake walnut refrigerator cookies with brown sugar and toasted walnuts in a buttery dough. Roll into logs, chill overnight, slice thin, and bake fresh whenever the craving hits.

Melt-in-your-mouth potato muffins: tender yeast-raised rolls with mashed potatoes folded in, brushed with butter and dusted with powdered sugar. An old-fashioned tearoom treat.

Mississippi mud cake with cocoa pecan brownie base, melted marshmallow layer, and chocolate frosting. The triple-layer Southern Delta classic.

Almond torte made in the food processor with almond paste, butter, and a generous lift of eggs. Dense, marzipan-rich, and ideal with coffee. The processor method takes the work out of beating.

Apple cream cheese coffeecake with a tender almond-scented crumb and cinnamon-sugar apples baked right on top. The cream cheese in the batter keeps every slice moist for days.

Savory couscous pancakes spiced with ground coriander, cooked in butter until golden. Serve alongside ratatouille or grilled vegetables for a Mediterranean-inspired brunch or light dinner.

Homemade yeasted rolls swirled with melted chocolate chips and pecans, baked upside-down on a buttery brown sugar caramel. Flip them out onto a platter and watch that sticky, glossy topping drip down the sides. Chocolate meets sticky buns.

Mardi Gras king cake made from a rich buttery brioche-style yeast dough, shaped into a traditional oval ring, and topped with corn syrup and colored sugar. Hide the baby and let the good times roll.

Peanut butter thumbprint cookies filled with cherry preserves. Soft, nutty peanut butter dough with a jewel-toned jelly center in every bite.

Snickers candy bar cake made by melting chopped Snickers and peanut butter right into a buttermilk batter, then folding in whipped egg whites for a light, tender crumb. Caramel, nougat, and peanut in every bite.

Scrambled eggs with fresh corn kernels, cilantro, scallions, and melted muenster cheese wrapped in warm tortillas. A quick Mexican-style breakfast for one.