841 flour butter salt egg recipes

Caramel Apple Pie with Cream Cheese Topping recipe

Old-fashioned date cake with chopped nuts and a warm date-sugar topping poured over straight from the oven. Serve with whipped cream for a rich, sticky finish.

Soft, cakey cranberry drop cookies loaded with whole fresh cranberries, walnuts, and a touch of lemon juice. Makes 3 dozen festive holiday cookies with a tender crumb.

Oatmeal scones with hearty rolled oats, sweet currants, and whole wheat pastry flour. Fiber-rich scones with crisp edges, a tender chewy center, and a glossy egg-washed top.

Pineapple-coconut chess pie with crushed pineapple and flaked coconut bound in a sweet cornmeal-thickened custard. A Southern classic with tropical flair and a slightly chewy texture.

Royal coconut cookies: chewy oatmeal-coconut drop cookies built on brown sugar and butter. Crisp edges, tender centers, and toasty coconut flavor in every bite.

A bread machine cornmeal loaf seasoned with sage, celery seed, and poultry seasoning, then cubed and turned into a savory turkey stuffing with walnuts. Bake the bread, make the stuffing, stuff your bird.

Buttermilk chocolate cake made with real unsweetened chocolate and topped with a from-scratch dark chocolate frosting. A rich, tender two-layer cake with deep cocoa flavor.

A proper wholemeal quiche bursting with sweet red and yellow peppers, sharp cheddar, and a scattering of edible pansies. Rustic, colourful, and brilliant hot or cold.

Layered banana yogurt cake with toasted coconut, banana syrup, creamy pecan filling, and white snow frosting. A showpiece layer cake with three homemade components.

This colourful starter makes a great supper or lunch dish served with new green peas or a leafy salad. Its bright colours make it appealing to both adults and children and it easy to make.

Whole wheat snickerdoodles swap half the white flour for whole wheat, giving these classic cinnamon-sugar cookies a nuttier, heartier crumb. Cream of tartar gives them their signature tang and chewy texture. Three dozen from one batch.

Ukrainian almond crescents with a tender sour cream yeast pastry rolled around a ground almond and brown sugar filling. Flaky, nutty, and golden, these Eastern European cookies melt in your mouth.

Classic three-layer white cake with vanilla and almond extract, topped with rich chocolate frosting. A heritage recipe using egg whites for a pure, snowy crumb.

These bacon tarts can be made in two ways. The dough base is always the same, however, the topping is different. From the Ries area.

Speckzelten is the rustic Tyrolean bacon flatbread: yeasted milk dough rolled into raised-rim discs and topped with smoked bacon, onion, caraway, and coriander, or pork cracklings under lard. Pizza, the Alpine way.