4,208 flour butter salt egg recipes

Buttery slice-and-bake cookies studded with chopped almonds or hazelnuts, then dipped in melted chocolate. Crisp, nutty, and elegant enough for a holiday cookie box.

Classic butter spritz cookies pressed into festive shapes with pure, simple flavor. Perfect for holiday cookie trays and gift boxes with traditional buttery taste.

Beignets in the French pate a choux style: light, crispy fried puffs made from a simple water-butter-flour-egg dough, served with apricot preserves spiked with brandy. Classic Parisian cafe sweet.

Braided yeast bread filled with cinnamon sugar and topped with sliced almonds. Mixed in a food processor for quick, easy dough that bakes into a golden, pull-apart breakfast centerpiece.

Stuffed mushroom pancakes filled with ground mushrooms, onions, and bread, folded envelope-style, coated in breadcrumbs, and fried in butter. An Eastern European savory crepe.

Alsatian apple cake with four pounds of Golden Delicious apples, honey, rum, and a caramelized egg-butter-brown sugar topping. A rustic French apple dessert.

Peanut butter snap cookies with brown sugar, butter, and vanilla, shaped into balls and baked until crisp. A big-batch recipe that yields 7 dozen crunchy peanut butter cookies.

Lemon butter cookies are crisp rolled-and-cut cookies scented with lemon extract, perfect for decorating with colored sugar. A no-fuss eight-dozen batch for cookie trays and bake sales.

Speedy sheet-pan chocolate cake with cocoa, buttermilk, and a boiled butter mixture creating moist crumb: thin, tender, and ready for Rocky Road frosting while still warm.

A yeast-egg bread that is extremely easy to make with this simple recipe that's just one click away!

Sugar and spice molasses cookies for Christmas. Soft, chewy, rolled in cinnamon sugar before baking. Cinnamon, cloves, and ginger for warm holiday flavor.

Prune Buns are old-fashioned yeasted sweet buns filled with prune preserves - built on an overnight sponge starter and a butter-rich dough, finished with powdered sugar.

Adolph Frey owns one of the few Michelin-rated 2-star restaurants in Germany. He made this dish at the lodge for Carl's birthday celebration one year. Quenelles are poached fish and egg mounds traditionally made with pike.

Jalapeño, raspberry and pecans blend beautifully in this thumbprint cookie from Anna Marie Bleich of California, Mo.

Soft, cinnamon-spiced muffins made with real watermelon juice and pulp, studded with plump raisins. A unique breakfast bake that puts leftover summer watermelon to brilliant use.

Biskuitstreifle, a traditional German soup garnish of light baked egg-and-flour strips. A sponge-like savory dough cut into thin batons, dropped into broth just before serving for body and bite.