4,208 flour butter salt egg recipes

Maple-walnut pound cake baked in a tube pan with a cinnamon-walnut streusel layer through the middle and on top. Dense, buttery, and loaded with maple and brown sugar flavor.

Classic Italian fruit tart with a lemon-scented shortcrust, silky crema pasticcera, seasonal fresh fruit, and an apricot glaze. A pasticceria showpiece you can make at home.

Cream cheese, sugar, and eggs bake with cinnamon and lemon zest into a crustless Spanish-style cheesecake that's lighter than New York style but just as rich. Dust with powdered sugar while warm.

Swabian-style kraeuterfladen (herb waehe): mini yeast crust rounds topped with a creamy filling of sour cream, egg, scallions, chives, and nutmeg. German regional flatbread with gentle herbal flavor.

Classic veal francaise with egg-dipped cutlets sautéed in butter, then simmered in a bright lemon, white wine, and chicken broth sauce. Italian-American comfort at its finest, ready in 40 minutes.

Vegetable popovers with sauteed onion, bell pepper, and pimento folded into a classic egg-and-milk batter, baked into tall, hollow, crackly shells. A savory upgrade on the British Yorkshire pudding.

Double-frosted brownies: fudgy chocolate brownies topped with a creamy cooked fondant frosting, then crowned with melted unsweetened chocolate. Three layers, three textures, serious chocolate intensity.

Apple pancakes folded with tart fresh apples, cinnamon, and nutmeg, finished with a homemade maple pecan butter for serious fall brunch energy. Buttermilk batter for fluffy, tender stacks.

Moravian sugar cookies rolled paper-thin and baked until crisp at the edges. Buttermilk keeps the dough tender while an overnight chill makes it rollable to 1/16-inch thickness for that signature wafer-like snap.

Pyrizhky are Ukrainian baked turnovers with a flaky sour cream and butter pastry dough, filled and glazed with egg wash and coarse sugar crystals. Crisp, rich, and endlessly adaptable.

Classic Italian anise biscotti with toasted almonds and anise seeds infused in Sambuca or Pernod. Twice-baked until crisp and dry, built for dunking into espresso or Vin Santo.

Italian Bolognese pinwheel cookies filled with thick fruit jam, rolled jelly-roll style, and sliced into spirals. Use fig, sour cherry, quince, or apricot jam. Makes 4 rolls.

Three-layer cookie bars with a buttery shortbread crust, gooey brown sugar pecan filling, and melted chocolate chips on top. Irresistibly rich and totally addictive.

Eisenhower's chocolate layer cake with cocoa dissolved in boiling water, sour milk, and a fluffy seven-minute frosting. A classic mid-century American recipe with presidential history.

Easy one-layer chocolate cake made with melted unsweetened chocolate, applesauce, and pecans. Dense, fudgy, and finished with a simple dusting of powdered sugar.

Peanut butter cookie cups with a miniature peanut butter cup pressed into each one straight from the oven. Baked in mini muffin tins for a bite-sized treat.