4,208 flour butter salt egg recipes

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.

Paris Puffins are nutmeg-spiced muffins rolled in melted butter and cinnamon sugar straight from the oven. They taste like fresh doughnuts without the frying.

Patty's cake: a cornmeal-and-lemon tea cake with yogurt tang and fresh berries. Rustic, gently sweet, and built for an afternoon with a cup of tea.

Maple walnut poundcake with a cinnamon walnut streusel swirl and pancake syrup sweetening the batter. A dense, tender tube-pan cake that makes its own maple glaze as the streusel melts during baking.

Layers of enriched yeast dough twisted with spiced almond filling create a stunning centerpiece bread that's perfect for holiday brunches and special breakfasts.

Rich, fudgy brownie baked right in a pie plate with no crust to fuss over. Loaded with cocoa, butter, and chopped pecans, it's the easiest chocolate dessert you'll ever make.

Bakery-style blueberry muffins piled high in the tin with a sugar-crusted top. Mashed blueberries in the batter create purple swirls and intense berry flavor.

Bread machine fruit and nut loaf with dried apricots, pecans, and warm spices of ginger and nutmeg. A homemade gift-worthy yeast bread that bakes hands-off in the ABM.

Bartlett pear muffins fold sweet diced pears and chopped walnuts into a lemon-zested batter. Tender, fruit-studded morning muffins ready in 40 minutes for breakfast or weekend brunch.

Chocolate sugar cookies made with melted unsweetened chocolate and butter, rolled in sugar for a crackly, sparkly crust. Chewy centers with crisp edges, ready from one bowl with no mixer needed.

Beer pancakes with molasses served with a homemade brown sugar and beer Pilgrim syrup. A hearty, colonial-inspired breakfast with malty depth and caramel sweetness.

Four-minute brownie pie with no crust needed. Beat everything together for 4 minutes, pour into a pie pan, and bake. Fudgy, crackly-topped, and best served warm with ice cream.

Poppyseed thumbprint cookies with Grand Marnier, orange zest, and currant jelly centers. Buttery shortbread-style cookies with a subtle crunch and jewel-toned filling.

Chinese American fortune cookies bake from a thin batter of cake flour and egg whites, then fold around personal messages while still warm. A homemade version of the takeout staple.

Apricot walnut crescent cookies with a flaky sour cream pastry rolled around apricot preserves and ground walnuts, dusted with powdered sugar. An Eastern European holiday classic.

This 1951 Pillsbury Bake-Off classic layers chocolate-mint cake with a cream cheese frosting made from semisweet chocolate, peppermint extract, and powdered sugar. A retro showstopper.