4,112 flour butter salt egg recipes

A quick rendition of brunch enchiladas, fit for a fresh take on breakfast featuring eggs, ham, and cheese, wrapped in tortillas and dressed up with a bit of salsa.

Plum streusel coffee cake layered with fresh plum halves, brown sugar cinnamon crumble, and chopped walnuts. Two layers of fruit and streusel sandwiched in a tender batter.

This chewy, fruity, nutty bread is delicious on its own or toasted and slathered with butter.

Pecan tea cookies made with butter, powdered sugar, and nutmeg, topped with a pecan half and egg wash glaze. Dainty, tender bite-sized cookies perfect for tea parties.

Greek honey cake (revani) with walnuts, cinnamon, and orange zest, cut into diamonds and drenched in a warm honey-lemon syrup. A sticky, fragrant Mediterranean dessert soaked until every bite drips.

Pan-browned whole trout on a bed of mushroom-ham stuffing, draped in a foaming Roquefort and Pernod butter sauce. A classic French fish dish for a special occasion.

Try this neat treat that is perfect for Christmas and is sure to bring family and friends together.

Cranberry orange bread folds whole tart cranberries and chopped nuts into a quick bread brightened with fresh orange juice and zest. A Christmas-classic loaf that gets better the day after baking.

Fudgy homemade brownies made in one saucepan with cocoa powder, no melting chocolate required. A quick, moist, deeply chocolatey bake with optional walnuts for crunch.

Gingerbread cookies in a gingerbread bowl: edible holiday centerpiece of spiced gingerbread shaped into a fluted bowl and filled with matching cut-out cookies. A holiday gift-giving showstopper.

Perfect for a fall brunch, these muffins are rich and full of maple flavor. Just like french toast in a muffin!

Spiced brown sugar bundt cake with cinnamon, ginger, cardamom, and cloves, baked with chopped pecans and finished with a butterscotch glaze. Holiday-table ready.

Holiday brunch egg casserole loaded with diced ham, Monterey Jack, cottage cheese, and green chiles. A make-ahead crowd-feeder that bakes up puffy and golden for Christmas morning.

Double chocolate cake doughnuts made from scratch with unsweetened chocolate and buttermilk, then fried and topped with cocoa icing. Rich, cakey, and worth the overnight chill.

Butterscotch pecan rolls baked in muffin tins: soft cinnamon-swirl yeast dough over a brown-sugar-pecan bottom that caramelizes into a sticky topping when flipped out warm.

Devil's food refers to a dark, dense, chocolate concoction that is usually baked. It is so named because since it is so rich and delicious it must be "sinful." Devil's food usually has a greater proportion of chocolate than regular chocolate cake. This recipe comes from Lynne , a chef who owns the Victoria House Bed & Breakfast in Spring Lake, NJ. For a gourmet B&B check them out at .net.