4,112 flour butter salt egg recipes

Double peanut butter cake with creamy PB baked into the batter and chunky peanut butter frosting on top. A single-layer sheet cake built for peanut butter lovers.

These muffins are great. They are not too sweet, have just the right amount of cream cheese, and are nice and filling.

Creamy chicken quiche with sauteed mushrooms, green onions, and Swiss cheese in a homemade Parmesan-paprika crust filled with a rich half-and-half custard.

Old-school chocolate layer cake with a tender, fudgy crumb thanks to the boiling water trick. Unsweetened chocolate, cake flour, and triple-sifted dry goods build classic bakery-style layers.

Soft chocolate drop sugar cookies made with cocoa powder and buttermilk, scooped large and dusted with sugar while warm. Cake-like, chocolatey, and ready in 30 minutes.

Flaky buttermilk biscuits with fresh parsley, chives, and oregano. Cold butter cut into flour creates tall, layered biscuits with an herb-flecked crumb.

Holiday fruit bars: a brown sugar shortbread crust topped with a chewy raisin, candied cherry, and lemon-zest filling. Cookie-tin classic for Christmas and gift trays.

A delicious dessert pudding made with rainforest limes, lemon myrtle and macadamia nuts.

A basic, delicious cookie that will satisfy the tastes of butterscotch-lovers everywhere.

To use up an abundance of garden zucchini, try these wholesome soft-textured cookies. They are very flavorful and easy to make. I like to make cookies and put them in the freezer, they thaw quickly for unexpected guests.

Southern Japanese fruitcake: a 4-layer cake alternating plain butter cake with spiced pecan-and-raisin layers, bound by a thick lemon-coconut filling. A vintage Christmas dessert from the American South with a name that has nothing to do with Japan.

Christmas crackers are sweet honey-wheat holiday cookies stamped with cookie cutters and sprinkled with sugar. Makes 45 crispy-edged rectangles for gifting or dipping.

Favourite lemon love notes layer a buttery shortbread crust under a tangy lemon-egg filling, dusted with powdered sugar. Classic lemon bars with a sweet name and bright zip.

Honey whole wheat oat bread with rolled oats, soy flour, and butter. A hearty, lightly sweet yeast bread that makes two loaves.

Lemon pignoli biscotti with toasted pine nuts, fresh lemon juice, and lemon zest. Twice-baked into crisp, citrusy Italian cookies perfect for dipping.

Luscious apricot bars layered over a shortbread crust with a chewy brown sugar topping studded with plump apricots and chopped walnuts. A classic two-layer dessert bar rolled in sugar.