4,112 flour butter salt egg recipes

Manicotti Rita Taule wraps a creamy three-cheese ricotta filling inside delicate homemade crepes (no boiling pasta tubes). Baked under tomato sauce and melted mozzarella for a tender Italian classic.

Cream cheese topped chocolate brownies with a fudgy bittersweet base, chocolate chips, and a piped cream cheese swirl baked into a decorative V pattern. Bakery-style brownies served cold.

French breakfast muffins are sweet nutmeg-scented puffs rolled in melted butter and cinnamon-sugar straight from the oven. Sometimes called doughnut muffins for their fairground-pastry vibe.

Scottish raisin oat scones with quick oats and cream of tartar for tender, traditional texture. Cut into 8 to 12 wedges, ready in 30 minutes for tea or brunch.

Fudgy bittersweet chocolate brownies topped with tangy cream cheese filling and fresh raspberries. Two layers of rich flavor that need an overnight chill for clean, bakery-perfect slices.

Eingemachtes Kalbsfleisch, traditional German veal in a creamy lemon-and-egg-yolk-thickened gravy. A classic Swabian comfort dish served over potato dumplings or pasta.

Lighter applesauce fruitcake with dates, raisins, walnuts, and candied fruit. No alcohol soak, no months of aging. Three loaves of moist holiday cake without the heaviness of traditional fruitcake.

Raisin oatmeal brownies blend melted chocolate chips with brown sugar, oats, and raisins for a chewy bar with nutty texture and pockets of fruity sweetness.

Layered artichoke quiche with Swiss cheese, tarragon, and nutmeg in a flaky pie crust. A savory brunch centerpiece that comes together in minutes.

Lemon chiffon pie with a lemon-zest shortbread crust, cloud-light gelatin-set citrus filling, and a topping of fresh whipped cream. Bright, fluffy, refreshing.

Bakery-style soft cookies loaded with chopped milk chocolate, shredded coconut, and walnuts. A blend of butter, shortening, and cake flour creates an irresistibly tender crumb.

Taillaule is a rich Swiss celebration bread from Neuchâtel, studded with raisins and lemon zest, brushed with apricot glaze, and finished with water icing and toasted almonds.

French-style prune and Armagnac cake with a cornmeal crumb, yogurt for moisture, and a boozy glaze from the prune soaking liquid. Rustic and elegant.

Earthy and textured, this is great as a snack or at a party. For a party, double this to make 1 large or 2 regular loaves.

Julekage, the traditional Norwegian Christmas bread scented with cardamom and studded with dark raisins and candied citron. Made fast with a food processor instead of hours of hand-kneading.

Linzertorte fingers with a buttery ground almond pastry layered with raspberry jam and topped with sliced almonds. An Austrian-inspired bar cookie for elegant holiday baking.