4,112 flour butter salt egg recipes

A white sauce chicken lasagne layered with spinach, cottage cheese, mozzarella, and Parmesan. The buttery basil-scented béchamel makes this a creamy, comforting alternative to red sauce lasagna.

Traditional Italian fig cookies (cucidati) with a sweet filling of dried figs, raisins, walnuts, and cinnamon wrapped in a buttery dough. A classic holiday cookie from Italian-American bakeries.

Chocolate oatmeal chippers: spiced chocolate chip oatmeal cookies with cinnamon, nutmeg, pecans, and quick oats. Chewy center, crisp edges, classic drop cookie.

Fluted sandwich cookies filled with tinted vanilla buttercream in three pastel colours. A pretty bakery-style cookie with a cut-out window on top showing the green, pink or yellow filling underneath.

Russian pastries (pirozhki) with a tender cream cheese dough wrapped around savory ground beef, sour cream, dill, and chopped egg. Make-ahead friendly and freezer-stable for up to a month.

Cookie dough brownies layered three ways: a fudgy cocoa brownie base, a thick egg-free cookie dough filling, and a glossy chocolate glaze finished with chopped walnuts. Bakery-style bars done at home.

Classic moussaka casserole with layers of fried eggplant, spiced ground beef and lamb in red wine tomato sauce, and a rich bechamel with egg yolks and lemon juice. Topped with a golden Parmesan crust.

Peanut butter bon bons: soft, chewy peanut butter cookie balls coated in melted milk chocolate. A chocolate-peanut butter treat that looks fancy but uses simple pantry ingredients.

Bonnie Graber of Oak Creek sent this recipe for an old-fashioned kitchen sink cookie that would be good any time of the year.

The famous Neiman-Marcus cookie with blended oatmeal, two kinds of chocolate, chopped nuts, and both white and brown sugar. Makes a massive batch of 112 cookies.

Prune whip spice cake with cinnamon, nutmeg, and allspice, topped with homemade prune butter frosting studded with chopped prunes and nuts. A vintage classic.

Whole wheat apple loaf sweetened with honey, made with buttermilk, wheat germ, and grated fresh apples. A wholesome quick bread with cinnamon and lemon zest.

Braided whole grain rye bread with yogurt, 9-grain cereal, bran flakes, and fennel seeds. Tangy, chewy, fiber-rich loaf with a glossy egg-washed crust.

Chesapeake-style crab cakes bound with a creamy white sauce, seasoned with dry mustard and Worcestershire, then breaded and pan-fried golden. Straight from the Delmarva Peninsula.

Moist persimmon bread studded with walnuts and raisins, lightly spiced and finished with a touch of bourbon. The persimmons keep the loaves tender for days.

The fruitiness and the nuttiness from apricot and walnut make these yummy treats taste even more delicious.