4,208 flour butter salt egg recipes

Cheesy and delicious. The whole wheat crust is so flakey and tasty, the filling is made with sauteed onions, asparagus and gruyere cheese, packed with yumminess. It's great for an appetizer, or a vegetarian main course.

Peanut butter bulgur cookies blend creamy peanut butter dough with chewy reconstituted bulgur wheat for a heartier, fiber-rich version of the classic peanut butter cookie.

Hearty oatmeal cookies loaded with chocolate chips, raisins, and walnuts. This big-batch recipe makes 48 thick, chewy cookies with wholesome oats and sweet-tart raisins.

Enjoy this deliciously moist rhubarb cake without feeling guilty at all, and the best of all is that this cake is packed with goodness!

Homemade fried curry bread, soft yeast dough wrapped around a savory salmon and potato filling, coated in breadcrumbs and deep-fried golden and crisp. A Japanese-style stuffed bread for dipping.

Fluffy and light the roasted beets add beautiful color rising from the bottom.

Chocolate, oatmeal, and peanut cookies with hand-cut chunks of sweet chocolate, chopped peanuts, and a quiet hit of almond extract. A chewy cookie with crunch and three flavor layers.

Thin, snappy chocolate wafers with deep cocoa flavor and a dusting of powdered sugar turn any cookie tin into a bakery showpiece. Chilling the dough overnight makes them extra crisp.

Super cheesy and moist. I used chia seeds instead of poppy seeds, used whole wheat flour instead of all-purpose, and the muffins turned out fluffy and delicious. These muffins didn't last long at our place. Great for breakfast, snack, and really whenever you feel hungry :)

High-fiber whole wheat buttermilk pancakes brightened with a hit of orange zest. Nutty, tender, and naturally wholesome. A 30-minute breakfast that feels indulgent.

Melted butter mixed with brown and white sugars creates thick, bakery-style chocolate chip cookies that stay soft in the center with crisp edges when baked at precisely 325°F.

The cookies were moist and delicious. Just make sure you put them on the middle rack in the oven, nice to enjoy a great treat and have it be somewhat healthy as well.

Because the chocolate is the star in this recipe, spring for the good stuff, like Valrhona or E. Guittard. You can enjoy the muffins as a snack, or at brunch with some crème fraîche or clotted cream instead of normal muffin accompaniments.

Double chocolate cookies baked low and slow for fudgy centers and crisp edges. Cocoa powder plus semi-sweet chips deliver deep chocolate flavor in every bite.

Both cherries and ricotta cheese give the muffins super moist texture, fruity and creamy flavor. Fresh or frozen cherries, either of them will work well.

Max's chocolate chip cookies fold rolled oats into a buttery brown-sugar dough for extra chew, loaded with semi-sweet chips. A heartier, oatmeal-laced take on the chocolate chip classic.