4,208 flour butter salt egg recipes

Peanut Butter Picnic Cake with Peanut Butter Frosting recipe

Pull-apart bubble cake (monkey bread) with soft yeast dough balls dipped in butter and rolled in cinnamon sugar with pecans. A sticky, irresistible treat baked in a tube pan.

Rhubarb dream bars with a buttery shortbread crust and tangy rhubarb custard filling. A two-layer spring dessert bar that balances sweet, tart, and buttery in every bite.

Apple cake with caramel sauce loaded with cinnamon, pecans, and fresh apples. A simple one-bowl batter topped with buttery brown sugar caramel poured on hot from the oven.

Old-fashioned crumb cake: a tender cinnamon cake under a thick, buttery brown-sugar crumb topping. The classic coffee cake, best served warm with a cup of coffee.

German chocolate cake from scratch with a cooked coconut-pecan frosting. Three layers of buttermilk chocolate cake topped with a rich, chewy caramel-style filling.

Classic French pâte à choux with detailed instructions for cream puffs, eclairs, and a show-stopping cream puff ring. Just 5 ingredients and a bit of technique for bakery-worthy pastries.

A chocolaty and moist chocolate layer cake that turns out perfect every time!

Lancashire cheese scones made with Cheshire or Double Gloucester cheese, self-rising flour, butter, and a pinch of cayenne. British-style savory scone wedges baked golden in 15 minutes.

Original red velvet cake with old-school ermine frosting: tender buttermilk crumb tinted deep red, finished with the cooked-flour boiled milk icing that came before cream cheese took over.

A two-layer banana cake made with honey-soaked oats, mashed bananas, and butter, frosted with a smooth cream cheese icing. Hearty, moist, and naturally sweetened with a full cup of honey.

Cinnamon coffee cake baked in a tube pan with a buttery crumb topping made from the same base mixture. Buttermilk keeps it moist, and a full tablespoon of cinnamon gives it bold, warm flavor.

Bachelor buttons: traditional English shortbread-style cookies made with butter, flour, sugar, and a hint of nutmeg. Tender, pale, walnut-sized teatime classics.

Soft, golden yeast bread made with mashed butternut squash, butter, and milk. This recipe yields three gorgeous loaves with a tender crumb and subtle sweetness from the squash.

Homemade pumpernickel bagels with rye flour, pumpernickel flour, and a homemade caramel for color and depth. Chewy, dark, and deeply flavored yeast bagels.

Crispy fried eggplant: rounds salted to draw out any bitterness, then breaded in seasoned flour, egg and thyme-flecked crumbs and fried golden in butter and oil. Crisp outside, tender-not-mushy inside, finished with lemon.