219 flour butter salt egg recipes

You will enjoy the taste of these scrumptious cookies that combine two of the richest flavors in baking: chocolate and peanut butter.

Almond crisps topped with amaretto-glazed slivered almonds in a flower pattern. Buttery press cookies with amaretto in both the dough and the topping for a sophisticated double almond flavor.

A simple crockpot recipe that helps you cook a succulent dish you and your family will enjoy!

Tiny French cheese pastry sandwiches made with sharp cheddar dough and a melted Swiss cheese filling. Flaky, buttery, and gone in two bites. Makes 46 croutes.

Banana chocolate chip bars with whole wheat flour, mashed ripe bananas, and mini chocolate morsels, dusted with powdered sugar. A bake-and-share sheet bar that yields a crowd.

Crispy cinnamon butter cookies topped with walnut halves, made from a simple slice-and-bake dough. Egg yolk-enriched for extra tenderness with warm spice in every bite.

Kaesmus or Rallenmus (German cheese mush): a rustic Swabian dish of tiny flour-and-egg crumbs simmered in milk with cheese and topped with browned onions in clarified butter. Ready in 30 minutes.

Spinach crepes filled with a roux-based spinach and nutmeg sauce, then baked until set. A simple vegetarian main dish with classic French technique.

This is a very classic cheese souffle, very nice cheese flavor mixing.

Yeasted buckwheat blini made with whipped cream and egg whites folded into the batter for a light, fluffy pancake. Serve topped with caviar and creme fraiche.

Light summer asparagus soup made with fresh asparagus sauteed until golden, simmered in broth, then strained and thickened with egg yolks and milk. A delicate, thin soup built for warm weather when asparagus is cheap and plentiful.

Turning now to cooking with cheese, here's a recipe for a yummy spinach and cheese soufflé. This recipe comes from Lynne Kaplan, a chef who owns the Victoria House Bed & Breakfast in Spring Lake, NJ. For a gourmet B&B check them out at victoriahouse.net.

Chocolate peanut butter cup cookies loaded with chopped Reese's, chocolate chips, and peanuts in a thick peanut butter dough. A triple-threat candy bar cookie.

Holiday master butter cookie dough combines flour, cornstarch, and creamed butter into a tender, rollable base for cut-outs, Linzers, thumbprints, and pinwheels. Chills up to 3 days or freezes up to 6 months.

These cookies are buttery and delicious. You can find butterscotch morsels, white chocolate, and pecans in every bite.

They stay moist, keep beautifully, are the perfect gift or food-bazaar item, and the recipe makes a huge batch.