2,792 batter recipes

Cream cheese rugelach filled with cinnamon sugar, walnuts, and raisins rolled into flaky crescent pastries. A classic Jewish bakery cookie with a tender, buttery dough.

Almond crescent cookies with rolled oats and finely chopped almonds, dusted with powdered sugar while still warm. A heartier, oat-packed twist on classic holiday shortbread crescents.

Red Lobster cheddar bay biscuits copycat uses Bisquick and sharp cheddar with a garlic butter brush-on to nail the restaurant's signature fluffy, buttery, garlicky bite. Ready in 30 minutes.

Crispy pita pizza snack with butter, Parmesan, oregano, and garlic powder microwaved in under 5 minutes. A quick kid-friendly snack with pantry staples.

Baked spinach Parmesan balls with garlic, breadcrumbs, and butter. A crispy, savory appetizer with just six ingredients and no frying required.

Butter pecan tea cookies rolled in powdered sugar while warm. A classic snowball cookie with a melt-in-your-mouth shortbread texture, baked until firm but not browned.

Homemade pecan butter made from butter-toasted pecans ground with honey, soy sauce, and salt. A rich Southern-style nut butter with a sweet-savory depth.

Macaroni and cheese souffle bakes corkscrew pasta in a smoky paprika-cayenne cheese sauce enriched with beaten egg yolks for a lighter, puffier version of the comfort classic. A weeknight casserole with soufflé ambitions.

Quick Southwest skillet supper with diced chicken, zucchini, bell pepper, and salsa, all seasoned with cumin. A 30-minute one-pan weeknight dinner.

Cheesy broccoli puff casserole with Bisquick, cheddar, eggs, and butter that bakes up golden and fluffy. A simple one-dish broccoli side that practically makes itself.

Overnight coffee bread: frozen dinner rolls layered in a bundt pan with vanilla pudding mix, brown sugar, cinnamon, melted butter, and pecans. Rises overnight, bakes 30 minutes, made for brunch tables.

It is a good breakfast recipe, eggs with other ingredients, they go very well.

Silky sorrel soup with a bright, lemony tang from fresh leaves wilted in butter, pureed with chicken broth, cream, and egg yolks. Serve hot or chilled.

Sopa de elote is a Mexican corn soup blending pureed corn with whole kernels, sauteed onion, fresh tomatoes, garlic, and a finishing splash of cream. Gluten-free, late-summer comfort.

Grilled grouper marinated in olive oil, lemon, and garlic, topped with a garlic beurre rouge sauce of tomatoes, green chilies, cilantro, and butter.

Carolines, French savory choux pastries split and filled with warm crab and asparagus spears, finished with a beurre blanc-style lemon dill butter sauce. An elegant first course or canapé for eight.