3,355 batter recipes

Ginger walnut drop biscuits with fresh ginger root puree, brown sugar, and finely chopped walnuts in a buttery biscuit dough. A warmly spiced, no-rolling biscuit baked golden in 17 minutes.

Soft drop cookies made with mashed fresh strawberries, chopped walnuts, and almond extract, finished with a rosy pink strawberry glaze. Three dozen cookies that taste like summer.

Traditional water-based sourdough starter fermented 3-4 days, then baked into classic tangy loaves. Simple ingredients create authentic sourdough flavor.

Stack cake is an Appalachian multi-layer molasses cake with applesauce filling spread between thin layers, topped with whipped cream and chopped nuts. A pioneer wedding-table classic.

Barely-baked chocolate truffle squares with a full pound of melted semi-sweet chocolate, whipped egg whites, and a tangy sour cream swirl on top. Chilled, sliced, and frozen for make-ahead indulgence.

Hearty loaded baked potato soup with seared round steak, Dijon mustard, Monterey Jack cheese, and cumin-spiced broth. A stick-to-your-ribs bowl that simmers low and slow until the beef is fork-tender.

Intensely rich chocolate silk mousse cake baked in a water bath with a pound of semi-sweet chocolate and a glossy ganache glaze. Make up to 3 days ahead. Serves 8.

Penne with wild mushroom sauce built on shallots, chicken stock, and a two-cheese melt of fontina and Parmigiano-Reggiano, finished with fresh basil and thyme. A rustic Italian weeknight pasta with earthy, silky depth.

Bread machine loaf that captures the buttery, sweet, tangy soul of a corn fritter. Whole corn kernels, sour cream, honey, and chives baked into a soft, golden crumb.

Famous Brown Derby red velvet cake with buttermilk-cocoa cake layers, vinegar reaction, and the original cooked-flour ermine frosting. Hollywood diner classic from the 1940s Wilshire icon.

Bread machine cranberry bread with orange marmalade and dried cranberries. Tangy cranberry juice and citrus create a sweet-tart loaf perfect for breakfast or holidays.

Buttery homemade crust cradles juicy peaches under a crunchy almond streusel crown. Fresh lemon zest brightens the filling while nutmeg adds depth to this show-stopping summer dessert.

Vinegar cake is an old-fashioned chocolate layer cake leavened with baking soda and vinegar instead of baking powder. Sour milk and unsweetened chocolate create a moist, tangy, deeply chocolatey crumb.

Fettuccine Uzie tosses shrimp and sea scallops in a buttery cream sauce with shallots and garlic. The pasta starch thickens the sauce naturally for a silky, rich finish.

Italian red snapper in brodetto: pan-fried whole fish pieces simmered in a tomato-vinegar broth with onions and scallions, served over creamy bay-leaf polenta. Coastal Italian classic.

This recipe is SO savory and SO beefy, it can be a meal in itself.