746 batter recipes

Flour-coated round steak browned and slow cooked with tomato sauce, onions, and green peppers until fork-tender. A hands-off comfort food dinner that simmers all day while you do your thing.

Rosemary chicken wings baked golden in a sweet-herbal glaze of lemonade, butter, shallots, and dried rosemary. A unique twist on baked wings for appetizers or dinner.

Mock cherry pie made from halved cranberries and raisins simmered with sugar, vanilla, and butter. The Depression-era trick gives you a tart-sweet ruby filling that fools nearly anyone hunting for the real thing.

Bordelaise sauce is the classic French red wine reduction with shallots, bouquet garni, bone marrow, and veal stock. The mother sauce companion to a perfect steak. Restaurant-grade in 30 minutes.

Grilled salmon with crushed tricolored peppercorns, fresh dill, and a Dijon lemon butter drizzle. An elegant fish dinner ready in 15 minutes.

Irish cream fudge uses mashed potato as the secret binder, giving a smooth, silky chocolate fudge spiked with Bailey's-style liqueur and crowned with a walnut on each square. A quirky candy-shop classic.

Seared beef tenderloin with a three-citrus butter sauce made from lemon, lime, and orange juice reduced with red wine. Restaurant-level elegance, surprisingly simple.

Fluffy white buttercream icing made with shortening, powdered sugar, and a hint of almond extract. Stays bright white and pipes like a dream for decorated cakes.

A simple and delicious jelly that tastes wonderful with almost everything!

Benihana-style hibachi shrimp with butter, cream, parsley, and a squeeze of lemon. Restaurant teppanyaki shrimp recipe to make at home on a griddle.

Fresh peach pie with a buttery crumb topping, cinnamon, and lemon juice. Sliced peaches macerate before baking for concentrated juicy flavor under a crispy streusel crust.

Homemade English muffins cooked on a griddle, dusted with cornmeal for that signature crackly bottom and full of nooks and crannies for melted butter to pool in.

The thickness of the soup is somewhat unpredictable, so stand by with a bit of water or stock to thin it down if necessary.

These delicious almond cookies are the perfect treat to have when enjoying a nice cup of hot chocolate.

An old family recipe, from Josephine Bowles Shepard, 1894-1966.

Classic creamy chocolate fudge made from scratch with unsweetened chocolate, evaporated milk and corn syrup, boiled to soft ball stage and beaten until thick. Cuts into 36 squares of dense, fudge-shop-style candy.