3,355 batter recipes

Elaborate Swiss hazelnut torte with meringue layers, sponge cake, and buttercream. Traditional Solothurn specialty dessert featuring roasted ground hazelnuts throughout.

This pie is the perfect balance of sweet and tart with a lovely lattice crust:)

Make the tastiest cinnamon rolls in the world with this simple recipe that will find its place in your cookbook.

French Acadian (Canada) version of the British classic Shepherd's pie.

Baked French toast stuffed with caramelized bananas, coated in sliced almonds, and topped with a cinnamon-oat streusel. A showstopping brunch dish that serves 6.

Cherry and apricot cobbler with fresh sour cherries and sliced apricots under a buttery buttermilk biscuit crust brushed with buttermilk and sugar. A summer stone fruit cobbler at its best.

Poppy seed roll: an Eastern European yeasted bread wrapped around a rich poppy seed filling sweetened with honey and orange-lemon zest. Holiday classic.

Full of mushrooms and a variety of nuts and spices, this decorative dish is sure to attract people to the dinner table!

Tart apple cake brightened with lemon and a splash of rum, baked in a springform with halved apples crowning the top. Light, lemony, European-style coffee cake with dusted sugar.

As a matter of record, the sour cream coffee cake has been served in city school cafeterias since 1959.

Chestnut-stuffed mushrooms on buttery whole-wheat croûtes: pan-fried mushroom caps filled with a chunky chestnut, onion, and nutmeg stuffing, grilled until bubbling. A festive vegetarian starter.

Pennsylvania Dutch pot pie with layers of homemade egg noodle dough and quartered potatoes baked in a buttered kettle for 3 hours. Not a typical pot pie, this is old-world comfort food.

Velvety pumpkin soup spiced with cinnamon and ginger, topped with buttery cinnamon-sugar croutons. A cozy fall soup that's ready in about an hour.

Streusel coffee cake with a hidden layer of stretched caramel candy ribbons baked inside and a cinnamon-brown sugar walnut crumble on top. Best served warm.

A scrumptious type of stuffing made with oysters and bread crumbs that can be served as a side or used with that succulent turkey for Thanksgiving.

Brussels sprouts simmered in beer until tender, then finished with butter and salt. A German-inspired side dish where the beer adds malty depth and tames any bitterness.