3,355 batter recipes

Caramel-glazed apple cake with overlapping apple slices on a buttery batter base, topped with cinnamon sugar and melted butter. A rustic sheet cake that caramelizes beautifully in the oven.

This sugarless banana walnut cake uses only bananas to lightly sweeten the batter.

Scotch shortbread balls dipped in fudgy chocolate frosting. Buttery, sandy crumb with a glossy chocolate cap. Holiday cookie tin essential.

Apple-coconut pie is a delightful fusion of flavors that offers a harmonious blend of sweet and tart tastes with a tropical twist. The cream-cheese pastry is buttery and flaky, providing a perfect base for the rich filling.

Celebrate the Kentucky Derby with this famous apple pie.

Fruit and chocolate dream squares with a buttery shortbread crust, raspberry jam, milk chocolate chips, and a pecan streusel topping. Layered bar cookies baked until golden and crumbly.

Impressive braided bread loaves filled with cinnamon apples and topped with streusel and almonds. Made with thawed frozen dough for easy preparation. The ladder shape shows off the pretty filling.

Traditional Irish creamed kale simmered in butter, double cream, and stock with a pinch of nutmeg. A simple, hearty side dish that turns sturdy kale leaves silky and rich.

Although I have not tried it, I assume any firm winter squash could be substituted for the pumpkin

Substitute the cake for the cobbler with this quick and easy to follow recipe.

Traditional kolache fillings: ground walnut, dried apricot, coconut-pecan, and poppyseed. Four classic Czech and Eastern European pastry fillings for cookies and yeast buns.

Thick, creamy potato soup made with grated potatoes, leeks, Muenster cheese, heavy cream, and a whole stick of butter. No blender needed, just pure richness.

These sweet and delicious cakes are filled with slivered almonds, honey and mixed candied fruit.

This very quick and easy sidedish can be made very quickly. A great compliment to the grilled salmon I had with it.

A Boston landmark recipe: Durgin-Park's corn bread made with cornmeal, flour, eggs, milk, and butter, baked hot and fast for a golden crust and tender crumb. Old-school New England simplicity.

Greek monastery cookies rolled in chopped nuts or sesame seeds, filled with apricot or rose preserves. Buttery thumbprint cookies with a crisp nut coating and jammy center.