3,607 batter recipes

Whipped shortbread cookies that practically melt on the tongue. Beaten with cornstarch and powdered sugar for a cloud-light, almost feathery crumb. Top with a candied cherry or pecan half.

Cherry fruit chews are a vintage Bisquick bar studded with maraschino cherries, dates, and walnuts. Seven ingredients, one bowl, baked in a 9x13 pan. Yields four dozen retro holiday bites.

Finska Pinnar are classic Finnish butter cookies rolled in pearl sugar - crisp, buttery shortbread fingers made in 30 minutes that yield 4 dozen cookies.

Chocolate phyllo crisps: three sheets of phyllo brushed with cocoa-clarified butter, sugared between layers, and baked flat under a weight. Elegant chocolate wafer garnish for plated desserts.

Whole trout nestled in a bed of garlic, onions, tomatoes, and butter, then simmered until tender. A rustic Australian camp oven recipe that works just as well at home.

Buttery garlic mushroom appetizer simmered low and slow with Italian dressing mix. Three ingredients, toothpick-ready, and they vanish off the platter in minutes.

Tender baby carrots glazed with melted brown sugar and butter. This quick side dish caramelizes as it cooks, creating a sweet, glossy coating that clings to every carrot.

Chopped snails simmered in wine with shallots and chives, then united with butter-sauteed frogs' legs. A bold French main course for adventurous home cooks.

Sagh is a simple Indian spinach side cooked with butter, ginger, and a pinch of sugar. Wilted down and warming, it pairs with any curry or flatbread.

Best apple pie ever! Loved the taste! I bought the deep dish pie crust and used that, and I found out that I only needed 1/2 the amount of apples. This recipe is worth trying out!

Whole poached salmon served with a warm lobster butter sauce made from reduced shell stock and lemon. An elegant British-style centerpiece for special occasions.

Yule log cake (buche de Noel) is the classic French rolled sponge cake for Christmas, made from a delicate whole-egg genoise baked thin, filled, rolled, and decorated to look like a wintry wooden log.

Pan-seared whole trout cooked open-faced in brown butter, topped with a lemon white wine sauce with shallots, garlic, chervil, chives, and thyme.

Gingersnap crumb crust: a 3-ingredient spiced cookie crust for cheesecakes, pumpkin pie, or icebox desserts. No-bake option for frozen pies.

Slow cooker chocolate fondue made with almond chocolate bars, marshmallows, and whipping cream. Set it, stir occasionally, and keep it warm for hours of dipping fruit and cake.

Chocolate marshmallow drop cookies topped with a soft melted marshmallow, glossy cocoa icing, and a pecan half. Like a homemade Mallomar in cookie form, made for cookie tins and lunchboxes.