3,607 batter recipes

Cocoa-laced crepes filled with chocolate ice cream, drizzled with warm creme de cacao chocolate sauce, and scattered with chopped pecans. A French-inspired dessert that's pure indulgence.

Baked beets roast whole and unpeeled until tender, then slip out of their skins easy as that. Mash with butter and sour cream, finish with a squeeze of lime, and you have a five-minute side that tastes like Sunday dinner.

Frozen no-bake chocolate dessert with a buttery oat-and-nut crumb base, rich unsweetened chocolate filling, and a crunchy crumb topping. Slice straight from the freezer for an irresistible treat.

Homemade crescent rolls using a bread machine for the dough, then shaped, risen, and baked golden. Soft, buttery yeast rolls with a flaky crescent shape.

This co-winner in the filled-cookie category from Gerry Cofta of Milwaukee has a great, rich flavor in the filling.

Almond crescent cookies with toasted ground almonds and a tender shortbread base, finished with a chocolate drizzle or powdered sugar dusting. A Christmas cookie tin classic that holds for a week or more.

Go bananas for this scrumptious bread made of pecans and a hint of cinnamon.

Use this recipe with peaches, sour cherries or pineapple with equally good results.

Lemon butter spread made with just softened butter and fresh lemon zest. Bright, citrusy, and ready in 5 minutes for toast, rolls, or corn on the cob.

Maple butter spread made with just softened butter and maple flavoring. A two-ingredient compound butter for toast, pancakes, waffles, and warm biscuits.

Cinnamon raisin French toast soaked in a buttermilk-egg custard with vanilla and nutmeg, pan-fried in butter until crisp and golden. Served with date-nut butter and powdered sugar.

The Pennsylvania Dutch settlers made these at Thanksgiving and stored them in a stoneware crock until Christmas. The cookies can be made at any time, but allowed to age for 4-6 weeks.

Pears stuffed with creamy Gorgonzola and butter, pressed back together and rolled in crushed walnuts. An elegant no-cook appetizer or cheese course with just 5 ingredients.

New Orleans crab canapes: buttered toast rounds topped with creamy crab and gruyere-parmesan cheese balls, baked until bubbly. A classic French Quarter party appetizer.

Fudgy brownie batter baked in a chocolate wafer crust, frosted with warm chocolate ganache, and crowned with glossy cherry pie filling. All the Black Forest flavors packed into one intensely chocolatey pie.

A traditional Swiss dessert of dried pears poached in spiced red wine, served alongside creamy walnut rice pudding and a honey-butter wine sauce. Elegant, aromatic, and unforgettable.