3,355 batter recipes

Pets de soeur: traditional Québécois cinnamon rolls made with lard pastry, brown sugar, and butter. No yeast, no rise time, ready in an hour. A French-Canadian classic.

Baked bananas in a buttery caramel syrup scattered with raisins and pecans. A simple, old-fashioned dessert ready in 45 minutes, served warm with whipped cream.

Buttery carob pound cake made with whole wheat flour and honey instead of refined sugar. Baked in a tube pan until dense, moist, and rich with warm, toasty carob flavor.

French pear fondant tart with chunks of unpeeled pear baked into a tender egg-rich batter. Rustic country dessert sometimes called clafoutis aux poires.

Old-fashioned date and pecan cake baked low and slow in a tube pan. More fruit and nuts than batter, with a dense, rich texture similar to fruitcake.

Traditional Hungarian cream of pearl barley soup made with pork and veal broth, a light roux, and finished with egg yolk and cream. Velvety and soul-warming.

A golden, puffy soufflé filled with tender zucchini (or spinach), nutty Gruyère, and fresh parsley. Vegetarian, elegant, and easier than you think. Serve it straight from the oven for maximum wow factor.

Savory pumpkin casserole gratin with farmer's cheese, eggs, and onion. Fresh pumpkin slices baked under a golden custard topping. A side dish for roast pork.

Frankentaters are a one-skillet stovetop scalloped potato dish layered with sliced hot dogs in a creamy milk sauce. Six ingredients, no oven needed, and done in under 45 minutes. Kid-approved comfort food.

Melt-in-your-mouth potato muffins: tender yeast-raised rolls with mashed potatoes folded in, brushed with butter and dusted with powdered sugar. An old-fashioned tearoom treat.

Rhubarb crunch with a buttery oat and brown sugar crumble topping baked over tart rhubarb. Simple, old-fashioned, and perfect for spring baking.

Coated baked turkey pieces topped with a rum-and-orange banana sauce. Caribbean-inspired weeknight dinner that turns simple turkey into a tropical feast.

Walnut crescent cookies rolled in powdered sugar, made with ground walnuts, butter, and egg yolks. Delicate, melt-in-your-mouth shortbread that improves with age.

Traditional Irish teacakes made with yeasted dough, butter, eggs, and a hint of nutmeg. Soft, golden buns best eaten warm with a generous smear of butter.

Wild mushroom bread made with dried mushrooms ground to a fine dust and kneaded into a buttery yeast dough. A savory, earthy artisan loaf with deep umami flavor.

No-bake caramel oatmeal cookies made on the stovetop with butterscotch pudding mix, evaporated milk, butter, and quick oats. Drop, cool, eat. No oven required.