10,000 butter recipes

Ham and macaroni casserole baked in a brown sugar-mustard white sauce with sliced apples and a buttered bread crumb topping. A sweet-savory comfort bake.

Try this succulent seafood dish that is made with a bit of tequila which gives it an extraordinary taste you will love!

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.

Sole fillets stuffed with salmon, poached in white wine, and topped with a creamy mushroom sauce. An elegant microwave method that keeps the fish perfectly tender.

Macadamia nut tartlets in a buttery shortbread cup with dark corn syrup filling and a nut half on top. Two-bite pecan pie energy with a tropical, buttery nut twist.

Hawaiian wedding cake made from scratch with crushed pineapple, chopped nuts, and a whipped cream cheese frosting. A moist, fruity sheet cake with no butter in the batter.

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.

Dublin Lawyer is a classic Irish luxury dish: fresh lobster sautéed in butter, flambéed with Irish whiskey, and finished in cream. Just five ingredients, 40 minutes, and pure indulgence served in the shell.

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.

Dense, moist Shaker chocolate pound cake made with butter, lard, cocoa, and grated chocolate baked in a tube pan. Fill the center with whipped cream and shaved chocolate for a stunning finish.

Elegant chocolate mousse in a press-in chocolate pastry crust, topped with chocolate curls and powdered sugar stripes. A no-bake filling in a baked flan shell.

Potage Creme de Cresson (Cream of Watercress Soup) recipe

Crispy deep-fried oyster croquettes wrapped in a mushroom-shallot bechamel, breaded and fried golden. An elegant French-style seafood appetizer with a creamy, briny center.

Polish-style fried onion seasoning: finely chopped onions browned with flour in oil, finished with a knob of butter. The make-ahead golden flavor base for Polish soups, dumplings, and gravies.

Canadian Nanaimo bars with a cocoa graham cracker base, custard buttercream filling, and a semi-sweet chocolate topping. A classic no-bake three-layer dessert bar from British Columbia.