10,000 butter recipes

A 6-ingredient blueberry dump cake layered with crushed pineapple, white cake mix, and walnuts. No mixing, no bowls. Just layer everything in the pan, drizzle with butter, and bake.

These truffle tarts are so smooth, creamy and full of chocolate flavor, they are so handy, and melt in your mouth.

Cinnamon rolls from scratch are my family's favourite. Soft and warm with a secret ingredient.

Perfect for breakfast or lunch, or simply as a quick snack when you are hungry

Feuillete d'escargots et cepes, Burgundian puff pastry shells filled with escargot, chanterelles and cepes in a Santenay wine sauce. Classic French bistro appetizer at its finest.

Traditional Moroccan chicken slow-simmered with saffron, smen (aged butter), and preserved lemon. The braising liquid becomes a silky, intensely flavored sauce.

Honey popcorn balls bound with real honey and butter, then baked until deep golden and caramel-crisp. An old-fashioned treat with toasty flavor that keeps for up to two weeks.

Applejack apple slab pie bakes 25 sliced tart apples with cinnamon and butter between a shortening pastry crust in a sheet pan, then drizzles with a sweet cream glaze. Crowd-feeding holiday pie.

Flourless chocolate mousse cake with bittersweet chocolate, butter, and six eggs baked in a water bath. Dense, fudgy, and impossibly rich with just 4 ingredients.

thoroughly enjoyed this recipe. I found it very easy to prepare. I served this recipe with angel hair pasta and it has become a favorite.

Three-ingredient sour cream muffins with Bisquick, melted butter, and sour cream. Golden and tender in 15 minutes. The easiest muffin recipe you will ever make.

A delicious variation on the traditional pound cake! As noted in the recipe, the main ingredient measurements are by weight NOT volume. You'll notice that they are all one pound each. THAT'S what makes a TRUE pound cake.

Italian pound cake split into three layers and filled with sweetened ricotta and strawberries or grated chocolate, then iced with a coffee-spiked chocolate ganache.

Upside-down orange biscuits with a sticky maple-citrus glaze that pools over fluffy biscuit tops when flipped. Quick six-cup muffin pan trick using boxed biscuit mix, butter, and fresh orange zest.

Bordelaise sauce is the classic French red wine reduction with shallots, bouquet garni, bone marrow, and veal stock. The mother sauce companion to a perfect steak. Restaurant-grade in 30 minutes.

Garlic scallop saute with mushrooms, shallots, lemon juice, and a sherry pan sauce. Milk-soaked and flour-dusted scallops seared golden in butter and oil in under 25 minutes.