10,000 butter recipes

Savory chicken pot pies built properly: poached chicken, tarragon-scented gravy made from real stock, pearl onions, potato, broccoli, and mushrooms, all tucked under a rich pastry crust cracked with steam vents.

Frosted pecan cuplets, bite-sized butter cookies rolled in chopped pecans with a tinted buttercream center. A festive thumbprint cookie for holiday cookie trays.

Twice-baked stuffed potatoes whipped with egg yolk and butter until fluffy, then topped with a sharp cheddar cheese sauce spiked with mustard and cayenne.

Golden butterscotch fudge with marshmallow cream, pecans, raisins, and butter-rum flavoring. A rich, candy-shop style fudge that sets smooth and cuts into perfect squares.

Philadelphia-style sour cream apple pie in a butter crust, topped with a brown sugar walnut streusel. The Pennsylvania classic that swaps lattice for custard and crunch.

Loaded chocolate pecan pie with homemade butter pastry, toasted pecan halves, semi-sweet chips, and unsweetened chocolate in a gooey dark corn syrup filling. A Thanksgiving showstopper.

Lobster tomato bisque builds layers of flavor from flambeed lobster shells, white wine, tomatoes, tarragon, and cream, finished with reserved lobster meat and lobster-infused butter. Classic French restaurant technique.

Hot fig pudding with molasses, buttermilk, dried figs, and ginger baked in a tube pan, served with a warm sherry-butter sauce with nutmeg and lemon. A British-style steamed pudding baked in the oven.

Authentic German apple cake recipe that will wow your guests. Decoratively topped with apple halves with a light and fluffy crumb, a winning classic German recipe.

Truffle cookies with a frozen chocolate ganache center wrapped in chocolate cookie dough, baked and dipped in chocolate icing. Three layers of chocolate in every bite.

Rigo Jancsi, the classic Hungarian chocolate cake with two layers of rich sponge filled with rum-spiked chocolate cream and topped with a glossy chocolate glaze. An elegant European pastry.

These mini cheesecakes were so handy to be picked up, and it was creamy, cheesy and chocolaty.

Lamb cutlets pan-fried in ghee and served with an aromatic coffee sauce made with honey, Worcestershire, cardamom, mace, cinnamon, and lemon juice.

Chocolate pound cake made with melted German chocolate and coconut, baked in a bundt pan and finished with a semi-sweet chocolate glaze. Dense, rich, and deeply chocolatey.

Apple streusel squares with a buttery shortbread crust, cinnamon-raisin sauteed apples, and a pecan-brown sugar crumble topping. Three layers of fall flavor in every bar.

Kopenhai is a Greek almond torte with an orange-scented shortbread base, fluffy ground-almond souffle filling, crackly phyllo top, and a fragrant lemon-cinnamon syrup soaked through every diamond slice.