10,000 butter recipes

New Zealand rock cakes with butter, raisins, and orange marmalade, baked rough and craggy on purpose. A rustic teatime scone that comes together in 30 minutes with no special equipment.

Creamy fiddlehead fern soup with chicken stock, milk, and lemon zest. A seasonal spring soup that showcases foraged fiddleheads in a simple, brothy bowl ready in 35 minutes.

Banana walnut upside-down cake with a brown sugar-maple syrup caramel, sliced bananas in concentric circles, and a cinnamon butter cake. Served warm with whipped cream.

Herbed oatmeal pan bread, a soft, savory bread machine loaf with rolled oats, butter, garlic, basil, oregano, and a parmesan crust. Tastes like garlic bread and pizza dough had a kid.

Uunissa paistettu hauki, the Finnish whole baked pike stuffed with rice, cucumber, hard-cooked eggs, chives and parsley, browned in butter and finished in the oven until firm and flaky.

No-knead dill Parmesan bread with a soft, open crumb baked in a springform pan. A batter-style yeast bread flavored with dill weed and grated Parmesan, topped with more cheese.

Creamy stovetop macaroni and cheese with a buttery breadcrumb topping, baked until golden and bubbling with sharp cheddar flavor.

Sour cream Christmas cut-out cookies with a tender, slightly tangy dough, finished with a buttery coffee frosting. Makes 6 dozen cookies. Chill dough overnight for clean edges when cutting shapes.

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.

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.

Halloween black widow spider muffins with black cream cheese frosting, a red hourglass mark, and licorice string legs. A spooky, fun baking project kids will love.

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

Pear granola bread with grated Anjou pears, buttermilk, raisins, and a crunchy granola topping baked into a tender quick bread loaded with texture and warm fruit flavor.

Mushroom ragout with tender veal in a creamy white wine sauce, served inside a molded rice ring. A classic European presentation with soup greens, sweet cream, and beef stock.

Homemade chocolate sandwich cookies with creamy vanilla buttercream filling. Better than Oreos with the option to tint half the filling pink or green with peppermint for Valentine's Day.