10,000 butter recipes

Apple raisin walnut cookies are soft, cake-like drop cookies spiced with cinnamon, nutmeg and cloves. Old-fashioned fall flavor with chunks of fresh apple in every bite.

Mimi's bread pudding made with French bread soaked in evaporated milk, bananas, raisins, and a full ounce of vanilla. Served with a buttery whiskey sauce.

Rolled oats pancakes made with oats, buttermilk, and a touch of maple flavoring for hearty, nutty griddle cakes with more texture than regular pancakes. A filling, wholesome breakfast.

Classic sour cream coffee cake with three layers of cinnamon-walnut streusel baked in a tube pan. Rich, tender crumb that serves 16 and fills the kitchen with warm spice.

Glazed raspberry fudge cake is a flourless-style chocolate cake brushed with raspberry preserves, then coated in a glossy rum-chocolate glaze. Dense, moist, and finished with fresh raspberries for the ultimate dinner-party showstopper.

Moroccan lamb tagine slow-simmered with saffron, honey, cinnamon, dates, and toasted almonds. A fragrant North African braise with sweet-savory depth in every bite.

A microwave version of the french classic Eggs Benedict. Easy to make version of Hollandaise sauce.

Greek almond pipes (Flogheres): crisp phyllo rolls stuffed with cinnamon-scented almonds and orange, soaked in hot honey syrup. A traditional Greek holiday pastry.

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.

Mushroom wild rice pilaf with butter-sauteed mushrooms, chopped pecans, lemon juice, and parsley. A nutty, earthy side dish cooked in beef bouillon.

Baked flounder fillets in a browned butter sauce with garlic, white wine, lemon, and parsley. Ready in 30 minutes and works with any white fish. Quick, elegant weeknight dinner.

Potato cheddar and ale soup built on a base of Irish ale, sharp cheddar, russet potatoes, and a whisper of fennel seed. Pub-style comfort that turns a bag of potatoes into the best bowl on a cold night.

Southern chess pie with a custardy filling of eggs, sugar, butter, and a splash of vinegar, thickened with cornmeal in a pre-made pie shell. Old-school Southern dessert.

Irish parsnip and apple soup with curry powder, cumin, coriander, and cardamom, finished with cream. A silky pureed soup where earthy parsnips meet sweet apple and warm spice.

Pork tenderloin medallions Veronique: sauteed in butter, finished in a sherry-cream sauce built from the pan drippings, and topped with butter-sauteed seedless grapes. Elegant French bistro cooking.

Brown sugar blondies loaded with butterscotch chips and chopped nuts. No cocoa, all caramel and vanilla. The butterscotch cousin to classic chocolate brownies.