10,000 butter recipes

Carob brownies sweetened with honey instead of sugar, mixed entirely in a food processor with butter and walnuts. A naturally sweeter, caffeine-free alternative to chocolate brownies.

Apricot walnut crescent cookies with a flaky sour cream pastry rolled around apricot preserves and ground walnuts, dusted with powdered sugar. An Eastern European holiday classic.

Frozen chocolate souffle cake: a flourless cocoa meringue base topped with rum-whipped cream and chocolate chips, chilled overnight, then served straight from the freezer. Airy, rich, unusual.

Crispy cinnamon butter cookies topped with walnut halves, made from a simple slice-and-bake dough. Egg yolk-enriched for extra tenderness with warm spice in every bite.

Authentic French Bearnaise sauce originating near Paris at Pavillion Henry IV restaurant.

Kahlua mudslide brownies with coffee liqueur, Irish cream, and vodka baked into fudgy chocolate brownies with walnuts. Topped with a Kahlua powdered sugar glaze.

Bubbly, cheese-topped casserole packed with sauteed mushrooms and chopped chestnuts in a rich cream sauce. Hearty vegetarian comfort food in every forkful.

Texas barbecued beef brisket rubbed with paprika and pepper, slow-cooked over very low coals for 6 to 7 hours, and served with a homemade ketchup-based barbecue sauce from the pan drippings.

Hash brown quiche with a crispy shredded-potato crust, no pastry needed, loaded with diced ham and three melty cheeses in a soft egg custard. A naturally gluten-free brunch centerpiece.

Sweet potato, apple, and onion gratin layered with Granny Smith apples, sauteed onions, and a crispy bacon-cheddar-breadcrumb topping broiled golden brown.

Monterey fondue is a make-ahead egg and cheese strata layered with buttered bread, corn, green chiles, and Monterey Jack. Refrigerate overnight and bake until puffy and golden brown.

Pineapple cream loaf with ladyfinger-lined pan, a light sour cream and crushed pineapple filling with beaten egg whites, and a lemon extract lift. No-bake, make-ahead, keeps 2-3 days chilled.

A hearty cornmeal and whole wheat quick bread sweetened with honey and made tender with buttermilk. No yeast, no kneading, just stir and bake into a wholesome, high-fiber loaf with a cornmeal-dusted crust.

Hearty whole wheat bread with millet flour and toasted bran for nutty flavor and wholesome texture from your bread machine

I ruined my blender making this. Use a food processor! Can be frozen for use in the winter.

This is a classic recipe, these chocolate pound cakes are always great!