10,000 buttery recipes

Swedish herring and potato casserole layered with sauteed onions, dotted with butter, and baked in cream until golden and tender. A traditional Scandinavian comfort dish.

Pan-seared filet mignon on a bed of crispy pancetta, finished with a rich Marsala wine and beef stock reduction. An elegant Italian-inspired dinner for six, ready in one hour.

Chocolate mint sticks: a three-layer holiday bar with a fudgy brownie base, a bright green peppermint buttercream middle, and a glossy chocolate glaze on top. A Christmas-cookie classic.

Three-layer chocolate mint cake with a green mint buttercream center and glossy chocolate ganache topping. Rich, fudgy, and seriously refreshing.

Copycat Cinnabon cinnamon rolls made with a pudding-enriched dough for an ultra-soft, gooey crumb, rolled with brown sugar and cinnamon and finished three ways: cream cheese frosting, caramel-pecan sticky buns, or classic.

German streusel coffee cake made with yeasted dough topped with a buttery cinnamon crumble. A traditional breakfast cake with two rises for a soft, pillowy base.

Whole rainbow trout baked with fennel fronds, lemon slices, and white wine, then drizzled with a nutty brown butter sauce. A French-inspired fish dinner ready in 30 minutes.

This Christmas pudding has plenty of delicious fruit and nuts, but it's really simple to make - just plan ahead and then make the warm vanilla-bean custard on the day.

Creamed carrot soup pureed silky-smooth with butter-sauteed onions, beef stock, and a finishing pour of milk. A whisper of nutmeg on top. An easy, weeknight side soup with old-fashioned roots.

Butter-basted roast chicken carved tableside, flambéed in cognac, and draped in a luscious port wine cream sauce with sautéed mushrooms and shallots. Classic French technique at its finest.

Big-batch cinnamon rolls baked in honey-brown-sugar caramel that pools at the bottom of the pan. Pillowy yeasted dough yields 48 rolls, ideal for brunches, bake sales, and freezer stashing.

Scalone seafood patties combining ground abalone and sea scallops, pan-fried in butter and oil. A West Coast specialty that stretches expensive abalone into family dinner.

Lyonnaise oyster stew blends pureed leek and potato soup with cream, nutmeg, and fresh oysters, served with golden croutons and shredded Gruyere on the side.

Amy Scherber's bakery-quality pecan sticky buns. Soft yeasted dough with autolyse rest, caramel-pecan bottom, cinnamon swirl. The classic NYC bread shop sticky bun at home.

Pisang goreng: Indonesian sauteed bananas, two ingredients and ten minutes. Bananas split lengthwise, browned in butter until caramelized and tender. Side dish or quick dessert.

I got this recipe out of McCall’s magazine about 35 – 40 yrs ago from the pages of the McCall’s Cooking School and have made it a number of times since.