10,000 buttery recipes

Classic Bûche de Noël with a light sponge cake, chestnut buttercream filling, and mocha silk frosting textured to look like real bark. The ultimate French Christmas dessert centerpiece.

Although I have not tried it, I assume any firm winter squash could be substituted for the pumpkin

Potato fudge cake is an heirloom chocolate-spice cake made moist and tender with grated raw potato, warm spices and almonds, crowned with gooey marshmallow icing and a bittersweet chocolate drizzle.

Substitute the cake for the cobbler with this quick and easy to follow recipe.

Bert's homemade barbecue sauce: cider vinegar, ketchup, butter, real lemon and onion slices, mustard, and Worcestershire. A tangy-rich Southern-style sauce that simmers in twenty minutes.

Traditional kolache fillings: ground walnut, dried apricot, coconut-pecan, and poppyseed. Four classic Czech and Eastern European pastry fillings for cookies and yeast buns.

Thick, creamy potato soup made with grated potatoes, leeks, Muenster cheese, heavy cream, and a whole stick of butter. No blender needed, just pure richness.

Bread machine blueberry bread weaves canned blueberries into a soft yeast loaf. Reserved berry juice deepens both color and flavor. A hands-off bread-machine yeast bread.

You can try, but they taste great and your guests will have trouble figuring out what they are.

This is the ultimate pound cake and it is quick and easy to make. It is moist, buttery and fluffy with the subtle flavors of vanilla and fresh lemon. Great served with sorbet or fresh berries.

Comforting baked pudding layering sliced apples with buttery graham cracker crumbs, walnuts, and brown sugar, baked until the fruit melts into jammy sweetness.

These sweet and delicious cakes are filled with slivered almonds, honey and mixed candied fruit.

This very quick and easy sidedish can be made very quickly. A great compliment to the grilled salmon I had with it.

Easy eggnog cookies: classic Christmas roll-out cookies made with real eggnog and freshly grated nutmeg. Crisp edges, soft centers, perfect for decorating with kids.

A Boston landmark recipe: Durgin-Park's corn bread made with cornmeal, flour, eggs, milk, and butter, baked hot and fast for a golden crust and tender crumb. Old-school New England simplicity.

Greek monastery cookies rolled in chopped nuts or sesame seeds, filled with apricot or rose preserves. Buttery thumbprint cookies with a crisp nut coating and jammy center.