10,000 buttery recipes

Roll-and-cut butter crisp cookies with lemon zest and a splash of kirsch cherry liqueur. A 1986 cookie contest winner that ages two days for better flavor and keeps for six weeks at room temperature.

Almond krumkake: paper-thin Norwegian wafers pressed on a krumkake iron, rolled into delicate cones while warm, then filled with whipped cream or jam. The Scandinavian holiday cookie classic.

Humdingers are no-bake date balls cooked stovetop with eggs, butter, and sugar, then folded with crispy rice cereal and rolled in coconut. A vintage Southern Christmas treat.

Broiled salmon steaks basted with a garlic, lemon, and tarragon butter marinade with a touch of red pepper flakes. Fast, fresh, and ready in under 15 minutes.

Elegant Southern oyster soup with two dozen oysters simmered in their own liquor, finished with scalded milk, butter, and a whisper of mace. Ready in 30 minutes, served piping hot.

Turnip soup simmered in chicken consomme with bright green peas and buttery croutons. A light, elegant French-style starter that highlights an underused root vegetable.

Fish Florentine with tender fillets poached in court bouillon, layered over creamed spinach, and topped with a Swiss cheese sauce broiled until golden.

Potato and onion tart: a crisp homemade pastry shell layered with sweet-tangy caramelized onion-tomato relish, golden pan-fried potatoes, sour cream, and paprika. A rustic vegetarian tart, hot or cold.

Sage-scented bread cubes loaded with chicken apple sausage, smoky bacon, tart green apples, and buttery chestnuts make this crowd-feeding holiday stuffing a Thanksgiving must.

Fluted quiche cups use homemade crepes as the crust, filled with sausage, cheddar cheese, eggs, and mayonnaise. Individual quiches that freeze beautifully for make-ahead brunch.

Chard enchiladas: corn tortillas rolled with sautéed Swiss chard in a creamy cheddar bechamel, topped with hot salsa and baked. A vegetarian weeknight alternative to meat fillings.

The legendary world's largest apple pie recipe: 320 bushels of apples, 1400 pounds of sugar, and 352 pounds of flour baked in an 18-foot cinder block oven. Feeds 15,000 hungry folks!

Three-layer chocolate caramel bars with a fudgy brownie base, gooey pecan caramel topping, and a lacy semi-sweet chocolate drizzle. Makes 54 bars that store beautifully for 10 days. Think homemade turtle candy in cookie bar form.

Anytime cake doctors up boxed chocolate cake mix with mashed banana and rum extract for a moist, lower-sugar loaf. Ready in 20 minutes start to finish, no eggs or oil needed.

Buttery carob pound cake made with whole wheat flour and honey instead of refined sugar. Baked in a tube pan until dense, moist, and rich with warm, toasty carob flavor.

This bread pudding is moist and incredibly flavorful with a crunchy top. I make it every Christmas, or whenever a baguette is left out for too long, not that that ever happens in our house.