3,686 batter recipes

Oven-roasted butternut squash tossed with butter-browned carrots, parsnips, and tender leeks, finished with a grating of nutmeg. A rustic root vegetable side dish built for cooler months.

Award-winning thumbprint cookies with buttery dough rolled in finely chopped nuts, pressed with your thumb, and filled with ruby raspberry jam: elegant holiday baking that won first place.

A fluffy Golden Delicious apple omelet infused with Calvados brandy and warm nutmeg, this historic French breakfast dish is ready in just 15 minutes.

Shredded cabbage and bok choy sautéed in butter and olive oil, finished with ribbons of fresh basil. A light, vibrant side dish ready in 25 minutes.

A cross between a chewy oatmeal cookie and a biscuit.

Make-ahead barley polenta cooked in milk and honey, chilled overnight, then cut into squares, coated in wheat germ, and pan-fried in butter until crispy. A wholesome, nutty breakfast or side dish.

French toast soaked in amaretto-spiked egg mixture, served with amaretto butter and syrup. Boozy, indulgent breakfast with almond flavor throughout.

Homemade butternut squash pasta dough made with roasted squash, hazelnut butter, and warm spices. No eggs needed. Shape it into any pasta you like and cook fresh.

These buttery, crumbly, moist and chocolaty brownies will knock your socks off.

I made this recipe yesterday so I could get rid of a bunch of leftover strawberry yogurt. I was kind of worried about how it would taste, but I was pleasantly surprised. It was really good and my husband enjoyed it as well.

Give your chicken wings a new flavor with this simple but tasty recipe that uses lemon juice and crushed garlic.

This succulent chicken dish will have you licking your fingers, lips and maybe even your plate!

Add some exotic flavor to dinner with this succulent dish made with small veal cutlets, prosciutto cheese and red wine.

Brighten up your pork chops with this succulent recipe that uses oranges and powdered ginger.

The Pennsylvania Dutch settlers made these at Thanksgiving and stored them in a stoneware crock until Christmas. The cookies can be made at any time, but allowed to age for 4-6 weeks.

This is the second recipe I'll post tonight--promised it to AH earlier tonight. My mother found this recipe 35 or so years ago in a magazine and it has become a family favorite. For years she only made it at Thanksgiving until I took over the baking reigns in the family; now she makes it more often especially when my brother, Lewis, is going to be in.