10,000 batter recipes

No-bake chocolate mint torte with a chocolate cookie crumb crust and a silky chocolate-peppermint filling lightened with whipped cream. A dinner-party finisher that chills 3 hours and slices like silk.

Versatile yeast dough that makes both buttery crescent dinner rolls and glazed cinnamon raisin rolls. One big-batch recipe, two classic results, 48 rolls total.

Oysters and wild rice casserole, a Southern holiday-style bake with plump oysters, nutty wild rice, sage, thyme, and a buttery Ritz cracker topping.

Jansson's frestelse is the iconic Swedish Christmas potato gratin: julienned potatoes layered with soft onions and salty anchovies, baked in cream until golden and bubbling. A must on any Scandinavian smorgasbord.

Pineapple coconut pie, an old-fashioned single-crust dessert with a rich custard filling of crushed pineapple, shredded coconut, butter, sugar, and eggs. One bowl, one pie pan.

Hot milk cake topped with toasted coconut and brown sugar. A vintage sponge cake made by adding boiling milk to beaten eggs, then finished with a broiled coconut topping.

Classic five-ingredient pound cake with butter, sugar, eggs, cake flour, and vanilla. No leavening needed, just pure, dense, buttery simplicity.

Coffee toffee pie with a chocolate-walnut shortbread crust and a silky uncooked chocolate-coffee mousse filling, topped with Kahlua-spiked whipped cream. A retro showstopper.

Buttery, melt-on-your-tongue Mexican wedding cookies rolled in powdered sugar with crunchy pecans and vanilla. Only 6 ingredients and 30 minutes from bowl to cookie tray.

Classic escargot a la Bourguignonne baked in garlic-parsley-shallot butter with brandy. The iconic French appetizer, simple to make at home with canned snails.

Italian almond butter cookies rolled in powdered sugar, made with just 5 ingredients and no eggs. Tender, crumbly, and nutty with a snowball-style coating.

Irish cream frosting made with butter, powdered sugar, and Baileys-style liqueur beaten until light and fluffy. A boozy buttercream that pairs with chocolate, coffee, or vanilla cakes.

Rich, fudgy brownies made with real unsweetened chocolate, butter, and pecans, topped with a homemade chocolate icing. Baked in a jelly-roll pan for thin, chewy squares.

Classic Italian polenta made with yellow cornmeal, butter, and Parmesan. Serve it creamy and hot, or chill the leftovers and pan-fry crispy slices.

Marillen Knoedel are Austrian apricot dumplings made from potato dough wrapped around whole fresh apricots with a sugar cube center, boiled and served with cinnamon sugar.

Fudge-almond cheesecake on a spicy gingersnap crust, flavored with almond and vanilla extracts, then topped with a glossy semi-sweet chocolate fudge layer. Rich, creamy, no-crack method.