10,000 batter recipes

Garlicky sauteed shrimp in a white wine cream sauce spooned over vibrant spinach noodles. A homemade bechamel, shallots, and fresh chives make this scampi richer than your usual butter-and-garlic version.

Fudgey German chocolate sandwich cookies pair two chewy chocolate cookies with a buttery coconut-pecan caramel filling. The flavors of classic German chocolate cake reimagined as a portable cookie.

Ground beef curry in a creamy milk-based sauce with ginger and curry powder, simmered for 25 minutes. A mild, beginner-friendly weeknight curry served over rice or noodles.

Pumpkin cheesecake with a buttery graham cracker crust, a cinnamon-and-nutmeg spiced pumpkin filling sweetened with maple syrup, and a glossy maple-walnut topping. The Thanksgiving dessert that outshines pumpkin pie.

A rich Ethiopian chicken stew with three pounds of onions, butter, berbere spice, tomato paste, and scored hard-boiled eggs simmered until the oil rises to the top. Serve with injera for a feast.

A Boston Market copycat butternut squash whipped with brown sugar, honey, butter, ginger, and pumpkin pie spice until silky smooth. Roasted until caramelized, then mashed into the coziest fall side dish.

This co-winner in the filled-cookie category from Gerry Cofta of Milwaukee has a great, rich flavor in the filling.

Buttery, sweet, sour, fruity, and nutty, you can find all these yumminess in this apple tea cake. Feel free to use other fruits to replace apples.

Honey-sweetened whole wheat rolls baked in round pans so they pull apart easily. Soft, nutty dinner rolls made from basic yeast dough after first rise.

Whole trout braised in white wine and fish stock with shallots and thyme, finished with a silky cream and herb butter sauce. An elegant weeknight fish dinner in just 40 minutes.

Flaky cream cheese pastry turnovers filled with homemade apricot filling, sealed like hand pies, and iced with powdered sugar.

Swedish pan-fried sandwiches filled with anchovy butter, Dijon mustard, hard-boiled egg, and fresh dill. Vorsmorgosar fry up golden and crispy - serve as lunch or cut into cocktail bites.

Pan-seared swordfish steaks topped with a silky grapefruit and rosemary butter sauce made from reduced grapefruit juice, shallots, and fresh rosemary. A bistro-worthy dinner for two in 45 minutes.

Fluffy sweet potato scones made with mashed yams and butter, lightly golden on the outside, tender within. Serve warm with honey for a Caribbean-inspired treat.

Traditional Mexican budin de elote: corn pureed with milk, folded into creamy butter and eggs, baked low and slow until golden and set. Simple, rich, and deeply corny.

New England stuffed quahogs baked in the shell with chopped clam meat, mushrooms, onions, and buttery breadcrumb topping. A Rhode Island clam shack classic.