10,000 batter recipes

The Super Bowl is finally here! Twisted Butter’s Chef Jane Johnson offers a recipe that definitely doesn’t need to compete for a title! Start your Super Bowl Party off right by making Twisted Butter’s Bacon Macaroni and Cheese with Béchamel Sauce and Cheddar French Fried Onion Crust your friends and family will kick field goals for. Chef Jane Johnson uses Twisted Butter’s TWISTED Bacon, Dijon Mustard & Green Onion Butter, among other fresh ingredients.

White chocolate macadamia nut brownies drizzled with a white chocolate cream sauce. Rich, buttery blondies with a fudgy center and crunchy macadamias in every bite.

Fudgy sour cream chocolate cake with a molten caramel filling baked right into the middle. Half the batter bakes first, then melted caramels and condensed milk go on top, followed by the rest of the batter. Gooey, layered, and dangerously good.

Use this recipe with peaches, sour cherries or pineapple with equally good results.

Cornish hens roasted over a toasted long-grain rice stuffing studded with pecans, raisins and orange juice. An elegant holiday-worthy dinner with juicy birds and aromatic fruit-and-nut rice.

Lemon butter spread made with just softened butter and fresh lemon zest. Bright, citrusy, and ready in 5 minutes for toast, rolls, or corn on the cob.

Maple butter spread made with just softened butter and maple flavoring. A two-ingredient compound butter for toast, pancakes, waffles, and warm biscuits.

Cinnamon roll-style biscuits baked upside-down in an orange juice, butter, and orange zest syrup. Flip onto a platter for a sticky, citrusy breakfast treat.

Rich, fudgy chocolate almond cake with a silky dual-chocolate glaze and fresh raspberries. A flourless-style showstopper that melts on the tongue with every dense, buttery bite.

Broiled salmon fillets with a silky pureed fennel butter sauce seasoned with nutmeg and cayenne. An elegant seafood dinner with a French-inspired anise-sweet accompaniment.

Old-fashioned Pennsylvania Christmas drop cakes loaded with currants and lemon. Thin, buttery, crispy-edged holiday cookies made the way they were a hundred years ago. A vintage gem.

Fudge sheet cake hiding a sweetened cream cheese ribbon through the center, topped with classic powdered-sugar fudge frosting. Two desserts in one pan.

Cinnamon raisin French toast soaked in a buttermilk-egg custard with vanilla and nutmeg, pan-fried in butter until crisp and golden. Served with date-nut butter and powdered sugar.

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.

Classic French apple tarte Tatin with Granny Smith apples caramelized in a skillet and topped with buttery homemade pastry. A stunning upside-down dessert with deep golden caramel.

Greek macaronada with nutty browned butter and grated cheese coats every strand of tender elbow pasta. A six-ingredient traditional dish that proves simple Greek cooking delivers bold flavor.