10,000 batter recipes

Kay's apple pie is a classic double-crust pie with pared apples tossed in sugar and cinnamon, dotted with butter and finished with a milk-brushed, sugar-dusted top crust.

A great breakfast, a lot of nutrition and great flavor too.

French Coquilles St. Jacques: tender scallops poached in fish fumet and sherry, served over buttery sweated leeks in a reduced cream sauce. Elegant and ready in 40 minutes.

Edinburgh tearoom scones served with homemade lemon curd. Tender currant scones in the classic Scottish tradition, paired with thick, tangy lemon curd that keeps in the fridge for weeks.

Kirsov's pudding is a Russian-style baked sweet potato dessert with molasses and buttermilk. Slow-baked until deep caramel colored with a rich, earthy sweetness.

Curry buttered popcorn tossed with golden raisins and fresh diced apple. A sweet, savory, and warmly spiced snack ready in 10 minutes flat.

Swedish veal roulades with a ground veal and mashed potato filling, rolled around paper-thin leeks and browned in butter. Finished with a quick cream pan sauce, these are a classic Scandinavian main dish worth mastering.

Creamy scrambled eggs with tangy buttermilk stirred in for extra richness. This simple breakfast recipe creates fluffy, restaurant-quality eggs in just 15 minutes.

Fresh berry crumb pie with a toasted hazelnut crumb crust serving double duty as topping, filled with juicy mixed berries and lightly thickened with cornstarch. Summer baking that tastes like a streusel, a pie, and a cobbler all at once.

Pennsylvania Dutch chocolate cake made with boiled chocolate, buttermilk, and baking soda, topped with tangy cream cheese frosting. Rich, dense crumb with old-fashioned charm.

Fresh fig muffins with a tender crumb, chopped ripe figs folded into the batter, and a tall golden top. Late summer breakfast or brunch in 30 minutes.

Homemade King Cake with a rich sour cream yeast dough rolled with cinnamon sugar and shaped into an oval ring. Decorated with purple, green, and gold frosting and colored sugars for Mardi Gras.

Bachelor buttons: traditional English shortbread-style cookies made with butter, flour, sugar, and a hint of nutmeg. Tender, pale, walnut-sized teatime classics.

Showstopping chocolate mousse pie with brandy-soaked chocolate-dipped cherries, a cookie crust, and a filling loaded with 12 oz of chocolate, coffee, and whipped cream.

Oven baked salmon with red wine marmalade and a red wine cream sauce.

Homemade chocolates in the Laura Secord style: a creamy fondant center mixed with maple, mint, lemon, orange, or almond flavoring, then dip-coated in semisweet chocolate. The chocolate-shop classics, made on the kitchen counter.