10,000 batter recipes

Frosted cashew cookies use Bisquick, brown sugar, and sour cream with salted cashews, topped with a browned butter frosting. A soft, cakey drop cookie with nutty crunch.

Frozen layered dessert with chocolate wafer crust, vanilla frozen yogurt, raspberry sorbet, and homemade fudge sauce. An impressive make-ahead springform pan dessert.

Onion cheddar bread made with whole wheat flour, onion soup mix, and sharp cheddar rolled inside. A jelly-roll style yeast bread with cheese baked on top.

Pumpkin cake with a buttery yellow cake mix crust, spiced pumpkin custard filling, and crumbly streusel topping. Freezer-friendly and perfect for fall gatherings.

Greek-style phyllo triangles stuffed with seasoned ground beef, shallots, wine, mint, parsley, tomato, and cheese. Crisp, buttery kreatopitakia appetizers served hot from the oven.

Pecan breaded oysters sauteed golden and served on the half shell with a vanilla bean, cucumber, and tomato cream sauce. A refined seafood appetizer with Southern elegance.

White chocolate cheesecake on a chocolate wafer crust, covered in glossy semi-sweet chocolate ganache. Two kinds of chocolate in one rich, make-ahead showpiece dessert.

Ischler hearts: Austrian sandwich cookies with almond shortbread, apricot jam filling, and a glossy chocolate-rum glaze. Named after the spa town Bad Ischl, favorite of Emperor Franz Joseph.

Layered ice cream pie with butterscotch sauce: a graham-walnut crust layered with coffee and vanilla ice cream, topped with warm homemade butterscotch and toasted walnuts.

New Orleans-style barbecued shrimp swimming in spicy butter-beer sauce loaded with garlic, Worcestershire, cayenne, and rosemary. Skillet seafood meant for sopping with crusty French bread.

Copycat Hostess Ho Ho cake in sheet form: chocolate cake topped with cooked-flour vanilla cream filling and finished with a glossy cocoa-fudge glaze. Childhood snack-cake nostalgia for a crowd.

Favourite crumb cake folds chocolate chips into a sour cream butter cake, topped with brown sugar, nut and chocolate chip streusel. A 9x13 sheet cake for brunches.

Old-school fried crab cakes bound with just enough breadcrumbs and a single egg yolk so the sweet lump meat actually shines. Worcestershire and dry mustard sharpen the edges, served with lemon wedges and golden crisp.

Dilly casserole bread for the bread machine, a savory cottage cheese yeast loaf flecked with dill seed and onion. A 1960s Pillsbury Bake-Off winner reimagined.

Pate Diana, a silky French-style chicken liver pate with sauteed apples, shallots, and apple wine or brandy, sealed in clarified butter. Elegant make-ahead appetizer that keeps a week chilled.

Merry berry almond torte shapes an almond-cereal crust into a holiday wreath, fills it with raspberry, tops with choux-style pastry, then drizzles with almond icing.