10,000 batter recipes

Scotch Teas are chewy oat bars made with just five ingredients: butter, brown sugar, rolled oats, salt, and baking powder. Soft from the oven, they firm up into buttery, toffee-like treats.

Classic veal francaise with egg-dipped cutlets sautéed in butter, then simmered in a bright lemon, white wine, and chicken broth sauce. Italian-American comfort at its finest, ready in 40 minutes.

Grated Granny Smith apples and warm spices bake into a tender brown-sugar cake, pierced and drenched in a buttery brown-sugar glaze. Walnut crunch and frozen vanilla yogurt finish each slice.

Spaghetti tossed with crisp bacon, beaten eggs, and grated cheese in a butter and white wine sauce. The heat of the just-drained pasta cooks the eggs into a silky, no-cream carbonara-style coating. A fast pantry dinner.

Mjuk pepparkaka, a soft Swedish spice bread with cinnamon, ginger, cardamom, and cloves in a sour cream batter. A moist, fragrant Scandinavian loaf that's not a cookie.

Favourite baked lemon chicken pounds chicken breasts thin, dredges in flour, and bakes in melted butter with a fresh lemon-garlic baste brushed on every step. Tender, golden, citrusy weeknight dinner with restaurant flavor.

Sorrel omelet with wilted sorrel leaves folded into eggs and finished with a reduced cream sauce poured down the center. A classic French omelet with a bright, lemony tang.

Irish boiled dinner with feather dumplings: corned beef simmered low with potatoes, carrots, parsnips, turnips, onions, and cabbage. Fluffy steamed dumplings cook right in the briny pot likker for the ultimate one-pot St. Patrick's Day spread.

Rhubarb crunch with a buttery oat and brown sugar crumble topping baked over tart rhubarb. Simple, old-fashioned, and perfect for spring baking.

Traditional Norwegian spinach soup (Spinatsuppe) built on a rich chicken stock and thickened with a butter roux. Garnished with sliced hard-cooked eggs for a classic Scandinavian touch, ready in about an hour.

Peach and blueberry casserole with fresh fruit topped with a buttery, cinnamon-sugar crumble baked golden. A rustic summer cobbler-style dessert using peak-season peaches and berries.

Rhubarb pie sweetened with applesauce instead of additional sugar, thickened with quick-cooking tapioca, and warmed with cinnamon and nutmeg under a lattice crust. The applesauce mellows the tart rhubarb naturally.

Rich chocolate fudge layer cake made with cocoa cooked into a thick paste before mixing into the batter. Includes a from-scratch Chocolate Frosting Royale recipe.

Classic French compound butter with shallots, garlic paste, and fresh parsley. The essential beurre d'escargots for snails a la Bourguignonne, ready in 15 minutes.

Cream cheese pound cake folds half a pound of cream cheese into a classic butter-and-sugar pound cake batter for a tender, dense crumb with subtle tang. Almond and vanilla extracts deepen the flavor.

Maple glazed ham steak baked with dried figs and caramelized bananas in a clove-scented maple-lemon glaze. An easy, impressive sheet-pan dinner for four.