10,000 batter recipes

Whole roast turkey stuffed with sausage, crouton, and giblet broth stuffing. A step-by-step guide from thawing to carving for a traditional holiday centerpiece.

Rich chocolate Bundt cake made with Dutch process cocoa, espresso, buttermilk, and five eggs, topped with a glossy bittersweet chocolate glaze. A deeply chocolatey, bakery-quality cake.

Ground cherry pie with a golden, sweet-tart filling thickened with tapioca and lemon juice in a flaky double crust. A rare, old-fashioned treat worth growing your own husk tomatoes for.

Orange Walnut Rum Cake with Grand Marnier Icing recipe

Moist chocolate asparagus cake made with pureed asparagus, melted chocolate, buttermilk, and vanilla. A surprisingly rich, tender layer cake with a veggie twist no one will guess.

Roast chicken halves brushed with butter, lacquered in raspberry glaze, and crowned with fresh kiwi slices. A retro fruit-glazed chicken with sweet-savory pop and showstopper plating.

Peppernut pear tart with fanned ripe pears on a lebkuchen-hazelnut frangipane filling in buttery shortcrust pastry, spiked with ginger wine. A stunning British-style autumn dessert.

Irish rutabaga pudding baked from mashed rutabaga with bread crumbs, egg, butter, and a touch of sugar. A traditional side dish with a creamy, custard-like texture and earthy sweetness.

A flourless chocolate mousse cake with a melt-in-your-mouth texture, served with fresh raspberries and mascarpone. Just 6 ingredients and no flour needed for this elegant dessert.

Roast up that chicken with this tasty recipe that uses chicken broth, garlic cloves and a bit of paprika.

Individual pineapple upside-down cakes baked in small Pyrex dishes with a homemade cinnamon-pineapple syrup and a pineapple ring in each. Buttery, caramelized, and portion-perfect.

Belgian cheesecake with a chewy oat-and-brown-sugar crust and a creamy cream cheese and cottage cheese filling. Less sweet and lighter than American-style cheesecake.

Favourite 1-2-3-4 Cake: a heritage butter layer cake built on the classic 1-2-3-4 ratio (1 cup butter, 2 sugar, 3 flour, 4 eggs). Tender, vanilla-rich, and ready for any frosting.

Sausage and Stilton quiche in a homemade butter pastry with crumbled sausage, Swiss cheese, and blue cheese in a cream-egg custard. A rich, British-style savory tart from scratch.

Hungarian chocolate cream bars stack a cocoa sponge cake, rum-spiked mocha cream filling, and glossy chocolate glaze into decadent cafe-style squares. Dobos cake inspired and freezer-friendly.

White chocolate frosted white cake folds melted white chocolate into a tender buttermilk cake, then crowns it with a fluffy whipped white chocolate frosting. A double-white-chocolate layer cake for celebrations.