10,000 batter recipes

Turkey scallopine pounded paper-thin, seared in butter and oil, then finished with a grape juice or vermouth pan sauce and double cream. A 20-minute weeknight answer to schnitzel.

Chicken with Mushrooms recipe

Meltaway coconut shortbread cookies with butter, shortening, and flaked coconut, sliced from a chilled log and dipped in powdered sugar. Crumbly, tender icebox cookies.

Rainbow sherbet mold with a toasted oat and brown sugar crust. Colorful scoops of assorted sherbet frozen in a springform pan for a stunning no-bake frozen dessert.

Rich homemade chocolate sauce made with unsweetened chocolate, butter, and evaporated milk. Smooth, glossy, and stores in the fridge for weeks.

Pate sucree (sweet short pastry) made the French way with butter worked by hand into flour, powdered sugar, and eggs. Tender, cookie-like crust for tarts and tartlets that keeps for days.

Dutch poffertjes-style doughnuts made with a quick choux-style dough and fried into puffy, golden-brown bites with a crisp shell and tender, custardy center. A simple homemade Holland-inspired treat.

Grune Bohnen mit Birnen: a traditional German side dish of runner beans and sliced pears tossed in butter with sugar and vinegar. Sweet, tangy, and simple.

Fresh blueberry lattice pie baked inside an oven bag for a bubbly, perfectly thickened filling and golden crust. Simple ingredients: blueberries, flour, sugar, and lemon.

Classic French madeleines: tender shell-shaped tea cakes with crisp golden edges and a hint of lemon. Buttery, light, and best eaten the moment they cool.

Classic thumbprint cookies with brown sugar dough rolled in egg white and chopped nuts, indented mid-bake, then filled with icing, cherries, or chocolate kisses.

Orange spirited carrots cooked in the microwave with vodka, butter, orange zest, and a touch of sugar. A quick glazed carrot side dish ready in 20 minutes.

Traditional Polish sauerkraut pierogi filling slow-cooked with bacon, onions, and butter until mellow and sweet. Enough filling for a big batch of homemade pierogies.

Apple or pear upside-down cake baked in a cast iron pan with a buttery base and golden caramelized fruit. A simple six-ingredient cake with crisp sugary edges and tender fruit on top.

Nut kolachky filling is a traditional Eastern European walnut filling for kolachky cookies and pastries. Ground walnuts, egg whites, sugar, and melted butter mixed into a thick paste.

English country house lemon curd is a silky, tart-sweet spread of butter, sugar, egg yolks, and fresh lemon juice cooked slowly over a double boiler. A classic British teatime staple for scones, tarts, and toast.