2,549 batter recipes

Three-layer creme de menthe brownies with a fudgy chocolate base, green mint buttercream middle, and chocolate chip glaze on top. A retro holiday favorite that freezes well.

Double-frosted brownies: fudgy chocolate brownies topped with a creamy cooked fondant frosting, then crowned with melted unsweetened chocolate. Three layers, three textures, serious chocolate intensity.

Pear and ginger pudding layered with butter-sauteed pears, broken gingersnap cookies, and heavy cream, then baked until bubbling. A warm, spiced fruit dessert.

Hungarian tarts with a cream cheese pastry shell and five filling options: almond, pecan, walnut, coconut, and farmer's cheese. A traditional holiday baking project.

American coffee cake from a Miami County, Ohio Grange recipe: tender egg-white-leavened cake topped with cinnamon-sugar streusel. Two square cakes for a Sunday breakfast crowd.

Copycat Popeye's red beans and rice with canned kidney beans mashed into a creamy, buttery, peppery base seasoned with white pepper and garlic, served over garlic butter rice.

Peach pie with almond crumble topping layers fresh blanched-peeled peaches with almond extract under a buttery sliced-almond streusel. Two-temperature bake locks in juice and crisps the crumble.

Old-fashioned peach gingerbread upside-down cake: molasses-spiced gingerbread baked over fresh sliced peaches, then topped with butter-glazed peaches and a preserves brush. Late-summer dessert perfection.

Toasted herbed millet cooked in water with butter, parsley, and chives. A nutty, fluffy whole grain side dish that can be made ahead and reheated. Gluten-free and naturally light.

Breezy brownies made with Hershey's-style chocolate syrup, pecans, and a poured fudge frosting cooked stovetop. Old-fashioned pantry brownies with a glossy chocolate top that sets like candy.

An authentic german dish, 'Dampfnudle' may be served sour, with sauerkraut, or sweet, with stewed fruit or vanilla sauce.

Potato fudge cake is an heirloom chocolate-spice cake made moist and tender with grated raw potato, warm spices and almonds, crowned with gooey marshmallow icing and a bittersweet chocolate drizzle.

Homemade rugelach filled with ground walnuts, raisins, cinnamon, and sugar, rolled into crescent shapes from a buttery honey-enriched dough. A classic Jewish bakery cookie.

Frankfurter Kranz: a traditional German ring cake with three rum-soaked sponge layers, a rich egg-yolk buttercream filling, and a crunchy almond praline crown. The classic Frankfurt coffee-table cake.

Greek potted lamb braised with lemon juice and butter, served over crispy pan-fried potatoes. A hearty one-pot meal with rich, lemony pan sauce.

New Jersey-style crumb cake with a thick, buttery cinnamon crumb topping over a soft yellow cake base. A bakery-worthy coffee cake with more crumbs than cake, dusted with powdered sugar.