10,000 batter recipes

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.

Old-fashioned graham flour bread using a bread machine for kneading. A hearty, honey-sweetened loaf with a nutty, whole-grain flavor that makes two loaves.

Garlic soup with chicken built on a homemade broth enriched with mashed roasted garlic and a buttery flour roux. Warming, savory, and deeply restorative.

Chocolate bread made in a bread machine with cocoa powder, butter, egg, and vanilla. A sweet, enriched yeast bread with deep chocolate flavor, makes two loaves.

Wake up to warm, custardy french toast baked to golden perfection. Prep the night before for an effortless breakfast that feeds a crowd without morning stress.

A simple soup that is perfect for the fall and your lunch or dinner.

A scrumptious rice dish made with fresh currants, garlic and ground cinnamon.

Cranberry-orange bread pudding made with French bread, half-and-half custard, Grand Marnier, and tart fresh cranberries. Holiday dessert with crisp top, custard center, ruby pops in every bite.

Baked cinnamon-sugar doughnuts and doughnut holes made from Bisquick batter, twisted into playful bow knot shapes and dunked in melted butter. Ready in 20 minutes flat.

Fluffy white buttercream icing made with shortening, powdered sugar, and a hint of almond extract. Stays bright white and pipes like a dream for decorated cakes.

Sauteed cauliflower and zucchini in herbed butter with basil, oregano, lemon juice, and Parmesan. A simple, flavorful vegetable side dish ready in 35 minutes.

Tender rabbit browned in butter and olive oil, braised in a generous splash of brandy with clove-studded onions and bouquet garni, then finished in a silky cream and mustard sauce.

Salmon scampi seared in bacon drippings and finished with marsala wine, butter, garlic, and herbs. A pan-to-oven main course served over rice.

Upside-down chocolate cake baked over a brown-sugar caramel with apricot halves and maraschino cherries. Cocoa-rich cake flipped onto the platter for a glossy fruit top.

Rich French-style cream sauce with shallots, white wine, oyster juice, and butter. A San Francisco masterchef classic that pairs beautifully with seafood and shellfish.

Pan-seared salmon in a vodka cream sauce with green peppercorns, lime juice, and chives over wilted spinach and caramelized onions. A restaurant-quality dinner at home.