10,000 batter recipes

Cinnamon-spiced almond meringue cookies made with just 5 ingredients. Light, crisp, and naturally gluten-free with ground almonds folded into stiff egg whites.

Frosty date balls with chopped dates and walnuts in a buttery shortbread dough, baked low and slow, then rolled in powdered sugar while warm. A classic holiday cookie.

The tang of Dijon mustard and the smoothness of whipping cream combine with the light flavor of champagne or white wine to make this a wonderful, easy sauce for fish.

Brown sugar shortbread cookies baked in a springform pan with a cinnamon sugar topping, cut into 12 tender wedges. Butter, brown sugar, flour, and warm spice in every crumbly bite.

Walnut crescent cookies rolled in powdered sugar, made with ground walnuts, butter, and egg yolks. Delicate, melt-in-your-mouth shortbread that improves with age.

Sourdough buns using both starter and active dry yeast for a tangy flavor with a reliable rise. Butter-dipped and baked until golden.

Traditional Irish teacakes made with yeasted dough, butter, eggs, and a hint of nutmeg. Soft, golden buns best eaten warm with a generous smear of butter.

Shrimp paste spread made with ground shrimp, creamed butter, nutmeg, and cayenne, topped with toasted bread crumbs and baked until golden. Serve chilled as an appetizer.

Classic Southern Louisiana spoon bread, a soufflé-style cornmeal pudding folded with whipped egg whites for an airy, custardy texture. Eaten with a spoon, served alongside Cajun and Creole mains.

Maple syrup pie with a silky stovetop custard filling poured into a pre-baked shell. Pure maple syrup, butter, and a single egg cook into glossy, caramel-deep filling in 10 minutes.

Brown sugar coffee cake with a buttery crumb topping and tender buttermilk crumb. One bowl, seven ingredients, and a method so simple it practically makes itself.

Maple syrup muffins sweetened entirely with real maple syrup instead of sugar. Seven simple ingredients and a specific mixing method that keeps them light and tender.

Classic French profiteroles with choux pastry puffs, vanilla ice cream filling, and warm chocolate sauce. Make-ahead dessert that scales for a crowd.

Frozen French Toast made with thick Texas toast soaked in an egg-milk-nutmeg custard, frozen flat, then baked from frozen for crispy weekday breakfasts in minutes.

The thickness of the soup is somewhat unpredictable, so stand by with a bit of water or stock to thin it down if necessary.

Maine lobster in tangy butter sauce with lemon, dry mustard, and Worcestershire, served on toast. Six ingredients, ten minutes, and pure New England luxury.