10,000 batter recipes

Poppy seed tea bread with a dense, buttery crumb and a gentle crunch from whole poppy seeds. Makes two loaves that store well and slice beautifully.

Refrigerator cookies pack chopped dates, shredded coconut, and walnuts into a buttery slice-and-bake log rolled in extra nuts. Make-ahead icebox cookies for holiday baking or anytime.

Rich chocolate sauce made from unsweetened chocolate, heavy cream, and dry sherry, boiled to a thick, glossy pour. An elegant ice cream topping that stores in the fridge.

Mocha icing whips butter, powdered sugar, cocoa, egg yolk, and coffee into a silky chocolate-coffee frosting for cakes and cupcakes. Three-ingredient base, ready in minutes.

White chocolate macadamia brownies with a full cup of butter, 10 ounces of white chocolate, and chopped macadamias. Dense, fudgy, and pale golden blondies.

Chewy chocolate drop cookies made with melted semi-sweet chocolate, butter, and just half a cup of flour. Fudgy, brownie-like cookies that bake in under 10 minutes.

Filled butter ring cookies sandwich apricot preserves between two shortbread rounds, the top one cut with a thimble window, dusted with powdered sugar. Linzer-style holiday classic.

Crisp, crumbly Swedish coconut cookies leavened with baker's ammonia for an ultra-light snap. Rolled into walnut-sized balls and baked until golden. Makes 4 dozen buttery, coconut-flecked treats in under an hour.

Creamy microwave fudge made with chocolate chips, marshmallows, and evaporated milk. Cooked to soft-ball stage in the microwave for a smooth, rich homemade candy.

Butterscotch brownies (blondies) made by melting butter with brown sugar for that toffee-deep flavor, then folding in nuts for crunch. One bowl, 25 minutes, and a chewy fudgy texture that beats any boxed mix.

Buttery walnut shortbread scored into elegant wedges with a tender, sandy crumb. Just 5 ingredients and one pan for a cookie that melts on your tongue.

Old-school cooked fudge with semi-sweet chocolate, butter, evaporated milk, and chopped nuts. The 14-minute boil and 10-minute beat method produces dense, creamy, melt-in-your-mouth fudge.

Classic rolled sugar cookie cutouts with a tender butter-and-cream dough, sprinkled with red and green colored sugar before baking. Holiday cookie-tin staple.

Big bunch doughnuts make 80 yeast-raised doughnuts from one rich dough of milk, butter, sugar, eggs, and yeast. Old-fashioned recipe for fundraisers, holidays, or feeding a crowd.

Old fashioned butterscotch cookies made with melted butter dissolved in brown sugar for pure caramel flavor. A thin, crispy drop cookie with just six pantry staples that bakes in 8 minutes.

Classic French toast made with thick-cut dried bread dipped in a vanilla egg custard and fried golden. Dust with powdered sugar and serve with brandied lemon butter for a special brunch.