10,000 batter recipes

Homemade sloppy joes with ground beef, tomato paste, and sweet red pepper in a thick, tangy sauce. Ready in 30 minutes with simple pantry staples. Skip the canned stuff forever.

Hash brown crust quiche with ham, pepper jack, gouda, and a half-and-half custard. The crispy potato crust ditches pastry entirely. Brunch crowd-pleaser, breakfast-for-dinner all-star.

This easy recipe is a chocoholic's dream come true!

Cream cheese rugelach filled with raspberry jam, cinnamon brown sugar, cocoa, and hazelnuts. Flaky crescent cookies that freeze beautifully baked or unbaked.

Annie's butter cookies: one buttery, rich dough that shapes into candy canes, pinwheels, spritzes, cutouts, or drop cookies. The Christmas-cookie foundation worth memorizing.

James Beard's persimmon bread folds ripe persimmon puree into a spiced quick-bread batter with cognac, mace, raisins, and walnuts. Legendary holiday bread adapted for the bread machine.

Don't let the name fool you, because these tasty snacks are made with oats, walnuts and sweetened coconut.

A nice an tastful sauce that is perfect for any holiday dish.

Mimi's bread pudding made with French bread soaked in evaporated milk, bananas, raisins, and a full ounce of vanilla. Served with a buttery whiskey sauce.

Two doughs, one pan, all the chocolate. Classic chocolate chip cookie dough layered with coconut and topped with cocoa-rich double-chocolate drops baked into bulls-eye cookie bars that are crispy on the edges and chewy in the middle.

Marchand de vin sauce with red wine, mushrooms, ham, and shallots simmered in beef stock. A classic New Orleans French butter sauce for steaks and grilled meats.

Dried tart cherry scones with orange zest and cold butter cut in for a flaky, tender crumb. A simple breakfast bake best served warm from the oven.

Brown sugar blondies loaded with butterscotch chips and chopped nuts. No cocoa, all caramel and vanilla. The butterscotch cousin to classic chocolate brownies.

A rich creamy chowder with corn and sausages -- This chowder is a variation on a family recipe from an old roommate of mine. (She makes it without the sausage, and with more water). It goes very well with most seafood.

This recipe, though fussy to make, is attractive and tasty. Cheryl Kaufenberg of Darien said it came from a very old Better Homes & Gardens magazine

Seared bay scallops in a white wine butter sauce with pine nuts, sun-dried tomatoes, and fresh lemon. A quick, elegant seafood dinner ready in 20 minutes.