10,000 batter recipes

Glazed butternut balls shape buttery nut shortbread into eggs, then half-dip in glaze or chocolate with coconut or sprinkles on top. Pretty holiday cookies that store for weeks.

A rustic open-faced apple pie piled high with chunky apples, blanketed in buttery sugar-flour crumbs, and soaked with an egg-milk custard before baking. Part crumble, part pie, all comfort.

Impossible coconut pie: a self-crusting magic pie that separates into custardy filling, golden top, and chewy crust as it bakes. Just dump everything in a blender, pour, and bake.

Winner of the 1991 Michigan Chocolate Cake Contest Created by Linda Theil

Maple pecan crisps with brown sugar, vanilla, and maple extract baked thin until golden and snappy. An egg white wash and minced pecans give each cookie a glossy, nutty crunch.

A puffy, golden Dutch baby pancake baked in a hot cast iron skillet with butter, eggs, milk, and a hint of nutmeg. Finished with lemon juice and powdered sugar for a dramatic brunch centerpiece.

Fudgy brownies made with a full bag of melted chocolate chips, butter, and whole wheat flour. Six ingredients, 30 minutes, and intensely chocolatey in every bite.

Nut refrigerator cookies (icebox cookies) with brown sugar, butter, vanilla, and chopped nuts. Slice-and-bake dough that chills overnight and yields crisp, buttery cookies with caramel notes.

Potato fudge uses mashed potatoes as the secret binder in a chocolate candy rolled in coconut or walnuts. A Depression-era confection that works better than it has any right to.

Grilled fruit skewers with peaches, plums, mango, and papaya brushed with butter and sprinkled with cardamom sugar. Served with fresh strawberries, blueberries, and raspberries.

Greek honey bread from the island of Sifnos with ricotta cheese, eggs, cinnamon, and three cups of honey baked in a dough-lined pan. A traditional Cycladic sweet pastry cut in diamond shapes.

Ice cream crunch bars layered with vanilla ice cream between a crunchy mix of crisp rice cereal, toasted coconut, nuts, brown sugar, and melted butter. A no-bake frozen dessert.

Soft gingerbread cake with lard and butter for tender crumb, spiced with ginger and cinnamon, baked until edges pull away from the pan.

Slice-and-bake lemon crisp cookies with fresh lemon zest and juice. A buttery, thin refrigerator cookie with a golden snap and bright citrus flavor.

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.

Traditional Russian Pascha (Paskha) made with cream cheese, butter, raisins, sultanas, and cherries, drained in muslin for 24 hours. A rich, no-bake Easter dessert.