10,000 butter real recipes

Creamy potato soup with crispy bacon, sauteed cabbage, egg noodles, and a finishing splash of cream and milk. A hearty Polish-style chowder where every spoonful has bite, broth, and richness.

Braided cinnamon coffee cake made from hot roll mix, filled with cinnamon sugar and butter, then topped with a vanilla glaze. A showstopper brunch bread with a shortcut dough.

Turkey cutlets pounded thin, rolled around hot Italian sausage and sage stuffing, browned, then simmered in Madeira and chicken broth. All the Thanksgiving flavors, scaled to a 2-person dinner.

Cream cheese kolache dough made with butter, flour, egg yolk, and sugar. This no-yeast pastry dough chills overnight and rolls out flaky for filled cookies with prune, poppy seed, or apricot.

No-bake chocolate mint torte with a chocolate cookie crumb crust and a silky chocolate-peppermint filling lightened with whipped cream. A dinner-party finisher that chills 3 hours and slices like silk.

James Beard's hands-on masterclass in a three-layer cake: beating butter by hand, folding egg whites like a soufflé, and mastering classic technique for a fluffy golden crumb with citrus filling.

Old-fashioned potted beef tongue blended with butter, nutmeg, cloves, sage, and parsley, then sealed under clarified butter. A classic British larder spread for toast, crackers, or sandwiches.

Creamy mashed sweet potatoes topped with a buttery pecan praline sauce cooked to soft ball stage. A make-ahead Southern side dish that belongs on every holiday table.

Kahlua fantasy chocolate cheesecake layers a buttery chocolate wafer crust under a silky filling of cream cheese, sour cream, melted semi-sweet chocolate, and Kahlua coffee liqueur. Boozy, dense, and luxurious.

Whole trout braised in white wine and fish stock with shallots and thyme, finished with a silky cream and herb butter sauce. An elegant weeknight fish dinner in just 40 minutes.

Pan-sauteed trout topped with crawfish tails and capers in a silky lemon butter sauce made from pan drippings. A Louisiana-style fish dish with classic French technique.

Traditional kolache fillings: ground walnut, dried apricot, coconut-pecan, and poppyseed. Four classic Czech and Eastern European pastry fillings for cookies and yeast buns.

Chocolate vinegar cake with no eggs or milk, mixed in one bowl using the three-well method, topped with a mocha chocolate frosting made with hot coffee. A Depression-era classic.

Sheet-pan peach coffeecake with a tender pressed-in shortcake base, fresh sliced peaches, buttery crumb topping, and a lattice over the top. Travels beautifully to brunch.

Scottish shortbread for Christmas with all-purpose and rice flour for sandy crispness. Butter-forward, only four ingredients, pressed into a jelly-roll pan for easy holiday bars.

Frankfurter Kranz: a traditional German ring cake with three rum-soaked sponge layers, a rich egg-yolk buttercream filling, and a crunchy almond praline crown. The classic Frankfurt coffee-table cake.