10,000 butter real recipes

Herbed spaghetti squash with mozzarella: roasted squash strands tossed with garlic butter, smoked mozzarella, and fresh basil. A low-carb, gluten-free pasta alternative.

Schnecken are German-style cinnamon pecan rolls made from a soft yeasted dough filled with brown sugar, raisins, pecans, and cinnamon, then baked in muffin tins until golden.

Chocolate Glazed Devil's Food Cake with Chocolate Frosting recipe

Apple custard cake layered on a buttery lemon shortcrust, with rum-soaked raisins and tart apples under a baked vanilla custard that sets soft and creamy. A bakery-style dessert with a boozy backbone.

Apple pie baked in a brown paper bag. Gently steamed results. A favorite for over 25 years.

Salmon fillets topped with horseradish and a crispy shredded potato crust, baked until golden. A fast oven-to-table fish dinner with sharp heat and a shatter-crisp finish.

Fat-free vegan asparagus soup with onions, leeks, and vegetable stock. No cream, no butter, just bright spring vegetables blended silky and strained smooth.

Gingersnap crumb crust: a 3-ingredient spiced cookie crust for cheesecakes, pumpkin pie, or icebox desserts. No-bake option for frozen pies.

Award-winning thumbprint cookies with buttery dough rolled in finely chopped nuts, pressed with your thumb, and filled with ruby raspberry jam: elegant holiday baking that won first place.

Sherry glazed poppy seed cake, a doctored cake mix bundt with sour cream richness, crunchy poppy seeds, and a boozy buttered sherry syrup that soaks deep into every slice.

Green lentils simmered with lovage, thyme, orange peel, and shallots in a reduced butter sauce. A refined, herbaceous French-style lentil side dish with an unexpected citrus note.

Warm brown rice breakfast cereal simmered with chopped prunes, cinnamon, and a pat of butter. Low-fat, naturally sweet, and ready to top with milk, honey, or fresh fruit.

Garlic-marinated caribou steaks grilled and topped with a buttery green peppercorn and cognac sauce. A refined wild game dinner with French bistro flair.

Simple brown rice cooked on the stovetop with butter and salt. Foolproof method using a 1:2.5 rice-to-liquid ratio for fluffy, tender grains every time.

Apricot filled cookies are buttery thumbprint cookies with a glistening pool of apricot preserves in the center. A classic teatime cookie with a tender shortbread base, makes about four dozen.

Ham and mustard biscuit rolls with a sharp cheddar cheese sauce. Ground ham, butter, and mustard rolled into biscuit dough, sliced into pinwheels, and baked golden brown.