10,000 butter real recipes

Benne wafers, the Charleston Gullah classic of toasted sesame seeds in a thin crisp brown-sugar cookie. African heritage cookies with a buttery snap and deep caramel-nutty flavor.

Bread machine loaf made with crushed buttered popcorn mixed right into the dough. A quirky, buttery white bread with a subtle corn flavor and surprisingly soft crumb.

Greek spanakopita triangles with spinach, feta, and cream cheese wrapped in buttery phyllo dough. Crispy, flaky appetizers that freeze beautifully for make-ahead entertaining.

A cross between a chewy oatmeal cookie and a biscuit.

Brown sugar coffee cake with a buttery crumb base, sour cream batter, nutmeg, and chopped nuts on top. A tender, crumbly breakfast cake with deep caramel sweetness.

Rum Tum Tiddy: a retro cheesy tomato-cheddar Welsh rarebit variation with onion, green pepper, and a splash of sherry, spooned over toast. Vintage American comfort food.

French-style scrambled eggs cooked low and slow with butter and cream, then folded with tender lobster chunks, sweet bell pepper, and fresh chives. Brunch just got fancy.

Classic Swedish spritz cookies made with real butter and almond extract, pressed into shapes with a cookie press and sprinkled with colored sugar. Crisp, buttery, and festive.

Scallops Fenton are wine-poached scallops in a rich Swiss and Romano cheese sauce with mushrooms, folded with whipped cream and broiled golden in individual shells.

Easy peppermint fudge squares made with chocolate chips, miniature marshmallows and mint extract on an evaporated milk base. No candy thermometer needed; ready to chill in 30 minutes. Yields 2 pounds of fudge.

Classic creamy chocolate fudge made from scratch with unsweetened chocolate, evaporated milk and corn syrup, boiled to soft ball stage and beaten until thick. Cuts into 36 squares of dense, fudge-shop-style candy.

Layered white chocolate raspberry cheesecake with chocolate wafer crust and dark chocolate whipped cream topping. Slow-baked low and slow for a silky, crack-free finish.

Norwegian pan-fried trout in sour cream sauce with lemon and parsley. Whole fish, flour-dredged and fried in butter, with a quick pan sauce from the drippings.

Potage bonne femme: a classic French vegetable soup with leeks, potatoes, carrots, and onions sauteed in butter and simmered in chicken stock. Creamy without cream.

Classic Greek-style roast chicken stuffed with rice, basted with butter and white wine, and served with pan juices and lemon wedges. Sunday dinner, Mediterranean-style.

Monkey bread is the pull-apart treat everyone fights over: quartered biscuit dough tumbled in cinnamon sugar, stacked in a bundt pan, and drenched in a buttery brown-sugar caramel that bakes into sticky, gooey gold. Easy with canned biscuits.