10,000 butter recipes

Elegant almond tart with buttery pastry crust and rich frangipane filling studded with toasted almonds. Ground almonds and eggs create a moist, nutty center that stays tender for days.

Easy and simple recipe that allows the venison loin to be the star.

A chocolate pecan fudge-like frosting makes this Sheet Cake

Whole apples wrapped in pastry and baked in cinnamon sugar syrup. Fill cored apples with spiced sugar and butter, wrap in pastry, bake in hot syrup.

Authentic Ukrainian varenyky with tender egg yolk dough and two classic fillings: creamy potato-cheese and tangy sauerkraut-bacon. A from-scratch dumpling recipe worth every fold.

German yeast cake with rows of sliced apples topped with buttery streusel and slivered almonds for a not-too-sweet coffee cake perfect for brunch or afternoon tea.

Brussels sprouts simmered in beer until tender, then finished with butter and salt. A German-inspired side dish where the beer adds malty depth and tames any bitterness.

Old-fashioned beer soup, the German Biersuppe: warm beer whisked with egg yolks, sugar, and butter into a frothy, custardy bowlful. A 19th-century breakfast or supper finished with parsley and paprika.

A scrumptious dessert made with bread cubes, apples and a bit of cinnamon. Tastes amazing when served with hard sauce or ice cream.

A decadent blueberry pie that is perfect to take to your next family gathering. Can also be topped off with any type of fruit you like!

Silky asparagus soup with tender leeks and potatoes, finished with cream. This spring vegetable soup celebrates fresh asparagus in a warming, elegant bowl.

Buttermilk scones with a tender crumb and a sugar-dusted top, plus three built-in variations: citrus, raisin, or warm-spiced. Classic British-style scones for tea, brunch, or breakfast.

This recipe makes 4 loaves, great to help feed a crowd.

Three-egg omelet cooked in butter and folded over any filling you like. A fast breakfast or brunch fundamental, ready in about 10 minutes start to finish.

Lobster stuffed beef tenderloin with lobster tails tucked inside a butterflied roast, topped with bacon, and served with a white wine butter sauce.

This delicious crust uses pecans in place of traditional wheat ingredients. It can be used with fruit or pudding fillings or as the base of a cheesecake.