10,000 butter recipes

Treat your kids to this rich and scrumptious dessert that will make them eager to help you the next time you go to make them!

A hearty and scrumptious casserole made with hash brown potatoes, cheddar cheese and sour cream.

Shrimp Creole omelets stuffed with a spicy tomato sauce built on the Cajun holy trinity of onion, bell pepper, and celery. Fold them soft, fill them hot, and serve with rice.

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.

Lumpies are thick, soft chocolate drop cookies loaded with melted unsweetened chocolate and nuts, topped with a rich mocha frosting made with cocoa and hot coffee.

Irish stuffed rabbit with an apple, onion, and breadcrumb stuffing seasoned with thyme and parsley, braised in stock until fork-tender. Traditional countryside cooking.

Italian pumpkin pie from the Po Valley with pasta frolla crust, fresh pumpkin filling, ground almonds, cornmeal, and candied orange peel. A rustic Northern Italian autumn dessert.

Whole stuffed rabbit with an apple, onion, and breadcrumb stuffing seasoned with thyme and parsley, braised in stock until fork-tender. A classic British-style country dish.

Double brownies stack a fudgy chocolate-walnut brownie under a brown-sugar butterscotch blondie, baking both layers together for one bar with two distinct flavors in every bite.

Apple cranberry pie with Granny Smith slices, whole cranberries, and an oat-cinnamon crumble topping. The Thanksgiving pie that combines pie and crisp.

Shellfish crepes with shrimp in vermouth, filled and topped with creamy Swiss cheese sauce, baked until bubbling and golden. A classic French bistro appetizer or elegant dinner party main.

Steamed salmon fillets crowned with a bright orange-thyme butter sauce. A four-ingredient dinner that leans on quality fish and citrus to do the work.

Charleston okra soup, the Lowcountry classic with simmered ham bone, fresh tomatoes, okra, bacon, and bell pepper. Ladled over rice for a true Carolina supper.

Moosewood fudge brownies made with unsweetened chocolate, brown sugar and five eggs for an ultra-rich, fudgy bar. A classic from the Moosewood cookbook with just six pantry ingredients and no cocoa powder shortcuts.

Roasted sweet potato wedges drizzled with a glossy balsamic-honey reduction. The vinegar cooks down to a syrupy glaze, finished with butter, that balances sweet caramelized edges against a sharp tang.

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.