10,000 butter recipes

Crisp-edged rolled oatmeal cookies with deep brown sugar warmth, cut into any shape you love for tea time or lunch boxes.

Old-fashioned ice water cake with cake flour, beaten egg whites, and ice-cold water for a snow-white, tender crumb. A vintage two-layer white cake.

A rich chocolate bar cake made with melted chocolate candy bars and chocolate syrup for double chocolate depth, plus buttermilk for a tender crumb and pecans for crunch. Baked in a tube pan, no frosting needed.

Pear and cranberry tart with a buttery oat crumble topping. Tart cranberries burst in a sweet corn syrup sauce with tender sliced pears underneath the crisp.

Creamy tangerine cheesecake on a buttery graham cracker crust with a vanilla sour cream topping. Fresh tangerine juice and zest give this baked cheesecake a bright citrus twist.

Chocolate chip walnut pie with a chewy brown sugar custard, pockets of melted chocolate, and toasted walnuts in a flaky shell. Half cookie, half pie. Serve warm with vanilla ice cream.

Creamy crab and clam dip with cream cheese and a kick of Tabasco, spread on melba rounds and warmed in the microwave. Ready in 10 minutes for easy party snacking.

Almond crescent cookies packed with ground almonds and almond extract, then rolled in powdered sugar while warm. A classic German holiday cookie with a sandy, melt-in-your-mouth texture.

Marbled Double Chocolate Cheesecake Squares recipe

Meringue madeleines made with whipped egg whites, cake flour, and melted butter. Light as air with crisp edges, best eaten warm straight from the oven.

Try this savory dish which can be made with a crockpot that tastes wonderful by itself!

Buttermilk pancakes studded with fresh unpeeled apple chunks and warm cinnamon. This Canadian Townships recipe cooks up fluffy in a cast iron skillet. Drizzle with pure maple syrup.

Silky chocolate mocha cream pie topped with golden meringue. A from-scratch custard filling with real chocolate and coffee, baked in a flaky crust.

Kokt Orrett, a traditional Norwegian poached trout in vinegar water, served with whipped parsley butter and lemon wedges. A gentle, minimal cooking method that lets fresh trout speak for itself.

Soft, yeasted rolls swirled with brown sugar, cinnamon, and black walnuts, baked in a buttery butterscotch coating that pools over each warm roll. Old-fashioned sticky bun goodness from scratch.

Tangy orange zest and red lentils brighten tomato soup with unexpected citrus sparkle, finished with fresh mint for a vegetarian bowl that feels like Mediterranean sunshine.