10,000 butter recipes

Berks County potato custard pie, a Pennsylvania Dutch classic with mashed potato, lemon juice, lemon zest, and whipped egg whites in a flaky crust. Light and tangy.

Savory rice pilaf with toasted almonds, diced dried apricots, and a hint of ginger for a side dish that pairs beautifully with roasted meats.

Slice-and-bake Swedish coconut cookies with golden edges and a buttery, tender crumb. Shape the dough into logs, chill, slice thin, and bake. Makes a whopping 8 dozen from one batch. Ideal for holiday cookie swaps.

Eggless chocolate cake bakes up tender and rich with no eggs needed. A vintage Depression-era recipe that uses melted unsweetened chocolate, milk, and pantry basics for a dependable layer cake.

They won't need refrigeration, and should stay fresh for several weeks or until the end of time.

Perogy cilantro soup with frozen perogies simmered in a cilantro-tomato broth with garlic, onion, and a dash of hot sauce. A quick, creative comfort soup that turns perogies into a meal.

Sausage-stuffed butternut squash baked twice with thyme, tarragon, and egg custard. A savory fall main dish that uses the squash shells as edible bowls.

Pearl onion gratin baked in seasoned cream with nutmeg until browned and bubbly. A classic French side dish with just six ingredients and a blanching trick for easy peeling.

Pistachio torte with 2 cups of finely chopped pistachios and breadcrumbs standing in for flour, lifted with beaten egg whites, and topped with a cup of lemon curd. A proper European-style celebration cake.

Mushroom stroganoff layers fresh mushrooms with rehydrated dried mushrooms in a sour cream sauce spiked with brandy and sherry, served over buttery egg noodles. A meatless take with serious umami.

Lattice-topped cranberry raisin pie with a buttery vanilla filling and a sparkle of coarse sugar on top. A gorgeous, tart-sweet holiday pie that's a bold change from the usual pumpkin.

Old-fashioned cake doughnuts with nutmeg and ginger, deep fried and tossed in cinnamon sugar. A simple from-scratch doughnut recipe that rests before frying for a tender crumb.

Individual pound cakes baked in ramekins with lemon zest, vanilla, and beaten egg whites for a lighter texture. Buttery, golden mini cakes with a fine crumb and citrus fragrance.

Lemon pie filling cooked over a double boiler with egg yolks, lemon juice, and zest into a glossy yellow curd, then poured into a baked pie shell to set.

Old-fashioned lemon custard pie made on the stovetop with a double boiler. Rich egg yolk filling with fresh lemon juice and zest, poured into a baked shell. Simple, tangy, and no meringue fuss.

Fresh mushroom bisque with a full pound of mushrooms, half-and-half, egg yolk, and lemon juice. A rich, velvety cream soup ready in 25 minutes with no stock needed.