10,000 butter recipes

Rotini pasta in creamy cheddar sauce with diced chicken, baked until bubbly and topped with crunchy cornflake crumbs. Midwestern comfort.

Favourite lemon sponge pie is a heritage 8-ingredient dessert that bakes into two layers from a single filling. Tangy custard at the bottom, fluffy lemon sponge on top, all from one whole lemon.

Tender drop cookies with slivered almonds and almond extract, baked at low temperature until lightly golden. Classic sandies that melt in your mouth.

Glazed butternut balls shape buttery nut shortbread into eggs, then half-dip in glaze or chocolate with coconut or sprinkles on top. Pretty holiday cookies that store for weeks.

A rustic open-faced apple pie piled high with chunky apples, blanketed in buttery sugar-flour crumbs, and soaked with an egg-milk custard before baking. Part crumble, part pie, all comfort.

Impossible coconut pie: a self-crusting magic pie that separates into custardy filling, golden top, and chewy crust as it bakes. Just dump everything in a blender, pour, and bake.

Winner of the 1991 Michigan Chocolate Cake Contest Created by Linda Theil

Maple pecan crisps with brown sugar, vanilla, and maple extract baked thin until golden and snappy. An egg white wash and minced pecans give each cookie a glossy, nutty crunch.

Potato fudge uses mashed potatoes as the secret binder in a chocolate candy rolled in coconut or walnuts. A Depression-era confection that works better than it has any right to.

Greek honey bread from the island of Sifnos with ricotta cheese, eggs, cinnamon, and three cups of honey baked in a dough-lined pan. A traditional Cycladic sweet pastry cut in diamond shapes.

Slice-and-bake lemon crisp cookies with fresh lemon zest and juice. A buttery, thin refrigerator cookie with a golden snap and bright citrus flavor.

Joe Froggers, the giant New England molasses cookies. Spiked with rum, dark with molasses, warmed with ginger, cloves, nutmeg, and allspice. Roll, cut big, bake.

Lemon tea bread soaked with a tart powdered sugar glaze. Fresh lemon juice and zest in the loaf, more in the glaze. Bright, double-lemon, afternoon tea ready.

Rich chocolate sauce made from unsweetened chocolate, heavy cream, and dry sherry, boiled to a thick, glossy pour. An elegant ice cream topping that stores in the fridge.

Poppy seed tea bread with a dense, buttery crumb and a gentle crunch from whole poppy seeds. Makes two loaves that store well and slice beautifully.

Thin, lacy pecan cookies spread flat like pancakes and baked in residual oven heat. Crispy, buttery, and caramelized with brown sugar and whipped egg whites.