10,000 buttered recipes

Make your very own English Muffins with this tasty recipe that is easy to follow and hassle free.

Fluffy, soft and delicious. This recipe does not use milk. The best bread-cake texture I have ever made or tasted.

Rubber stamp gingerbread cookies bake up firm enough to hold cutter shapes and decorate, with a pinch of cayenne hiding behind the molasses, ginger, and cloves for unexpected warmth.

Applesauce bran muffins built on All-Bran cereal and unsweetened applesauce for a fiber-rich, lightly sweet breakfast bake. A simple one-bowl batter that comes together in 20 minutes.

If you want to have some fun with bread, then try this scrumptious recipe with bits of sun-dried tomato and cheese that makes pull-apart fun and delicious.

If you love cheese, you will adore these scrumptious snacks that are perfect for a quick breakfast!

These muffins were very moist and not too sweet. I made a topping, using 3T of brown sugar and 2T of walnuts.

Make it a jolly festive season with delicious, easy Christmas snacks. Give the gift of a memorable treat.

Instead of using any old turkey stuffing, try this scrumptious variation that will become your family's new favorite for Thanksgiving!

This is a really popular cake. Easy to make with just a little time.

Spiced apple pound cake, a one-bowl Bundt cake made with butter, spiced apple yogurt, and a cinnamon glaze topped with chopped pecans. The autumn coffee cake that turns yogurt into the secret moisture weapon.

Grandma's banana bread made with buttermilk for an extra-moist, tender crumb and a gentle tang. Creamed butter and ripe bananas, with optional walnuts, baked low and slow into a classic loaf.

Moist British-style banana bread loaded with mixed dried fruit, soft ripe bananas, butter, and sunflower oil. A food-processor quickbread that uses a full pound of bananas.

Fresh strawberries, nutty almond, and crispy phyllo pastry make this delicious tart and it's also very light. An ideal dessert to end the meal.

These muffins are a little different, they are very tasty and tender. I make sure my rhubarb is chopped rather fine for this recipe and I measure, then thaw the rhubarb before using let drain but do not press out the liquid, I use the blueberries frozen or fresh.

A rustic classic filled with blackberries, from my Grandmother's recipe book.