10,000 buttered recipes

Turtle bars with shortbread crust, pecan halves, brown sugar caramel, and a smooth chocolate top. The classic candy-store flavor in a 24-bar pan.

Night before French toast, an overnight baked custard casserole made with French bread, eggs, milk, and vanilla. Assembled the night before, popped in a cold oven, and pulled out puffy and golden for brunch.

Honey-sweetened whole wheat rolls baked in round pans so they pull apart easily. Soft, nutty dinner rolls made from basic yeast dough after first rise.

Buttery shortbread base topped with a honey-almond caramel, double-baked into golden bars and cut while still warm. Crisp underneath, chewy on top.

Satisfy your sweet tooth with this delicious snack that is addictive as it is tasty.

Parcha bozbash is an Azerbaijani lamb soup with chestnuts, quince, prunes, and chickpeas simmered in a rich broth and finished with ghee. Warming, fruit-kissed, and deeply aromatic.

Just like it's title, easy, pretty and loaded with mint and chocolate.

Whipped cheddar cheese and brandy spread with just four ingredients: sharp cheddar, butter, brandy, and black pepper. Pack it into a crock for a sophisticated appetizer or homemade food gift.

Wow your family with this simple, but delicious cake that is perfect for dessert after a hearty dinner.

Garlic-marinated caribou steaks grilled and topped with a buttery green peppercorn and cognac sauce. A refined wild game dinner with French bistro flair.

Italian almond butter cookies rolled in powdered sugar, made with just 5 ingredients and no eggs. Tender, crumbly, and nutty with a snowball-style coating.

New Year's Eve clock cake: three airy white cake layers stacked with silky chocolate cream filling, wrapped in rich Hungarian chocolate frosting and decorated to look like a clock striking midnight.

Cherry fruit chews are a vintage Bisquick bar studded with maraschino cherries, dates, and walnuts. Seven ingredients, one bowl, baked in a 9x13 pan. Yields four dozen retro holiday bites.

Galatoboureko is a Greek custard pie with semolina filling baked in buttered phyllo pastry and soaked in cinnamon-lemon syrup. A traditional dessert with crispy, syrup-drenched layers.

Creamy homemade bechamel sauce made with butter, cornstarch, milk, and Parmesan cheese, finished with a whipped egg for extra richness. Ready in 20 minutes on the stovetop.

Fruit and chocolate dream squares with a buttery shortbread crust, raspberry jam, milk chocolate chips, and a pecan streusel topping. Layered bar cookies baked until golden and crumbly.