10,000 buttered recipes

A cross between a chewy oatmeal cookie and a biscuit.

Try these colorful and scrumptious muffins that go hand-in-hand with a sunny day.

Classic Greek-style roast chicken stuffed with rice, basted with butter and white wine, and served with pan juices and lemon wedges. Sunday dinner, Mediterranean-style.

Benne wafers, the Charleston Gullah classic of toasted sesame seeds in a thin crisp brown-sugar cookie. African heritage cookies with a buttery snap and deep caramel-nutty flavor.

Cream cheese melts into butter and milk with garlic powder and Parmesan in this fast Alfredo sauce that comes together faster than your pasta water boils.

Brown sugar coffee cake with a buttery crumb base, sour cream batter, nutmeg, and chopped nuts on top. A tender, crumbly breakfast cake with deep caramel sweetness.

Greek spanakopita triangles with spinach, feta, and cream cheese wrapped in buttery phyllo dough. Crispy, flaky appetizers that freeze beautifully for make-ahead entertaining.

Norwegian pan-fried trout in sour cream sauce with lemon and parsley. Whole fish, flour-dredged and fried in butter, with a quick pan sauce from the drippings.

These are the original famous sticky cinnamon buns, similar to those found at the Cinnabon chain of fast food outlets.

Classic creamy chocolate fudge made from scratch with unsweetened chocolate, evaporated milk and corn syrup, boiled to soft ball stage and beaten until thick. Cuts into 36 squares of dense, fudge-shop-style candy.

Crispy cheddar cheese crackers with caraway seeds, made from just 5 ingredients. These buttery, golden bites are baked in under 15 minutes for an easy homemade snack or appetizer.

Easy peppermint fudge squares made with chocolate chips, miniature marshmallows and mint extract on an evaporated milk base. No candy thermometer needed; ready to chill in 30 minutes. Yields 2 pounds of fudge.

French-style scrambled eggs cooked low and slow with butter and cream, then folded with tender lobster chunks, sweet bell pepper, and fresh chives. Brunch just got fancy.

Vermont maple cinnamon swirl cookies: a flaky butter-and-maple pastry rolled around brown sugar cinnamon filling, then sliced and baked. Crisp edges, tender centers, and a real maple glaze on top.

Scallops Fenton are wine-poached scallops in a rich Swiss and Romano cheese sauce with mushrooms, folded with whipped cream and broiled golden in individual shells.

Fried rabbit simmered first in salted water with peppercorns and bay leaves until tender, then dredged in flour and pan-fried in butter until golden. A two-step method for crispy, juicy rabbit.