10,000 buttered recipes

Fudgy brownie cake baked right in wide-mouth canning jars and sealed hot for gift-giving or storage. Cocoa, buttermilk, and walnuts make a rich, moist crumb that keeps beautifully in the sealed jar.

Sweet potatoes simmered in apple cider with brown sugar, butter and a cinnamon stick, then pureed and baked. A make-ahead Thanksgiving side without the marshmallows.

A 5-ingredient overnight pull-apart breakfast cake made with frozen dinner rolls, butter, brown sugar, pecans, and vanilla pudding mix. Prep tonight, bake tomorrow.

Yeast-risen chocolate chip coffee cake baked in a tube pan with a crunchy coffee-walnut-chocolate streusel topping. A rich, bakery-style breakfast cake with real coffee flavor in the crumble.

Try this scrumptious cake recipe when you have company to come over, definitely will impress everyone!

Chinese American fortune cookies bake from a thin batter of cake flour and egg whites, then fold around personal messages while still warm. A homemade version of the takeout staple.

Spiced refrigerator cookies with sour cream, sliced almonds, cloves, and nutmeg. Make-ahead dough keeps for 2 weeks refrigerated or freezes for months.

Hazelnut lemon biscotti, twice-baked Italian cookies with toasted whole hazelnuts and fresh lemon zest. Perfect dunking texture for coffee, tea, or vin santo.

Dark, moist bran muffins made with whole wheat flour, buttermilk, and molasses. High fiber, barely sweet, and mixed in minutes. Makes two dozen from one batch.

Oven-baked scallops in shells with chopped mushrooms, parsley, breadcrumbs, butter, and a splash of white wine. Simple, elegant French cooking in under 30 minutes.

Papaya bread with mashed ripe papaya, walnuts, raisins, and warm spices like cinnamon, allspice, and ginger. A tropical quick bread that bakes into a moist, fragrant loaf or muffins.

Steamed salmon or trout fillets topped with a from-scratch hollandaise sauce built on a crushed peppercorn and white wine vinegar reduction. Classic French technique with rich, buttery results.

Salt-roasted shrimp with a scampi beurre blanc dipping sauce. A showstopper appetizer where shrimp cook shell-on over a bed of rock salt and get served with a buttery white wine dip.

A savory crab soup made with flaked crab meat, light cream and a bit of dry sherry.

Salmon Basel Style is a traditional Swiss preparation - flour-dredged fillets pan-fried in butter, topped with golden onion rings, and finished with a quick fish stock pan sauce.

Salmon pate made with poached fresh salmon and smoked salmon, blended with butter, dill, and sour cream. Sealed with clarified butter for an elegant make-ahead appetizer.