10,000 buttered recipes

Molasses rye bread with half a cup of dark molasses for deep color and caramel sweetness. Two round loaves, rye and bread flour, milk-based dough. German-style.

Granny's apple cranberry pie folds tangy cranberry sauce into a spiced apple filling for a ruby-red, sweet-tart twist on classic apple pie, baked in a flaky double crust. A festive holiday favorite.

Coconut squares with a buttery graham cracker crust, sweetened condensed milk coconut filling, and chocolate icing on top. An easy no-mixer bar cookie recipe.

Old-fashioned molasses cookies built on dark molasses and dark brown sugar for deep, almost-burnt-sugar flavor. Crisp at the edges, chewy in the middle, optional warm spices for a holiday version.

Cream cheese bars with a Bisquick brown sugar walnut crust and a tangy lemon-cream cheese filling. Streusel-topped, easy weeknight dessert ready in 65 minutes.

Fluted sandwich cookies filled with tinted vanilla buttercream in three pastel colours. A pretty bakery-style cookie with a cut-out window on top showing the green, pink or yellow filling underneath.

The tartness of the lemons is great with the sweet crust and meringue topping. Perfect in summer.

Orange coconut cake layers a tender almond-scented white cake with a tangy fresh orange filling and fluffy boiled-sugar frosting. A vintage Southern church-cookbook bake with citrus brightness throughout.

Mini cheesecakes baked in muffin cups with a graham cracker crust, sour cream topping, and golden lemon sauce. Perfectly portioned individual desserts for parties and potlucks.

Harira, the traditional Moroccan soup with lamb, chickpeas, broad beans, saffron, and a velvety tomato-herb base thickened with an overnight flour paste. A slow-simmered bowl with deep, layered spice.

Steelhead fillet Bonne Femme: poached in fish fumet, blanketed in white wine sauce and sauteed mushrooms, glazed with hollandaise under the broiler. A classic French seafood preparation.

Apple praline pie layers Granny Smith apples with a spiced corn syrup filling and a brown sugar-pecan praline topping. A double-crust Southern dessert with cutout vents.

Chocolate chip and currant pound cake with Cognac-soaked currants, semi-sweet chocolate, and a hint of cinnamon, baked in a Bundt pan and drizzled with a Cognac glaze.

Southern jam cake with blackberry jam, buttermilk, raisins, and pecans baked low and slow in three spiced layers. Topped with a boiled cream frosting that drips down the sides just like it should.

Pumpkin pudding pie with a cakey, spiced filling made from pancake mix, scented with coriander, cinnamon, and cloves, then drizzled with a warm coriander cream sauce. A fragrant twist on classic pumpkin pie.

A layered yeasted coffee cake with potato dough, cinnamon-sugar filling, and chopped almonds. Circles of soft dough are stacked and twisted into a show-stopping breakfast centerpiece glazed with powdered sugar icing.