10,000 butter recipes

Canned salmon and rice casserole with a creamy cheddar mushroom sauce, topped with buttery cornflake crumbs. Retro comfort food baked until golden and bubbling.

From the Thanksgiving collection I been gathering over the years.

Sweet and sour rhubarb-pomegranate filling is topped with a buttery and flakey pastry. Serve the baked warm and juicy cobbler with some cream, delicious.

Chocolate chip banana nut bread blends mashed ripe bananas with buttermilk into a tender quick bread loaded with mini chocolate chips and chopped nuts. Two loaves from one bowl, perfect for freezing.

Maine blueberry muffins with whole wheat flour, melted butter, cinnamon, and fresh blueberries. Topped with sugar for a crunchy crust. A New England classic in 30 minutes.

Quick bread made with canned pumpkin, dates and walnuts. Perfect for breakfast anytime during the fall season.

Buttermilk Irish soda bread with raisins and caraway seeds. A tender, slightly sweet round loaf made with butter, sour cream, and tangy buttermilk. The American holiday-table version.

Carrot cake loaded with crushed pineapple, coconut, and walnuts. Soaked with hot buttermilk glaze straight out of the oven and finished with orange cream cheese frosting.

If you love butterscotch and oatmeal cookies, these are the best.

Farrah Fawcett's pecan pie is the classic: a rich corn syrup and vanilla custard packed with pecan halves in a flaky crust. The actress's simple, foolproof holiday pie bakes up with a glossy, crackly top.

These are better than ordinary sugar cookies because of the flavoring.

Juicy chunks of caramelized pears can be found in every single bite, and it's made with whole wheat flour and 1% milk. A delicious and nutritious breakfast to start your day.

Invent your kind of cookies with this scrumptious recipe that won't disappoint you or your sweet tooth!

Unusual banana curry muffins flavored with curry powder, treacle, and sweetened condensed milk, plus mashed bananas and bran. A high-fibre breakfast muffin with a savory-spice twist.

Southern banana bread with buttermilk and pecans: a moist, tender quick bread enriched with tangy buttermilk and studded with toasted pecans. The Sunday-morning Southern kitchen classic.

This recipe was inspired by Julia Child's Mastering the Art of French Cooking Vol. 2. It was developed as a shrimp based filling for a small Vol-au-vent.