10,000 butter recipes

Shasta Mountain brownies double down on chocolate with bittersweet chocolate, butter, eggs, and crushed chocolate chip cookies folded into the batter for a fudgy, soft-centered brownie speckled with toasted pecans.

Classic pecan pie with dark corn syrup, melted butter, and toasted pecans, scaled for either a 9 or 10 inch shell. Five ingredients in the filling, no-fuss method, glossy candied top.

Cornish hens roasted over a toasted long-grain rice stuffing studded with pecans, raisins and orange juice. An elegant holiday-worthy dinner with juicy birds and aromatic fruit-and-nut rice.

Baked cheesecake with a buttery sugar cookie crumb crust and a creamy cream cheese filling lightened with sour cream, eggs and a touch of cornstarch. Topped with reserved cookie crumbs and baked in a 9-inch square pan.

Old-fashioned looped jumble cookies with cinnamon dough rolled into ropes, shaped into loops, and topped with a poured chocolate glaze. A charming heritage cookie with a fun shape.

Classic Florentine cookies with chopped almonds, brown sugar, and cream, finished with a smooth chocolate coating on the bottom. Thin, lacy, and elegantly crisp.

Shrimp Creole omelets stuffed with a spicy tomato sauce built on the Cajun holy trinity of onion, bell pepper, and celery. Fold them soft, fill them hot, and serve with rice.

Food processor potato bread made with instant potato flakes, dry milk, and eggs for an extra-soft, tender crumb. One round loaf with a golden crust and pillowy interior.

Almond crisps topped with amaretto-glazed slivered almonds in a flower pattern. Buttery press cookies with amaretto in both the dough and the topping for a sophisticated double almond flavor.

After school bars are no-bake layered cracker treats with a buttery brown sugar coconut filling sandwiched between Club crackers and topped with sweet vanilla frosting. A retro lunchbox classic kids can't stop reaching for.

Magic coconut custard pie that makes its own crust while baking. Easy blender dessert with vanilla custard and toasted coconut topping in 50 minutes.

Grandma's classic pound cake: just five ingredients (butter, flour, eggs, sugar, vanilla) baked into a tender, golden loaf. Old-fashioned heritage recipe with no leavening.

Tournedos of lotte (monkfish) with lobster, sauteed monkfish medallions plated with lobster meat in a silky Cognac-cream sauce enriched with homemade lobster butter. An elegant French restaurant classic for special occasions.

A rustic pie-cake hybrid loaded with diced apples and pecans, baked in a pie plate and served warm with rum butter sauce and whipped cream.

Crostata di fragole is an Italian strawberry tart with almond-enriched pasta frolla, a layer of strawberry jam, and fresh berries arranged for a stunning no-bake filling on a crisp, buttery shell.