10,000 buttery recipes

I make these tasty squares using Splenda.They are super easy to make and great for a guilt free snack.

Classic French tarte aux pommes with butter-sautéed apples in a flaky puff pastry shell, topped with a golden egg and vanilla custard. The apple tart that every French grandmother gets right.

Lattice-top apple pie with Kahlua coffee liqueur, brown sugar, and a toasted pecan layer baked into the bottom crust. A grown-up twist on a Thanksgiving classic.

Tame wild game with this braised venison in a mushroom sauce.

Three-layer creme de menthe brownies with a fudgy chocolate base, green mint buttercream middle, and chocolate chip glaze on top. A retro holiday favorite that freezes well.

Baked Brussels sprouts gratin with bacon, heavy cream, butter, and bread crumbs. Blanched sprouts and chopped bacon bake in cream until bubbly with a golden, crispy top.

This decadent ice cream pie is made with kahlua, both vanilla and chocolate ice cream, and a chocolate wafer crust. It's creamy, smooth, rich and absolutely irresistible.

Layered prawn and spinach bake with garlic, nutmeg-laced spinach, a creamy cheese sauce, and a golden sliced-potato crust on top. British-style seafood comfort food.

A chocolaty and moist chocolate layer cake that turns out perfect every time!

Tarte Tatin with a nutty oatmeal crust: apples caramelized in butter and brown sugar in a cast-iron skillet, baked under the crust, then flipped to reveal the glossy upside-down apple tart.

Toasted vermicelli mingles with long-grain rice in buttery chicken broth for fluffy Armenian pilaf that rests before serving.

Homemade perogies filled with cheddar, mashed potato, and sauteed onion. Boiled, then tossed with golden butter-fried onions and served with sour cream. Pure Eastern European comfort food.

Oyster loaves stuffed with butter-sauteed fresh oysters in hollowed-out French bread, wrapped in milk-soaked cheesecloth, and baked until golden and crisp.

Walk to school cookies: buttery slice-and-bake shortbread with chopped pecans, dusted with powdered sugar. Make-ahead icebox cookies sturdy enough to survive a backpack and lunchbox.

Chicken livers simmered in butter with prosciutto and sage, perched on sautéed bread triangles, and drizzled with a Marsala wine pan sauce. An Italian classic ready in 20 minutes for two.

Cognac Nanaimo bars are a Canadian no-bake classic with a chocolate-coconut-pecan base, cognac-orange buttercream middle, and a glossy chocolate top. A boozy adult twist on the original.