10,000 buttery recipes

Freezer cinnamon fruit rolls with soft yeasted dough, a rich filling of brown sugar, golden raisins, dried apricots, pecans, and cinnamon, finished with a simple sugar glaze. Make ahead and freeze for up to 2 months.

Traditional British shepherd's pie made from leftover roast lamb or beef, bound in gravy and topped with mashed potatoes. Old-school comfort food done properly.

A succulent pot roast that is simmered to perfection. The leftovers taste great in a sandwich!

Fish fillets pan-cooked in garlic butter with scallions and a squeeze of lemon. Five ingredients, six minutes of cooking, and dinner is on the table.

Experimentation led Mary Ann Zarczynski of Franklin to create this recipe, which she described as "very rich and delicious."

Cream of veggie soup made with a butter-flour roux, milk, broth, and whatever mixed vegetables you have on hand, pureed smooth and finished with melted cheese.

Vermouth cream of mushroom soup builds layers of flavor with two pounds of mushrooms, dry vermouth, beef stock, and a finishing splash of aromatic bitters for a grown-up bowl that buries any canned version.

Five-flavor pound cake glaze is a quick stovetop sugar syrup laced with coconut, butter, rum, lemon, and vanilla extracts. Poured warm over pound cake for an aromatic, moist finish.

No-bake chocolate oat cookies rolled in powdered sugar. Just 6 ingredients mixed together and chilled overnight for fudgy, truffle-like bites with zero oven time.

Finnish sticks are buttery almond shortbread cookies rolled into finger-thin ropes, brushed with egg, and topped with chopped almonds and sugar before baking crisp.

Theres just something about peanut butter and chocolate, here's another version of "Tiger Butter" with a butterscotch twist.

Apple cinnamon cranberry pie: two-crust pie with apples, fresh cranberries, and cinnamon, topped with a decorative criss-cross petal lattice. Sweet, tart, and built for Thanksgiving.

Creamy cheesecake made without any cheese using condensed milk, eggs, lemon, and a buttery zwieback crust. Light, tangy, and set with a slow cool in the oven for silky texture.

Fudgy bittersweet chocolate brownies with a full pound of chocolate, strong coffee, and just half a cup of flour. Chilled overnight for an ultra-dense, truffle-like texture.

Fluffy white buttercream icing made with shortening, powdered sugar, and a hint of almond extract. Stays bright white and pipes like a dream for decorated cakes.

Apple crisp with double-layered apples and a buttery oat-cinnamon crumble, finished with a splash of apple juice for extra moisture. Serve warm with vanilla ice cream for a fall classic.