10,000 buttery recipes

Dark chocolate pecan torte with a fudgy, barely-set center, chopped pecans running through every bite and a glossy chocolate glaze poured over top. Flourless-style richness with just enough flour to hold it together.

Rich chocolate tube cake made with unsweetened chocolate, sour cream, and folded egg whites, topped with a warm semi-sweet chocolate frosting. Dense, moist, and intensely chocolatey.

Hearty apple cookies made with whole wheat flour, chopped fresh apples, raisins, and nuts, topped with a crunchy oat-brown sugar-cinnamon streusel. A wholesome drop cookie with real fruit baked right in.

Rich fudge cake with unsweetened chocolate and brown sugar, topped with a thick milk chocolate and semisweet frosting. A serious chocolate lover's layer cake.

Chocolate sweetheart sandwich cookies with cocoa dough puffed and crackled, filled with vanilla buttercream. Homemade Oreo-style cookies with a rich, creamy center.

Frosted chocolate drop cookies with rolled oats, sour cream-tendered crumb, and a vanilla glaze topped with a pecan half. Bakery-style cake cookies from a 1950s lunch counter.

Sour cream coffee cake loaded with mini chocolate chips in the batter and a brown sugar streusel topping. Tender, rich crumb that stays moist for days.

Velvet devil's food layer cake with coffee and cocoa for deep chocolate flavor, plus a silky coffee buttercream frosting. A bakery-style two-layer showstopper (Part 1).

Iowa applesauce cake, a moist spiced sheet cake with raisins and walnuts, crowned with tangy cream cheese frosting and dusted through a paper doily. Heartland baking at its cozy best.

The shredded zucchini makes this cake very moist, and the topping adds a nice crunch. Whenever zucchini is in season I freeze some, shredded, in 2 cup amounts so I can make this favorite anytime of the year.

A delicious warm drink made that's perfect to enjoy while reading a book in front of the fireplace.

Baked Indian pudding with maple syrup is a colonial New England cornmeal dessert sweetened with maple, molasses, and brown sugar, spiced with ginger and cinnamon, baked low and slow into a quivering custard. Serve warm with ice cream.

I made this because it sounded soooo good! It was delicious. And those in my family that tried it really liked it too!

Mushrooms and chestnuts in a light cream sauce with butter, flour, and half-and-half, served over baked potatoes. A rich, earthy autumn side dish with a nutty, woodsy character.

Pan-fried red snapper fillets topped with butter-sauteed shrimp, capers, lemon slices, and slivered almonds. A 30-minute seafood dinner with bistro-level elegance.

Classic French tarte Tatin with 5 pounds of Golden Delicious apples baked in caramel and topped with flaky puff pastry. A showstopping upside-down dessert worth the effort.