10,000 buttery recipes

Make-ahead ham and cheese breakfast casserole with buttered bread, sharp cheddar, eggs, and a crunchy cornflake topping. Assemble the night before and bake in the morning.

Honey crunch baked apples stuffed with granola, dates, and almonds, drizzled with a honey-butter apple juice sauce. Old-fashioned autumn dessert you can feel good about.

Victorian honey cakes from an 1872 recipe, made with butter, honey, and egg yolks, topped with heather honey and ground almonds. Light, tender, and warmly sweet.

Herb-loaded crustless zucchini quiche with sautéed mushrooms, Swiss cheese, and a splash of dry sherry. A savory way to use up garden zucchini all summer long.

A decadent and delicious cheesecake made with juicy apples, pecans and caramel syrup.

Italian Bolognese pinwheel cookies filled with thick fruit jam, rolled jelly-roll style, and sliced into spirals. Use fig, sour cherry, quince, or apricot jam. Makes 4 rolls.

Martha Washington's devil's food cake made with unsweetened chocolate, buttermilk, and cake flour. A rich, old-fashioned two-layer chocolate cake baked in a single sheet pan.

No-bake frozen peppermint cheesecake with a chocolate wafer crust, cream cheese filling, crushed candy canes, and whipped cream. A pink holiday showstopper.

Salmon Parisienne with canned salmon and scallops in a white wine cream sauce, baked in shell dishes with a cheddar breadcrumb crust. An elegant microwave-to-grill seafood gratin.

Buttermilk-marinated chicken breasts pan-fried golden and topped with sauteed apples, a rich apple cider cream sauce, and toasted pecans. A stunning fall dinner.

Butterscotch monkey bread: frozen dinner rolls layered with nuts, butterscotch pudding, and cinnamon-sugar butter, left to rise overnight, then baked into a gooey caramel pull-apart. An easy brunch treat.

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.

This winning decorated cookie charmed us with its sophisticated look and pleasing chocolate-pepperminty flavor. It's from Deb Bonfiglio of River Hills.

Double chocolate cookies studded with candy-coated chocolate pieces, perfect for holiday cookie trays. Rich cocoa dough baked soft and chewy with colorful candy pressed on top.

Tender chicken breasts cooked atop sautéed mushrooms, sliced and draped in a rich Dijon cream sauce studded with sweet halved grapes. An elegant 45-minute dinner that looks like it came from a French bistro.

A dense, cinnamon-spiced apple cake loaded with walnuts and diced apples, soaked in a hot buttermilk sauce that seeps into every crumb. Old-fashioned baking at its finest.