10,000 buttery recipes

Traditional Russian Pascha (Paskha) made with cream cheese, butter, raisins, sultanas, and cherries, drained in muslin for 24 hours. A rich, no-bake Easter dessert.

Joe Froggers, the giant New England molasses cookies. Spiked with rum, dark with molasses, warmed with ginger, cloves, nutmeg, and allspice. Roll, cut big, bake.

Lemon tea bread soaked with a tart powdered sugar glaze. Fresh lemon juice and zest in the loaf, more in the glaze. Bright, double-lemon, afternoon tea ready.

Rich chocolate sauce made from unsweetened chocolate, heavy cream, and dry sherry, boiled to a thick, glossy pour. An elegant ice cream topping that stores in the fridge.

Microwave cream of pea soup blends sweet green peas, soft onion, butter, and light cream in a single casserole. A 25-minute, no-stovetop creamy vegetarian soup for busy weeknights.

Brown sugar bread with a cinnamon-brown sugar topping baked until golden. A quick bread that needs no yeast, just basic pantry ingredients and 25 minutes in the oven.

White chocolate macadamia brownies with a full cup of butter, 10 ounces of white chocolate, and chopped macadamias. Dense, fudgy, and pale golden blondies.

Apple dump cake layers canned apple pie filling under a butter pecan cake mix and chopped pecans, topped with sliced butter. No mixing required, five-ingredient dessert.

Fanky (faworki) are Polish deep-fried pastry diamonds made with egg yolks, sour cream, wine, and butter, dusted with powdered sugar. Thin, crispy, and addictive.

Chilled raspberry bisque, a cold fruit soup made with fresh raspberries stirred into a butter-flour cream sauce with lemon juice. Elegant and refreshing.

Lemon tea loaf bakes a fragrant, lightly sweet quick bread packed with fresh lemon zest. Tender crumb, golden top, and a citrus aroma that fills the kitchen.

Baked bananas layered with cinnamon cream cheese and heavy cream, sauteed in butter first for caramelized edges. A warm, creamy banana dessert with just 6 ingredients.

Mocha nut butter balls: tender, snowball-style shortbread cookies flavored with cocoa and instant coffee, packed with toasted walnuts or pecans, rolled in sugar.

This pie tastes like Pecan pie and can be served with whipped cream, non-dairy whipped topping or a scoop of ice cream.

Old-school cooked fudge with semi-sweet chocolate, butter, evaporated milk, and chopped nuts. The 14-minute boil and 10-minute beat method produces dense, creamy, melt-in-your-mouth fudge.

Traditional Irish tea bread with mixed dried fruit soaked overnight in strong tea. A dense, moist loaf with brown sugar sweetness and barely any butter.