837 spread recipes

The original Derbyshire classic: flaky puff pastry spread with strawberry jam and topped with a soft, buttery almond egg custard. Not a tart. A proper Bakewell pudding.

Turkey sandwiches with herbed cream cheese spread made from reduced-fat cream cheese, sour cream, tarragon, parsley, and green onion. A flavorful upgrade to plain deli turkey.

Old-fashioned spicy date cookies with oats, chopped nuts, cinnamon, and allspice. Chewy drop cookies that spread thin and crisp at the edges. Ready in 30 minutes.

Spiced butterhorn rolls made with yeasted dough cut into wedges, spread with egg white and sugar, sprinkled with nuts, and rolled into crescents with a butter frosting.

Pear honey is a Southern-style fruit spread made from ground pears, apples, and orange cooked down with sugar until thick and golden. No actual honey needed.

Sourdough starter crescent rolls topped with egg wash and caraway seeds, baked golden and crunchy. A savory bite-sized bread that's ideal for parties and appetizer spreads.

Open-faced crab sandwiches loaded with Swiss cheese, crumbled bacon, slivered almonds, and a tangy sour cream spread, broiled until golden and bubbly. Ready in 30 minutes.

Buttery vanilla sheet cake spread with cherry pie filling and finished with a crumbly streusel topping. Feeds a crowd straight from the pan in under an hour.

Chocolate hippenmasse: thin, crisp German pastry wafers made with almond paste, cocoa, and cinnamon. Spread paper-thin, baked until glossy, and cut or shaped while still warm.

Traditional Jewish chopped chicken liver made with schmaltz, sauteed onions, and hard-boiled eggs. Silky, savory, and spread on cocktail rye, this is the real deal appetizer.

Fresh cantaloupe, blueberries, grapes, and strawberries soaked in an orange juice and white wine marinade. Fat-free, naturally sweet, and gorgeous on any brunch or potluck spread.

Chocolate sour cream frosting with melted unsweetened chocolate, powdered sugar, and vanilla. A tangy, fudgy no-butter frosting that spreads smoothly over sheet cakes and layer cakes.

Pumpkin butter with brown sugar, orange juice, lemon zest, ginger, cinnamon, and cloves simmered until thick and spreadable. A fall breakfast spread for toast and English muffins.

Raw vegan vegetable-nut pate with pecans, walnuts, sunflower seeds, cilantro, and grated vegetables. A no-cook plant-based spread served in bell pepper cups with crudites.

Shrimp cheese pate with tiny Danish shrimp, soft cheese, sherry, and black pepper beaten until smooth. A no-cook Scandinavian-style appetizer spread ready in 15 minutes.

Fudge mint brownies with chocolate mints melted into the batter and spread as a glossy topping. Dense, rich cocoa brownies with a minty chocolate layer on top.