10,000 batter recipes

Bread machine milk bread is a soft, white sandwich loaf with a tender crumb made from bread flour, milk, butter, and active dry yeast. Set it and forget it for fresh homemade bread in 3 hours.

Old-fashioned coconut fudge candy shaped into little haystacks. Brown sugar, butter, and shredded coconut cooked to soft-ball stage, then dropped onto wax paper. Makes about 60 pieces.

Rhubarb crunch with a buttery oat and brown sugar crumble topping baked over tart rhubarb. Simple, old-fashioned, and perfect for spring baking.

Cinnamon sledge bars combine cinnamon's warm, comforting flavors with a buttery crust studded with indulgent pecans.

Butternut squash and apple bake with brown sugar, butter, and mace. A sweet, tender fall side dish for Thanksgiving or any autumn dinner.

Light cream of pea soup combines pureed green peas with a quick white sauce of butter, flour, and milk. A simple vegetarian soup ready in 40 minutes with pantry staples.

Coated baked turkey pieces topped with a rum-and-orange banana sauce. Caribbean-inspired weeknight dinner that turns simple turkey into a tropical feast.

Poppyseed cookies made with sweetened poppy seed paste folded into a buttery shortbread-style dough. Tender drop cookies with deep blue speckling and a powdered sugar finish.

Danish Mayor's Braid (Borgmeister Krans): a braided ring of Danish pastry filled with almond paste, baked golden with sliced almonds and crystallized sugar on top. A holiday-table showstopper.

Cinnamon-spiced almond meringue cookies made with just 5 ingredients. Light, crisp, and naturally gluten-free with ground almonds folded into stiff egg whites.

Brown sugar coffee cake with a buttery crumb topping and tender buttermilk crumb. One bowl, seven ingredients, and a method so simple it practically makes itself.

Walnut crescent cookies rolled in powdered sugar, made with ground walnuts, butter, and egg yolks. Delicate, melt-in-your-mouth shortbread that improves with age.

Classic Southern Louisiana spoon bread, a soufflé-style cornmeal pudding folded with whipped egg whites for an airy, custardy texture. Eaten with a spoon, served alongside Cajun and Creole mains.

Traditional Irish teacakes made with yeasted dough, butter, eggs, and a hint of nutmeg. Soft, golden buns best eaten warm with a generous smear of butter.

Pineapple cream pie with a buttery oil-pastry crust and a no-cook filling whipped from butter, powdered sugar, eggs, and crushed pineapple. A creamy, frothy retro chiller from the icebox era.

Brown sugar shortbread cookies baked in a springform pan with a cinnamon sugar topping, cut into 12 tender wedges. Butter, brown sugar, flour, and warm spice in every crumbly bite.