10,000 batter recipes

Old-fashioned single-layer butter cake topped with sweetened whipped cream frosting. Simple vintage recipe using cream of tartar and baking soda for tender crumb.

Impossible beef and tomato pie: a crustless Bisquick-batter pie with cooked beef, tomatoes, onion, celery, and Swiss cheese. Bakes its own crust as it sets.

A frozen pumpkin pie made with vanilla ice cream and a spiced pecan-gingersnap crust. Creamy, no custard to bake, and made entirely ahead in the freezer. A cool twist on pumpkin pie.

These cookies are buttery and delicious. You can find butterscotch morsels, white chocolate, and pecans in every bite.

Italian linguine with anchovy and clam sauce in olive oil, white wine, garlic, and rosemary. A southern Italian pasta classic built on pantry and briny shellfish.

Bread machine walnut bread: dump-and-press loaf with bread flour, chopped walnuts, dry milk powder, and active dry yeast. Hands-off in the bread maker, ready in about an hour with rapid bake.

Basic berry dumpling wraps cinnamon-spiced blueberries in a tender shortening pastry, baked into a rustic single-pan dessert. A folded-corner cobbler-meets-pie that's ready in an hour.

Silky, bright lemon soup made with fresh lemons, carrots, celery, and chicken broth, finished with cream. Serve hot or chilled for a refreshing starter that wows at any gathering.

Orange coconut chews packed with dates, shredded coconut, and fresh orange zest in a brown sugar base. Chewy, golden bar cookies with a tropical citrus twist.

Curried clam soup made with a creamy soup mix base, baby clams, curry powder, cumin, and a butter-flour roux for extra thickness. A quick, warming bowl in 30 minutes.

Soft molasses cookies spiced with ginger, cinnamon, allspice, and cloves. A classic LA Times recipe that bakes up thick, cakey, and deeply spiced.

Raspberry chocolate sauce made with Dutch-process cocoa, heavy cream, butter, and pureed raspberries. Boiled 8 minutes to a glossy, pourable consistency. Keeps a month in the fridge.

Plantation broiled cobia with breaded baked eggplant slices and a lemon-oil finish, garnished Southern-style with boiled egg and stuffed tomatoes. A vintage fish dinner combining buttery broiled fillets and crispy eggplant planks.

Traditional Italian taralli cookies shaped into rings, dipped in vanilla icing, and topped with sprinkles. A sweet, old-school Italian American cookie from Nonna's kitchen. Makes 24.

Simple Indian dahl with lentils, garlic, green chili, and mustard seeds finished with a sizzling cumin-ghee tadka. Vegetarian comfort food in one pot.

Baked chicken breast with lemon pepper and Italian seasoning, deglazed with white wine, broiled golden, and served chilled with pecan chutney. An elegant cold main dish.