10,000 butter recipes

Classic apple crisp with an oat and corn flake topping that bakes up crunchy. Brown sugar, cinnamon, and nutmeg season both the apples and the crumble. Pour apple juice over everything before baking.

Traditional Tyrone roast goose stuffed with sage, bacon, shallot and breadcrumb dressing. Pricked skin renders to crackling fat over a long, slow roast. An Irish Christmas centerpiece.

Pear-apple mincemeat pie: a lattice-topped classic with homemade or jarred pear-apple mincemeat, extra sugar, and buttery pastry. Old-fashioned holiday dessert at its best.

Honey roasted peanuts with just 3 ingredients: peanuts, butter, and honey tossed together and baked until golden brown. A 20-minute homemade snack.

Braised red onions slow-cooked in butter until meltingly soft and sweet. A simple three-ingredient side dish ready in under an hour.

Traditional Irish nettle soup thickened with oatmeal and simmered in butter. A forager's spring soup with just five ingredients and a 30-45 minute simmer.

Classic savory kugel with egg noodles, butter, and eggs baked until golden and set. Four ingredients, endlessly forgiving, and the ideal side for any roast.

Fried bread crumbs: dry crumbs sauteed in melted butter until deeply golden and crisp. A two-ingredient finishing topping for pasta, vegetables, casseroles and gratins.

Cornmeal-crusted pan fried trout cooked in butter until golden and flaky. A classic four-ingredient fish recipe ready in 15 minutes from rinse to plate.

Teno salmon is a Finnish method of poaching salmon steaks in water until dry, then finishing in butter. Simple, traditional, and lets the fish speak for itself.

Classic three-ingredient shortbread made with just butter, superfine sugar, and flour. Knead until smooth, chill, then bake low and slow for a crumbly, melt-in-your-mouth Scottish-style cookie.

One egg omelet made fluffier by whipping the white to soft peaks before folding in the yolk. A clever technique that turns a single egg into a full-sized omelet.

Homemade puff pastry made with instant flour and water, laminated through six folds for flaky layers without the fuss of traditional methods.

Three-ingredient shortbread dough shaped three ways: classic wedges, thumbprint cookies with fruit preserves, and pecan spice triangles with vanilla icing. One dough, three desserts.

Oyster St. Laurent simmers fresh oysters in buttery milk with their own liquor stirred in at the end. A simple four-ingredient French-Canadian oyster stew with pure briny flavor.

Mini snow people made out of fruity pebbles. Kids will love helping out with this one.