Recipes with butter
14,584 recipes
Grzyby Smietanie
Polish mushrooms in sour cream sauce with sauteed onions, butter, and paprika. A rich and velvety Eastern European side dish ready in under 30 minutes.
Heirloom Raisin Muffins
Old-fashioned raisin muffins made with simmered raisins and their cooking liquid folded into a buttery, creamed batter. Plump fruit and a tender crumb in every bite.
Kolachky Dough #3
Kolachky dough made with cream cheese, butter, egg yolks, and flour. An overnight pastry dough that rolls out flaky and tender for filling with fruit or nuts.
Honey Nut Spice Bread
Honey nut spice bread with cinnamon, nutmeg, buttermilk, and chopped walnuts. Sweetened with honey and brown sugar for tender, lightly spiced quick bread.
Paris Onion Soup
Creamy Paris-style onion soup with butter-simmered onions, milk, cream, and Parmesan-topped toast. The lighter, creamier cousin of classic French onion soup.
Tea Cookies From Brigitte Sealing
Butter pecan tea cookies rolled in powdered sugar while warm. A classic snowball cookie with a melt-in-your-mouth shortbread texture, baked until firm but not browned.
Pinwheel Cookies
Pinwheel cookies with vanilla and chocolate dough rolled together into a spiral log, chilled, and sliced. A classic two-tone slice-and-bake cookie.
Golden Raisin Loaves
Golden raisin bread with whole wheat flour, buttermilk, and warm cinnamon bakes into two tender loaves ideal for morning toast or afternoon tea. Optional vanilla icing adds breakfast-cake sweetness.
Cookie Crust
Four-ingredient cookie crust with butter, flour, and sugar pressed into a sheet pan. Golden, buttery base for bars, cheesecakes, and dessert squares.
Date-Topped Cake
Old-fashioned date cake with chopped nuts and a warm date-sugar topping poured over straight from the oven. Serve with whipped cream for a rich, sticky finish.
Basic Fern Preparation
How to prepare fiddlehead ferns: clean, simmer until tender, and serve with butter and lemon. Works for bracken, ostrich, and cinnamon fern varieties.
Eing'saets Mus (Saebrei)
Saebrei is a traditional German skillet dish of flour cooked in butter until a golden crust (Schuepet) forms on the bottom, topped with browned onions in clarified butter.
Eing'saets Mus (Saebrei)
Saebrei is a traditional German skillet dish of flour cooked in butter until a golden crust (Schuepet) forms on the bottom, topped with browned onions in clarified butter.
Coco-Carmel Toast
Toasted bread spread with a brown sugar, butter, and flaked coconut topping, then baked into a sticky-sweet breakfast treat. Four ingredients, 20 minutes start to finish.
Sugar 'N' Spice Apple-Nut Cake
Apple nut cake spiced with cinnamon and nutmeg, loaded with fresh apples and nuts in a one-bowl batter. Serve warm with whipped cream or ice cream.
Mrs. F Marbles
Marbled chocolate cookies with sour cream, melted chocolate folded into vanilla dough for a swirled effect. Soft, cakey, and baked low and slow for no browning.
Polish mushrooms in sour cream sauce with sauteed onions, butter, and paprika. A rich and velvety Eastern European side dish ready in under 30 minutes.
Old-fashioned raisin muffins made with simmered raisins and their cooking liquid folded into a buttery, creamed batter. Plump fruit and a tender crumb in every bite.
Kolachky dough made with cream cheese, butter, egg yolks, and flour. An overnight pastry dough that rolls out flaky and tender for filling with fruit or nuts.
Honey nut spice bread with cinnamon, nutmeg, buttermilk, and chopped walnuts. Sweetened with honey and brown sugar for tender, lightly spiced quick bread.
Creamy Paris-style onion soup with butter-simmered onions, milk, cream, and Parmesan-topped toast. The lighter, creamier cousin of classic French onion soup.
Butter pecan tea cookies rolled in powdered sugar while warm. A classic snowball cookie with a melt-in-your-mouth shortbread texture, baked until firm but not browned.
Pinwheel cookies with vanilla and chocolate dough rolled together into a spiral log, chilled, and sliced. A classic two-tone slice-and-bake cookie.
Golden raisin bread with whole wheat flour, buttermilk, and warm cinnamon bakes into two tender loaves ideal for morning toast or afternoon tea. Optional vanilla icing adds breakfast-cake sweetness.
Four-ingredient cookie crust with butter, flour, and sugar pressed into a sheet pan. Golden, buttery base for bars, cheesecakes, and dessert squares.
Old-fashioned date cake with chopped nuts and a warm date-sugar topping poured over straight from the oven. Serve with whipped cream for a rich, sticky finish.
How to prepare fiddlehead ferns: clean, simmer until tender, and serve with butter and lemon. Works for bracken, ostrich, and cinnamon fern varieties.
Saebrei is a traditional German skillet dish of flour cooked in butter until a golden crust (Schuepet) forms on the bottom, topped with browned onions in clarified butter.
Saebrei is a traditional German skillet dish of flour cooked in butter until a golden crust (Schuepet) forms on the bottom, topped with browned onions in clarified butter.
Toasted bread spread with a brown sugar, butter, and flaked coconut topping, then baked into a sticky-sweet breakfast treat. Four ingredients, 20 minutes start to finish.
Apple nut cake spiced with cinnamon and nutmeg, loaded with fresh apples and nuts in a one-bowl batter. Serve warm with whipped cream or ice cream.
Marbled chocolate cookies with sour cream, melted chocolate folded into vanilla dough for a swirled effect. Soft, cakey, and baked low and slow for no browning.
