Recipes with butter, unsalted

Buttered rum sauce with fresh pineapple chunks in a brown sugar syrup. Dark rum and butter combine with caramelized pineapple for a warm dessert topping that keeps a week.

Instead of making mashed potatoes, try this turnip and apple whip for a change. Serve it with pork dishes or grilled chicken.

This recipe will make two 9 inch cakes or one stacked layer cake. If making the stacked layer cake, the Peanut Butter Filling should be put between the layers and on top of the cake before topping it with the Chocolate Glaze.

Lemon butter wafers are thin, lacy butter cookies scented with fresh lemon zest and ground almonds. Perfect with tea or sandwiched with raspberry jam.

The perfect spice cookie. Loaded with flavor with crispy edges and a very chewy center from the molasses and brown sugar.

Classic pan-fried veal piccata with floured cutlets sautéed in butter, finished with a quick lemon-butter pan sauce and fresh parsley. A five-ingredient Italian-American trattoria main.

Krumiri: Piedmontese piped butter cornmeal cookies from Casale Monferrato, Italy. Crisp, mustache-shaped shortbread with a distinct golden crunch and subtle vanilla flavor.

Try these savory turnovers, they are too delicious to stop eating. Sauteed mushrooms gives the meaty texture and delicious flavor, the pepper Jack cheese adds extra cheesy bite, and the thyme adds the fresh taste. These tasty and delicate turnovers are perfect appetizer, or can be a delicious vegetarian main course.

This is an okra recipe that is a substitution to frying your okra for those of you that love okra without the sliminess.

Curried cold asparagus soup with chicken broth, egg yolks, and cream, lightly spiced with curry powder and brightened with a squeeze of lemon. Elegant chilled spring soup for first courses.

Belgian endive leaves piped with a creamy blue cheese and cream cheese filling, arranged in a spoke pattern and dusted with paprika. An elegant, no-cook appetizer for parties.

Raisin orange polenta cookies fold Cointreau-soaked raisins, bright orange zest, and a scoop of cornmeal into a buttery Italian-style drop cookie. Golden, subtly crunchy, and citrus-bright.

Garlic asparagus finished with a bright squeeze of lime instead of the usual lemon. Fresh spears sauteed with garlic, shallots, and a little butter for a fast, light vegetable side.

No pie pan needed, just shape the dough into about a 14-inch round, and the mixture of strawberry and rhubarb is so easy to prepare, also tastes amazing, this fruity summer dessert is a must in summer!

Creamy onion soup with Emmentaler cheese, kirsch, and horseradish in a smooth roux-based broth. Not the classic browned French style. Translucent onions, white wine, and a fondue-like finish.

Sweet potato pecan pie with brown sugar, dark corn syrup, warm spices, and a praline liqueur whipped cream topping. Two Southern classics merged into one rich, custard-set slice.

Sweet pea soup with pear, potato, and watercress, finished with a lemon-pepper sour cream drizzle. Serve hot, chilled, or at room temperature for an elegant starter.

Dense white chocolate cake with six eggs and just a quarter cup of flour, topped with fresh raspberries. An almost flourless, intensely rich cake with a fudgy, truffle-like texture from melted white chocolate and butter.

Maple syrup shortbread bars with a buttery shortbread base topped with a brown sugar, maple syrup, and toasted walnut layer. A two-layer cookie bar that's part shortbread, part praline.

Caramelized pears cooked in butter, sugar, brandy, and lemon juice until golden and tender. An elegant French-style dessert topping ready in 30 minutes.

Holiday master butter cookie dough combines flour, cornstarch, and creamed butter into a tender, rollable base for cut-outs, Linzers, thumbprints, and pinwheels. Chills up to 3 days or freezes up to 6 months.

Delicious spinach pesto and great melting and flavorful swiss cheese make these super cheesy and tasty grilled cheese sandwiches. An excellent twist from tradition.

Fluffy and buttery shortcake is filled with spiced and citrus plums in between.

Awesome recipe with amazing results. Can't go wrong with this.

Sweet pastry dough (pate sucree) made in a food processor with butter, sugar, flour, and egg. A rich, tender, forgiving tart crust that's ideal for lemon tarts and fruit flans.

Yummy and hearty alfredo sauce with blackened chicken.

Two-layer banana cake studded with chopped Butterfinger bars, spiked with dark rum, and coated in a glossy semisweet chocolate ganache. A showstopper that can be made 2 days ahead.

Pan-seared pork tenderloin medallions in a Riesling wine sauce with green peppercorns, raisins, balsamic vinegar, and toasted pine nuts. Restaurant-quality in 40 minutes.

New Orleans shrimp and squash bisque with yellow squash, potatoes, and carrots pureed smooth, then finished with cooked shrimp, dill, and hot sauce. Creamy without any cream.

Pan-seared swordfish steaks topped with a silky grapefruit and rosemary butter sauce made from reduced grapefruit juice, shallots, and fresh rosemary. A bistro-worthy dinner for two in 45 minutes.

Tender kale folded into a nutmeg-scented cream sauce and crowned with sweet caramelized shallots. A vegetarian side dish that turns leafy greens into something irresistible.

Rich coconut custard made with half-and-half creates an extra-creamy filling that's worth the wait. Topped with whipped cream and toasted coconut for bakery-quality results at home.

Rhubarb dream bars with a buttery shortbread crust and tangy rhubarb custard filling. A two-layer spring dessert bar that balances sweet, tart, and buttery in every bite.

Velvety pureed leek and potato soup enriched with heavy cream and freshly grated nutmeg, topped with crumbled blue cheese and a shot of white wine on the side.

Fudgy chocolate crinkle cookies rolled in sugar and baked until the edges set but the centers stay soft and chewy. Made with real melted unsweetened chocolate.

Pasta with chicken in a creamy tomato sauce blended with four Italian cheeses: Bel Paese, ricotta, Romano, and Gorgonzola. A rich, indulgent pasta dinner with plum tomatoes, heavy cream, and butter.

Ukrainian almond crescents with a tender sour cream yeast pastry rolled around a ground almond and brown sugar filling. Flaky, nutty, and golden, these Eastern European cookies melt in your mouth.

Seared sea scallops and sliced pears over fettuccine in a garlic cream sauce with white wine, lemon verbena, and fresh ginger juice. An elegant, unexpected pairing.

Classic New England cornmeal and molasses bread with raisins, no kneading required. Thick batter rises in the pan for a rustic, hearty loaf.

Use some of leftover turkeys to make this creamy and tasty macaroni, which will definitely impress your family!

Canterbury jumbles: chewy, generously loaded drop cookies with shredded coconut, macadamia nuts, raisins, and semi-sweet chocolate chips. The everything-but-the-kitchen-sink cookie that lives up to its name.

Palm Beach brownies are dense, fudgy, and almost truffle-rich. The Maida Heatter classic with eight ounces of unsweetened chocolate, espresso, almond extract, and walnuts. Yields 36 squares.

Meringue madeleines made with whipped egg whites, cake flour, and melted butter. Light as air with crisp edges, best eaten warm straight from the oven.

Scotch-spiked cheesecake on a toasted almond shortbread crust, crowned with homemade butterscotch sauce and chopped almonds. A three-component showpiece rated 4.8 stars.

Like other country tarts, thus plum tart is full of delicious flavor, and it doesn't have to be fancy looking, it is a rustic shell; homemade country style plum tart always make everyone come back for an extra slice!

Butter-seared shrimp served over a pool of emulsified green onion and basil butter sauce made with champagne vinegar and chicken stock. A refined, restaurant-quality plate ready in 30 minutes.

Apple cheddar soup with curry, ginger, and dry mustard pureed silky smooth and topped with sharp cheddar. A warming autumn soup that balances sweet apples with spicy, nippy heat.

Light and fluffy and packed with orange flavor and coated in orange sugar.