Recipes with butter, unsalted

Cute and tasty. These mini tarts are filled with creamy and silky Mascarpone cheese and fresh raspberries.

Hearty barley soup with smoky diced ham, butter-sauteed mushrooms, carrots, celery, and a warm hint of allspice. A bowl of pure cold-weather comfort.

Godiva ultimate chocolate layer cake: three buttermilk cocoa layers brushed with Godiva chocolate liqueur and stacked with a cocoa-liqueur buttercream. Boozy, deep, unapologetically chocolate.

Ginger-carrot bisque: silky pureed carrot soup with fresh ginger, orange zest, and coriander, finished with cream. The elegant first-course soup that converts vegetable skeptics.

Chocolate, rum and cheesecake, is there anything better than this?!

I love chocolate flavour from I was a kid, this chocolate dipped creams really very yummy, but sure, if eat too much, not very good for keep fit:)

Have you ever seen a ling cod? They are almost primeval looking - huge, gaping mouths with very sharp teeth. As with any fish, the most important factor for how good it tastes is its freshness. I picked up this fillet at my local fish market where they told me that the ling cod had just come in that morning. With the lemon-garlic butter sauce it was divine.

Best apple pie ever! Loved the taste! I bought the deep dish pie crust and used that, and I found out that I only needed 1/2 the amount of apples. This recipe is worth trying out!

James Beard's hands-on masterclass in a three-layer cake: beating butter by hand, folding egg whites like a soufflé, and mastering classic technique for a fluffy golden crumb with citrus filling.

Lady finger icebox cake layered with rich chocolate mousse made from German chocolate, butter, and eggs, topped with whipped cream. No baking, freezer-friendly.

Neiman-Marcus Chili Con Queso (Tortilla) Soup recipe

Chef Paul Prudhomme's Barbecue Sauce: a smoky, sweet-tangy Cajun sauce built on bacon, pecans, honey, and citrus rinds. Pureed silky for chicken, pork, or ribs. Makes 5 cups.

Portuguese roast turkey brines in cold salted water, then packs a garlicky bread paste directly under the breast skin. Self-basting result with none of the hands-on oven time.

Grand Marnier pound cake studded with mini chocolate chips and brushed with a warm orange-liqueur syrup. A buttery bundt with a tender crumb and a citrus-soaked crust that keeps the cake moist for days.

Old-fashioned buttermilk pie with a creamy, tangy custard filling and a candy-crackle top. The Southern dessert that turns six pantry ingredients into a slice of church-supper history.

Decadent casserole layered with three types of onions & three cheeses. It is once a year treat. We all deserve it.

Can be used as an appetizer, or the main course, but either way this scrumptious dish doesn't disappoint in taste!

A curried Bechamel sauce works very well as a topping for many steamed or cooked vegetables.

Sauce Aurore (Aurora sauce) made from a silky bechamel base with tomato paste stirred in for a blush-pink French classic. Seven ingredients, one saucepan, about 15 minutes.

From Nedra, she sent us this recipe, and she said, this is the most fantastic pie ever. This was back in the 40s. I have it in my cookbook "scraps from the emperors' table" anything left over from napoleons table had to bE good; enjoy aunt almas hershey pie. Thanks to share this wonderful recipe with us.

Leftover turkey makes this delicious and creamy dish, and it is such an easy and simple recipe to make as well.

Almond bread machine loaf with rich almond paste folded into the dough, finished with a corn syrup glaze and slivered almond crown. Sweet, fragrant, and built for breakfast or coffee.

Coffee toffee pie with a chocolate-walnut shortbread crust and a silky uncooked chocolate-coffee mousse filling, topped with Kahlua-spiked whipped cream. A retro showstopper.

Irish Christmas cake soaked in whiskey with dried fruits, almonds, candied orange peel, and a marzipan coating. A rich, dense celebration cake that starts with an overnight whiskey fruit soak.

I got this recipe out of McCall’s magazine about 35 – 40 yrs ago from the pages of the McCall’s Cooking School and have made it a number of times since.

This Biscochito Cake is a modern twist on New Mexico’s traditional biscochito cookie, featuring warm notes of star anise, a tender crumb, and a sweet cinnamon-sugar topping. Paired with a vibrant peach compote, it’s a comforting yet elegant dessert that’s easy to prepare and ideal for sharing at gatherings or enjoying as a cozy treat.

"Brined" in whiskey marinade the marinade creates the base for the flavor packed sauce. A truly authentic 100% American recipe.

Golden curried rice cooked pilaf-style in butter with cumin, turmeric, ginger, and cayenne, then folded with diced ham and sweet green peas. A one-pot dinner that turns leftover ham into something special.

Old-fashioned blackberry jam cake with warm spices, pecans, and raisins topped with silky caramel icing. Southern heritage cake with allspice, cloves, and buttermilk crumb.

Pâté maison poaches chicken livers in spiced water, then blends them with sweet butter, mustard, nutmeg, garlic, Calvados, and dried currants. The classic Silver Palate spread for crusty bread and a cold martini.

An quick and easy to make enriched Bechamel sauce that is excellent on fish or other broiled meats.

Dried apple pie reconstitutes dried apple slices in fresh apple cider, then bakes them under a flaky double crust with cinnamon and nutmeg. The Appalachian winter pie made when fresh apples are out of season.

It's hard to resist these addictively delicious cookies. Oats, shredded wheat, and dates add extra goodness. Feel free to use half whole wheat flour and half all-purpose flour. The result is as yummy.