Recipes with butter
14,876 recipes
Fluted Quiche Cups
Fluted quiche cups use homemade crepes as the crust, filled with sausage, cheddar cheese, eggs, and mayonnaise. Individual quiches that freeze beautifully for make-ahead brunch.
Homemade Shortbread
Homemade shortbread with just three ingredients: butter, powdered sugar, and flour. The classic Scottish biscuit pressed into a pan, pricked with a fork, and baked golden for buttery, melt-in-your-mouth squares.
Pumpkin Drops
Pumpkin drop cookies with warm spice, chocolate chips, and toasted walnuts. Soft, cakey fall cookies for Thanksgiving, Christmas, and everything in between.
Easy Shortbread
Easy 3-ingredient shortbread with a tender, sandy crumb. Just flour, fruit sugar, and butter rubbed together, then baked low and slow until the edges turn pale gold. Classic Scottish simplicity, no mixer needed.
Chocolate Marble Pound Cake
A family and farmer's market favorite, this pound cake is excellent on its own, toasted, or paired with ice cream
Creamy Maple Syrup Pie
Creamy maple syrup pie with chopped walnuts in a silky custard filling. A Quebec-style tarte au sirop d’érable cooked in a double boiler for pure, unburnt maple flavor.
Pomona Apple Pie*
Pomona apple pie made with shredded tart apples, brown sugar, walnuts, and honey, topped with a buttery walnut crumble. A unique twist on classic apple pie with thicker, jammier filling.
Blueberry Boy Bait
Blueberry Boy Bait is a vintage coffee cake with a buttery crumb topping, tender whipped-egg batter, and fresh blueberries. The 1954 Pillsbury Bake-Off classic.
Onion Soup
Rich onion soup with six types of alliums: yellow onions, red onions, white onions, shallots, leeks, and scallions. Bacon-enriched, partially pureed, finished with cream.
Orange Cake with Hot Rum Sauce
Buttermilk orange tube cake studded with pecans and soaked while warm in a hot rum-orange-lemon syrup. A boozy, citrus-forward bundt with a moist, melt-in-the-mouth crumb.
Praline-Pumpkin Pie
Praline pumpkin pie with a buttery pecan-brown sugar layer baked beneath the spiced pumpkin custard. Topped with whipped cream and buttered pecan halves.
Rice Stuffed Artichokes ( Mw )
Rice stuffed artichoke cooked entirely in the microwave with a sage-carrot rice filling and a silky lemon-egg yolk sauce. An elegant single-serving vegetable dish.
Yummy Chocolate Cheesecake
Rich chocolate cheesecake with a chocolate wafer crust, melted semi-sweet chocolate folded into the filling, and a tangy sour cream topping. A dense, slice-with-a-warm-knife dessert.
Cream of Cheese Soup
Cream of cheese soup with sharp cheddar, white wine, and half-and-half. Silky, boozy, and ready in half an hour with a paprika-dusted finish and crouton crunch on top.
Favourite Sweet Onion Bread
Sweet onion bread is a savory-sweet quick bread with caramelized onions, fresh ginger, apple juice, and a tender egg-white-lightened crumb. A unique loaf for cheese boards, soup nights, and brunch.
Iced Almonds
Caramelized candied almonds cooked in sugar and butter until golden brown with a splash of vanilla. Crunchy, sweet clusters perfect for snacking or gifting.
Fluted quiche cups use homemade crepes as the crust, filled with sausage, cheddar cheese, eggs, and mayonnaise. Individual quiches that freeze beautifully for make-ahead brunch.
Homemade shortbread with just three ingredients: butter, powdered sugar, and flour. The classic Scottish biscuit pressed into a pan, pricked with a fork, and baked golden for buttery, melt-in-your-mouth squares.
Pumpkin drop cookies with warm spice, chocolate chips, and toasted walnuts. Soft, cakey fall cookies for Thanksgiving, Christmas, and everything in between.
Easy 3-ingredient shortbread with a tender, sandy crumb. Just flour, fruit sugar, and butter rubbed together, then baked low and slow until the edges turn pale gold. Classic Scottish simplicity, no mixer needed.
A family and farmer's market favorite, this pound cake is excellent on its own, toasted, or paired with ice cream
Creamy maple syrup pie with chopped walnuts in a silky custard filling. A Quebec-style tarte au sirop d’érable cooked in a double boiler for pure, unburnt maple flavor.
Pomona apple pie made with shredded tart apples, brown sugar, walnuts, and honey, topped with a buttery walnut crumble. A unique twist on classic apple pie with thicker, jammier filling.
Blueberry Boy Bait is a vintage coffee cake with a buttery crumb topping, tender whipped-egg batter, and fresh blueberries. The 1954 Pillsbury Bake-Off classic.
Rich onion soup with six types of alliums: yellow onions, red onions, white onions, shallots, leeks, and scallions. Bacon-enriched, partially pureed, finished with cream.
Buttermilk orange tube cake studded with pecans and soaked while warm in a hot rum-orange-lemon syrup. A boozy, citrus-forward bundt with a moist, melt-in-the-mouth crumb.
Praline pumpkin pie with a buttery pecan-brown sugar layer baked beneath the spiced pumpkin custard. Topped with whipped cream and buttered pecan halves.
Rice stuffed artichoke cooked entirely in the microwave with a sage-carrot rice filling and a silky lemon-egg yolk sauce. An elegant single-serving vegetable dish.
Rich chocolate cheesecake with a chocolate wafer crust, melted semi-sweet chocolate folded into the filling, and a tangy sour cream topping. A dense, slice-with-a-warm-knife dessert.
Cream of cheese soup with sharp cheddar, white wine, and half-and-half. Silky, boozy, and ready in half an hour with a paprika-dusted finish and crouton crunch on top.
Sweet onion bread is a savory-sweet quick bread with caramelized onions, fresh ginger, apple juice, and a tender egg-white-lightened crumb. A unique loaf for cheese boards, soup nights, and brunch.
Caramelized candied almonds cooked in sugar and butter until golden brown with a splash of vanilla. Crunchy, sweet clusters perfect for snacking or gifting.
