Recipes with butter
14,876 recipes
Buttermilk Pancake
Fluffy buttermilk pancakes with separated eggs and folded-in stiffly beaten whites for extra lift. A from-scratch griddle recipe with tangy flavor and cloud-like texture.
Marble Scones
Marble scones with swirled chocolate and vanilla doughs folded together for stunning ribbons of bittersweet chocolate. A buttermilk-tender showpiece scone for brunch or afternoon tea.
Simplest Butterscotch Brownies
Butterscotch brownies (blondies) with just five ingredients: melted butter, brown sugar, vanilla, egg, and flour. Chewy, caramel-flavored bars in 40 minutes.
Peanut Butter Oatmeal Chippers
Peanut butter oatmeal chippers fold quick oats, peanut butter chips, and chopped pecans into a cinnamon-nutmeg cookie dough. A spice-warmed twist on the classic oatmeal cookie.
Shrimp Sandwich Butter
Shrimp butter spread made with finely chopped shrimp blended into unsalted butter. A rich, savory compound butter for sandwiches, toast, and seafood dishes.
Savory Bell Pepper Quiche
Vegetarian bell pepper quiche with sweet sautéed red and green peppers, onion, garlic, and basil in a flaky homemade crust. A Sunday brunch main that slices into beautiful wedges.
Chocolate Mint Chip Brownies
Chocolate mint chip brownies made with real fresh mint pulverized into sugar for intense natural flavor. Fudgy, dense, and loaded with mint chocolate chips.
Mother's Chocolate Diamonds (Christmas)
Chocolate diamond cookies with unsweetened chocolate, pecans, and vanilla. A fudgy, brownie-like holiday cookie baked in one pan and cut into festive diamond shapes.
Olde Tuskaloosa Fudge Cake
Fudgy Southern chocolate cake with melted unsweetened chocolate, pecans, and a two-temperature baking method. Dense, rich, and brownie-like with a cocoa-dusted pan for extra chocolate flavor.
Cheesecake Pie
An easy cheesecake pie with a buttery graham crust, a smooth cream cheese filling, and a tangy sour cream topping baked right on top. Simpler than a springform cheesecake, just as creamy and rich.
Old-Fashioned Lemon-Nut Coffee Cake
Old-fashioned lemon-nut coffee cake with a buttery crumb topping, walnuts, and lemon zest in a buttermilk batter. A quick one-pan breakfast cake best served warm.
Sauteed Open Faced Trout
Pan-seared whole trout cooked open-faced in brown butter, topped with a lemon white wine sauce with shallots, garlic, chervil, chives, and thyme.
Green Rice
Green rice made with wild rice and brown rice cooked in chicken broth, then tossed with sauteed green pepper, scallions, parsley, and garlic. All done in the microwave for a hands-off side dish.
Rhubarb Nut Bread
Rhubarb nut bread with buttermilk, brown sugar, and chopped walnuts, topped with a butter-sugar crumble. A moist quick bread that makes two loaves for sharing or freezing.
Wild Mushroom Bread
Wild mushroom bread made with dried mushrooms ground to a fine dust and kneaded into a buttery yeast dough. A savory, earthy artisan loaf with deep umami flavor.
My Go-To Lemon Meringue Pie
My Go-To lemon meringue pie thickens with flour rather than cornstarch for a softer, custardy filling. High-heat meringue browning gives quick golden peaks over fresh lemon zest.
Fluffy buttermilk pancakes with separated eggs and folded-in stiffly beaten whites for extra lift. A from-scratch griddle recipe with tangy flavor and cloud-like texture.
Marble scones with swirled chocolate and vanilla doughs folded together for stunning ribbons of bittersweet chocolate. A buttermilk-tender showpiece scone for brunch or afternoon tea.
Butterscotch brownies (blondies) with just five ingredients: melted butter, brown sugar, vanilla, egg, and flour. Chewy, caramel-flavored bars in 40 minutes.
Peanut butter oatmeal chippers fold quick oats, peanut butter chips, and chopped pecans into a cinnamon-nutmeg cookie dough. A spice-warmed twist on the classic oatmeal cookie.
Shrimp butter spread made with finely chopped shrimp blended into unsalted butter. A rich, savory compound butter for sandwiches, toast, and seafood dishes.
Vegetarian bell pepper quiche with sweet sautéed red and green peppers, onion, garlic, and basil in a flaky homemade crust. A Sunday brunch main that slices into beautiful wedges.
Chocolate mint chip brownies made with real fresh mint pulverized into sugar for intense natural flavor. Fudgy, dense, and loaded with mint chocolate chips.
Chocolate diamond cookies with unsweetened chocolate, pecans, and vanilla. A fudgy, brownie-like holiday cookie baked in one pan and cut into festive diamond shapes.
Fudgy Southern chocolate cake with melted unsweetened chocolate, pecans, and a two-temperature baking method. Dense, rich, and brownie-like with a cocoa-dusted pan for extra chocolate flavor.
An easy cheesecake pie with a buttery graham crust, a smooth cream cheese filling, and a tangy sour cream topping baked right on top. Simpler than a springform cheesecake, just as creamy and rich.
Old-fashioned lemon-nut coffee cake with a buttery crumb topping, walnuts, and lemon zest in a buttermilk batter. A quick one-pan breakfast cake best served warm.
Pan-seared whole trout cooked open-faced in brown butter, topped with a lemon white wine sauce with shallots, garlic, chervil, chives, and thyme.
Green rice made with wild rice and brown rice cooked in chicken broth, then tossed with sauteed green pepper, scallions, parsley, and garlic. All done in the microwave for a hands-off side dish.
Rhubarb nut bread with buttermilk, brown sugar, and chopped walnuts, topped with a butter-sugar crumble. A moist quick bread that makes two loaves for sharing or freezing.
Wild mushroom bread made with dried mushrooms ground to a fine dust and kneaded into a buttery yeast dough. A savory, earthy artisan loaf with deep umami flavor.
My Go-To lemon meringue pie thickens with flour rather than cornstarch for a softer, custardy filling. High-heat meringue browning gives quick golden peaks over fresh lemon zest.
