4,467 butter dream recipes

Stanford Court's bread pudding starts with homemade brioche layered with sliced apples, raspberries, and rich egg custard. A San Francisco restaurant-quality dessert baked to a golden crown.

Flaked halibut in a creamy curry stroganoff sauce with yogurt and cream of chicken soup. A retro-inspired fish dinner served over rice or noodles.

Cafe Beaujolais sour cream waffles with sauteed cinnamon apples and toasted pecans folded into a light, fluffy batter made with separated eggs and sour cream.

A three-layer creamy coconut cake with whipped cream and walnut filling, draped in cream cheese frosting and showered in shredded coconut. The Sunday dinner showstopper.

A delicious and decadent cheesecake made with oreo cookies and chocolate chips.

Invite your neighbors over for dinner so they can try this succulent and tantalizing dish that can easily be made with your crockpot.

Dense, moist German apple cake loaded with four cups of sliced Pippin apples, cinnamon, and chopped nuts, topped with tangy cream cheese frosting. A fall baking favorite.

Lemon cheesecake with vanilla sugar, fresh lemon zest, and a graham cracker crust. Light and airy from folded egg whites, finished with a sour cream topping.

Lobster tomato bisque builds layers of flavor from flambeed lobster shells, white wine, tomatoes, tarragon, and cream, finished with reserved lobster meat and lobster-infused butter. Classic French restaurant technique.

Light apricot almond cake made with ground almonds, egg whites, and fresh apricot slices on top. No egg yolks, no heavy batter, just a tender, airy French-style fruit cake served warm.

Turning now to cooking with cheese, here's a recipe for a yummy spinach and cheese soufflé. This recipe comes from Lynne Kaplan, a chef who owns the Victoria House Bed & Breakfast in Spring Lake, NJ. For a gourmet B&B check them out at victoriahouse.net.

Mint cheesecake with chopped Junior Mints baked into a creamy vanilla filling on a buttery graham cracker crust. Cool, minty chocolate pockets in every rich, velvety slice.

Mixed berry cobbler with boysenberries, blueberries, and raspberries under a buttery cream biscuit topping. Baked until bubbling and golden, served warm with cream.

Fish Florentine with tender fillets poached in court bouillon, layered over creamed spinach, and topped with a Swiss cheese sauce broiled until golden.

An easy to make faux Alfredo sauce. This recipe, on further analysis, is too difficult for a person on crutches.

These rich and flaky biscuits are delicious as a sandwich replacement or served alongside of tomato soup!