10,000 butter real recipes

Quick naan skips the yeast in favor of baking powder and soda for a faster, eggy Indian flatbread shaped into teardrops and baked hot. Soft, pliable, ready for any curry.

Grandma's cream of mushroom soup: fresh mushrooms slowly sauteed in butter, then simmered with chicken broth and finished with heavy cream. The from-scratch version that retires the can forever.

Double-Chocolate, Chocolate Chip Sandwich Cookies recipe

Buttery, crisp-edged cookies loaded with creamy white chocolate chunks and crunchy macadamia nuts. A classic Hawaiian-style treat that’s easy to make and always a crowd-pleaser

Easy butter pecan ice cream made with sweetened condensed milk. No eggs, no custard cooking. Maple-scented with toasted pecans, churned or no-churn methods.

Mennonite whole wheat bread sweetened with honey and molasses, made the traditional Pennsylvania way. Four hearty loaves with a tender crumb and rich, slightly sweet flavor that beats any store-bought wheat bread.

It is a simple to make corn flatbread, and it can be severed as a side-dish or appetizer with some sauce or dip.

Fresh and local peaches finally hit the market, we got some last week, and this is the first cake that I made with those yummy peaches. I used most whole wheat flour, 1/3 butter, 1/3 olive oil and 1/3 applesauce, which made this coffee cake super moist and delicious.

Spice cookies with cinnamon, ginger, nutmeg, allspice, and clove rolled and cut into festive shapes. The perfect Christmas cookie for decorating with royal icing.

A delicious and light soup that we make all the time. It can be served warm, at room temperature or chilled. So it's perfect all year round. If you like chunkier soup, just simply reserve 1 cup or two soup before putting into the blender.

Eggless pineapple cake made with sweetened condensed milk for a soft, moist crumb, flavored with pineapple essence and crushed pineapple, then finished with pineapple icing. A bakery-style cake with no eggs.

Mom's breakfast berry muffins with blackberries (or blueberries) tossed in flour to keep them suspended. A bakery-style butter-and-egg base produces tender, golden muffins. Makes 16 for the freezer.

Sautèing asparagus with bacon (pancetta) and leeks is an excellent way to cook asparagus and keep it perfectly tender-crisp and finished with pine nuts and aromatic garlic. Lemon and orange zest make this side a sophisticated, delicious variety of textures and flavors.

These muffins are lightly spiced with cinnamon to bring out a delicate blueberry flavor!

Mom's chocolate chip cookies built thick and crunchy with dark brown sugar and a full pound of real chocolate chips. Big, generous, and unapologetically old-school.

Spumoni cookies are a creative twist on the classic Italian dessert, featuring the same delightful combination of cherry, chocolate, and pistachio flavors.