3,499 butter real recipes

Entertain family at the next Christmas dinner with this delicious snack made with walnuts and almonds.

Very tasty and you can definitely notice the great flavor from all these spices.

Moist holiday turkey with an orange juice butter baste and a salt-rubbed cavity that locks in juices. A simple roasting method for a juicy, golden-skinned whole turkey.

Gramma Bahrt's salmon piroghi, a hearty double-crust pie layered with stock-cooked rice, flaked salmon, hard-boiled eggs and buttery chives. A Russian-style salmon pie baked golden and glossy.

Almond Brown Sugar Biscotti: classic twice-baked Italian cookies with anise, brown sugar warmth, and chopped almonds. Crisp, dunkable, makes 3 dozen and stores for a month.

Golden cream puffs filled with tangy vanilla custard and drizzled with homemade caramel sauce. Three components, one spectacular from-scratch dessert.

Baked cinnamon-sugar doughnuts and doughnut holes made from Bisquick batter, twisted into playful bow knot shapes and dunked in melted butter. Ready in 20 minutes flat.

Silky strawberry Swiss meringue buttercream made with real strawberry puree, whipped egg whites, and butter. Light, not too sweet, and naturally pink without a drop of food coloring. Pipes beautifully on cake or cupcakes.

Maple butter spread made with just softened butter and maple flavoring. A two-ingredient compound butter for toast, pancakes, waffles, and warm biscuits.

Classic savory kugel with egg noodles, butter, and eggs baked until golden and set. Four ingredients, endlessly forgiving, and the ideal side for any roast.

Apple pie topped with halved marshmallows that brown into golden, gooey peaks under a slow second bake. Tart apples, just sugar and nutmeg, no top crust. The midcentury trick that turns weeknight apple pie into something special.

Portuguese biscotti, lemon-scented ring-shaped butter cookies with a crisp, slightly crumbly texture. A Portuguese-American tradition that differs from Italian biscotti with lemon and a single bake.

Whole trout wrapped in foil with butter and a squeeze of lemon, then nestled on coals to steam over an open fire. The classic three-ingredient campfire fish for fresh catch.

There is a bit of confusion about these two plants. For some reason,the fennel plant, which resembles celery with fern like tops, has been called sweet anise in produce markets. The true anise is cultivated only for its seeds. So what you see labelled "sweet anise" in your market is probably fennel, but no matter what you call it, this is a highly interesting vegetable. Every part of this aromatic plant has a taste and aroma similar to licorice. The stems are eaten like celery,uncook, or cooked and served as a vegetable (heavenly with apples in waldorf salad) available from September to May.

Cheddar cheese biscuits brushed with fresh garlic butter, a quick copycat of Red Lobster's Cheddar Bay biscuits made from biscuit mix. Drop-and-bake, golden, and ready in about 25 minutes.

Fried green tomatoes in butter with cream and red pepper. No breading here, just sliced green tomatoes pan-fried until translucent and finished in a simple cream sauce.