3,499 butter real recipes

Homemade cinnamon rolls with brown sugar, raisins, and nuts, topped with a sweet vanilla glaze. Soft, buttery yeast dough rolled jelly-roll style for a classic bakery-worthy batch.

Flaky pie pastry using both shortening and butter for the best of both worlds. Stand mixer method cuts fat into flour in 30 seconds. Makes two crusts.

One egg omelet made fluffier by whipping the white to soft peaks before folding in the yolk. A clever technique that turns a single egg into a full-sized omelet.

A quick blueberry peach coffee cake built on a muffin mix base and crowned with sliced peaches and cinnamon streusel. Ready in 45 minutes with just 6 ingredients.

A fluffy salt cod omelet made with mashed potatoes, cream, and beaten egg whites folded in for lift. This traditional bacalhau omelet is Portuguese comfort food at its simplest.

Old-fashioned vanilla fudge: a heritage recipe with sugar, corn syrup, milk, and butter cooked to soft-ball stage and beaten by hand until stiff. Add cocoa for chocolate fudge or fold in nuts and cherries.

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.

No-bake ice cream pie with a chocolate coconut crust. Four pantry ingredients, no oven required. Fill with any ice cream flavor for a summer dessert kids can help make.

Delicious! And simple to make in a large batch for appetizers. As made in Thrace, the soft-dough may be spread into a sheet and cut in squares before baking, or each shaped individually into daintly "bastounakia" (little canes or sticks). The word "trifti" identifies the texture - crisp and crumbly in the mouth.

Easy Bisquick muffins with just four ingredients: baking mix, sugar, egg, and milk. Golden, fluffy, and ready in under 40 minutes. Serve warm with butter and honey.

Super easy to make Cheddar Biscuits that use Bisquick baking mix.

Chocolate-covered cherries wrap maraschino cherries in a fondant sugar coating, then dip in dark chocolate. After a week of "ripening," the fondant liquefies around the cherry for that classic Cella's-style syrupy center.

Delicate French curled cookies (tuiles) made with butter, powdered sugar, egg whites, and vanilla. Paper-thin ovals baked until golden, then rolled around a wooden spoon handle.

Buttered Belgian endive: sliced endive braised in butter, lemon juice, and water until tender-crisp. A classic French bistro side for roasted meats, fish, or eggs.

Three-ingredient Vidalia onion butter with garlic powder. A savory compound butter spread for bread, corn, steak, or baked potatoes that keeps for days.

German-style Käsespätzle with buttery browned onions, melted Emmentaler cheese, and dry mustard, baked until hot and bubbly. Simple Alpine comfort food.