2,773 butter recipes

Chewy oatmeal chocolate chip cookies with brown sugar and nuts create the ultimate bakery-style treat that you can bake soft or crispy based on your preference.

Chewy oatmeal cookies loaded with chopped dates, coconut, and walnuts or pecans. Brown sugar and orange juice add a caramel sweetness with bright citrus notes.

This scrumptious casserole made with cheddar cheese and horseradish will have you wondering how carrots could taste so good!

Egg-free bran muffins loaded with chopped apples, dried apricots, and walnuts, made with apple juice and all-bran cereal. Brushed with cinnamon sugar while hot.

Vegetarian beans bourguignonne with pinto beans, red wine, mushrooms, and root vegetables in a thyme-scented tomato broth. A meatless spin on the French classic.

Creamy blended lentil soup with bacon, leeks, and a splash of vinegar, topped with sliced sauteed frankfurters. A German-inspired comfort soup that's thick, smoky, and surprisingly hearty.

Homemade mincemeat with suet, currants, raisins, grated apples, candied citron, and warm spices. A meatless filling for pies and tarts that freezes beautifully or cans for long-term storage.

This delicate soup, popular 100 years ago, is now unusual. On no account should it be liquidized at any stage, as that ruins the texture

Soft banana oatmeal cookies with orange juice, raisins, and nutmeg, drizzled with a fresh orange icing. Makes 30 pillowy drop cookies that stay tender for days.

Chewy oat crumble bars layered with a thick, glossy blueberry filling brightened with lemon juice. A nutty brown sugar base does double duty as the topping. Makes 15 bars.

Three layers of fall flavor: a press-in oat crust, sour cream custard filling loaded with cinnamon apples, and a buttery brown sugar crumble on top. No pie dough skills required.

Puchero is to Mexican cooking what Pot-au-Feu is to French. The difference lies in Puchero's imaginative combination of vegetables and fruits. Since it is even more delicious the second day, this recipe will make an ample amount to serve 8 for dinner, with some left over for lunch the following day.

Onion broth made with five pounds of slow-caramelized onions, soup bones, garlic, and mace. A deeply flavored, bone-enriched broth with silky body.

Traditional Finnish rye bread (ruisleipa) with a tender crumb and golden crust. Choose beer, buttermilk, milk, or potato water as the liquid for different levels of tangy, sour flavor.

Melomacarona, traditional Greek honey cookies made with oil instead of butter, dipped in warm honey syrup and topped with chopped walnuts. Egg-free and butter-free.

A scrumptious oat bread that's easy to make and tastes wonderful toasted or used as a sandwich.