3,696 butter recipes

Turtle bars with shortbread crust, pecan halves, brown sugar caramel, and a smooth chocolate top. The classic candy-store flavor in a 24-bar pan.

Savory cabbage strudel wrapped in crispy phyllo dough with sauteed mushrooms, bok choy, fresh dill, and currants. A vegetarian main or side with flaky, golden layers and a tender vegetable filling.

Lemony anise hyssop tea bread is a fragrant herb-laced loaf with bright citrus zest, toasted walnuts, and a tender, buttery crumb. A garden-to-table baking project for herb growers.

Pecan tossies with cream cheese pastry cups filled with a brown sugar, butter, and pecan filling. Miniature pecan pies baked in muffin tins for bite-sized holiday treats.

Apple streusel muffins with buttermilk, walnuts, cinnamon, and cloves topped with a brown sugar crumble. Warm, spiced, and bakery-worthy from a simple batter.

Bhartha, a classic Indian curried eggplant roasted until smoky and tender, then cooked down with tomatoes, onions, and ghee. Finished with fresh coriander.

Fruit and chocolate dream squares with a buttery shortbread crust, raspberry jam, milk chocolate chips, and a pecan streusel topping. Layered bar cookies baked until golden and crumbly.

Caramel-glazed apple cake with overlapping apple slices on a buttery batter base, topped with cinnamon sugar and melted butter. A rustic sheet cake that caramelizes beautifully in the oven.

Patty Ann's cheese cake tarts: bite-size cream cheese pastry shells with two fillings, pecan and coconut. Muffin-tin desserts for holiday cookie trays.

Apple cinnamon crumb pie with cinnamon-spiced apple slices thickened with tapioca, topped with a buttery brown sugar streusel crumb. Classic Dutch apple pie style.

Fresh fig muffins with a tender crumb, chopped ripe figs folded into the batter, and a tall golden top. Late summer breakfast or brunch in 30 minutes.

Edinburgh tearoom scones served with homemade lemon curd. Tender currant scones in the classic Scottish tradition, paired with thick, tangy lemon curd that keeps in the fridge for weeks.

A rich Ethiopian chicken stew with three pounds of onions, butter, berbere spice, tomato paste, and scored hard-boiled eggs simmered until the oil rises to the top. Serve with injera for a feast.

Fluffy sweet potato scones made with mashed yams and butter, lightly golden on the outside, tender within. Serve warm with honey for a Caribbean-inspired treat.

Pennsylvania Dutch pot pie with layers of homemade egg noodle dough and quartered potatoes baked in a buttered kettle for 3 hours. Not a typical pot pie, this is old-world comfort food.

Austrian Ischil tartlets with a buttery almond-cinnamon shortbread, sandwiched with apricot jam, and topped with a glossy cooked chocolate icing. Elegant European cookies.