4,020 butter recipes

Rich mincemeat plum pudding with rum, orange, and walnuts using microwave speed for moist holiday desserts ready in 30 minutes instead of hours.

Fairfax chocolate icing made with unsweetened and semi-sweet chocolate, melted marshmallows, and butter. A glossy, fudgy frosting that spreads thick and sets with a soft bite.

Soft, spiced ginger cookies using prune butter to replace fat. Crackled sugar-coated tops with chewy centers, perfect for guilt-free snacking.

Granny's ham and potato gratin for a crowd layers parboiled potatoes, diced ham, and Swiss cheese with a mustard-garlic bechamel. Feeds 24, bakes in under an hour, and can be assembled a day ahead.

Rolled spinach tea sandwiches with lemon-dill butter and fresh black pepper. Elegant no-cook finger food made with crustless white bread, perfect for parties.

Classic Italian linguine with fresh clams in white wine garlic sauce. Briny clam broth, butter, and parsley create an elegant seafood pasta ready in 45 minutes.

Dandelion soup made with fresh dandelion flowers simmered in a buttery roux-based milk broth with thyme, celery seed, and bay leaf. A creamy, foraged flower soup with earthy herbal flavor.

If you like fudge and moist cake--this one's for you! Extremely easy to make.

Curried clam soup made with a creamy soup mix base, baby clams, curry powder, cumin, and a butter-flour roux for extra thickness. A quick, warming bowl in 30 minutes.

Peanut fudge is old-school stovetop chocolate fudge made with milk, corn syrup, and unsweetened chocolate, beaten to the classic soft-ball stage and loaded with salted peanuts.

Fresh blueberry pie with a tangy sour cream custard binding the berries and a crisp buttered breadcrumb crumble on top. Summer dessert with bright berry flavor and creamy texture.

Salzburger Nockerln: Austrian meringue souffle baked into three fluffy peaks over a pool of butter and jelly. A centuries-old Salzburg dessert meant to be eaten the moment it leaves the oven.

Pineapple fudge cooked stovetop with crushed pineapple, marshmallows, and pecans, then beaten to a creamy, old-fashioned finish. Ready in 30 minutes and yields nearly 49 pieces.

Classic New Orleans bananas Foster: halved bananas caramelized in brown sugar and butter, flambeed with rum, and spooned over French vanilla ice cream tableside.

Greek fish baked in grape leaves with lemon-thyme-fennel marinade and anchovy butter. Whole small fish wrapped and oven-baked for moist, herbed, Mediterranean-style flesh and dramatic presentation.

Paris Puffins are nutmeg-spiced muffins rolled in melted butter and cinnamon sugar straight from the oven. They taste like fresh doughnuts without the frying.