2,773 butter recipes

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.

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.

Irish soda muffins with buttermilk-soaked oats, brown sugar, and raisins. The oats soak overnight for a tender, hearty crumb that's ready to bake in 25 minutes.

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.

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.

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

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.

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.

Mocha chips n bits cookies pack coffee-and-cocoa dough with milk chocolate chips, bittersweet chunks, and pecans, then finish with a white chocolate drizzle. Bake them chewy or crisp, your call.

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.

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.

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.

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.

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

Bell peppers stuffed with brown rice, green chiles, sunflower seeds, and sharp cheddar, then baked until bubbly. A wholesome, veggie-forward dinner the whole family will dig into.

A soft, dark Swedish yeast bread sweetened with molasses and sugar, baked into 4 full loaves. Rich, slightly sweet crumb with a glossy butter-brushed top. A Scandinavian staple for sandwiches or slathered with butter.