Recipes with butter
14,876 recipes
Meringue Topped Cheesecake
No-bake cheesecake filling on a cinnamon cookie crust, topped with golden meringue. The filling sets from condensed milk and lemon juice, no water bath needed.
Chocolate Walnut Torte
Dense bittersweet chocolate walnut torte with a glossy rum glaze poured over the top. Ground walnuts and whipped egg whites replace most of the flour for a rich, fudgy center.
Almond-Coconut Twinkles
Light, tender coconut cookies with almond extract and egg whites. Golden drop cookies that bake up delicate and crisp in just 12 minutes.
Banana-Butter Pecan Cookies
Soft, chewy banana cookies loaded with chopped pecans and a hint of molasses and cinnamon. This drop cookie recipe makes 3 dozen and disappears even faster.
Crumbly Apple Pie
Granny Smith apple pie with a flaky homemade crust and a buttery brown sugar crumble topping spiced with cinnamon and nutmeg. From-scratch apple pie the way it should be.
Minestrone Semplice - Plain Minestrone
Plain Italian minestrone with potatoes, celery, green beans, peas, and ditalini pasta in a simple broth, finished with Parmesan and parsley. No tomatoes needed.
Cranberry Cheese Bars
Three-layer cranberry cheese bars with a buttery oat crumble crust, tangy cream cheese filling, and whole berry cranberry sauce on top. Makes 24 bars for holiday baking trays.
Fettuccini Portofino Ambrosino
Fettuccini Portofino with regular and spinach fettuccine in a butter-cream Parmesan sauce, topped with mushrooms and toasted walnuts. A rich Italian pasta inspired by the Ligurian coast.
Raspberry Bisque
Chilled raspberry bisque, a cold fruit soup made with fresh raspberries stirred into a butter-flour cream sauce with lemon juice. Elegant and refreshing.
Traditional Kolachky with Prune Filling
Traditional yeast-raised kolachky filled with spiced prune lekvar, folded at the corners so the filling peeks through, then dusted with powdered sugar. An old-world Polish and Czech holiday pastry.
Famous Hot Brown
The classic Kentucky Hot Brown: open-faced turkey-or-chicken sandwich smothered in cheesy Mornay sauce, topped with bacon, broiled until bubbly. A Louisville Brown Hotel original from 1926.
Pasta in Almond Garlic Sauce
Pasta in almond garlic sauce blends blanched almonds, raw garlic, and parmigiano-reggiano into a silky, dairy-light coat for cavatappi. Fresh basil, mint, and a squeeze of lemon keep it bright.
Mom's Sour Cream Pound Cake
Sour cream pound cake with a tender, tight crumb and buttery vanilla flavor. Old-fashioned loaf-pan recipe served with fresh berries and a dollop of sour cream.
Linzer Squares & Thumbprints
Classic Linzer squares and thumbprint cookies with toasted hazelnut dough, cinnamon and raspberry jam filling. Austrian-style Christmas cookie baking from one batch of dough.
Chocolate Fudge Cake
From-scratch chocolate fudge layer cake with unsweetened chocolate in the batter and a thick frosting made from 1.5 pounds of melted milk and semi-sweet chocolate beaten with butter. A bakery-quality showpiece.
Easy Pot-Au-Feu
Easy pot-au-feu with lean pork, leeks, carrots, and mixed vegetables simmered in beef broth with thyme and marjoram. A simplified French one-pot dinner ready in 90 minutes.
No-bake cheesecake filling on a cinnamon cookie crust, topped with golden meringue. The filling sets from condensed milk and lemon juice, no water bath needed.
Dense bittersweet chocolate walnut torte with a glossy rum glaze poured over the top. Ground walnuts and whipped egg whites replace most of the flour for a rich, fudgy center.
Light, tender coconut cookies with almond extract and egg whites. Golden drop cookies that bake up delicate and crisp in just 12 minutes.
Soft, chewy banana cookies loaded with chopped pecans and a hint of molasses and cinnamon. This drop cookie recipe makes 3 dozen and disappears even faster.
Granny Smith apple pie with a flaky homemade crust and a buttery brown sugar crumble topping spiced with cinnamon and nutmeg. From-scratch apple pie the way it should be.
Plain Italian minestrone with potatoes, celery, green beans, peas, and ditalini pasta in a simple broth, finished with Parmesan and parsley. No tomatoes needed.
Three-layer cranberry cheese bars with a buttery oat crumble crust, tangy cream cheese filling, and whole berry cranberry sauce on top. Makes 24 bars for holiday baking trays.
Fettuccini Portofino with regular and spinach fettuccine in a butter-cream Parmesan sauce, topped with mushrooms and toasted walnuts. A rich Italian pasta inspired by the Ligurian coast.
Chilled raspberry bisque, a cold fruit soup made with fresh raspberries stirred into a butter-flour cream sauce with lemon juice. Elegant and refreshing.
Traditional yeast-raised kolachky filled with spiced prune lekvar, folded at the corners so the filling peeks through, then dusted with powdered sugar. An old-world Polish and Czech holiday pastry.
The classic Kentucky Hot Brown: open-faced turkey-or-chicken sandwich smothered in cheesy Mornay sauce, topped with bacon, broiled until bubbly. A Louisville Brown Hotel original from 1926.
Pasta in almond garlic sauce blends blanched almonds, raw garlic, and parmigiano-reggiano into a silky, dairy-light coat for cavatappi. Fresh basil, mint, and a squeeze of lemon keep it bright.
Sour cream pound cake with a tender, tight crumb and buttery vanilla flavor. Old-fashioned loaf-pan recipe served with fresh berries and a dollop of sour cream.
Classic Linzer squares and thumbprint cookies with toasted hazelnut dough, cinnamon and raspberry jam filling. Austrian-style Christmas cookie baking from one batch of dough.
From-scratch chocolate fudge layer cake with unsweetened chocolate in the batter and a thick frosting made from 1.5 pounds of melted milk and semi-sweet chocolate beaten with butter. A bakery-quality showpiece.
Easy pot-au-feu with lean pork, leeks, carrots, and mixed vegetables simmered in beef broth with thyme and marjoram. A simplified French one-pot dinner ready in 90 minutes.
