1,103 margarine recipes

Classic anise pizzelles made with a full ounce of anise extract, butter, and a touch of lemon. Thin, crisp Italian wafer cookies pressed in a pizzelle iron in 30 seconds each.

Sour cream coffee cake with a cinnamon-pecan ribbon and a chocolate glaze swirled through the middle. A holiday brunch standout with tender crumb and fudgy chocolate veins.

Tender cream cheese cookies flavored with star anise, shaped into logs, baked, then sliced and toasted crisp for twice-baked slices that melt on your tongue.

Bread machine dried fruit bread studded with mixed fruit bits and warm cinnamon. Just load the ingredients, press start, and let the machine do the work. Soft, lightly sweet, and ready with zero effort.

Old-fashioned pound cake with a full pound of real butter, eight eggs, and no leavening. Baked low and slow for a dense, velvety crumb with deep buttery flavor.

Aeblekage: a traditional Danish apple cake with cinnamon-dusted apples baked under a buttery cake batter. Equal-weight flour-sugar-butter ratio for tender, golden-topped slices.

Lemon lush layered dessert with a buttery pecan shortbread crust, cream cheese filling, lemon pudding, and whipped topping. A four-layer no-bake icebox dessert that chills overnight and cuts into clean squares.

Creamy polenta loaded with Italian sausage, mushrooms, red pepper, ricotta, Gruyere, and Parmesan, set in a pie plate and baked into golden wedges. A make-ahead Italian showpiece.

Asparagus Maltaise with classic French sauce maltaise - a hollandaise finished with fresh orange juice and orange zest. Rich, bright, and far more interesting than plain butter.

Coca-Cola cake frosting boils butter, cocoa, and cola together then pours over powdered sugar with pecans and vanilla. A warm, pourable Southern frosting for chocolate sheet cake.

Fudge brownie pie: a fudgy chocolate brownie filling with chopped nuts baked in a flaky pie shell. A cross between brownie and pie, served warm with ice cream.

Lemon prairie cake, a Southern-style pound cake with lemon-lime soda for lift and lemon extract for citrus punch. Rich, buttery, and baked in a fluted Bundt pan until golden.

Polish ptysie (choux puffs) filled with sauteed mushrooms, onions, and sour cream. Golden savory pastry appetizers baked twice for a crisp, hollow shell.

Almond Brown Sugar Biscotti: classic twice-baked Italian cookies with anise, brown sugar warmth, and chopped almonds. Crisp, dunkable, makes 3 dozen and stores for a month.

Peanut butter snap cookies with brown sugar, butter, and vanilla, shaped into balls and baked until crisp. A big-batch recipe that yields 7 dozen crunchy peanut butter cookies.

Just the thing to nibble with a cup of mulled wine or hot spiced apple cider, these simple, versatile crackers also lend themselves beautifully to cheeses, dips, and spicy spreads.