recipes with butter?

Question

i have so much butter in my fridge lyk 18 sticks..lol dont ask

but i was wondering if anyone knows any good recipes that i can use up this buter for?

=]

Answer 1

BUTTER BITES

1 c. flour, sifted
1/2 cup confectioners sugar
1/2 cup butter, softened
1 tsp. vanilla extract

Preheat oven to 300 degrees Fahrenheit.
In a large mixing bowl, combine the flour and sugar. Using a wooden spoon, blend in the butter and vanilla extract. Dough will be stiff.

Dust your hands with flour, and shape the dough into 3/4 inch balls. Set on an ungreased cookie sheet and flatten by pressing with the tines of a floured fork, crosswise.

Bake approximately 15 minutes, or until a pale golden brown. Remove immediately from cookie sheet and cool on wire rack. Makes approximately 24 cookies.

Note: Do not place cookies on a warm cookie sheet, as this will cause them to spread before cooking.

Variation: Add finely chopped blanched almonds, macadamia nuts, or pistachio nuts. Can also substitute almond extract, lemon or orange oils, or liquers.

These little cookies work well for dipping in chocolate, especially when using almonds.

Answer 2

Here's what comes to mind...

Scottish Shortbread Cookies

INGREDIENTS:
1 cup butter
1/2 cup confectioners' sugar
2 cups all-purpose flour
1/4 teaspoon salt

DIRECTIONS:
1.Preheat oven to 350 degrees F.
2.In a large mixing bowl, cream the butter and the sugar. Slowly add the flour and salt, mixing well. Roll out dough with a rolling pin until it is 1/4 inch thick. Cut into desired shapes using cookie cutters. Place on cookie sheet and prick with a fork.
3.Bake for 5 to 8 minutes, or until light brown at the edges.


Grandma's Sour Cream Pound Cake

Yields: 16 servings

INGREDIENTS:
2 cups butter, softened
3 cups white sugar
6 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 pinch ground mace
1 cup sour cream
1 tablespoon confectioners' sugar for dusting

DIRECTIONS:
1. Preheat the oven to 350 degrees F. Grease and flour a 10 inch Bundt pan or 9 inch tube pan.
2. In a large bowl, cream together the butter and white sugar until smooth. Beat in the eggs one at a time, mixing well after each, then stir in the vanilla. Combine the flour, baking soda, salt, and mace; mix into the batter just until smooth. Stir in sour cream. Spoon batter into the prepared pan, and spread evenly.
3. Bake for 1 hour and 20 minutes in the preheated oven. Cool for at least 10 minutes before inverting pan onto a plate, and tapping out the cake. Dust with confectioners' sugar before serving.

(Butter freezes well, so don't feel you have to use it all at once!)

Answer 3

Wrap excess sticks of butter in aluminum foil and seal tightly and freeze. They will get rancid if not done this way.

Use it in cake recipes instead of the shortening called for.

Use about half as much in cookie recipes as shortening called for.

Try putting a couple of pats on a broiled steak, you will be amazed at what this can do for the steak.

Use the butter instead of shortening in pie crust. Do be sure to use cold butter, cut it in with forks or pastry blender, chill again before rolling.

Make Baklava

I use butter rather than margarine or shortening at my house.

Answer 4

Baked Fudge

1 cup flour
1 cup cocoa
4 cups sugar
2 cups melted butter
2 cups pecans
4 tsp vanilla
8 eggs, beaten

Blend dry ingredients together
Add to beaten eggs and blend
Beat in other ingredients

Bake 1 hour at 350 in 9x13 pan set in a pan of water

The top will be crusty and the bottom soft.

Answer 5

You can freeze butter... if it's not old now, yu can freeze it for future holiday baking.


Shortbread Cookies

1 Cup butter, room temp
1/2 Cup powdered sugar
3 C All Purpose flour
1 tsp vanilla
pinch salt

Whisk dry ingredients well. Beat butter and vanilla until fluffy. Add dry ingredients to butter. Mix just until combined. Press or roll out to about 3/8" thick, and cut into small squares or use simple cookie cutter. Prick a few holes in each, or use the tines of a fork. Place on parchment paper. Dust tops w/ a bit of granulated sugar to make them sparkle. Bake at 325ºF for approx. 15 mins or til golden brown. about 3 dz. Cool on racks; store room temp in airtight container.
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Buttermilk Pound Cake

1 cup butter (no substitutes), softened
3 cups sugar
4 eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
Confectioners' sugar, optional

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine flour and baking soda; add alternately with the buttermilk and beat well. Stir in vanilla. Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1 hour and 10 minutes or until cake tests done. Cool in pan for 15 minutes before removing to a wire rack to cool completely. If desired, dust with confectioners' sugar.
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Chocolate Buttercream Frosting

1/2 cup butter, softened
2/3 cup cocoa powder
2 teaspoon vanilla
3 cups confectioners' sugar
6-8 tablespoons water, depending upon thickness you want

With electric mixer on high, beat butter until fluffy. Beat in cocoa powder and vanilla on low. Gradually beat in confectioners' sugar, alternating with water, until desired thickness is achieved. For thinner frosting use more water. For thicker frosting, use less water.
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Cream Cheese Icing

½ pound (2 sticks) butter, room temp
2 (8 oz) packages cream cheese, room temp
2 pound confectioners' sugar, sifted
1 tsp pure vanilla extract
Ccombine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.

--Sugar Pie
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Amish Pumpkin Pie Squares

Crust
1 box of yellow cake mix (remove 1 cup for topping)
½ cup melted butter
1 Egg

Fililng
3 cups pumpkin pie mix canned pumpkin (1 lb 14oz. can)
2 eggs
2/3 cup milk

Topping
1 cup reserved cake mix
1/4 cup sugar
1/4 cup butter
1 tsp cinnamon

Grease the bottom of a 9 x 13 pan. Preheat oven to 350ºF.

CRUST: Combione remaining cake mix, butter, 1 egg. Press into pan.
FILLING: Combine pumpkin, 2 eggs, and milk and blend till smooth.
Pour over crust.
TOPPING: Combine reserved cake mix and remaining ingredients; Sprinkle over filling layer.

Bake for 45-50 minutes till knife comes out clean.
I love this by itself, but you can also serve it with vanilla ice cream on the side.
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Chocolate Chip Cheese Ball

1- 8 oz. cream cheese, softened
1 stick butter, softened
1/2 cup chopped pecans, finely chopped
2 Tbsp. light brown sugar
3/4 cup powdered sugar
1 tsp. vanilla
3/4 cup mini semisweet chocolate chips

Combine all ingredients (except choc. chips) in a bowl, much like you would a cookie dough. Refrigerate for at least half an hour. Take out mixture, form into a ball, then roll it in the choc. chips. Refrigerate again until ready to serve. Serve with graham crackers, vanilla wafers, or shortbread cookies.
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Peanut Butter Chocolate Bars

1 sleve of graham crackers, crumbled
Scant 2 cups confectioner's sugar
1 cup crunchy peanut butter
1 cup butter (I have found that 1/2 cup does quite fine with half the fat and calories)
6 to 12 ounces semisweet chocolate chips (sometimes I use leftover holiday milk chocolate kisses so the bars are more authentically flavored...I usually use about 8 oz of chocolate sometimes 50% semisweet and 50% milk (melt separately! milk chocolate burns really easily)

1. Combine graham cracker crumbs and sugar.

2. In a saucepan melt peanut butter and butter together, stirring until smooth. Stir into crumb mixture, blending thoroughly.

3. Either form dough into 1 inch balls and chill or evenly press mixture into a 9 inch square pan or a slightly larger pan if you want thinner bars. 9 inch square will give you about an inch of peanut butter.

4. Melt 6 ounces of chocolate and coat chilled balls placing on waxed paper to harden; OR spread on top of mixture in pan. (You will need second 6 ounces of chocolate for making the balls.)

5. When chocolate has hardened, cut into 1 inch bars Store either bars or balls lightly covered or freeze.

Answer 6

Butter Chicken is a staple in any indian restaraunt in Vancouver and this is the best I have done in attempting to replicate it. This is really really good. Honestly.

1 C raw cashews
2 t garam masala
2t ground coriander
3/4 t chili powder
3 cloves garlic chopped coarsely
2 t fresh ginger, grated
2 T white vinegar
1/3 C tomato paste
1/2 C yogourt
1 kg chicken thighs or breast cut into 1" chunks
2 T butter
1 onion, finely chopped
1 cinnamon stick
4 cardamom pods, bruised
1 t paprika
1 small can crushed tomatoes (400g)
3/4 C chicken stock
1 C whipping cream
rice and naan to serve it with

Stir nuts, garam masala, coriander, and chili in a small lightly heated frying pan. Toss until nuts are lightly browned.
Put nut mixture in food processor, add garlic, ginger, vinegar, paste and yogourt. Process until smooth.
Put chicken into mixture and mix thoroughly. Allow chicken to marinate for at least a few hours or overnight in the refrigerator.
Melt butter in a large saucepan, cook onion with cinnamon and cardamom until browned. Add paprika, crushed tomatoes and stock. Bring to a boil, reduce heat and simmer uncovered for 45 minutes.
Remove cinnamon and cardamom (if you can find it). Stir in cream and simmer for another 5 minutes. Serve over basmati rice with naan.
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Pumpkin Butter Recipe
1 (15 oz) can of 100% pure pumpkin puree
1 c. of applesauce
1/3 c.of packed light brown sugar
3/4 tsp. of ground cinnamon
1/4 tsp. of ground ginger
2 tbsp. of fresh lemon juice

Directions
First take a small sauce pan, combine pumpkin, applesauce, sugar, cinnamon and then ginger.
Then bring this to a boil; reduce flame to low and simmer, uncovered, stirring often to prevent scorching, approx. 45 min.
or until mixture becomes very thick.
Now stir in lemon juice.
You want to let this cool, then spoon into tight-sealing container and refrigerate.
Now: this will keep in the refrigerator up to 2 weeks.
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Garlic Butter Recipe
1 lb of salted butter (room temp.)
4 tbsp. of dried parsley
1 tbsp. of fresh ground pepper
8-10 cloves of chopped garlic
1/2 tsp. of salt
1/2 tsp. of sugar

Directions
First mix in all the ingredients.
Now you butter is ready to use right away.
Store in refrigerator.
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Cinnamon Butter Recipe
1/2 c. of butter
4 tsp. of ground cinnamon
2 oz of granulated sugar
2 oz. of brown sugar

Directions
First you want to mix and then beat all ingredients listed, until creamy.
This needs a lid then can be stored in refrigerate.
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Butter Prawns Recipe

Butter Prawns is a relatively new Malaysian creation--combining the best of Malay, Chinese, Indian, and western ingredients, this is a knockout dish in terms of taste, smell, and presentation.

1 lb large prawns
Oil for deep frying
3 tablespoons butter
6 bird's eye chilies (chopped)
3 sprigs of curry leaves (use only the leaves)
3 cloves garlic (finely chopped)
1/2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon soy sauce
1 tablespoon Chinese cooking wine (rice wine preferred)
6 tablespoons of grated coconut (dry fried until golden brown)

Directions
Leave the prawn heads and shells on but chop off the eyes part. Slit down the back to remove the veins. Pat dry. Heat oil and deep fry the prawns. Drain and set aside.
Melt the butter, add bird's eye chilies, curry leaves, garlic, salt and fry for 2 minutes or until fragrant. Add prawns, sugar, soy sauce, wine, and grated coconut. Cook over high heat for 1-2 minutes, stirring frequently. Serve immediately.
Recipe adapted from "The Food of Malaysia: Authentic Recipes from the Crossroads of Asia."
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Butter Poundcake Recipe
2 c butter, softened
1 lb powdered sugar
6 eggs
3 c cake four

Directions
Beat together butter and powdered sugar until light.
Add eggs, one at a time, beating after each addition.
Add flour, mixing just until smooth.
Spoon into greased 10 inch tube or fluted tube pan and bake at 325 for 1 hour 15 minutes.
Cool before turning out onto a wire rack to cool completely.
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Apple Butter Recipe
16 to 20 large apples, peeled and sliced
2 cups sugar
2 cups apple cider
1 to 2 tsp cinnamon
1/2 tsp cloves

Directions
Cook on medium high in crock pot for 8.5 hours. Stir and mash. Add 1 to 2 tsp cinnamon and 1/2 tsp cloves. Freeze or can.
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Butter Crab Recipe
2 pieces of crab (600g)
1 piece of garlic (chopped)
3 teaspoon of cream cheese
200g of butter
6 leaves of curry leave
2 birdeye chilli

Directions
Saute garlic, curry leaves and chilli with one teaspoon of butter.
Add in crab and fry for about 10mins.
Add in butter and cream cheese.

Answer 7

Butter Rich Spritz Butter Cookies

PREP TIME 10 Min
COOK TIME 6 Min
READY IN 18 Min

INGREDIENTS

* 2 1/2 cups all-purpose flour
* 1/2 teaspoon salt
* 1 cup butter, softened
* 1 1/4 cups confectioners' sugar
* 2 egg yolks
* 1/2 teaspoon almond extract
* 1 teaspoon vanilla extract

DIRECTIONS

1. Preheat the oven to 400 degrees F (200 degrees C). Sift together the flour and salt; set aside.

2. In a medium bowl, cream together the butter and sugar. Stir in the egg yolks, almond extract and vanilla extract. Gradually blend in the sifted ingredients. Fill a cookie press with dough and shoot cookies about 1 1/2 inches apart onto an ungreased cookie sheet. If you like, decorate with sugar or sprinkles at this time.
3. Bake for 6 to 8 minutes in the preheated oven.
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Spirited Apple Butter
Brown sugar, spices and sweet red wine give this apple spread lots of spirit.

Prep Time:20 min
Start to Finish:3 hr 20 min
Makes:5 cups butter

1 can (12 ounces) frozen (thawed) apple juice concentrate
1/2 cup sweet red wine or apple cider
4 pounds cooking apples, peeled, cored and cut into fourths
3/4 cup packed brown sugar
1 cup apple brandy or apple cider
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves

1. Heat juice concentrate, wine and apples to boiling in 4-quart Dutch oven; reduce heat to low. Simmer uncovered about 1 hour, stirring occasionally, until apples are very soft. Mash with potato masher if necessary, to remove all lumps.

2. Stir in remaining ingredients. Heat to boiling; reduce heat to low. Simmer uncovered about 2 hours, stirring occasionally, until no liquid separates from pulp.

3. Immediately pour into hot, sterilized jars, leaving 1/4-inch headspace. Wipe rims of jars; seal. Cool on wire rack 1 hour. Store in refrigerator up to 2 months.

Nutrition Information:
1 Serving: Calories 30 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g); Cholesterol 0mg; Sodium 0mg; Total Carbohydrate 8 g (Dietary Fiber 0g); Protein 0g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0% Exchanges: 1/2 Fruit
*Percent Daily Values are based on a 2,000 calorie diet.
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Butter Biscuits
Bet you can't say "butter biscuits" five times fast! These tender, flaky biscuits sure will disappear in a hurry.

Prep Time:10 min
Start to Finish:20 min
Makes:8 biscuits

1/3 cup butter or margarine (firm)
2 1/2 cups Original Bisquick® mix
2/3 cup milk
Butter or margarine, melted

1. Heat oven to 450ºF.

2. Cut firm butter into 1/4-inch pieces. Toss Bisquick mix and butter pieces with fork until coated. Add milk; stir just until milk is absorbed (do not overstir).

3. Turn dough onto surface dusted with Bisquick mix. Knead 5 times. Pat to 1/2 inch thickness. Cut with 3-inch cutter. Place on ungreased cookie sheet with sides touching for soft sides or 2 inches apart for crispy sides.

4. Bake about 9 minutes or until golden brown. Brush with melted butter.

High Altitude (3500-6500 ft) Heat oven to 475ºF. Stir 1/4 cup Gold Medal® all-purpose flour into Bisquick mix. Bake about 11 minutes.

Nutrition Information:
1 Serving: Calories 250 (Calories from Fat 145 ); Total Fat 16 g (Saturated Fat 6 g); Cholesterol 20 mg; Sodium 590 mg; Total Carbohydrate 24 g (Dietary Fiber 0g); Protein 3 g Percent Daily Value*: Vitamin A 6 %; Vitamin C 0%; Calcium 8 %; Iron 6 % Exchanges: 1 1/2 Starch; 3 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
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Butter-Rum Pound Cake
A shortcut because it begins with a mix, this pound cake is moist and full of seductive butter-rum flavor.
Prep Time:20 min
Start to Finish:2 hr 45 min
Makes:16 servings

1 box Betty Crocker® SuperMoist® butter recipe yellow cake mix
1 box (4-serving size) vanilla instant pudding and pie filling mix
3/4 cup water
1/3 cup sour cream
1/4 cup butter or margarine, softened
1/4 cup dark rum
1 teaspoon grated orange peel
4 eggs
1/2 cup Betty Crocker® Rich & Creamy vanilla frosting
2 teaspoons dark rum
1/4 cup chopped pecans

1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease and flour, or spray with baking spray with flour, 12-cup fluted tube (bundt cake) pan or 10x4-inch angel food (tube cake) pan. In large bowl, beat dry cake mix, dry pudding mix, water, sour cream, butter, 1/4 cup rum, the orange peel and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Spread in pan.

2. Bake 40 to 45 minutes (48 to 52 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely, about 1 1/2 hours.

3. In small microwavable bowl, microwave frosting uncovered on Medium (50%) 15 seconds. Stir in 2 teaspoons rum. Pour over top of cake, allowing some to drizzle down side. Sprinkle pecans over frosting. Store loosely covered.

High Altitude (3500-6500 ft): Bake 43 to 48 minutes (52 to 56 minutes for dark or nonstick pan).

Nutrition Information:
1 Serving: Calories 260 (Calories from Fat 90); Total Fat 10g (Saturated Fat 4g, Trans Fat 1g); Cholesterol 65mg; Sodium 360mg; Total Carbohydrate 38g (Dietary Fiber 0g, Sugars 25g); Protein 3g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 6%; Iron 4% Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Substitution
No rum? Use water for the 1/4 cup rum in the cake, and use 1/2 teaspoon rum extract for the 2 teaspoons rum in the frosting.