Recipes with butter

423 recipes. Page 15 of 18

As an Amazon Associate, we may earn from qualifying purchases.

Sweet Potato Casserole with Marshmallows

Mashed canned sweet potatoes, sweetened with brown sugar and cinnamon, sit under a layer of mini marshmallows toasted pale brown. The can holds the orange-fleshed kind packed in syrup, often labeled yams in American stores, and its 40 oz figure includes the syrup. Draining that syrup lets the butter and sugar mix into the potatoes instead of floating in liquid. The marshmallows go on only for the last few minutes, because they color far faster than the base heats through.

Prep 10min Cook 38min 6 servings

Baking Easy

Black Sesame Brownies

Toasted black sesame powder goes into a dark chocolate brownie batter, adding a nutty, roasted-grain note to the bitterness of the chocolate. Because the powder is oily and clumps easily, it is sifted in with the flour and salt. Cut only once the pan is completely cold for clean edges.

Prep 15min Cook 25min 4 servings

Western Medium

Tartiflette (French Potato Bacon Reblochon Gratin)

Reblochon halved and laid cut-side down melts straight into the layers of potato, smoked bacon, and onion below. This winter dish from the Savoie region of France depends on parboiled potatoes: cooked only halfway, they soak up cream in the oven and still hold their shape.

Prep 20min Cook 50min 4 servings

Baking Medium

Honey Madeleines (Buttery Shell-Shaped French Cakes)

These shell-shaped cakes are best eaten within 30 minutes of leaving the oven, while the edges are still crisp, with black tea or coffee alongside. A generous amount of melted butter browns those edges deep gold, and honey in place of part of the sugar gives a rounder, faintly floral sweetness that granulated sugar alone does not.

Prep 20min Cook 12min 4 servings

Western Easy

Tuna Melt

Buttered bread crisps in the pan while cheddar melts over a cool, creamy tuna salad inside. Most failures start with wet tuna: any moisture left in it soaks the bread from the inside and keeps it from crisping. Finely diced celery adds crunch against the soft filling. Medium-low heat and a little patience work better than high heat, which browns the outside before the cheese has melted.

⚡ 20-Minute Recipes

Prep 10min Cook 8min 2 servings

Baking Medium

Hot Milk Cake

Milk and butter heated just to a boil go into a whipped whole-egg batter at the end, making a soft, plain cake served without icing. Unlike a chiffon, it leans on both the whole-egg foam and baking powder instead of separately whipped whites. Baked through, the crumb is soft and fine-grained, never wet or custardy in the middle.

Prep 45min Cook 50min 9 servings

Western Easy

Tuna Noodle Casserole

Out of the oven, the cheddar on top bubbles and browns over egg noodles, tuna, and mushrooms bound in a creamy sauce. The noodles are boiled 1 minute short of the package time, because they keep softening as they absorb sauce in the oven; fully cooked noodles turn mushy.

Prep 15min Cook 30min 4 servings

Baking Easy

Injeolmi Croffles (Soybean Powder Croissant Waffles)

Pressed in a waffle iron, frozen croissant dough gets heat from both plates at once, and the outside turns far crisper than an oven-baked croissant while buttery layers stay inside. Honey and condensed milk go on in thin lines, and just before serving, roasted soybean powder (the nutty coating on injeolmi rice cakes) mixed with a pinch of salt is sifted over the top.

Prep 10min Cook 12min 2 servings

Western Medium

Veal Saltimbocca (Italian Veal Cutlets Dish)

Thin veal cutlets topped with sage and prosciutto cook in only a few minutes, then share the pan with a quick white wine and butter sauce. Speed matters because veal toughens fast, and each piece stays in the pan for no more than 2 to 3 minutes in total. Starting prosciutto side down fuses the ham to the meat without any toothpicks. The sage perfumes the veal against the salty cured ham, and chicken breast or pork tenderloin work the same way.

Prep 15min Cook 15min 2 servings

Baking Medium

Injeolmi Crumble Cheesecake

Sweet rice flour in a dense cheesecake batter gives it a faint mochi-like chew. Only part of the roasted soybean powder, the coating on injeolmi rice cakes, goes into the batter; the rest is rubbed with melted butter into a crumble that bakes crisp on top, putting the nutty flavor in two separate layers. After a full day in the fridge, the soybean aroma comes through more clearly.

Prep 30min Cook 45min 4 servings

Western Easy

Welsh Rarebit (British toast dish)

Unlike cheese simply melted on toast, Welsh rarebit starts with a smooth cheddar sauce built on flour and milk, spread thick and flashed under the broiler until it bubbles and spots brown. Dijon mustard and Worcestershire sharpen the cheese. To keep the fat from separating, the cheddar is grated ahead and added a handful at a time over the lowest heat, never at a hard boil. Lightly toasting the bread first keeps it from turning soggy under the thick topping. Under the broiler it needs watching the whole time, since the top goes from bubbling to burnt quickly.

⚡ 20-Minute Recipes

Prep 10min Cook 10min 2 servings

Baking Medium

Injeolmi Mochi Brownies (Chewy Rice Flour Cocoa Bars)

With glutinous rice flour in place of all the wheat flour, the fudgy density of a brownie comes with a mochi-like spring. Toasted soybean powder is scattered through the middle layer and over the top. Straight from the fridge the squares are firm; at room temperature they turn soft and stretchy.

Prep 20min Cook 28min 4 servings

Baking Medium

Japanese Cotton Cheesecake

Folded meringue lifts the batter, and a slow bake at 150°C in a hot water bath lets it cook gently. The cake dissolves almost weightlessly on the tongue. A slight sink after it leaves the oven is normal, and an overnight rest in the fridge spreads the moisture evenly for a silkier slice.

Prep 35min Cook 55min 6 servings

Baking Easy

Key Lime Pie

There is no gelatin in the filling; egg yolks react with the lime's acid and set it to a smooth, custard-like slice. The oven only firms the edges in a short bake, and the fridge does the rest over at least 3 hours, ideally a full day. This Southern American pie was originally made with Florida's small, fragrant key limes.

Prep 20min Cook 18min 4 servings

Baking Easy

Kimchi Cheddar Scones

Barely sweet and distinctly savory, these scones carry the sourness of kimchi and the saltiness of cheddar between buttery layers. Tossing the squeezed kimchi and the cheese in the flour before adding any liquid spreads them evenly instead of leaving clumps.

Prep 20min Cook 22min 4 servings

Baking Medium

Knafeh (Crispy Shredded Pastry with Cheese)

Fine strands of kataifi tossed in melted butter bake crisp above and below a layer of mozzarella, which stretches when the knafeh is cut. A thin sugar syrup with a little lemon goes on the moment it leaves the oven, and the hot strands drink it in quickly. It is cut right away, because the pastry softens and the cheese firms as it sits.

Prep 20min Cook 25min 4 servings

Baking Medium

Korean Choco Pie (Marshmallow Cream Chocolate Cake)

Two soft cocoa cake rounds, a layer of melted marshmallow, and a thin shell of dark chocolate rebuild Korea's convenience-store snack cake at home. Making it yourself means you pick the chocolate and decide how thick the marshmallow layer gets. The marshmallow, melted over a water bath, cushions the cake and stretches slightly when bitten. Chilled, the chocolate shell firms up with a light snap; at room temperature the whole pie turns softer.

Prep 35min Cook 15min 6 servings

Baking Medium

Korean Mashed Potato Bread

Dusted with roasted soybean powder and black sesame, then poked with shallow chopstick holes, these buns look almost exactly like small potatoes. Made mostly of tapioca starch with only a little bread flour, the dough bakes up chewy and stretchy rather than fluffy, and it wraps a generous filling of mashed potato seasoned with a touch of sugar and salt. That starch is also why the buns stay chewy instead of hardening once cool. An air fryer works as well as an oven.

Prep 40min Cook 25min 4 servings

Baking Medium

Kougelhopf (Alsatian Raisin Almond Bundt Cake)

Baked in a fluted ring mold, this Alsatian yeast cake comes out shaped like a crown, with whole almonds from the bottom of the pan sitting on top once it is turned out. Butter and eggs kneaded into the dough give it a soft, brioche-like crumb, and raisins scattered throughout add bursts of sweetness.

Prep 35min Cook 40min 6 servings

Baking Hard

Kouign-Amann (Caramelized Butter Sugar Pastry)

With only five ingredients in this Breton pastry (flour, butter, sugar, yeast, and salt), the folding technique decides almost everything. Butter is wrapped in the dough and sugar is scattered over each fold, three times in all. In a hot oven the sugar melts into a glassy, dark caramel shell while the layers inside stay moist with butter.

Prep 120min Cook 40min 8 servings

Baking Medium

Lamington Cake (Chocolate-Dipped Coconut Sponge Cubes)

Australian lamingtons start with cubes of plain sponge cake, dunked one at a time in a glossy sauce of dark chocolate, butter, and milk, then rolled in coconut while the coating is still wet so the flakes cling all over.

Prep 30min Cook 25min 4 servings

Baking Medium

Lemon Curd Tart

Lemon juice, egg yolks, and sugar are stirred over low heat into a curd, poured into a baked shortcrust shell, and chilled until set. The curd comes off the heat before it boils, once a line drawn through the thin coat on the spatula holds, and cream stirred in afterward, then a pass through a sieve, leaves it silky. Only the yellow outer peel is zested; the white pith underneath tastes bitter.

At least 1 hr 35 min 4 servings

Baking Easy

Lemon Drizzle Cake (Syrup-Soaked British Lemon Loaf)

Holes poked into a hot lemon loaf let a sharp lemon syrup soak right through, and as it cools a thin layer of sugar crystals sets on top with a slight crunch. In Britain it is a plain, undecorated afternoon tea staple.

Prep 20min Cook 45min 4 servings

Baking Hard

Lemon Meringue Pie

The lemon filling is thickened with cornstarch and finished with butter for gloss. Meringue goes on while that curd is still hot and is spread right to the crust, which seals the bottom and keeps it from weeping, and a short spell at 200°C browns only the tips of the peaks. Chill it before slicing for clean layers.

Prep 35min Cook 25min 8 servings