Type what you have

Ingredients

• ✓ butter
• white sugar
• vanilla extract
• egg white
• all-purpose flour

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease two baking sheets.
2. 2 Beat butter, sugar, and vanilla with an electric mixer in a large bowl until smooth. Add egg whites, one at a time, allowing each to blend into butter mixture before adding the next. Mix in flour until just incorporated.
3. 3 Drop teaspoonfuls of dough onto ungreased baking sheets. Spread thinly with a spatula or the back of the spoon into 3-inch circles.
4. 4 Bake in the preheated oven until browned along the edges, about 5 minutes.
5. 5 Remove baked wafers from the baking sheet one at a time using a spatula or kitchen turner. Roll each wafer around the handle of a wooden spoon until the edges overlap. Cool seam-side down on a wire rack until completely crisp.

By siMPLy_viCky

Ingredients

• ✓ butter
• purple yam
• sweetened condensed milk
• vanilla extract
• evaporated milk

Instructions

1. 1 Bring a large pot of water to a boil. Cook yam in the boiling water until tender, about 30 minutes. Drain and cool until easily handled. Peel and thinly grate the flesh.
2. 2 Melt butter in a wok over medium heat. Stir in condensed milk and vanilla extract. Add grated purple yam. Reduce heat to low and cook, stirring constantly, until mixture is sticky but not dry, about 30 minutes. Pour in evaporated milk; cook and stir for 15 minutes. Remove from heat.
3. 3 Transfer yam mixture to a container and cool to room temperature, about 30 minutes. Chill before serving.

By Jasmin Monteclar

Ingredients

• ✓ butter
• sugar
• egg
• cornstarch
• cream of tartar
• baking powder

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
2. 2 In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time. Stir in the cornstarch, cream of tartar and baking powder until well blended. Roll the dough into 1 inch balls and place them 1 inch apart onto the prepared cookie sheets.
3. 3 Bake for 10 to 12 minutes in the preheated oven, or until light brown. Remove to wire racks to cool.

By John J Pacheco

Ingredients

• ✓ butter
• banana
• brown sugar
• cinnamon
• water
• flour
• sugar
• cinnamon
• lumpia wrapper
• vegetable oil

Instructions

1. 1 Melt butter in a skillet over medium-high heat. Stir in brown sugar and 1 dash of cinnamon. Mix well until bubbles start to appear. Add banana; cook, stirring gently, until it starts to brown, about 5 minutes. Transfer banana to a bowl; roughly slice into 1/4-inch chunks using a spoon. Let filling cool briefly.
2. 2 Whisk water and flour together in a small bowl to make the paste. Mix white sugar and 1/4 teaspoon cinnamon together in another small bowl.
3. 3 Lay 1 lumpia strip on a flat work surface. Place 3/4- to 1 teaspoon of filling in the lower corner of the wrapper; fold 1 corner over the filling and enclose, forming a triangle. Fold over the other edges to finish the triangle, smearing the last fold with the paste to seal. Place triangle on a plate, seam-side down. Repeat with remaining wrappers, filling, and paste.
4. 4 Heat 2 inches of oil in a skillet over medium-high heat. Fry the triangles in batches until golden brown, about 4 minutes per batch. Drain on a paper towel and sprinkle cinnamon sugar over the warm triangles.

By MattOlay V-H

Ingredients

• ✓ butter
• ube
• coconut milk
• sweetened condensed milk
• brown sugar
• evaporated milk
• vanilla extract

Instructions

1. 1 Place yams into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool until safe to handle, about 20 minutes. Grate yams into the pot.
2. 2 Add coconut milk, sweetened condensed milk, brown sugar, evaporated milk, butter, and vanilla extract to the pot over low heat. Cook, stirring constantly, until thick and sticky, about 20 minutes; mixture should be able to drop into room-temperature water and form a small ball when done.
3. 3 Transfer mixture into greased molds and chill until set, about 30 minutes.

By papaj1952

Ingredients

• ✓ butter
• egg
• white sugar
• all-purpose flour
• cornstarch
• powdered milk
• baking powder
• salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
2. 2 Stir together egg, white sugar, butter, flour, cornstarch, powdered milk, baking powder, and salt in a bowl. Knead for a few minutes to make a soft dough. Divide dough into 12 portions. Roll each portion into a ball and slightly flatten. Place on the prepared baking sheet 1 inch apart.
3. 3 Bake in the preheated oven until light brown, about 10 minutes. Cool completely and store in an airtight container.

By Maria Lourdes V Lipardo-Ayub

Ingredients

• ✓ butter
• all-purpose flour
• granulated sugar
• vanilla powder
• milk
• egg
• rum flavoring
• banana
• oil

Instructions

1. 1 Combine flour, sugar, and vanilla powder in a large bowl; make a well in the center. Pour milk, egg, melted butter, and rum flavoring into the well; mix until smooth. Fold in banana slices until evenly coated.
2. 2 Heat oil in a wok or deep fryer to 375 degrees F (190 degrees C).
3. 3 Drop banana mixture by tablespoon into hot oil. Fry in hot oil until golden brown and crispy, 10 to 15 minutes. Remove bananas from oil and drain them on paper towels. Serve hot.

By Unieng

Ingredients

• ✓ butter
• coconut milk
• sweetened condensed milk
• egg
• macapuno string
• heavy syrup
• sweet rice flour
• brown sugar
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a 12x17-inch rimmed baking sheet.
2. 2 Beat condensed milk, coconut milk, and melted butter together in a large mixing bowl until combined. Add eggs, 1 at a time, and beat until combined. Add macapuno, 1 jar at a time, and beat until combined. Gradually beat in mochiko flour. Beat in brown sugar; beat in vanilla extract. Pour batter onto the prepared baking sheet.
3. 3 Bake in the preheated oven until top is golden brown and sides are slightly dark brown, 45 to 50 minutes.
4. 4 Allow to cool, about 20 minutes, before loosening the sides and cutting into squares.

By MattOlay V-H

Ingredients

• ✓ butter
• banana leaf
• cooking spray
• sweet rice flour
• rice flour
• baking powder
• salt
• water
• coconut milk
• ube yam spread
• ube extract
• macapuno
• muscovado sugar
• muscovado sugar
• coconut

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a 9x9-inch baking pan with banana leaves or parchment paper and coat with cooking spray.
2. 2 Whisk rice flours, baking powder, and salt together in a large bowl, then stir in the water and coconut milk. Add ube spread and ube extract. Fold in macapuno and 1 tablespoon muscovado. Pour into the prepared pan.
3. 3 Bake in the preheated oven until top starts to crack and leaves turn brown, about 35 minutes. Brush top with 1 tablespoon butter, then bake until a toothpick inserted in center comes out clean, about 20 minutes more.
4. 4 Melt remaining 2 tablespoons butter in a small saucepan over medium heat. Stir in 1/4 cup muscovado sugar; cook, stirring, until it starts to boil. Remove from heat and pour over warm mochi, covering evenly. Sprinkle with toasted coconut. Let cool, at least 30 minutes.
5. 5 Use banana leaves to lift mochi out of the pan. Cut into 25 small squares; cut squares diagonally into triangles.

By Yana Gilbuena

Ingredients

• ✓ butter
• violet food coloring
• white sugar
• evaporated milk
• macapuno
• blue food coloring
• red food color
• sugar
• cream of tartar
• egg white
• vegetable oil
• corn syrup
• egg yolk
• vanilla extract
• milk
• ube
• salt
• baking powder
• cake flour

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line the bottom of three 9-inch round pans with parchment paper, but do not grease.
2. 2 Make the ube cake: Mix flour, baking powder, and salt together in a large bowl; set aside. Place grated ube in a large bowl. Combine 3/4 cup milk and 1 teaspoon vanilla; gradually blend into ube until smooth. Blend in egg yolks, corn syrup, and oil. Beat in flour mixture until smooth; set aside.
3. 3 Combine egg whites and cream of tartar in a large bowl; beat with an electric mixer until foamy. Gradually add sugar, then red and blue food coloring, continuing to beat until stiff peaks form. Fold 1/3 of the whites into batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pans.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 to 35 minutes. Invert pans on a wire rack and let cool upside down. When cool, run a knife around the edges to loosen cake from the pans. Spread coconut preserves onto the cooled cake layers; stack layers on a cake stand or serving plate.
5. 5 Make the buttercream: Combine evaporated milk and 3/4 cup sugar; set aside. Combine butter and sugar in a large bowl; beat with an electric mixer until smooth and creamy. Beat in food coloring, one drop at a time, until the desired tint is achieved. Frost top and sides of cake with buttercream.

By Jackie

Ingredients

• ✓ butter
• semisweet chocolate

Instructions

1. 1 Chop the chocolate into small pieces. Combine chocolate with butter in the top of a double boiler, over simmering water. Stir frequently until melted and smooth. Remove from heat.

By CCACHEF

Ingredients

• ✓ butter
• ✓ butter
• ✓ butter
• ✓ butter
• white sugar
• sour cream
• all-purpose flour
• baking powder
• dulce de leche
• poppy seed

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
2. 2 Make dough: Combine 3/4 cup plus 2 tablespoons melted butter and sugar in a large bowl; stir well. Whisk in sour cream until smooth. Sift in flour and baking powder over batter. Knead until a smooth, stiff dough forms.
3. 3 Using the meat grinder attachment of an electric stand mixer, pass handfuls of dough through the grinder. Spread ground dough bits evenly over the prepared baking sheet.
4. 4 Bake in the preheated oven until lightly browned, about 15 minutes. Remove from the oven and allow to cool.
5. 5 Beat 3/4 cup plus 2 tablespoons softened butter in a large bowl with an electric mixer until smooth and creamy. Add dulce de leche and beat until well combined. Add cooled cake pieces to caramel mixture and fold in with a spatula until well combined.
6. 6 Mound mixture onto a serving plate; using buttered hands, form into an ant hill. Sprinkle with poppy seeds.

By Natasha Titanov

Ingredients

• ✓ butter
• coconut

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Mix coconut and butter together in a bowl until well combined. Press mixture into an 8- or 9-inch pie plate.
3. 3 Bake in the preheated oven until golden, about 15 minutes.

By Carol

Ingredients

• ✓ butter
• mini marshmallow
• fruit-flavored breakfast cereal

Instructions

1. 1 Coat an 8x10-inch pan with cooking spray.
2. 2 Melt butter in a large saucepan over low heat. Gently stir in marshmallows until melted and butter and marshmallows are blended. Off heat, stir in cereal until completely coated with melted marshmallow mixture.
3. 3 Spread mixture into the prepared pan. Refrigerate until set, 1 hour, then cut into bars.

By Megan Clisby

Ingredients

• ✓ butter
• graham cracker

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, mix together graham cracker crumbs and melted butter. Place mixture in a 9-inch pie pan and press firmly into the bottom and sides of the pan.
3. 3 Bake in the preheated oven for 8 minutes.

By Sara

Ingredients

• ✓ butter
• peanut butter chip
• sweetened condensed milk

Instructions

1. 1 Melt butter in a saucepan over medium heat. Pour in condensed milk. Pour in peanut butter chips. Stir until blended.
2. 2 Pour into a parchment-lined 9x9-inch pan. Let cool, 30 minutes to 1 hour. Cut into pieces and serve.

By ROCKYSMOM

Ingredients

• ✓ butter
• miniature marshmallow
• chocolate sandwich cookie

Instructions

1. 1 Butter a 9x13-inch baking dish.
2. 2 Melt butter in a large saucepan over low heat; add marshmallows and stir until melted. Cook and stir mixture for 2 minutes more. Remove saucepan from heat. Stir crushed cookies into marshmallow mixture until well coated.
3. 3 Press cookie mixture firmly into the prepared baking dish using a buttered spatula or waxed paper; cool. Cut into 2-inch squares.

By pspomer

Ingredients

• ✓ butter
• miniature marshmallow
• crispy rice cereal

Instructions

1. 1 Melt butter in a large saucepan over low heat.
2. 2 Add marshmallows and stir until melted and well combined. Cook 2 minutes longer, stirring constantly. Remove from heat.
3. 3 Stir in crispy rice cereal until well coated.
4. 4 Press mixture evenly and firmly into a buttered 9x13-inch pan using a buttered spatula or waxed paper.
5. 5 Cut into 2-inch squares when cool.

By ShanaLee

Ingredients

• ✓ butter
• semisweet chocolate chip
• chocolate fudge frosting

Instructions

1. 1 Butter a 9x13 pan. Set aside.
2. 2 In a medium saucepan, melt butter and chocolate chips together over low heat. Remove from heat and stir in frosting. Mix well.
3. 3 Pour into prepared pan. Refrigerate for 2 hours. Cut into squares. Store, covered in refrigerator.

By Kateryn

Ingredients

• ✓ butter
• white sugar
• all-purpose flour
• salt

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 Cream butter and sugar together. Add flour and salt, stir until blended. Roll out 1/2 inch thick on floured board and cut into shapes with small (2 inch) cutters.
3. 3 Bake for 50 minutes. Sprinkle with sugar.

By Sally Box

Ingredients

• ✓ butter
• confectioners' sugar
• strawberry

Instructions

1. 1 Beat butter in a large bowl using an electric mixer at medium speed until fluffy. Add confectioners' sugar and strawberries; beat until smooth.

By Mom-to-three!!

Ingredients

• ✓ butter
• brown sugar
• vanilla extract
• all-purpose flour

Instructions

1. 1 In large mixer bowl, beat margarine and sugar until creamy. Add vanilla; then gradually beat in flour, blending thoroughly.
2. 2 Gather dough into a ball, wrap tightly in plastic wrap, and refrigerate until firm (1 hour) or for up to 3 days.
3. 3 Preheat oven to 300 degrees F (150 degrees C).
4. 4 On lightly floured board, roll out dough to 1/4" thick. Cut, place on lightly greased sheets. Bake 35-40 minutes or until firm to the touch (press very lightly to test). Transfer to racks and let cool. Store in an airtight container.

By Robin

Ingredients

• ✓ butter
• rhubarb
• white sugar

Instructions

1. 1 Gather the ingredients.
2. 2 Melt butter in a large skillet over high heat.
3. 3 Stir in rhubarb and sugar; continue to cook, stirring constantly, until tender, 5 to 10 minutes. Serve warm.

By Michele O'Sullivan

Ingredients

• ✓ butter
• all-purpose flour
• confectioners' sugar
• salt

Instructions

1. 1 Combine the butter, flour and confectioners' sugar together. At first it will have a pie crust consistency. Roll into one large log and wrap in wax paper or plastic wrap. Chill for at least one hour.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Slice chilled log into 1/4 inch thick slices. Place cookies on a baking sheet. Bake in preheated oven until edges just begin to turn golden, about 10 minutes. Watch carefully so they don't burn.

By Linda K

Ingredients

• ✓ butter
• brown sugar
• all-purpose flour

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 325 degrees F (165 degrees C).
3. 3 Beat butter and brown sugar together until smooth and creamy.
4. 4 Add 3 to 3 3/4 cups flour; mix well.
5. 5 Sprinkle board with remaining flour. Knead for 5 minutes, adding enough flour to make a soft dough.
6. 6 Roll out dough to 1/2-inch thickness. Cut into 3x1-inch strips.
7. 7 Prick shortbread cookies with a fork and place on ungreased baking sheets.
8. 8 Bake in the preheated oven until edges are golden brown, 20 to 25 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

By Linda

Ingredients

• ✓ butter
• cream cheese
• all-purpose flour

Instructions

1. 1 Blend butter and cream cheese. Stir in flour just until blended. Chill about 1 hour.
2. 2 Preheat the oven to 325 degrees F (165 degrees C).
3. 3 Shape dough into 24 1-inch balls and press into ungreased 1 1/2-inch muffin cups (mini-muffin size) to make a shallow shell.
4. 4 Fill with your favorite filling and bake until shells are light brown, about 20 minutes.

By Glenda

Ingredients

• ✓ butter
• brown sugar
• confectioners sugar
• all-purpose flour

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Using your hands, mix butter, brown sugar, white sugar and flour together in a large bowl. Squeeze and work dough until it holds together. Press into three 9 inch pie pans and chill for 2 hours.
3. 3 Bake for 15 minutes, or until lightly brown around the edges.

By Judy Figuary

Ingredients

• ✓ butter
• water
• sugar
• popcorn

Instructions

1. 1 Line two baking sheets with waxed paper.
2. 2 In a large pot or Dutch oven, combine butter, water and sugar. Bring to a boil. Boil 4 minutes; remove from heat. Introduce popcorn and stir to coat evenly. Pour onto prepared baking sheets and let cool before serving.

By CORY13

Ingredients

• ✓ butter
• sugar
• all-purpose flour

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line a 9-inch square pan with foil, leaving an overhang on all sides.
2. 2 Mix butter and sugar together with a spoon until texture is sandy. Slowly mix in flour. Knead dough a few times until crumbly, not smooth. Pat dough over the bottom of the prepared pan. Prick all over with a fork.
3. 3 Bake in the preheated oven until set, about 45 minutes. Score with a knife while still warm. Lift out foil and let cookies cool on a baking rack. Break apart on cut lines when completely cooled.

By Stephanie DeMuth

Ingredients

• ✓ butter
• all-purpose flour
• sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (180 degrees C).
2. 2 Cream butter and sugar with mixer. Add flour and mix with a wooden spoon. Use hands to thoroughly mix.
3. 3 Press into a jelly roll pan. Prick to bottom all over with a fork being sure the fork hits the bottom and the pricks are close together.
4. 4 Bake for 10 minutes. Reduce the heat to 300 and continue to bake for 40 minutes more. Wait 2 minutes then cut into finger size bars. Cool thoroughly in pan.

By Allrecipes Member