Type what you have

Ingredients

• ✓ butter
• all-purpose flour
• sugar
• powdered milk
• lemon extract

Instructions

1. 1 Toast flour in a nonstick skillet over medium heat, stirring constantly to prevent burning, until light brown, about 5 minutes. Let cool for at least 15 minutes.
2. 2 Meanwhile, cut waxed paper into twenty 4-inch squares.
3. 3 Stir butter, sugar, powdered milk, and lemon extract into cooled flour until well combined. Fill a polvoron mold tightly with a portion of the mixture. Press the plunger down to release the candy onto a square of waxed paper. Wrap candy in the waxed paper and twist the ends. Repeat until all of the candy mixture is used up.

By lola

Ingredients

• ✓ butter
• sugar
• egg
• vanilla extract
• black sesame seed
• self-rising flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
2. 2 With an electric mixer, beat the butter and sugar together in a mixing bowl until the mixture is creamy, about 5 minutes. Beat in the eggs, one at a time, beating until each egg is incorporated before adding the next one. Stir in the vanilla extract and black sesame seeds, mixing until well blended. Lightly stir in the flour to make a smooth batter, and pour the mixture into the prepared baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By Jubilee

Ingredients

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

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets, or line with parchment paper. Have fortunes ready to go on small strips of paper.
2. 2 In a large glass or metal bowl, whip egg whites and sugar on high speed of an electric mixer until frothy, about 2 minutes. Reduce speed to low, and stir in melted butter, vanilla, almond extract, water and flour one at a time, mixing well after each. Consistency should resemble pancake batter. Spoon the batter into 3 inch circles on the prepared baking sheets. Leave room between for spreading.
3. 3 Bake for 5 to 7 minutes in the preheated oven, or until the edges begin to brown slightly. Quickly remove one at a time, place a message in the center, and fold in half. Fold the ends of the half together into a horse shoe shape. If they spring open, place them in a muffin tin to cool until set.

By BABYCAKES291

Ingredients

• ✓ butter
• all-purpose flour
• brown sugar
• rolled oat
• cinnamon
• nutmeg
• mango
• passion fruit
• lime juice
• cinnamon

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
2. 2 Mix the flour and brown sugar in a bowl, and cut the butter into the flour-sugar mixture with a pastry cutter or two table knives until the mixture resembles coarse cornmeal. Add the oats, cinnamon, and nutmeg, and stir well.
3. 3 Place the cubed mango on the bottom of the greased baking dish, and spoon the passion fruit pulp over the mango. Stir to mix and evenly distribute the fruit in the dish. Drizzle lime juice over the fruit. Sprinkle the fruit with the oats topping, making sure it is fully covered. Sprinkle a little extra cinnamon over the top.
4. 4 Bake in the preheated oven until the top has browned and the fruit is tender, about 20 minutes.

By Kali

Ingredients

• ✓ butter
• mochiko
• sweet rice flour
• white sugar
• instant lemon pudding mix
• baking powder
• milk
• egg
• lemon extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Whisk mochiko, sugar, pudding mix, and baking powder together in a bowl until combined. Whisk in milk until smooth with no lumps. Whisk in melted butter, then eggs, then lemon extract; pour into the prepared baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted in center comes out clean, about 1 hour.

By thecookingwimp

Ingredients

• ✓ butter
• black sesame seed
• white sugar
• egg
• black sesame paste
• vanilla extract
• all-purpose flour
• baking powder
• salt
• milk

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line 2 muffin tins with cupcake liners.
2. 2 Toast sesame seeds in a dry frying pan over medium heat, stirring and tossing constantly, until fragrant, about 2 minutes. Omit this step if the seeds are already toasted.
3. 3 Beat butter and sugar in a large bowl using an electric mixer until creamy. Add toasted seeds, eggs, sesame paste, and vanilla extract. Beat until combined. Gradually beat in flour, baking powder, and salt. Add milk and beat for a few more minutes until combined.
4. 4 Fill cupcake liners with the batter.
5. 5 Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, 16 to 18 minutes.

By Fugendake

Ingredients

• ✓ butter
• mochiko
• white sugar
• baking powder
• cinnamon
• egg
• vanilla extract
• coconut milk
• evaporated milk

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch pan.
2. 2 Mix mochiko, sugar, baking powder, and cinnamon together in a large bowl.
3. 3 Whisk eggs and vanilla extract together in a small bowl.
4. 4 Mix eggs into the mochiko mixture. Pour in coconut milk and evaporated milk; mix well. Fold in melted butter until batter is smooth.
5. 5 Pour batter into the greased pan. Tap pan on a flat work surface to settle the batter.
6. 6 Bake in the preheated oven until top is golden brown, about 50 minutes. Let cool before slicing, about 30 minutes.

By AsianHawaiiGirl

Ingredients

• ✓ butter
• all-purpose flour
• self-rising flour
• egg
• water
• salt
• pineapple
• white sugar
• clove
• egg

Instructions

1. 1 Combine all-purpose, self-rising flour, and salt in a large bowl; cut in butter until mixture resembles coarse crumbs. Make a well in the center of the mixture; pour in 1 beaten egg and water and bind the ingredients together gently. Do not knead too much. Shape dough into a ball, wrap in plastic and refrigerate for 4 hours or overnight.
2. 2 Combine pineapple and sugar in a saucepan over medium heat; bring to a boil. Reduce heat and simmer, stirring frequently, for 30 minutes, or until mixture thickens. Remove from heat and allow to cool.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut 24 rounds, using a 2 inch round fluted cutter. Place on cookie sheet. Put a spoonful of pineapple jam in the center of each piece. Decorate with criss-cross strips of pastry over jam, extending slightly onto pastry shell.
5. 5 Cut 24 more 2 inch rounds, then, using a smaller cutter, cut out the centers, creating a ring shape. Moisten the edges of each pastry, and place the rings on top of each pastry shell. Brush the top of the pastry with beaten egg.
6. 6 Bake in the preheated oven for 20 to 25 minutes. Allow to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

By Diana

Ingredients

• ✓ butter
• egg
• egg white
• egg white
• white sugar
• honey
• all-purpose flour
• baking powder
• matcha green tea powder
• vanilla extract
• buttermilk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.
2. 2 Combine eggs, 2 egg whites, and 3/4 cup egg whites in a large bowl; beat with an electric mixer until thick and doubled in volume. Add ingredients one at a time, beating 15 to 30 seconds after each addition, in the following order: sugar, honey, flour, baking powder, matcha, vanilla extract, butter, and buttermilk. Pour batter into the prepared baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 to 30 minutes.

By Lumineer Academy

Ingredients

• ✓ butter
• all-purpose flour
• salt
• confectioners sugar
• egg
• water
• water
• white sugar
• egg
• evaporated milk
• vanilla extract

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C.)
2. 2 In a large bowl, mix flour and salt together. Blend in butter with a pastry cutter until mixture resemble coarse crumbs. In a small bowl, beat the egg with the cold water. Stir the egg mixture into the flour mixture to form a soft dough. Wrap with plastic and refrigerate for 30 minutes.
3. 3 Divide dough in half. Roll each half out to 1/8 inch thickness. Using a 3.5 inch (8.5 centimeter) fluted round cookie cutter, cut out 22 rounds. Press dough into lightly greased 3 inch tart pans.
4. 4 In a saucepan over low heat, stir water and sugar until sugar dissolves. Measure 1 cup plus 2 tablespoons of the resulting syrup and set aside to cool.
5. 5 In a large bowl, combine eggs, evaporated milk and vanilla. Beat until smooth. Strain into reserved syrup and mix well. Pour into prepared tart shells.
6. 6 Bake in the preheated oven for 20 minutes, or until pastry is golden brown and filling is set.

By Goh Mei Lee

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