Type what you have

Ingredients

• ✓ butter
• white sugar
• all-purpose flour
• milk bread
• egg

Instructions

1. 1 Preheat an air fryer to 200 degrees F (93 degrees C) according to manufacturer's instructions.
2. 2 Use a fork to blend the butter and sugar together in a medium bowl. Mix in flour and combine until smooth, reaching a cookie dough-like texture.
3. 3 Spread the butter mixture evenly over the slice of milk bread, smearing until smooth. Use a knife to score the bread topping with criss-cross lines that resemble a pineapple skin. In a small bowl, beat the egg to form an egg wash. Carefully spread a thin layer over the bread topping.
4. 4 Cook the bread in the preheated air fryer for 4 minutes; turn up the air fryer temperature to 400 degrees F (200 degrees C). Continue to cook bread slice until toasted, 3 to 4 minutes. Serve immediately.

By Annie Campbell

Ingredients

• ✓ butter
• white sugar
• all-purpose flour
• vanilla extract
• baking powder
• baking soda

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
2. 2 Beat butter and sugar in a bowl until creamy. Stir in flour, vanilla extract, baking powder, and baking soda until dough is well mixed. Drop spoonfuls of dough 2-inches apart onto prepared baking sheet.
3. 3 Bake in preheated oven until lightly browned, 5 to 10 minutes.

By BeckyL

Ingredients

• ✓ butter
• paper fortune
• white sugar
• egg white
• milk
• vanilla extract
• almond extract
• salt
• all-purpose flour

Instructions

1. 1 Print and cut out 3-inch wide paper fortunes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone mat or parchment paper.
3. 3 Whisk sugar, egg white, milk, butter, vanilla extract, almond extract, and salt together in a bowl until sugar is dissolved. Add flour; whisk until batter is smooth and falls off the whisk in ribbons.
4. 4 Scoop 1 tablespoon batter onto the prepared baking sheet; spread into a 4-inch circle using the back of a spoon. Repeat once more.
5. 5 Bake in the preheated oven until crispy and golden brown on the edges and still pale in the centers, about 10 minutes.
6. 6 Working quickly, lift 1 cookie using a spatula; add a fortune. Fold cookie in half, pressing edges together lightly. Bend long side cookie in half over rim of the baking sheet, pulling ends down on either side. Curl ends towards each other to form a brim. Place cookie in a ramekin or muffin tin to hold its shape while cooling. Working quickly, repeat with second cookie.
7. 7 Repeat scooping and baking with remaining batter, working in batches of 2 cookies per batch, folding and shaping cookies while hot. Remove from ramekins or muffin tins when completely cool.

By John Mitzewich

Ingredients

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

Instructions

1. 1 In a medium bowl, mix together the confectioners' sugar and flour. Mix in butter with a fork until it is in small crumbs. Stir in the egg and vanilla until the mixture forms a dough. The texture should be slightly moist. Add more butter if it is too dry, or more flour, if the dough seems greasy. Shape dough into 1 1/2 inch balls, and press the balls into tart molds so that it covers the bottom, and goes up higher than the sides. Use 2 fingers to shape the edge into an A shape.
2. 2 Preheat the oven to 450 degrees F (230 degrees C). Combine the white sugar and water in a medium saucepan, and bring to a boil. Cook until the sugar is dissolved, remove from heat and cool to room temperature. Strain the eggs through a sieve, and whisk into the sugar mixture. Stir in the evaporated milk and vanilla. Strain the filling through a sieve, and fill the tart shells.
3. 3 Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit.

By wildcat

Ingredients

• ✓ butter
• water
• active dry yeast
• cake flour
• cornmeal
• sugar
• salt
• milk
• egg
• vanilla extract
• raisin

Instructions

1. 1 Pour warm water into a small bowl, then sprinkle yeast over the surface. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
2. 2 Sift cake flour, cornmeal, sugar, and salt together in a small bowl.
3. 3 Beat milk, melted butter, egg, and vanilla in a large bowl until smooth. Stir in flour mixture until just combined. Stir in yeast mixture until smooth. Cover with a light cloth and let rise in a warm place until doubled in volume, 1 to 2 hours.
4. 4 Line a 9-inch round pan with parchment paper. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover and bring to a boil over high heat.
5. 5 Pour risen batter into the prepared pan and sprinkle with raisins. Place the pan onto the steamer insert. Cover the pan and steam until a toothpick inserted into the center comes out clean, about 25 minutes.
6. 6 Transfer the pan to a wire rack to cool for 10 minutes, then remove cake and place directly onto the wire rack to cool completely.

By ILLUMINATIAN

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

Ingredients

• ✓ butter
• brown sugar
• pecan
• nutmeg

Instructions

1. 1 Melt butter in a heavy saucepan over low heat; stir in brown sugar, pecans, and nutmeg. Stir constantly and bring topping to a boil; allow to simmer until topping thickens slightly, about 5 minutes. Remove from heat.
2. 2 To use as pie topping, spoon topping onto pie and broil until topping bubbles; watch carefully to avoid burning. Let pie cool before serving.
3. 3 To use as ice cream topping, just spoon warm or cooled topping over ice cream and serve.

By MsMarilyn

Ingredients

• ✓ butter
• all-purpose flour
• confectioners sugar
• maraschino cherry

Instructions

1. 1 Preheat the oven to 350 degrees F (180 degrees C.)
2. 2 Combine butter or margarine, flour, and confectioners' sugar; beat for 10 minutes.
3. 3 Drop spoonfuls of dough 2 inches apart onto an ungreased cookie sheet. Decorate with maraschino cherry pieces.
4. 4 Bake in the preheated oven for 15 to 18 minutes or until bottoms are lightly browned.

By Carol

Ingredients

• ✓ butter
• phyllo dough
• chocolate hazelnut spread

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place one sheet of phyllo dough on a work surface. Brush half the sheet with butter; fold sheet over.
3. 3 Spread about 1 tablespoon chocolate-hazelnut spread in a 1/2-inch strip 1 inch from the bottom and sides of the folded phyllo. Spread butter over remaining dough surface.
4. 4 Fold the sides of the phyllo dough over the ends of the chocolate layer, and roll into a cigar shape, starting from the bottom. Place on a baking sheet. Repeat with remaining phyllo, butter, and chocolate-hazelnut spread.
5. 5 Bake in the preheated oven until golden brown, about 10 minutes.

By ainsliek

Ingredients

• ✓ butter
• nectarine
• brown sugar

Instructions

1. 1 Brush each nectarine half with 1/4 tablespoon melted butter and sprinkle with 1/2 tablespoon brown sugar.
2. 2 Preheat the grill to medium heat.
3. 3 Place nectarines into an aluminum grill dish or directly onto the grill. Grill until lightly browned, turning occasionally, 3 to 5 minutes.

By barbara

Ingredients

• ✓ butter
• semisweet chocolate chip
• peanut butter

Instructions

1. 1 Line a 9 X13 inch pan with foil. Set aside.
2. 2 In the top pot of a double boiler set, slowly melt chocolate pieces and butter until smooth. Add peanut butter and stir until well mixed.
3. 3 Pour chocolate mixture into pan; cover and chill in refrigerator until hardened. Cut into small squares and serve.

By Patti Lee O'Leary