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
• ✓ butter
• white sugar
• water
• milk
• active dry yeast
• egg
• bread flour
• sugar
• egg yolk
• milk
• baking soda
• all-purpose flour
• baking powder
• red bean paste

Instructions

1. 1 Combine 1 1/2 cups sugar, lukewarm water, and 1 cup lukewarm milk in a very large bowl. Add yeast and let stand until yeast softens and begins to form a creamy foam, about 10 minutes.
2. 2 Add 2/3 cup melted butter and 2 eggs to the bowl with the yeast mixture and mix well. Add 7 cups flour, 1 cup at a time and mix in; when dough comes together, start kneading until elastic but still sticky. Cover the bowl and let rise for 1 hour in a warm place.
3. 3 Divide dough into 36 equal pieces; cover and let buns rise for 1 hour more.
4. 4 While buns rise, beat 1 cup sugar and 1/2 cup butter together in a bowl. Add egg yolks, 4 tablespoons milk, and baking soda. Combine 2 cups flour and baking powder in a separate bowl; add to the sugar-egg yolk mixture. Refrigerate cookie topping at least 1 hour.
5. 5 Flatten 1 bun in your palm; place a spoonful of red bean paste inside. Squeeze edges together to cover filling and roll bun back into a ball. Let filled buns rise again, 30 minutes to 1 hour.
6. 6 Preheat the oven to 350 degrees F (175 degrees C).
7. 7 Divide cookie topping into 36 equal balls. Flatten the balls and use a knife to make shallow hash mark lines resembling pineapple skin on each. Place 1 topping on each bun and place them on a baking sheet.
8. 8 Bake in the preheated oven until golden, 15 to 20 minutes.

By Helen

Ingredients

• ✓ butter
• all-purpose flour
• water
• water
• scallion
• salt
• black pepper
• vegetable oil

Instructions

1. 1 Place flour in a bowl. Add hot water in a slow, steady stream while mixing constantly. Add cold water; mix until no dry spots remain.
2. 2 Transfer dough to a flat surface; knead lightly by hand until a ball is formed. Place dough in an oiled resealable plastic bag; seal the bag and let dough rest for 30 minutes.
3. 3 Place scallions in a bowl; season with salt and pepper.
4. 4 Turn dough out onto a floured work surface; roll into a thin rectangle using a rolling pin. Spread butter over dough to cover; sprinkle evenly with salt and pepper. Spread scallions over dough, leaving top edge empty. Roll dough up from the opposite edge, keeping scallions in place and pulling dough a little with every roll to make it tight.
5. 5 Cut roll into 3- to 4-inch-long pieces; pinch and seal ends of each piece. Lightly flatten each piece into a circular pancake.
6. 6 Heat oil in a nonstick skillet; cook pancakes until golden brown, about 3 minutes per side. Crush 2 sides of the pancakes with spoons or ladles until flaky.

By Tsuzuku

Ingredients

• ✓ butter
• ramen noodle soup
• seasoning packet
• almond
• sesame seed
• broccoli coleslaw mix
• green onion
• salad oil
• white sugar
• apple cider vinegar
• soy sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt butter in a microwave-safe bowl in the microwave. Crush ramen noodles into small pieces; stir crushed noodles, almonds, and sesame seeds into melted butter. Spread mixture onto a baking sheet.
3. 3 Bake in the preheated oven until golden brown and crunchy, 8 to 10 minutes; allow to cool completely.
4. 4 Toss together coleslaw mix and green onion in a large serving bowl.
5. 5 Make dressing: Whisk together oil, sugar, vinegar, soy sauce, and reserved seasoning packets in a separate bowl until well combined.
6. 6 Stir cooled noodle mixture into dressing. Pour dressing over coleslaw-onion mixture; toss to coat.

By marinza

Ingredients

• ✓ butter
• egg
• water
• vegetable oil
• onion
• white rice
• chicken
• soy sauce
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Beat egg and water together in small bowl. Melt butter in a large skillet or wok over medium-low heat; add egg and cook without stirring, 1 to 2 minutes. Remove egg from skillet and cut into shreds; set aside.
3. 3 Heat oil in the same skillet. Add onion; cook and stir until soft, about 3 minutes. Stir in rice, chicken, soy sauce, and pepper. Cook and stir for about 5 minutes; stir in shredded egg. Serve hot.

By LISA TOURVILLE

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
• active dry yeast
• water
• milk
• sugar
• all-purpose flour
• ground pork
• garlic
• ginger paste
• salt
• black pepper

Instructions

1. 1 Dissolve yeast in water water in a bowl. Add milk, followed by butter and sugar; mix to combine. Add flour and mix to form a dough.
2. 2 Knead dough until a uniform ball emerges. Cover and allow to rise in a warm place until doubled in size, about 30 minutes.
3. 3 Heat a large skillet over medium-high heat. Cook and stir ground pork with garlic, ginger, paste, salt, and pepper in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set aside.
4. 4 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Do not allow boiling water to boil through steamer surface.
5. 5 While water comes to a boil, divide dough into 16 equal pieces. Roll each piece into a ball and flatten into a thin, wide circle with your hands and fingers.
6. 6 Place 1 tablespoon of prepared filling in the center of each circle of dough. Pull the sides of the dough together around the filling, gently pinching the top of the dough together to make a flower blossom gather at the top.
7. 7 Place about 8 buns onto the steamer surface and cover with lid. Cook until buns rise and expand, and are spongy to the touch, about 12 minutes. Repeat with remaining buns. Watch the hot steam! Remove buns from steamer surface with tongs carefully to avoid ripping; allow to cool slightly before eating.

By Sarabeth Emet

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
• milk
• white sugar
• all-purpose flour
• active dry yeast
• egg
• white sugar
• coconut
• nonfat dry milk powder
• sesame seed

Instructions

1. 1 Place milk and ⅓ cup sugar in a small saucepan; stir until sugar is dissolved. Add ¼ cup butter; gently heat mixture until butter melts and mixture is warm but not hot — no more than 100 degrees F (40 degrees C).
2. 2 Whisk 2 ½ cups flour and yeast together until well combined; stir in milk mixture. Beat 1 egg in a small bowl; stir into flour mixture until forms a sticky, wet dough. Turn dough out onto a well-floured surface; knead for about 10 minutes, gradually kneading in 1 cup more flour, or as needed, to make a smooth, elastic dough.
3. 3 Form dough into a round ball, place into an oiled bowl and turn to coat. Cover bowl with a cloth and let rise in a warm place until doubled in volume, about 1 hour.
4. 4 Beat ½ cup sugar and remaining ¼ cup butter in a bowl until light and fluffy; stir in coconut, milk powder, and remaining ½ cup flour until smooth and combined. Set filling aside. Line baking sheets with parchment paper.
5. 5 Punch down dough on a floured surface; cut into 2 equal pieces. Cut each piece into 8 equal-sized pieces (16 pieces total). Form each piece into an oblong shape; flatten with a floured rolling pin. Spoon about 1 tablespoon filling in center of 1 flattened dough piece. Pull and pinch edges of dough together to enclose filling; place buns seam-side down onto a prepared baking sheet. Repeat with remaining filling and flattened dough pieces. Cover buns with a cloth; let rise in a warm place for 1 hour.
6. 6 Preheat the oven to 375 degrees F (190 degrees C).
7. 7 Beat remaining 1 egg in a bowl; brush on each bun for a glossy coating. Sprinkle each bun with sesame seeds.
8. 8 Bake in the preheated oven until golden brown, 10 to 15 minutes. Cool before serving.

By LIANG

Ingredients

• ✓ butter
• beef broth
• hoisin sauce
• soy sauce
• sesame oil
• oyster sauce
• cornstarch
• brown sugar
• strip steak
• broccoli rice
• garlic
• salt
• black pepper
• sesame seed
• red pepper flakes

Instructions

1. 1 Whisk together beef broth, hoisin sauce, soy sauce, 1 tablespoon sesame oil, oyster sauce, cornstarch, and brown sugar in a bowl until cornstarch and sugar are dissolved.
2. 2 Place sliced steak in a separate bowl and drizzle with remaining 1 tablespoon of sesame oil. Stir until evenly coated.
3. 3 Melt butter in a large skillet over medium-high heat. Add broccoli rice, garlic, salt, and pepper. Cook for 5 minutes; stirring occasionally. Divide broccoli rice into serving bowls.
4. 4 Add beef to the skillet. Cook over medium-high heat, stirring continually, for 5 minutes. Pour sauce over beef and cook for 5 more minutes or until sauce has thickened.
5. 5 Spoon beef over broccoli rice. Garnish with sesame seeds and crushed red pepper.

By Soup Loving Nicole

Ingredients

• ✓ butter
• pork tenderloin
• salt
• black pepper
• ketchup
• rice vinegar
• pineapple chunk
• brown sugar
• garlic
• hot chili sauce
• soy sauce
• red pepper flakes
• vegetable oil
• green onion
• green onion

Instructions

1. 1 Cut tenderloin into 4 pieces. Arrange in a single layer between two sheets of plastic wrap and pound with a meat mallet until each is about 1-inch thick. Generously season with salt and black pepper.
2. 2 Whisk ketchup, rice vinegar, reserved pineapple juice, brown sugar, garlic, hot chili sauce, soy sauce, and red pepper flakes in a bowl. Set aside.
3. 3 Heat vegetable oil in a skillet over high heat. Place pork in pan; reduce heat to medium. Cook until browned on both sides and cooked through, 5 to 6 minutes per side. Transfer to a plate.
4. 4 Return skillet to medium heat. Stir butter into hot pan. When butter melts and starts to brown, stir in pineapple chunks. Cook, stirring, until pineapple is golden brown, 3 to 4 minutes.
5. 5 Stir in ketchup mixture and 1/4 cup green onion (white parts). Reduce heat to low and simmer until garlic and onion have softened, 5 minutes.
6. 6 Return pork to skillet; cook, stirring, until pork is heated through. Garnish with 2 tablespoons green onion tops.

By John Mitzewich

Ingredients

• ✓ butter

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in the top of a double boiler over barely simmering water, 5 to 7 minutes.
3. 3 Set melted butter aside to cool slightly, then skim foam off the top and discard. Allow butter to solidify, 8 hours to overnight.
4. 4 Drain off any liquid that is collected at the bottom. Transfer butter to a microwave-safe glass or ceramic bowl and microwave until melted. Pour into individual bowls to serve.

By Dasisalles

Ingredients

• ✓ butter

Instructions

1. 1 Place butter in a microwave-safe bowl and cover with parchment paper. Place a microwave-safe plate over the parchment paper to hold it down.
2. 2 Microwave for 5 minutes. Check butter; continue to microwave in 30-second intervals if needed, until butter is golden brown and has released a nutty aroma, 30 to 90 seconds more.

By Yoly

Ingredients

• ✓ butter
• honey

Instructions

1. 1 Gather the ingredients.
2. 2 Beat butter and honey together in a bowl until smooth and creamy.
3. 3 Cover and store in the refrigerator for up to 1 week. Bring to room temperature before serving for easy spreading.

By SDELATORE

Ingredients

• ✓ butter
• canola oil

Instructions

1. 1 In a lidded, plastic storage container stir butter until it has a smooth, frosting-like consistency.
2. 2 Slowly, one tablespoon at a time, stir in the first 1/2 cup of oil; mix until smooth. Stir in the remaining oil a little more quickly, mixing well.
3. 3 Refrigerate for 3 hours, or until set.
4. 4 Store in refrigerator. If the 'butter' melts after being left out, refrigerate to restore solidified quality.

By Cal Schroeck

Ingredients

• ✓ butter
• flour

Instructions

1. 1 Place a saucepan over medium heat. Add butter and stir until melted. Reduce heat to low. Whisk in flour, 1 tablespoon at a time, and cook, whisking constantly, until the roux becomes fragrant yet does not take on much color.
2. 2 At this time, your roux is complete and may be added to your intended recipe.

By thedailygourmet

Ingredients

• ✓ butter
• honey

Instructions

1. 1 Beat butter and honey together until creamy. Serve at room temperature.

By Lovesmurfs

Ingredients

• ✓ butter
• honey

Instructions

1. 1 Place butter in a small bowl. Gradually add honey, beating constantly, until desired thickness is attained.

By Ima White

Ingredients

• ✓ butter
• hot sauce

Instructions

1. 1 Melt butter in a small saucepan over medium heat, or in a microwave-safe bowl in the microwave on high, until completely melted. Skim off white foam from the top and add hot sauce. Blend until well mixed; set aside until mixture starts to set.

By Erin

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
• cranberry sauce

Instructions

1. 1 Beat butter in a bowl using an electric mixer until fluffy. Add cranberry sauce and beat until well incorporated and the mixture is light and airy. Serve immediately.

By Darla Elizabeth

Ingredients

• ✓ butter
• ✓ butter
• spaghetti squash
• brown sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a large baking dish with aluminum foil.
2. 2 Generously spread 2 tablespoons softened butter over squash flesh; place on the prepared baking dish, cut-sides down.
3. 3 Bake in the preheated oven for 30 minutes; flip. Add 1 tablespoon cold butter and 2 tablespoons brown sugar to each squash cavity. Continue baking until outer squash shells are soft, about 10 minutes more. Spoon squash flesh into a bowl; serve.

By JENN_77

Ingredients

• ✓ butter
• ✓ butter
• asparagus
• onion
• onion salt

Instructions

1. 1 Melt 1 tablespoon butter in a large skillet over medium-high heat.
2. 2 Cook and stir asparagus in melted butter until bright green, but still firm, 3 to 4 minutes.
3. 3 Stir 1 tablespoon butter and onion into asparagus; sprinkle with onion salt.
4. 4 Cook and stir until onion is slightly browned and asparagus are tender, 3 to 5 minutes.

By Laurie Brenner

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
• garlic

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Cut aluminum foil into 3 6-inch squares (large enough to wrap each garlic head). Place 2 teaspoons of butter in each square of foil and place one garlic head into each square of foil. Fold the packets up, and arrange them in a 9 inch pie pan.
3. 3 Bake for 30 minutes, or until the garlic is soft.

By FROGETTE

Ingredients

• ✓ butter
• banana
• egg

Instructions

1. 1 Heat a large skillet over medium heat; add butter.
2. 2 Mash banana chunks in a bowl using a fork until it becomes a wet consistency. Add egg and whisk mixture until batter is smooth.
3. 3 Drop batter into the hot butter to make 2 pancakes. Cook until bubbles form and the edges are dry, about 3 minutes. Flip and cook until browned on the other side, about 2 minutes.

By Karen Gaudette Brewer

Ingredients

• ✓ butter
• vegetable oil
• dill weed

Instructions

1. 1 Place butter, oil, and dill in a mixing bowl. Beat until well blended. Store covered in the refrigerator.

By Holly

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