BUTTER COOKIES RECIPE: HOW TO MAKE IT - TASTE OF HOME
This great butter cookie recipe is a favorite of my nephews, who love the creamy frosting. —Ruth Griggs, South Hill, Virginia
Provided by Taste of Home
Categories Desserts
Total Time 35 minutes
Prep Time 25 minutes
Cook Time 10 minutes
Yield about 6-1/2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Using a cookie press fitted with a heart disk, press dough 1 in. apart onto ungreased baking sheets. Bake until set but not brown, 6-8 minutes. Cool on wire racks., For frosting, beat butter, confectioners' sugar, vanilla and enough milk to reach a spreading consistency. If desired, tint with food coloring. Decorate cookies as desired.
Nutrition Facts : Calories 157 calories, FatContent 7g fat (4g saturated fat), CholesterolContent 24mg cholesterol, SodiumContent 99mg sodium, CarbohydrateContent 22g carbohydrate (15g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
ROASTED POTATOES WITH GARLIC BUTTER RECIPE: HOW TO MAKE IT
A platter of golden and orange potatoes can serve double duty as your dinner centerpiece. —Elizabeth Kelley, Chicago, Illinois
Provided by Taste of Home
Categories Side Dishes
Total Time 50 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Cut Yukon Gold and sweet potatoes into 1/8-in. slices; toss with oil and sprinkle with salt and pepper. Divide between 2 greased 15x10x1-in. baking pans. Roast at 425° for 17-20 minutes or until tender., Meanwhile, in a small skillet, heat butter over medium heat. Add garlic and thyme; cook and stir for 1 minute. Transfer roasted potatoes to a large bowl. Drizzle with butter mixture; toss to coat. Sprinkle with cheeses and, if desired, additional thyme; toss to combine.
Nutrition Facts : Calories 238 calories, FatContent 10g fat (5g saturated fat), CholesterolContent 20mg cholesterol, SodiumContent 234mg sodium, CarbohydrateContent 33g carbohydrate (5g sugars, FiberContent 3g fiber), ProteinContent 5g protein.
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SWEET POTATO PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 20 minutes
Category Desserts
Calories 372 calories per serving
- Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling, Place sweet potatoes in a medium saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 13-15 minutes. Drain potatoes; return to pan. Mash until very smooth; cool to room temperature. , In a bowl, cream butter and sugar. Add eggs; mix well. Add milk, 2 cups mashed sweet potatoes, vanilla, cinnamon, nutmeg and salt; mix well. Pour into crust. Bake for 15 minutes. Reduce heat to 350°; bake until set or a knife inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack. Refrigerate leftover.
BEST SWEET POTATO CHEESECAKE RECIPE - HOW TO MAKE SWEET ...
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Reviews 4.8
Total Time 6 hours 40 minutes
Category Christmas, Sunday lunch, Thanksgiving, dessert
Calories 825 calories per serving
- Make crust: Preheat oven to 350°. Pulse gingersnaps and salt in a food processor until fine crumbs form. Drizzle in melted butter and mix until fully incorporated. Transfer to a 9” spring form pan and press firmly into the bottom and slightly up the sides. Bake crust until golden brown around edges, about 10 minutes. Let cool until ready to use. Make filling: Reduce oven to 325°. In a large bowl using a hand mixer, beat cream cheese on medium high speed until very smooth. Add eggs, sugar, vanilla, salt, sour cream, maple syrup, and cinnamon. Continue to mix, scraping down sides as needed until mixture is smooth. Add sweet potato puree and mix until no lumps remain. Pour cheesecake filling into cooled crust and bake until almost set, about 1 hour. Meanwhile, make the topping: In a medium bowl, whisk together both sugars, cinnamon and salt. Add warm melted butter and stir to combine. Using a fork, mix in flour until a moist mixture forms. Remove cheesecake from oven and sprinkle topping over, squeezing it in your hands to make medium sized clumps. Bake cheesecake until topping is beginning to look golden, and cheesecake no longer jiggles in the middle, about 30 to 35 minutes more. Let cool to room temperature and then refrigerate until well chilled, at least 4 hours.
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