LAND O LAKES FRESH BUTTERY SPREAD RECIPES

Steps:

• Heat oven to 350°F.  Grease 3-quart (13x9-inch) casserole dish; set aside.
• Place bread cubes onto two baking sheets in single layer. Bake 15-20 minutes or until golden brown, stirring cubes and rotating pans in oven after 10 minutes. Remove from oven; set aside.
• Reserve 1 tablespoon butter.
• Meanwhile, melt remaining butter in medium saucepan over medium-low heat until browned, swirling butter in pan to ensure even cooking. Butter will begin to foam; watch closely. Butter is browned when deep golden brown and milk solids appear in bottom of pan. Remove from heat and transfer to heat-proof large bowl, making sure to scrape all the brown bits into bowl. Set aside.
• Melt reserved 1 tablespoon butter in skillet. Add celery and onion; cook over medium heat 10-15 minutes or until soft and caramelized. Add garlic, salt and pepper; cook 1 minute or until garlic is fragrant.
• Add chicken broth, egg, parsley, sage, thyme and rosemary to browned butter, whisking to combine. Add bread and celery mixture to butter mixture; stir to evenly coat bread.
• Transfer mixture to prepared casserole dish. Cover with aluminum foil; bake 40 minutes. Uncover; continue baking 15-20 minutes or until top is golden brown.

Steps:

• Heat oven to 325°F. Line 8-inch square baking pan with plastic food wrap, leaving 1-inch overhang. Set aside.
• Combine butter, sugar and almond extract in bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour and salt. Beat until well mixed. Stir in nonpareils.
• Knead mixture 4-5 times in bowl until dough forms a ball. Pat dough evenly into prepared pan. Use plastic wrap to lift dough from pan. Cut dough into 1/2-inch squares. Gently place squares, 1/2 inch apart, onto ungreased cookie sheets; discard plastic wrap. Bake 13-15 minutes or until bottoms just begin to brown.