Butter Swim Biscuits

These biscuits are literally swimming in butter prior to baking, hence the name. No need to butter them since they are buttery and fluffy. Perfect for breakfast or for dinner.

Ingredients

• ½ cup unsalted butter

• 2 ½ cups all-purpose flour

• 4 teaspoons baking powder

• 4 teaspoons white sugar 

• 1 teaspoon salt

• 1 ¾ cups buttermilk

Directions

• Step 1

  Preheat the oven to 450 degrees F (230 degrees C).

• Step 2

  Place butter in an 8x8-inch glass or ceramic baking dish. Microwave for 1 minute. Stir butter and keep microwaving at 20-second intervals until butter is fully melted.

• Step 3

  Sift flour, baking powder, sugar, and salt into a bowl. Add buttermilk and stir until combined. Pour over melted butter and spread over the melted butter. Use a bench scraper to cut dough into 9 equal pieces.

• Step 4

  Bake in the preheated oven until biscuit tops start to brown, 20 to 25 minutes.

Italian Butter Cookies

Traditional Italian-American bakery-style butter cookies that will make you feel like you bought them from your favorite local bakery in New York! Fill them with raspberry or apricot preserves, or chocolate, or dip one side in chocolate and cover with sprinkles--or do both!

Ingredients

• 2 1/4 cups cake flour

• 1 1/2 cups all-purpose flour

• 1 1/4 teaspoons baking powder

• 1 teaspoon salt

• 1 cup unsalted butter, softened

• 1 cup white sugar

• 1/2 cup vegetable shortening

• 4 ounces almond paste

• 2 large eggs

• 2 teaspoons vanilla extract

• 1 teaspoon lemon juice

• 1/4 teaspoon almond extract

Directions

1. Preheat the oven to 350 degrees F.

2. Combine cake flour, all-purpose flour, baking powder, and salt in a medium bowl.

3. Combine butter, sugar, and shortening in a large bowl; cream with an electric mixer on medium speed until light and fluffy. Mix in almond paste until thoroughly combined. Add eggs, vanilla extract, lemon juice, and almond extract. Reduce the mixing speed to low and slowly add dry ingredients. Scrape down the bowl once all dry ingredients are added, then mix on medium speed until evenly combined, about 30 seconds.

4. Fill a large piping bag with batter. Pipe evenly sized cookies onto an ungreased cookie sheet 1 1/2 to 2 inches apart, giving cookies space to puff slightly during baking.

5. Bake in the preheated oven, in batches if necessary, until bottom edges are slightly browned, 8 to 10 minutes. Cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.

Peanut Butter Pie

This pie has a chocolate crumb crust and a creamy peanut butter filling. Garnish pie with grated chocolate or chocolate cookie crumbs, if desired.

Ingredients

• 1 1/4 cups chocolate cookie crumbs
• 1/4 cup white sugar
• 1/4 cup butter
• 1 (8 ounce) package cream cheese, softened
• 1 cup creamy peanut butter
• 1 cup white sugar
• 1 tablespoon unsalted butter, softened
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream

Directions

1. Preheat oven to 375 degrees F.
2. Combine 1 1/4 cup cookie crumbs, 1/4 cup sugar, and 1/4 cup butter; press into a 9-inch pie plate. Bake in preheated oven for 10 minutes. Cool on wire rack.
3. In a mixing bowl, beat cream cheese, peanut butter, 1 cup sugar, 1 tablespoon butter, and vanilla until smooth. Whip the cream, and fold into the peanut butter mixture.
4. Gently spoon filing into crust. Garnish pie with chocolate or cookie crumbs if desired. Refrigerate for several hours before serving.

Fresh Herb Butter

Make this fresh herb butter for great flavor with very little work.  Use it on crusty bread, as a topping for fish, or mixed into gnocchi or ravioli.

Ingredients

• 1/2 cup butter, softened
• 2 tablespoons chopped herbs (chives, mints, parsley, sage)
• Garlic (optional)
• 1 teaspoon fresh lemon juice

Directions

1. Stir together all ingredients in a small bowl.
2. Spoon into a small serving bowl or chill 15 minutes and shape into a log.