Using ingredient butter

Burnt Oranges

• 4 oranges
• 300 ml squeezed orange juice (fresh)
• 150 ml sweet wine (white)
• 34 gr sugar
• 10 ml whiskey
• 5 gr butter

Burnt Sugar Cake

• 2 eggs
• 375 gr cake flour
• 350 gr sugar
• 180 ml milk
• 180 ml boiling water
• 150 gr butter
• 14 gr baking powder
• 4 gr vanilla extract
• 1 gr salt

Butter Cake

• 2 eggs
• 1 frosting
• 600 gr confectioners sugar
• 250 gr flour
• 200 gr sugar
• 180 ml milk
• 110 gr butter
• 75 gr melted butter
• 14 ml lemon juice
• 10 ml milk

Butter Corn Sticks

• 280 gr sifted flour
• 240 ml cream style corn (canned)
• 75 gr butter
• 60 ml milk
• 26 gr sugar
• 18 gr baking powder
• 3 gr salt

Butter Cream Banded Fudge Cake *

• 350 until a wooden pick inserted in the center comes
• 2 eggs
• 1 egg
• 1/2 chocolate batter a greased (into)
• 750 gr powdered sugar
• 450 gr sugar
• 425 ml milk
• 400 gr sugar
• 250 gr all purpose flour
• 190 gr unsweetened chocolate squar

Butter Cream Banded Fudge Cake *

• 350 until a wooden pick inserted in the center comes
• 2 eggs
• 1 egg
• 1/2 chocolate batter a greased (into)
• 750 gr powdered sugar
• 450 gr sugar
• 425 ml milk
• 400 gr sugar
• 250 gr all purpose flour
• 190 gr unsweetened chocolate squar

Butter Cream Ribbon Choco Fudge Cake

• 3 egg
• 1,200 gr sugar
• 425 ml milk
• 250 gr all purpose flour
• 170 gr butter
• 120 gr cheese
• 60 gr sq unsweetened chocolate
• 45 ml milk
• 28 gr butter
• 10 gr vanilla extract

Butter Cream Ribbon Choco Fudge Cake

• 3 egg
• 1,200 gr sugar
• 425 ml milk
• 250 gr all purpose flour
• 170 gr butter
• 120 gr cheese
• 60 gr sq unsweetened chocolate
• 45 ml milk
• 28 gr butter
• 10 gr vanilla extract

Butter Cream Ribbon Fudge Cake *

• 1 egg
• 230 ml cream cheese
• 50 gr sugar
• 45 ml milk
• 28 gr butter
• 8 gr cornstarch
• 2 gr vanilla

Butter Dips

• 450 degree oven
• 20 min at
• 8 rectangle
• 1 tbls sugar
• 280 gr flour
• 240 ml milk blend dry ingredients
• 75 gr butter
• 60 gr cheese to mixture (grated)
• 14 gr baking powder
• 4 gr salt

Butter Mints

• 1,000 gr icing sugar
• 230 gr butter
• 120 ml whipping cream

Butter Nut Balls

• 1 1/2 pecans mashed
• 1 powdered sugar
• 250 gr flour
• 230 gr butter
• 50 gr sugar
• 14 gr vanilla

Butter Nut Sugar Cookies

• 1 egg
• 375 gr all purpose flour
• 220 gr firmly packed brown sugar
• 100 gr sifted powdered sugar
• 45 gr neufchatel cheese
• 30 ml skim milk
• 28 gr butter
• 7 gr baking powder
• 7 ml water
• 2 gr vanilla flavoring

Butter Nut Twists

• 24 edge of dough
• 15 1/2 rectangle
• 12 side of the dough
• 2 eggs
• 5/8 filling on
• 1/2 down (pieces)
• 500 gr all purpose flour
• 230 gr walnuts (ground)
• 230 gr butter
• 220 gr sugar

Butter Nut Twists

• 24 edge of dough
• 15 1/2 rectangle
• 12 side of the dough
• 2 eggs
• 5/8 filling on
• 1/2 down (pieces)
• 500 gr all purpose flour
• 230 gr walnuts (ground)
• 230 gr butter
• 220 gr sugar

Butter Pecan Cake

• 2 eggs
• 600 gr powdered sugar
• 270 gr sugar
• 250 gr all-purpse flour
• 180 gr pecans
• 160 ml milk
• 150 gr butter
• 45 ml milk
• 45 gr butter
• 45 gr butter

Butter Pecan Cake

• 2 eggs
• 600 gr powdered sugar
• 270 gr sugar
• 250 gr all-purpse flour
• 180 gr pecans
• 160 ml milk
• 150 gr butter
• 45 ml milk
• 45 gr butter
• 45 gr butter

Butter Pecan Cake

• 2 eggs
• 600 gr powdered sugar
• 270 gr sugar
• 250 gr all-purpse flour
• 180 gr pecans
• 160 ml milk
• 150 gr butter
• 45 ml milk
• 45 gr butter
• 45 gr butter

Butter Pecan Cheesecake

• 8 pkgs
• 8 cartons
• 3 eggs
• 2 crtns commercial sour cream
• 375 gr sugar
• 200 gr pecans
• 160 gr graham cracker crumbs
• 75 gr butter
• 4 gr vanilla extract
• 2 gr butter flavoring

Butter Pecan Mousse

• 3/4 pecans
• 240 ml whipping cream
• 55 gr firmly packed brown sugar
• 50 gr sugar
• 14 gr butter
• 2 gr vanilla

Butter Pecan Squash

• 1 butternut squash
• 120 ml boiling water
• 45 gr butter
• 34 gr pecans coarse (chopped)
• 20 gr maple syrup
• 14 gr brown sugar (light)
• 1 gr salt

Butter Scotch Pie

• 2 eggs
• 475 ml milk
• 170 gr brown sugar
• 65 gr caramel syrup
• 55 gr butter
• 45 gr flour
• 1 gr salt