238744 agnolotti sage butter bologna Recipes

butter or 2 tbsp margarine, gold medal all-purpose flour, sugar, baking powder, salt, milk

butter cookies, divided, coconut, chocolate chips, nuts, sweetened condensed milk

butter, softened (no substitutes), sugar, egg, almond extract, all-purpose flour

butter, room temperature, granulated sugar, eggs, pure vanilla extract, almond flavoring (optional), all-purpose flour, baking powder, salt, milk

butter (do not use margarine), powdered sugar, milk, vanilla extract, milk , if needed

butter or 1/2 cup margarine, all-purpose flour, white sugar, eggs, beaten, brown sugar, flour, baking powder, salt, corn syrup, seedless raisins, vanilla extract

butter beans, drained, rinsed and dried on kitchen paper, rosemary, leaves only, finely chopped, garlic clove, minced, lemon juice, olive oil, salt and pepper

butter beans, drained and rinsed, olive oil, salt and pepper, red onion, peeled and sliced thin, green olives, stoned and chopped, lemon , zest of, crusty bread

butter, brown sugar, flour, baking powder, salt, egg whites, nuts, chopped

butter pecan cake mix, oil, water, eggs, ready to spread coconut pecan frosting, sugar, chopped pecan pieces, powdered sugar, milk, rum extract

butter, vanilla essence, granulated sugar, egg, rolled oats, walnuts, self raising flour

butter pecan ice cream, softened, pastry shells, baked (9 inches), canned pumpkin, sugar, ground cinnamon, ginger, nutmeg, heavy whipping cream , whipped, caramel ice cream topping, chocolate ice cream topping (optional), cream

butter (2 sticks), brown sugar, granulated sugar, eggs, beaten, baking powder, baking soda, salt, vanilla extract, flour (don tsp sift pack it down in the cup), butterscotch chips (an 11 oz package will do just fine), rolled oats

butter beans, vegetable stock, enough to cover the bean, dijon mustard, fromage frais, olive oil, sliced onions, shredded green cabbage, garlic clove, crushed, water, soy sauce