Plain, sweet, savory - breads are always a favorite.
Submitted by “The Meat Lover’s Meatless Celebrations” by Kim O’Donnel by arrangement with Da Capo Lifelong, 2012
Time Required: 1 hour
This recipe is excerpted from Kim O'Donnel's newest cookbook, "The Meat Lover's Meatless Celebrations," in which Kim offers lip-smacking vegetarian recipes geared toward the holidays and other festive occasions. What could be more festive than a Guinness Gingerbread Cake with a celebratory-sized dollop of yogurt whipped cream? You will so quickly fall in love with this recipe that you very may well decide that every day is indeed a in need of this festive treat.
Submitted by Narada Stapel
Time Required: 20 min + 45 min for baking
We picked this 2004 contest winner because it had a great consistency, wasn't a typical banana bread and, even better, wasn't too sweet. It really came alive when we spread some Straus Butter on it, as Narada suggested. Narada also suggests, as we do, that you use all organic ingredients.
Submitted by Straus Family Creamery
Time Required: 30 min
Rich and delicious, Butter Biscuits can go as a side to any savory dish, or can simply be eaten by themselves.
Submitted by Rich Clarke
Time Required: 35 min.
We were amazed at Rich's imagination and ability in finding a way to use our ice cream. We think the recipe is a bit heavy (or maybe that's because we ate so many variations of it as suggested below), but the sheer genius of invention must be applauded.
Product Tips & FAQ
Here are some product-relevant nuggets of good-to-know stuff.
What makes Straus butter so different?
Straus butter has a butterfat content of 85-86%, that’s much higher than regular butter. It also means that the moisture levels are lower: It doesn’t burn as easily in the pan and it makes flakier crusts when used for baking. That’s why chefs love it so much. About this tip »