This recipe is from Keller's Creamery outside of Philadelphia, producer of Plugra European-style butter. It was submitted to the dairy's Web site, www.kellerscreamery.com , by entertainer Patti LaBelle.
Barbecued Shrimp for Two
- 2 dozen large shrimp, shelled and deveined
- 1 1/2 sticks (3/4 cup, 12 ounces) butter, divided
- 1 1/2 teaspoons minced garlic
- 1 1/2 teaspoons Worcestershire sauce
- 1/2 cup fish stock
- 1/4 cup beer, at room temperature
- French bread, for dipping (optional)
- Hot cooked rice (optional)
For the Seasoning Mix:
- 1 teaspoon ground cayenne pepper
- 1/2 teaspoon dried thyme leaves
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon dried rosemary leaves, crushed
- 1/2 teaspoon crushed red pepper
- 1/8 teaspoon dried oregano leaves
- 1/2 teaspoon salt
Rinse the shrimp in cold water. Drain and set aside.
In a small bowl, combine the Seasoning Mix ingredients. Combine 1/2 stick (4 ounces) butter, the garlic, Worcestershire sauce and Seasoning Mix in a large skillet over high heat. When the butter is melted, add the shrimp. Cook for about 2 minutes, shaking the pan gently back and forth. Add the remaining butter and the fish stock. Continue cooking for another couple of minutes.
Add the beer and cook for a minute or so longer. Remove from the heat. Serve immediately in bowls with lots of French bread for dipping or with rice.
Makes 2 servings.
This seasonal recipe also is from Keller's Creamery.
Succulent Summer Squash
- 1/4 cup (1/2 stick) butter
- 1/2 cup sliced green onions
- 1 1/2 pounds yellow summer squash, sliced 1/4}-inch thick
- 2 ripe tomatoes, peeled and diced
- Salt, to taste
- Cracked black pepper, to taste
In a skillet, heat the butter and cook the green onions until just tender. Stir in the squash, cover and cook until tender, for about 5 minutes. Add the tomatoes; cover and cook for 1 minute to heat through. Season with salt and cracked pepper.
Makes 4 servings.
This recipe is from Land O Lakes Butter, from a booklet called "Baking Basics: Trusted Techniques."
Slice and Bake Shortbread Cookies
- 1 cup (2 sticks) butter, softened
- 1/2 cup firmly packed brown sugar
- 1 teaspoon pure vanilla
- 2 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
Combine the butter, brown sugar and vanilla in a large mixing bowl. Beat at medium speed, scraping the bowl often, until creamy, for 1 to 2 minutes. Reduce the speed to low; add the flour. Beat, scraping the bowl often, until the mixture leaves the sides of the bowl and forms a smooth soft dough, for 2 to 5 minutes.
Divide the dough in half. Shape each half into a 6- by 2-inch round log. Enclose each log in plastic food wrap and refrigerate for at least 2 hours.
Heat the oven to 375 degrees. Cut the logs into 1/4}-inch slices, using a sharp knife. Place 1 inch apart on ungreased cookie sheets. Bake for 7 to 9 minutes or until lightly browned on the edges. The cookies are tender, so let them stand for 5 minutes on the cookie sheets before removing.
Stir together the granulated sugar and cinnamon in a small bowl. Roll the warm cookies in the mixture.
Makes 3 1/2 dozen cookies.
This recipe is from McCormick.
Gingerbread Bars with Lemon Cream Cheese Icing
- 3/4 cup (1 1/2 sticks) butter, softened, plus more for greasing pan
- 3/4 cup granulated sugar
- 1 large egg
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup molasses
- 2 tablespoons water
For the Lemon Cream Cheese Icing:
- 1 (8 ounces) package cream cheese, softened
- 1/2 cup granulated sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon extract
Grease a 13- by 9- by 2-inch baking pan. Heat the oven to 350 degrees.
Cream 3/4 cup butter in a large mixing bowl. Beat in 3/4 cup sugar, the egg, ginger and cinnamon.
In a small bowl, combine the flour, baking soda and salt. Add to the butter mixture and mix well. Stir in the molasses and water; mix until just blended. Spread in the prepared pan.
Beat the Lemon Cream Cheese Icing ingredients in a bowl until smooth. Using 1/2 cup of the icing, spoon dollops, about 1 tablespoon each, over the batter in the pan. Using a knife, swirl through the ginger base, using large strokes.
Bake for 28 to 30 minutes or until the batter begins to pull away from the pan edges. Let cool for 30 minutes.
Spread the remaining lemon icing over the bars. Cut, using a sharp knife. Store in the refrigerator.
Makes 27 bar cookies.
