To me, nothing tastes better than a warm homemade muffin right from the oven and topped with this yummy flavored butter. It's also wonderful on toast, quick breads and biscuits. —Pat Hockett, Ocala, Florida
This deliciously rich butter lamb is a cute and visual way to celebrate an Easter or spring meal. My Polish family makes a butter lamb every Easter. It's a special part of our Easter basket, which is blessed at church on Holy Saturday.
For a change from the usual breakfast bread. Edna toasts up a batch of English Muffins with Bacon Butter. "The hint of Dijon mustard in this hearty spread really dresses up the English muffins," she comments.
"This cranberry butter is wonderful on warm bread or biscuits," recommends Corky Huffsmith of Indio, California. "Be sure to use real butter and margarine—the low-fat products have a higher water content that doesn't give the same results."
Tarragon is a native herb of central Asia and was brought to Spain by the Moors. It has been an important ingredient to French cooking since the 16th century.—Taste of Home Test Kitchen, Greendale, Wisconsin
My whole family arrives early on Christmas morning-all of them looking for this delicious French toast with its cinnamon and nutmeg butter. It's easy to make and serve-and always a hit! Children enjoy it as much as my adult guests.