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Holidays Pure and Simple

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Herb Butter Roasted Turkey
Orange Walnut Holiday Bread With Sweet Marmalade Butter
Chewy Cranberry Oatmeal Cookies
Buttery Mulled Cider

(Family Features) - True enjoyment of the holidays comes from time spent with family and friends, not time spent in the kitchen. With that in mind, keep your holiday menu simple, using only the best quality ingredients to help make each dish spectacular.

Smooth and creamy, real butter delivers a rich flavor, enhancing the taste and appearance of baked goods and other homemade items. In fact, real butter is the secret to many of our favorite holiday treats -- light and flaky pie crusts, melt-in-your-mouth cookies, beautiful browned breads and moist, delicious turkey.

During a time of the year when we want to serve only the best to our family and friends, there is no substitute for real butter. This holiday season, treat yourself and the ones you love to delicious recipes made simple with real butter.

Visit www.wisdairy.com for additional holiday recipes and helpful tips for cooking and baking with real butter.

Herb Butter Roasted Turkey

  • 1 (14-pound) turkey
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
Herb Butter
  • 1 cup salted butter, softened
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh sage
  • 2 tablespoons chopped flat leaf parsley
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon chopped fresh rosemary
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    1. Preheat oven to 425°F.
    2. Remove giblets and neck from cavity of turkey. Rinse and dry bird. Fold wing tips behind turkey. Season cavity with salt and pepper.
    3. Combine butter and fresh herbs.
    4. Starting at neck end of turkey, loosen skin by sliding fingers underneath it. Slide hand as far as possible toward other end of turkey, separating skin from meat. Rub two- thirds of herb butter over entire breast. Tie drumsticks in front.
    5. Place bird on a rack in a roasting pan breast-side up; cover loosely with foil tent. Place bird in oven and decrease temperature to 350¿F. Bake 3 to 3-1/2 hours.
    6. Melt remaining herb butter. Remove foil tent from turkey during last 45 minutes of baking and baste once with melted butter.
    7. Turkey is done when thigh meat reaches internal temperature of 180°F and breast meat 170°F. When turkey is done, remove from oven; let stand 30 minutes before carving.

Notes, Tips & Suggestions
Note: Recipe for Bourbon Buttered Apple Slices as seen in photo available at www.wisdairy.com.

Orange Walnut Holiday Bread With Sweet Marmalade Butter

  • 1-1/2 cups granulated sugar
  • 1 cup unsalted butter, softened
  • 4 eggs
  • 1 cup sour cream
  • 1/2 cup orange juice
  • Zest from 1 orange
  • 3-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 cups chopped walnuts
Marmalade Butter
  • 1/2 cup unsalted butter, softened
  • 1 tablespoon powdered sugar
  • 3 tablespoons orange marmalade
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    1. Preheat oven to 350°F. Grease bottoms only of two (9 x 5- inch) loaf pans or five (5-1/2 x 3-inch) mini loaf pans. Set aside.
    2. Combine sugar and butter in large bowl. Beat at medium speed until creamy. Add eggs; mix well. Add sour cream, orange juice and orange zest; mix well.
    3. Reduce speed to low. Add flour, baking powder and baking soda; mix well. Stir in nuts.
    4. Divide batter evenly among prepared pans. Bake 45 to 55 minutes in 9 x 5-inch pans (35 to 45 minutes in mini loaf pans) or until toothpick inserted in center comes out clean.
    5. Let stand 10 minutes; remove from pans. Cool completely.

Makes 2 loaves or 5 mini-loaves
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Notes, Tips & Suggestions
To make Marmalade Butter, combine butter, powdered sugar and marmalade in small mixer bowl. Beat at medium speed until creamy. Cover; refrigerate until serving time.
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Chewy Cranberry Oatmeal Cookies

  • 1-1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2-1/2 cups old-fashioned oats
  • 1 cup unsalted butter, softened
  • 1 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon honey
  • 2 teaspoons pure vanilla extract
  • 1-1/3 cups dried cranberries
  • 1 cup white chocolate chunks

    1. Preheat oven to 350°F. Line cookie sheets with parchment paper.
    2. In medium bowl, mix flour, baking soda, salt and cinnamon; stir in oats. Set aside.
    3. With electric mixer, beat butter and both sugars until light and fluffy. Beat in eggs one at a time. Add honey and vanilla; beat until blended. Add flour mixture in two additions, beating until well combined. Stir in cranberries and chocolate chunks.
    4. Drop dough onto prepared pans by heaping tablespoonfuls about 2 inches apart. Bake 9 to 11 minutes. Let cool on sheets 5 minutes; transfer to wire rack to cool completely.

Makes 3-1/2 dozen cookies
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Buttery Mulled Cider

  • 1/2 cup brown sugar
  • 1 orange, squeezed for juice
  • 1 lemon, squeezed for juice
  • 8 cups apple cider
  • 4 cloves, whole
  • 2 cinnamon sticks
  • 1 teaspoon whole allspice
  • 1/2 cup unsalted butter, divided

    1. In large saucepan, stir brown sugar, orange and lemon juice, cider, cloves, cinnamon sticks, allspice and 1/4 cup butter. Simmer covered 1/2 hour, stirring occasionally.
    2. Remove whole spices. Pour into mugs and float 1/2 tablespoon butter on top of each.

Makes 8 servings
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SOURCE: National Butter Promotion

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