Unsalted Butter

What can I say about butter. For me, it is an indispensable ingredient. I use the unsalted variety almost exclusively for baking. Sometimes when people comment about my baking, I wonder if it's the butter that makes the difference. Nothing can substitute for it.


Albuquerque Farmers Market Pasta
Aunt Sally's Brownies
Bread/Wild Rice Stuffing
Brownies, both cakey and fudgy
Butterscotch Brownies
Cakey Cookies
Carrot Cake
Chocolate Chip Cookies With a Difference
Christmas Eve Kuchen
Creamed Onions
Eggs Goldenrod
Hash of Vegetables
Irish Soda Bread
Lemon Filling and Sauce
Lemon Star Cookies
Marble Brownies
Oatmeal Cookies
Pecan Pie
Pie Crust, Traditional
Plum Tart
Pumpkin Quick-bread
Pumpkin Rolls, Two Ways
Raspberry Tarts
Roasted Vegetable Stew
Rolled Cookies
Shredded Wheat Rolls
Soft Dinner Rolls
Summer Squash Relish
Susanina's Sandies
Tortellini with Asparagus and Leeks
Vegetable Melange with Marjoram
White Chocolate/Cream Cheese Frosting
White Mousseline Buttercream
Winter French Stew
Yellow Cake, Basic 1-2-3-4 Method