rue enjoyment of the holidays comes from time spent with family and friends, not time spent in the

rue 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.
HERB BUTTER ROASTED TURKEYTurkey:
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
Preheat oven to 425 degrees.
Remove giblets and neck from cavity of turkey. Rinse and dry bird. Fold wing tips behind turkey. Season cavity with salt and pepper.
Combine butter and fresh herbs.
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.
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 & deg;F. Bake 3 to 3-1/2 hours.
Melt remaining herb butter. Remove foil tent from turkey during last 45 minutes of baking and baste once with melted butter.
Turkey is done when thigh meat reaches internal temperature of 180 degrees and breast meat 170. When turkey is done, remove from oven; let stand 30 minutes before carving.
ORANGE WALNUT HOLIDAY BREAD WITH SWEET MARMALADE BUTTER
Bread:
11/2 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
Preheat oven to 350 degrees. Grease bottoms only of two (9 x 5-inch) loaf pans or five (51/2 x 3-inch) mini loaf pans. Set aside.
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.
Reduce speed to low. Add flour, baking powder and baking soda; mix well. Stir in nuts.
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.
Let stand 10 minutes; remove from pans. Cool completely.
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.
Makes 2 loaves or 5 mini-loaves
CHEWY CRANBERRY OATMEAL COOKIES
11/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
21/2 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
11/3 cups dried cranberries
1 cup white chocolate chunks
Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
In medium bowl, mix flour, baking soda, salt and cinnamon; stir in oats. Set aside.
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.
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 31/2 dozen cookies
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
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.
Remove whole spices. Pour into mugs and float 1/2 tablespoon butter on top of each.
Makes 8 servings