Name: Butter Flight: Strawberry, Lemon & Pumpkin
Cook time: 30 min
Total time: 30 min
Yield: 1 cup (sixteen 1-tablespoon servings) of each butter

Strawberry Butter

Lemon Butter

Pumpkin Butter

Joanna Gaines is the co-founder of Magnolia, a home and lifestyle brand, a bestselling author, and editor-in-chief of Magnolia Journal. Alongside her passion for design and food, nothing inspires Jo more than time at home with family—messing with recipes in the kitchen or planting something in the garden.

Joanna Gaines

Butter Flight: Strawberry, Lemon & Pumpkin

Meet The Creator

Lemon Orzo

Lemon Chicken

Coming into fresh truffles is a special moment. The flavor and aroma are woodsy and strong and make an incredible addition to a variety of dishes. One of the best ways to extend the enjoyment of a truffle is to incorporate it into butter that can be stored in the refrigerator or freezer for a wide variety of future applications. Check out my Truffle Butter Roasted Chicken recipe, swirl it into your favorite pasta for a weeknight meal, or melt over steak, still hot from the grill. YUM!

Truffle Butter

This cake is light and airy and fresh! It’s lemony but not overwhelmingly so. I love buttercream frosting and I love lemon curd, and so I decided to try combining them. The result was a frosting that is a dreamy blend of these two favorites: a fresh lemon flavor and a smooth, buttery frosting all in one. If you don't have time to make the lemon curd, it can be store-bought, but it’s fun to make. If you make it you’ll end up with a little bit of extra curd to enjoy on toast. My dad loves everything lemon so I make this cake for him on his birthday every year.

Elizabeth Poett's Lemon Cake with Lemon Curd Buttercream Frosting

Lemon Cake with Lemon Curd Buttercream Frosting

“This bread is simple and subtly sweet, and often the perfect thing to drop off on a friend’s porch—sometimes for no reason other than to say ‘I’m thinking about you.’” — Joanna Gaines, Magnolia Table, Volume 3

Lemon Blueberry Bread

This cake is one of my favorite treats to bake in the spring, when fresh lemons pop up in farmers markets and backyards all across Southern California. I sweeten it with honey from the beehives that apiarist Billy Williams keeps all around the ranch, which makes the cake sweet and fragrant and gives it a hearty, dense texture. Lastly, I glaze it with a simple mix of sugar and lemon juice and decorate it with golden bee pollen and the blossoms from the sage plants in our kitchen garden, which put up gorgeous purple flowers every spring (see Cook’s Note).

Honey Lemon Cake

Lucy’s Peanut Butter Brownies

Cornbread. There is nothing better. It's a dish that brings smiles and family memories to everyone who can smell that piping hot pan of goodness. No matter whether you’d eat an entire sheet yourself or just like it as a side, it’s a necessary part of any soul food meal.

Millie Peartree's Cornbread with Honey Butter

Cornbread with Honey Butter

Grilled Steak with Herb Butter

Brown-Butter Banana Beehive Cake

Annie Starke's Salmon with Mustard, Lemon, and Dill

Salmon with Mustard, Lemon, and Dill

During the holidays, I love to make these cookies to give to neighbors. They are buttery and rich with just the right amount of vanilla. Rolling the dough in sugar makes them sparkly and festive, and you can also vary the type of jam you use. Sometimes I will make a batch and fill a few with blueberry jam, a few with raspberry jam, and a few with apricot jam. The color variation is beautiful and the different fruit flavors make it hard to just have one cookie!

Butter Thumbprint Cookies with Jam Filling

Annie Starke's Grilled Corn on the Cob with Parmesan Butter 

Butter Flight: Strawberry, Lemon & Pumpkin

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