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Butter's better, not badder, says Angel Shannon, who is trying to prove it with a new cookbook, "Angel Shannon's Stick of Butter Cookbook" (Cedar Fort Inc., $16.99).
The KODJ radio host, who does cooking segments on KTVX-Ch. 4's "Good Things Utah," said the idea for the book came from her collection of about 2,000 cookbooks.
"I noticed that in a lot of my favorite old community cookbooks, all these home cooks had so many great recipes that all called for a stick of butter. It got me thinking how so many people are anti-butter, but it's so rich and fabulous that I had to do something about that. I took some of those old recipes and tweaked them, and came up with some of my own ideas, too."
The book gives tips and tidbits about butter, and 100 recipes that call for at least one stick of it. While you'll find the expected rich desserts, there are also savory dishes such as Encore Italian Barbecued Shrimp and Herb and Garlic Potatoes.
For years, health enthusiasts eschewed butter in favor of margarine. But recently, the trans fats in stick margarines and shortening have been under fire for also raising a person's cholesterol level.
"There's a quote I absolutely adore — 'As for butter versus margarine, I trust the cows more than the chemist,"' said Shannon.
She makes no pretenses about this being a low-fat cookbook. "Hasn't anyone heard of portion control?" she said. "I don't say to sit down and eat a half loaf of bread and butter."
Shannon said that butter's flavor notes work synergistically to enhance other flavors. "Everything's better with a little butter," she said.
Shannon will be spreading the butter love in several cookbook signings and demonstrations. On Saturday, she'll be at the Macey's in Spanish Fork, noon-2 p.m., and the West Jordan Barnes & Noble bookstore on April 7, 2 p.m.
ENCORE ITALIAN BARBECUED SHRIMP
4 pounds medium to large shrimp in the shell, without heads
2 sticks butter, sliced up
1 whole head of garlic, peeled and chopped
1 ounce pepper
2 tablespoons Tabasco
1 tablespoon paprika
1 tablespoon dried oregano
1 tablespoon dried rosemary
Rinse shrimp in cold water; drain well and pat dry with paper towels. Place in a large, deep baking dish. Sprinkle butter, chopped garlic, pepper, Tabasco, paprika, oregano and rosemary over top of shrimp. Bake at 375 degrees about 15-20 minutes. Shells will be pink. Serve with crusty bread.
WHITE COCONUT FUDGE
4 cups sugar
1 1/4 cups evaporated milk
1 stick butter, cut into small pieces
1 teaspoon vanilla
1-2 cups toasted coconut
1 cup chopped nuts
In medium size saucepan, cook sugar and milk over medium to medium-high heat until it boils; boil 6 minutes. Remove from heat and stir in butter, vanilla, coconut and nuts. Cool to room temperature and pour into a 9-by-13-inch greased pan to set.
Tip: To toast coconut, spread shredded, sweetened coconut on baking sheet in a thin layer. Bake in a preheated 350-degree oven, stirring about every minute until you read the desired light brown color, usually no more than 5 minutes.
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