Bunny-Shaped Butter Is Here for Easter—and We’re Hopping to the Store
If there’s one thing that you’ll find on every American table, it’s butter. Whether we’re spreading butter over soft dinner rolls or incorporating it into indulgent butter cookies, we’ve found a way to use butter in ways that, well, make everything better!
Of course, we’ve got to have tons of butter over the holidays, and luckily, you can now buy butter sculpted in the perfect shape for the season. After dropping turkey-shaped butter for Thanksgiving, Keller’s Creamery is back with another creation—this bunny-shaped butter.
We Can’t Wait Fur Easter Brunch
This adorable bunny is made from Keller Creamery’s signature butter. With its floppy ears and fluffy cottontail, it’s almost too cute to eat! Each bunny clocks in at about 8 tablespoons or half a cup of butter. For presentation, put the sculpture on a decorative dish—and don’t forget to take it out of the fridge beforehand, so it’s easy to serve and spread. And if you get a few too many bunnies, butter is super easy to freeze.
If you’re wondering what Easter recipes you can use this bunny butter for, take a pat for these Fluffy Bunny Pancakes! Keep in mind that the butter bunnies are salted, so if you’re using them to make a dish, keep an eye on the salt content.
Where to Find the Bunny-Shaped Butter
The Easter butter is only in stock during March and April, so it’s time to hop over to the store! Keller’s Creamery sends its butter sculptures to Stop & Shop, Harris Teeter, Wegmans, Winn-Dixie and more—you can check this product locator for details.
By the way, this isn’t the first animal-shaped butter to be served at Easter—the Easter butter lamb has a long history that can be traced back to Polish immigrants.
Classic Easter Recipes from Grandma
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Traditional Hot Cross Buns
On Easter morning, our family always looked forward to a breakfast of dyed hard-boiled eggs and Mom's hot cross buns. I still serve these for special brunches or buffets. —Barbara Jean Lull, Fullerton, California
Quick Ambrosia Fruit Salad
I start this with plenty of fruit, add the yogurt for dressing, then mix in just enough marshmallows and coconut so it tastes like the fresh and creamy version I grew up with. It’s a well-loved recipe in my home now. —Trisha Kruse, Eagle, Idaho
Old-Fashioned Green Beans
Mom would prepare homegrown green beans using this recipe and, boy, did they ever taste good! The bacon provides rich flavor and the brown sugar a touch of sweetness. This is one irresistible side dish. —Willa Govoro, St. Clair, Missouri
Grandma's Carrot Cake
My grandma was very special to me. She had a big country kitchen that was full of wonderful aromas any time we visited. This was one of her prized cake recipes, and it continues to be a favorite from generation to generation. —Denise Strasz, Detroit, Michigan
Standing Rib Roast
Want to learn how to cook rib roast? This standing rib roast recipe is practically foolproof. Treat your family to tender slices of standing rib roast or use the seasoning blend on a different beef roast for a hearty, delicious main dish. I love to prepare this recipe for special occasions. —Lucy Meyring, Walden, Colorado
Peach Bavarian
Fruit molds are my specialty. This one, with its refreshing peach taste, makes a colorful salad or dessert. —Adeline Piscitelli, Sayreville, New Jersey
Bourbon Ham Balls
Grandma Nette was the queen of ham ball recipes. I make them salty-sweet with a bourbon and vinegar kick. Serve them alone, in a sandwich or over pasta or rice. —Kimla Carsten, Grand Junction, Colorado
Easter Pie
Easter Pie is a specialty in many Italian homes, so mothers make sure their daughters master the recipe to ensure that the tradition continues. —Barbara Tierney, Farmington, Connecticut
Easter Egg Bread
I've made this Easter treat for 20 years! Colored hard-cooked eggs baked in the dough give this sweet bread such a festive look. Leave them out and it can be enjoyed anytime of year. My husband especially enjoys this bread with baked ham. —Heather Durante, Wellsburg, West Virginia
Sugar-Glazed Ham
This old-fashioned ham glaze gives a pretty, golden brown coating—just like Grandma used to make. The mustard and vinegar complement the brown sugar which adds a tangy flavor to this glazed ham recipe. Be prepared to serve seconds! —Carol Strong Battle, Heathville, Virginia
Dijon Scalloped Potatoes
My family loves this creamy and colorful recipe for cheesy potatoes. It has both sweet and white potatoes, lots of rich, buttery flavor and a pretty, golden-crumb topping. —Carolyn Putnam, Norwalk, Ohio
Easy and Elegant Ham
I fix this moist, tender ham to serve my large family. It can be readied quickly in the morning, frees up my oven, tastes outstanding and can feed a crowd. Covered with colorful pineapple slices, cherries and orange glaze, its showstopping appearance appeals to both children and adults. —Denise DiPace, Medford, New Jersey
Shrimp Pasta Salad
I adore shrimp, so discovering it in this pasta salad recipe was a real treat for me. The lemon-dill sauce is light and bright. —Traci Wynne, Denver, Pennsylvania
Secret-Ingredient Stuffed Eggs
My take on deviled eggs is full of surprises. The down-home appetizer Mom used to make gets an upscale touch from mango, goat cheese and pecans. People love these tempting treats. —Beth Satterfield, Dover, Delaware
Easter Bunny Rolls
If you're planning an Easter feast, why not hop to it and roll out a bevy of bunnies? They'll multiply quicker than you think…and your hearty eaters will "cotton" to them! —Bonnie Myers, Callaway, Nebraska
Mushroom Asparagus Quiche
Loads of asparagus pieces add color and flavor to this hearty, creamy quiche. And its easy crescent roll crust means you'll have dinner ready in a snap! —Sharon A. Fujita, Fontana, California
Orange Cream Chiffon Cake
Light and luscious, this sponge cake is bursting with orange flavor. It’s the perfect dessert to serve after a filling meal, or with afternoon tea or coffee.—Faith Sommers, Bangor, California
Parmesan Baked Potatoes
It always amazed me that this simple recipe could make potatoes taste so good. Mom liked to make them for Easter because they were more special than ordinary baked potatoes. —Ruth Seitz, Columbus Junction, Iowa
Zippy Egg Salad
Egg salad is a refreshing, tasty change from lunchmeat or peanut butter sandwiches. The touch of mustard and lemon juice gives it extra zip. —Annemarie Pietila, Farmington Hills, Michigan
Parsnips & Turnips au Gratin
This is a delicious variation on au gratin that features something besides potatoes. I sometimes substitute rutabaga for the turnips. It’s a well-guarded recipe in my collection. Until now! —Priscilla Gilbert, Indian Harbour Beach, Florida
Roasted Chicken
This tender chicken is a real time-saver on a busy weekend. A simple blend of seasonings makes it a snap to prepare, and it smells heavenly as it roasts. —Marian Platt, Sequim, Washington
Almond Torte
Reduced-fat sour cream, egg whites and applesauce lighten up this gorgeous almond torte. A creamy custard filling lends richness. —Kathy Olsen, Marlborough, New Hampshire
Creamy Carrot Casserole
My mom and I developed this recipe to see if there was a carrot dish that even people who don't care for carrots would enjoy. So far, I haven't met anyone who hasn't liked this casserole. —Laurie Heward, Fillmore, Utah
Cheesy Cheddar Broccoli Casserole
People who don’t even usually like broccoli casserole beg me to make this comforting broccoli cheese casserole recipe. It's similar to a classic green bean casserole, but the melted cheese just puts it over the top. —Elaine Hubbard, Pocono Lake, Pennsylvania
Blue-Ribbon Butter Cake
I found this buttercake recipe in an old cookbook I bought at a garage sale and couldn’t wait to try it. I knew it had been someone’s favorite because of the well-worn page. —Joan Gertz, Palmetto, Florida
Spring Greens Quiche
Leafy greens brighten this savory pie—the ideal comfort food for spring. Add a side of healthy vegetables, a salad or fruit and you have a light and satisfying lunch.—Marie Rizzio, Interlochen, Michigan
Pineapple Ham Casserole
Living in Hawaii, I wanted to share this recipe which features pineapple. It's our most important fruit crop. —Marsha Fleming, Kula, Hawaii
Grandmother's Orange Salad
This orange salad dessert is slightly sweet and tangy, too. It adds beautiful color to any meal and appeals to all ages! —Ann Eastman, Santa Monica, California
Makeover Deviled Eggs
This updated version of a classic appetizer uses only half the egg yolks of the original recipe and calls for soft bread crumbs to help firm up the filling. We replaced the mayo with fat-free mayonnaise and reduced-fat sour cream. —Taste of Home Test Kitchen
Grandma Nardi's Italian Easter Bread
My Grandma Nardi’s bread with dyed Easter eggs represents family and tradition. I fondly remember how she taught me the recipe when I was a little girl. —Pat Merkovich, Milwaukee, Wisconsin
Pina Colada Molded Salad
My gelatin ring gets a tropical twist from coconut, pineapple and macadamia nuts. It's a wonderful anytime treat. Now that I'm retired from teaching, I have more time for kitchen experiments. —Carol Gillespie, Chambersburg, Pennsylvania
Ambrosia Fruit Salad
My mom's ambrosia salad, with its tasty combination of fresh fruits and creamy yogurt, is a family favorite, and a great addition to a backyard barbecue. —Colleen Belbey, Warwick, Rhode Island
Tender Pecan Sticky Buns
These homemade caramel rolls have the old-fashioned goodness my family craves. Tender and nutty, the buns disappear fast on Christmas. —Julia Spence, New Braunfels, Texas
Creamy Pineapple Fluff Salad
Guests of all ages will gravitate to this traditional “fluff” salad, chock-full of pineapple, marshmallows and cherry bits. —Janice Hensley, Owingsville, Kentucky
Judy's Macaroni Salad
After finding this vintage macaroni salad recipe years ago, I tweaked the flavor and bumped up the pickles. Tuck this dill pickle pasta salad inside your picnic basket. —Elizabeth Kirchgatter, Maysville, Kentucky
Grandma's Honey Muffins
I can remember my Grandma Wheeler making these delicious muffins—we'd eat them nice and warm, fresh from the oven! She was a "pinch of this and handful of that" kind of cook, so getting the ingredient amounts correct for the recipe was a challenge. Now it's a family treasure! —Darlis A. Wilfer, West Bend, Wisconsin
Sugar Cream Pie
I absolutely love Indiana sugar cream pie; especially the one that my grandma made for me. Here, we serve it warm or chilled and call it "Hoosier" sugar cream pie. —Laura Kipper, Westfield, Indiana
Grandma Krause's Coconut Cookies
When my two daughters were young, their great-grandma made them coconut cookies with oats. Thankfully, she shared the recipe. —Debra Dorn, Dunnellon, Florida
Roasted Red Potato Salad
I got this roasted potato salad recipe from my sister-in-law and I've made it numerous times at the request of friends and co-workers. It's quick and easy, which is just what I need in my busy life. I learned how to cook from the two best cooks I know—my mom, Arline, and my Grandma Etta. —Ginger Cusano, Sandusky, Ohio
Flaky Butterhorn Rolls
These dinner rolls, slightly sweet and so very flaky, were my mother’s recipe. They are simple to prepare because kneading skills are not required and the dough is easy to handle. My grandchildren have renamed them Grandma’s Croissants! —Bernice Smith, Sturgeon Lake, Minnesota
Italian Artichoke-Green Bean Casserole
My mother and I made a few small changes to a recipe we found in a cookbook to create this comforting side dish. We increased the vegetable count and tossed in some seasonings to take the flavor up a notch. It's definitely not your average green bean casserole. —Denise Klibert, Shreveport, Louisiana
Best Deviled Eggs
Herbs lend amazing flavor to these deviled eggs, which truly are the best you can make! The recipe includes tasty variations that feature bacon, chipotle peppers and crab.—Jesse & Anne Foust, Bluefield, West Virginia
Caramel Pecan Shortbread
My grandchildren look for Grandma's "candy bar cookies" every Christmas. I recommend doubling the recipe for these sweet treats because they go so fast. —Dorothy Buiter, Worth, Illinois
Grandma's Rosemary Dinner Rolls
My grandma (I called her Baba) made these in her coal oven. How she regulated the temperature is beyond me! She always made extra rolls for the neighbors to bake in their own ovens. At lunchtime, my mom and aunts delivered the formed rolls. —Charlotte Hendershot, Hudson, Pennsylvania
Lemon Chess Pie with Berry Sauce
This is one of those old-fashioned Southern desserts that makes everyone feel good. The easy-as-pie berry sauce gives it color and a tantalizing tang. —April Heaton, Branson, Missouri
Two-Berry Pavlova
Here's a light and airy dessert that I first tried in Ireland. When I got home, I made this berry pavlova for my kids, who loved to build their own with their favorite fruits. The whipped cream makes for icing on the cake! —Norma Stevenson, Eagan, Minnesota
Moist Lemon Angel Cake Roll
Tart and delicious, this pretty cake roll will tickle any lemon lover's fancy. Its feathery, angel food texture enhances its guilt-free goodness. —Taste of Home Test Kitchen
Simple Lime Gelatin Salad
Looking for a festive dish to light up the buffet? This pretty green gelatin salad is eye-catching and has a delightful, tangy flavor. —Cyndi Fynaardt, Oskaloosa, Iowa
Butterscotch Pie
This pie's filling is like creamy pudding and is crowned with golden peaks of meringue. —Cary Letsche, Brandenton, Florida
Cinnamon Coffee Cake
I love the excellent texture of this easy coffee cake recipe. Always a crowd-pleaser, its pleasing vanilla flavor enriched by sour cream may remind you of breakfast at Grandma's! Make it the night before a holiday to save time in the morning. —Eleanor Harris, Cape Coral, Florida
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