Saturday from noon to 2 p.m. Shannon will be at the Macey's store, 187 E. 1000 North, in Spanish Fork. From 4 to 6 p.m. she will be at Walden Books, 1200 Towne Center Blvd., Provo. April 7 at 2 p.m. she will sign at the Barnes & Noble, 7157 S. Plaza Center Drive, West Jordan.

In the book, Shannon, whose recipes have been published in the "Grocery Guru" advertising column in The Salt Lake Tribune, pays homage to this beloved - but sometimes maligned - baking ingredient.

The book contains 100 recipes for appetizers, breads, main dishes, sides, snacks and desserts, including the luscious berry cream pastry. (See recipe at right).

Each recipes contain at least 1/2 cup - or one stick - of butter. The book also offers cooks tips, tricks and facts about butter. The book is available at area bookstores and online at www.cedarfort.com and www.amazon.com.

Luscious berry cream pastry

1 (18.25 ounce) box yellow cake mix

1/2 cup sweetened shredded coconut

1/2 cup (1 stick) butter

3 cups berries, rinsed and cleaned

2 tablespoons sugar

1/2 teaspoon cinnamon

1 egg, slightly beaten

1 cup sour cream

Preheat oven to 350 degrees.

Combine cake mix and coconut in a bowl. Cut in butter until mixture resembles course crumbs.

Press mixture into the bottom and half an inch up the sides of a 9-by-13-inch cake pan.

Bake for 10 minutes.

Remove from oven and arrange fruit over the crust.

Sprinkle with sugar and cinnamon.

In a separate bowl, whisk egg and sour cream together. Spread mixture on top of fruit, keeping it about half inch away from the edge of the pan. (This way you can check the crust as it bakes.)

Return pan to oven and bake 15 minutes or until crust is a light golden brown.

Remove from oven and cool just until warm. Cut into squares to serve.

Makes 12 to 15 pieces. Source: Stick of Butter Cookbook (Cedar Fort, $16.99)