Simmer, uncovered, 1 1/2 - 2 hrs., stirring occasionally, until as thick as pudding. Scrape into jars, cool and refrigerate. - Store: Refrigerator, 1 month
Makes: 5 1/2 Cups
NOTES : Great on toast, toasted pound cake or served warm over vanilla ice cream
Herbs, chopped, 1 tsp. each
Dried and crushed: Marjoram, thyme, rosemary
1/8 tsp dried basil
1/8 tsp rubbed sage
1/2 tsp lemon juice
1 cup of butter,softened
Combine ingredients and mix well.
Keep butter refrigerated for two weeks,
or store in freezer.
Note: One clove of garlic, pressed,
and nasturtium or chive blossoms
may be added to this recipe.
Using flavored butter is another convenient way to enhance foods with special flavors. Herb butter can be added to broiled meat,
baked potatoes, or steamed vegetables before serving.
Make up a batch and freeze in cubes for instant use.
1 stick butter
1/4 cup honey
1/2 tsp. grated orange rind
Cream butter until light and fluffy; slowly add honey, and beat well. Beat in orange rind. Refrigerate several hours or overnight. Serve with biscuits, waffles, or pancakes.
Yield: 1 1/3 cups.
1 stick butter, softened
1 tbs. chopped fresh cilantro
1 tsp. grate lime rind
1 tsp fresh lime juice
Stir together all ingredients until well blended. Cover and chill until ready to serve.
1 stick butter, softened
3/4 cup sliced almonds
3/4 cup golden raisins
Melt 1 tablespoon butter in a skillet over medium high heat. Add almonds; cook, stirring constantly, 5 minutes or until lightly browned. Drain almonds; fully drain on paper towel. Cool. Add almonds and raisins to butter and mix until well blended.
Delicious on toast, muffins, bagels, etc.
Links to Butter
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and peace, from God our Father,
and from the Lord Jesus Christ.."
1 Corithians 1:3
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Spicy Pumpkin Butter
1/4 Cup Dark brown sugar, packed
2 Tablespoons Sugar
1/4 Cup Water
1/2 Teaspoon Allspice
1/4 Teaspoon Ginger
1/4 Teaspoon Cloves
1/4 Teaspoon Nutmeg
1/2 Teaspoon Cinnamon
1 1/2 cups Pumpkin
Combine the two sugars, water, allspice, ginger, cloves, nutmeg and cinnamon in a 4-cup glass measure. MW on HIGH 3 minutes; stir.
Add pumpkin and MW on HIGH 5 minutes.
Let cool and refrigerate.
Keeps several weeks in refrigerator or can be frozen.
YIELD: 2 cups
TRY USING THIS ADDED TO WHIPPED CREAM TO GARNISH PUMPKIN PIE
Clarifying Butter In The Oven
The next time you need clarified butter for seafood, try using the oven instead of a saucepan.
This can help to prevent unwanted "browning" (which changes the flavor) on the stovetop.
Pre-heat the oven to 300.
Cut the butter into 3/4-inch pieces
and place them in a small ovenproof dish.
When the butter has separated into two layers, remove the dish from the oven.
Carefully drain off the top "oily" layer
Discard the "milky" bottom layer.
1/2 cup LAND O LAKES® Butter
or stick Fresh Buttery Taste™ Spread
1/4 cup powdered sugar
1/4 cup strawberry or your favorite flavor fruit preserves
Combine all ingredients for desired flavored butter in small mixer bowl. Beat at medium speed until fluffy and well mixed (1 minute).
Serve on muffins. Store refrigerated in airtight container up to 2 weeks.