My Favorite Recipes
Apple-Pumpkin Butter

1 can (29 oz) Pumpkin, solid-pack
2 cups Apple Juice
1 cup Applesauce, unsweetened
1 cup Brown Sugar, packed
1 teaspoon Cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves

Put all ingredients in a heavy 2 qt saucepan.
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

Herb Butter

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.
Honey-Orange Butter

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.

Cilantro-Lime Butter

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.

Almond-Raisin Butter

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.

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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


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
and reserve.
Discard the "milky" bottom layer.

Strawberry Butter

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.

Yield:  3/4 cup

Jalepeno-Chili Butter

1/2 cup butter, softened
1 jalapeno pepper, seeded and minced
1 teaspoon chili powder

Combine all ingredients in a bowl, stirring well.

Yield:  1/2 cup
Garlic-Basil Butter

1/2 cup butter, softened
1 tablespoon finely chopped fresh basil
1 garlic clove, minced

Combine all ingredients in a bowl, stirring well.

Yield:  1/2 cup