Butter's

Subject: ~~~~Butter's~~~~ Mon Nov 10, 2008 10:51 pm

Apple Butter

4 lbs Granny Smith Apples, peeled, cored, and quartered

1 cup apple cider

1/4 cup packed dark brown sugar

1 tbsp fresh lemon juice

1/4 tsp salt

Dash of ground cloves

2 (3-inch) cinnamon sticks

1 Star Anise

Combine apples and cider in a large stockpot, bring to a boil

Reduce heat, and simmer, partially covered 30 minutes or until apples are tender

Place apple mixture in a good processor, pulse 6 times or until chunky, More if you want a smoother butter.

Return to pan

Stir in sugar and remaining ingredients

Cook over low heat 1 hour or until thick, stirring occasionally

Discard cinnamon and star anise

Cover and chill

Yield 4 cups

Store in an airtight container in refrigerator for up to 1 month

Subject: Re: ~~~~Butter's~~~~ Mon Nov 10, 2008 10:51 pm

Curried Butter

1 small finely chopped red onion

1 tsp red wine vinegar

1/2 tsp curry powder

Dash of salt and pepper

Add all to 1/2 cup softened butter

Subject: Re: ~~~~Butter's~~~~ Mon Nov 10, 2008 10:52 pm

Caramel Spice Apple Butter

9-10 Rome apples

9-10 Granny Smith Apples

1 cup water

4 cups sugar

1 teaspoon cinnamon

1/2 teaspoon cloves

1/4 teaspoon ginger

2 tablespoons lemon juice

Prepare home canning jars and lids according to manufactures instructions.

Wash apples and cut into pieces, combine with water in a large covered saucepan.

Cook until soft, about 30 minutes

Press through a food mill.

Measure 12 cups apple pulp and return to saucepan

Heat 2 cups sugar in a 3 quart saucepan.

Stirring until sugar melts and turns a rich golden brown

Carefully pour into apple pulp

Sugar will crackle and harden

Add remaining 2 cups of sugar and spices

Cook, uncovered, about one hour or until apple butter thickens, stirring occasionally to prevent sticking

Stir in lemon juice

Ladle into hot jars. Leaving 1.4 inch head space

Process 10 minutes in a boiling water bath canner

Yield four 12 ounce jars

Boiling Water Bath

A boiling water bath canner may be purchased and is frequently sold under the name of cold pack canner

It can be made at home using any large kettle or pail that is deep enough to permit water to cover jars at least one inch over the top, with extra space for boiling

The canner must have a rack to hold the jars at least one half inch above the bottom of the canner

The rack may be made of wooden strips, wire or other perforated material, but must be put together in a manner that will allow water to circulate.

The canner should have a cover to keep the water at a good rolling boil all during processing.

Subject: Re: ~~~~Butter's~~~~ Mon Nov 10, 2008 10:52 pm

Easy Cashew Butter

Place in a blender container about two-thirds of

1-1/2 cups cashew nuts

Cover turn on motor and blend nuts to a paste

Add remaining peanuts and blend to desired fineness

Coarse for chunk-style and very fine for creamy-style peanut butter

Store in tightly covered jar

Subject: Re: ~~~~Butter's~~~~ Mon Nov 10, 2008 10:52 pm

Chili Sauce Butter

Place in a bowl and cream until softened

1/2 cup butter or margarine

1 tsp lemon or lime juice

Thoroughly mix in

2 tbsp chili sauce

1/4 tsp onion or garlic salt

Store in tightly covered container in refrigerator

Cream again or allow to stand at room temperature before using

Makes 1/2 cup butter

Subject: Re: ~~~~Butter's~~~~ Mon Nov 10, 2008 10:52 pm

Cranberry Butter

10 cups fresh or frozen cranberries

2/3 cup apple juice

1/2 to 3/4 cup sugar

1 cup maple syrup

1/2 cup honey

1/2 tsp ground cinnamon

In a sauce pan medium heat, bring cranberries, apple juice and sugar to a boil

Cook for 10 to 15 minutes or until all berries have popped, stirring occasionally

Remove from the heat, cool slightly

Process in batches in a blender or food processor until smooth

Return cranberry mixture to the saucepan, add remaining ingredients

Bring to a boil over medium heat

Reduce heat, simmer, uncovered, for 10 minutes or until thickened, stirring occasionally

Cover and chill for 8 hours or overnight

Store in the refrigerator

Yield 5 cups

Subject: Re: ~~~~Butter's~~~~ Mon Nov 10, 2008 10:53 pm

Garlic Butter

3-4 cloves garlic, minced or pressed

Dash salt and pepper

1 tbsp lemon juice

Add all to 1/2 cup softened butter

Subject: Re: ~~~~Butter's~~~~ Mon Nov 10, 2008 10:53 pm

Herb Butter

1 cup unsalted butter, softened

3 tablespoons minced parsley

2 tablespoons snipped fresh chives

2 tablespoons minced fresh tarragon

1 tablespoon minced fresh chervil

1teaspoon Dijon-style mustard, or to taste

Lemon juice to taste

Salt and pepper to taste

Combine all ingredients and blend well, adding salt and pepper to taste.

Transfer to a serving dish and store,

Covered and chilled.

Makes about 1 1/4 cups

Subject: Re: ~~~~Butter's~~~~ Mon Nov 10, 2008 10:53 pm

Hazelnut Butter

1 cup unsalted butter

1/2 cup chopped toasted hazelnuts

Salt to taste

Beat the butter with an electric mixer until light and fluffy.

Fold in the hazelnuts and salt to taste.

Transfer to serving dishes and store, covered and chilled.

Makes about 1 1/2 cups

Subject: Re: ~~~~Butter's~~~~ Mon Nov 10, 2008 10:53 pm

Horseradish Butter

2-3 tbsp grated fresh horseradish

Dash salt and pepper

1-2 tbsp chopped parsley, optional

Add all to 1/2 cup softened butter

Subject: Re: ~~~~Butter's~~~~ Mon Nov 10, 2008 10:53 pm

Horse-Radish Butter

Place in a bowl and cream until softened

1/2 cup butter or margarine

1 tsp lemon or lime juice

Thoroughly mix in

2 tbsp prepared horse-radish

Store in tightly covered container in refrigerator

Cream again or allow to stand at room temperature before using

Makes 1/2 cup butter

Subject: Re: ~~~~Butter's~~~~ Mon Nov 10, 2008 10:54 pm

Lemon Butter Spread

1 cup butter

2 cups sugar

3 eggs, lightly beaten

1/2 cup lemon juice

1 tbsp grated lemon peel

In a double boiler over boiling water, melt butter

Stir in sugar, eggs, lemon juice and peel

Reduce heat

Cook over simmering water for 1 hour or until mixture thickens and reaches 160 degrees, stirring occasionally

Pour into containers

Cover and store in the refrigerator

Spread on toast or muffins or use over angel food or pound cake

Yield 3 cups

Subject: Re: ~~~~Butter's~~~~ Mon Nov 10, 2008 10:54 pm

Maple Butter

2 tbsp powdered sugar

2 tbsp maple syrup

Add to 1/2 cup softened butter

Subject: Re: ~~~~Butter's~~~~ Mon Nov 10, 2008 10:54 pm

Nut Butter

Place in a bowl and cream until softened

1/2 cup butter or margarine

1 tsp lemon or lime juice

Thoroughly mix in

2 tbsp ground nuts

Store in tightly covered container in refrigerator

Cream again or allow to stand at room temperature before using

Makes 1/2 cup butter

Subject: Re: ~~~~Butter's~~~~ Mon Nov 10, 2008 10:54 pm

Onion-Parsley Butter

2 tbsp grated onion

2 tbsp chopped parsley

1/4 tsp seasoned salt

1/2 tsp coarsely ground black pepper

1/4 tsp dry mustard

2 tsp Worcestershire sauce

3 tbsp soft butter or margarine

Combine all ingredients in small bowl, blend well

Refrigerate, covered, until ready to use

Spread over steak just before serving

Makes about 1/3 cup

Subject: Re: ~~~~Butter's~~~~ Mon Nov 10, 2008 10:55 pm

Orange Butter

2 tbsp powdered sugar

1 tbsp orange juice

1 tsp grated orange peel

Add all to 1/2 cup softened butter

Subject: Re: ~~~~Butter's~~~~ Mon Nov 10, 2008 10:55 pm

Pumpkin Butter
♥♥♥
1 (29 ounce) can pumpkin puree
3/4 cup apple juice
2 teaspoon ground ginger
1/2 teaspoon ground cloves
1 1/2 cups white sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
♥♥♥
Combine pumpkin, apple juice, spices and sugar in a large pot; stir well. Bring to a boil. Reduce heat and simmer for about 30 minutes or until thickened.
Spoon the hot pumpkin mixture into hot jars, leaving about 1/4 inch room on top. Try to remove all the air bubbles; make sure jar rims are clean before putting on metal lids.
Process the jars in boiling water bath for 10 minutes.
This will make about 5 1/2 pint jars.
♥♥♥
Enjoy!

Subject: Re: ~~~~Butter's~~~~ Mon Nov 10, 2008 10:55 pm

Parmesan Butter

Place in a bowl and cream until softened

1/2 cup butter or margarine

1 tsp lemon or lime juice

Thoroughly mix in

2 tbsp grated parmesan

Store in tightly covered container in refrigerator

Cream again or allow to stand at room temperature before using

Makes 1/2 cup butter

Subject: Re: ~~~~Butter's~~~~ Mon Nov 10, 2008 10:55 pm

Easy Peanut Butter

Place in a blender container about two-thirds of

1-1/2 cups salted peanuts (without the skins)

If using unsalted peanuts add 1/4 tsp of salt with the last addition of peanuts to the blender

Cover turn on motor and blend nuts to a paste

Add remaining peanuts and blend to desired fineness

Coarse for chunk-style and very fine for creamy-style peanut butter

Store in tightly covered jar

~~~~Butter's~~~~

Butter's