Fancy Butter's and Spread's

Subject: Fancy Butter's and Spread's Mon Nov 10, 2008 10:46 pm

Honey Butter

1/2 cup butter

1/2 cup honey

Beat butter until very soft

Stir in honey, and blend until smooth

Makes 1 cup

Subject: Re: Fancy Butter's and Spread's Mon Nov 10, 2008 10:47 pm

Orange Butter

1/2 cup butter

2 tsp grated orange peel

6 tbsp confectioner’s sugar

Beat butter until very soft Stir in orange peel and sugar until smooth

Serve at room temperature

Makes 2/3 cup

Subject: Re: Fancy Butter's and Spread's Mon Nov 10, 2008 10:47 pm

Cinnamon Butter

1/2 cup butter

1 tsp cinnamon

6 tbsp confectioner’s sugar

Beat butter until very soft

Stir in cinnamon and sugar blend smoothly

Makes 2/3 cup

Subject: Re: Fancy Butter's and Spread's Mon Nov 10, 2008 10:47 pm

Maple Butter

1/2 cup butter

2 tbsp maple flavored syrup

Beat butter until very soft

Gradually blend in syrup

Makes 1/2 cup

Subject: Re: Fancy Butter's and Spread's Mon Nov 10, 2008 10:47 pm

Sour Cream Topping

1-1/2 cup sour cream

2 tbsp honey

2 tbsp light brown sugar

1/8 tsp nutmeg

Combine all ingredients in small bowl, blend thoroughly

Serve at room temperature

Makes 1-2/3 cups

Subject: Re: Fancy Butter's and Spread's Mon Nov 10, 2008 10:47 pm

Whipped Butter

1/4 lb sweet or salt butter

Let butter stand, at room temperature, in small bowl of electric mixer 30 minutes

Beat at low speed until smooth then beat at high speed until light and fluffy about 10 minutes in all

Mound high in small bowl

Serve at room temperature

Makes about 1 cup

Subject: Re: Fancy Butter's and Spread's Mon Nov 10, 2008 10:48 pm

Pear Butter

4 lbs ripe pears, preferably Bartlett’s

Peeled cored and cut into 1 inch chunks

5 cups apple cider

2-1/2 cups light brown sugar

1-1/2 tsp cinnamon

1-1/2 tsp grated nutmeg

1/4 tsp powdered clove

2 tbsp vanilla extract (optional)

Bring cider to boil over high heat

Cook until reduced to 2-1/2 cups, or half

Add pear chunks and cook until fruit is soft and translucent, about 30 minutes

Transfer to a food processor

Puree until mixture is smooth

Wash original pan, or use another

Add fruit puree, brown sugar, spices, and stir to dissolve

Bring mix to a simmer, stirring frequently to avoid scorching

Cook until very thick, 30 minutes or more

Remove from heat, cool to room temperature

Add optional vanilla if using it (taste at this point, you may want to add it)

Put pear butter into clean sterilized canning jars, seal with canning lids and rings

Process according to jar manufacturer's directions or in a boiling water bath for 10 minutes.

Subject: Re: Fancy Butter's and Spread's Mon Nov 10, 2008 10:48 pm

Plum-Apple Butter

2 lbs tart apples, peeled and quartered

2 lbs plums, pitted and quartered

1 cup water

3 cups sugar

1-1/2 tsp ground cinnamon

1 tsp ground nutmeg

1/4 tsp ground allspice

Place apples, plums and water in a large kettle, cover and simmer until tender, about 15 minutes

Cool

Puree in batches in a food processor or blender, return all to the kettle

Add sugar and spices

Simmer, uncovered, for 20 to 30 minutes or until thickened, stirring frequently

Cool completely

Pour into jars, Cover and store in the refrigerator for up to 3 weeks

Yield 5 cups

Subject: Re: Fancy Butter's and Spread's Mon Nov 10, 2008 10:48 pm

Parsley Butter

1 tablespoon butter

1 teaspoon chopped parsley

1 teaspoon lemon juice

1/4 teaspoon salt

Pepper

Paprika

Cream the butter, add seasoning and lemon juice

Spread over fish directly as it is removed from fire

Subject: Re: Fancy Butter's and Spread's Mon Nov 10, 2008 10:48 pm

Old-Fashioned Peach Butter
♥ ♥ ♥
14 cups coarsely chopped peeled fresh or frozen peaches
2 1/2 cups sugar
4 1/2 teaspoons lemon juice
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground cloves
1/2 cup quick-cooking tapioca
♥ ♥ ♥
In a large bowl, combine the peaches, sugar, lemon juice, cinnamon and cloves; mix well. Transfer to a 5-qt. slow cooker. Cover and cook on low for 8-10 hours or until peaches are very soft, stirring occasionally.
Stir in tapioca. Cook, uncovered, on high for 1 hour or until thickened. Pour into jars or freezer containers; cool to room temperature, about 1 hour. Refrigerate or freeze.
♥ ♥ ♥

Subject: Re: Fancy Butter's and Spread's Mon Nov 10, 2008 10:48 pm

Strawberry Butter

1/2 cup strawberry jam or preserves

1 tbsp orange juice

Add to 1/2 cup softened butter

Subject: Re: Fancy Butter's and Spread's Mon Nov 10, 2008 10:49 pm

Seasoned Butters

Soften 1/2 cup butter or margarine by creaming in mixing bowl

(Makes enough to spread one loaf French bread)

Add and mix well:

Onion Parsley Butter

4 tbsp each minced onion and parsley

Chili-Ketchup Butter

1/2 tsp chili powder, 2 tbsp ketchup and 2 crushed garlic cloves

Mustard Butter

2 tbsp prepared mustard

Garlic Butter

Crush 3 or 4 peeled garlic cloves

Add to butter or margarine

Let stand at room temperature 1 to 2 hours

Stirring occasionally

Curry Butter

1/2 tsp curry powder

Smoked Butter

1/2 tsp smoke salt

Subject: Re: Fancy Butter's and Spread's Mon Nov 10, 2008 10:49 pm

Watercress Butter

Place in a bowl and cream until softened

1/2 cup butter or margarine

1 tsp lemon or lime juice

Thoroughly mix in

1/4 cup minced Watercress

Store in tightly covered container in refrigerator

Cream again or allow to stand at room temperature before using

Makes 1/2 cup butter

» Fancy Butters for Pancakes and Waffle's