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Post by chief_cook2 on Sept 30, 2005 9:20:02 GMT -6
Here are some more flavored butter recipes from previous newsletters.
Easy Raspberry Butter 4 oz. of unsalted butter, softened 4 tbsp. strained raspberry jam
Whip butter in an electric mixer until fluffy. Beat in raspberry jam. Spoon into a small crock or bowl, and refrigerate. Set out to soften well ahead of time.
Strawberry Butter 1 (10 oz.) pkg. frozen berries, thawed and drained 1 c. butter 2 c. powdered sugar
The fruit and butter should be at room temperature. Cream butter and sugar until fluffy. Add berries. Refrigerate. makes 4 cups.
Cranberry Apricot Butter 1/2 c. butter, softened 1/4 c. apricot preserves
In small bowl, combine. Beat until light and fluffy. Makes 3/4 cup.
Cranberry Butter 1 bag cranberries (coarse chopped, grated in priocessor (can use less) 1/2 c. powdered sugar 1 stick unsalted butter (1/2 c.) 1 tbsp. lemon juice
Blend sugar and butter together. Add lemon juice and then add cranberries. Put in bowl and refrigerate.
Honey Pecan Butter 1/2 c. butter, room temperature 2 tbsp. honey 1/4 tsp. cinnamon 1/4 c. chopped pecans
Mix and serve with nut breads, croissants or biscuits. (Good on pancakes or waffles, too.)
Honey Butter 1 c. soft butter 1 c. powdered sugar 1 tsp. cinnamon 1 c. honey
Cream butter, sugar and cinnamon thoroughly. Add honey and cream again. Pour into jars and cover. Serve with homemade bread.
Honey Lemon Butter 1/2 c. butter, softened 2 tbsp. honey 1 tsp. fresh grated lemon peel 1 tbsp. fresh squeezed lemon juice
In small bowl, combine all ingredients, blending well. Makes about 1/2 cup.
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