Recipes
|
info
|
|
Baked Apple Butter
Combine all in 2 quart casserole. bake at 350, stirring occasionally about 2 to 2 1/2 hours or until mixture becomes thick and clear.
Ingredients
|
Category:
Butter
|
Like this recipe? Leave your comment
here
|
|
Banana Butter
Thoroughly mash bananas. Measure 3 cups into a large saucepan. Add lemon juice, cherries and sugar; mix well. Bring to hard rolling boil; boil hard 1 minute, stirring constantly. Remove from heat ;quickly stir in pectin. Ladle into clean, hot jars. Seal. Makes 8 or 9 half-pints.
Ingredients
|
Category:
Butter
|
Like this recipe? Leave your comment
here
|
|
Better Than Butter Or Butter You Can Live Wit
Put all ingredients in blender. Blend on low and increase speed until smooth. Pour contents back into cheese container and refrigerate.
There are 7 calories per TABLESPOON, UNMEASURABLE FATS & CHOLESTEROL
Ingredients
|
Category:
Butter
|
Like this recipe? Leave your comment
here
|
|
Bitters Butter
Mix bitters with softened butter and re-chill. Especially good with carrots, french-cut green beans, brussels sprouts, napa cabbage and baby bok choy.
Ingredients
|
Category:
Butter
|
Like this recipe? Leave your comment
here
|
|
Blackberry Apple Orange and Juniper Butter
1. Roughly chop the apples, peel and core included. Place in a preserving pan with the blackberries. Peel the skin from the oranges and discard; chop the flesh. Squeeze the juice from the lemons. Add the orange flesh, lemon juice and skins to the pan. Pour over the cranberry juice and add the juniper berries; bring gently to the boil. Continue to boil quite hard for 25 minutes until the fruit is soft and pulpy.
2. Remove the lemon skins and leave to cool; then squeeze the lemon pulp into the mixture and discard the skins. Push all the pulp through a fine nylon sieve and weigh; weigh out three-quarters of this measurement in sugar.
3. Place the pulp and sugar in a pan and dissolve the sugar over a low heat. Increase the heat and bring to the boil. Simmer for about 15 minutes utnil set; stir often, making sure you mix in the scum as this is where the pectin is. When setting point is reached, and not before, skim off and discard the scum, then pot the butter into jars.
Ingredients
|
Category:
Butter
|
Like this recipe? Leave your comment
here
|
|
Blueberry Orange Butter
In a large saucepan, combine blueberries and orange juice over medium-high heat; bring to a boil. Reduce heat to low; cover and cook 8 to 10 minutes or until fruit is soft. Transfer blueberry mixture to a food processor, process until smooth. Return mixture to saucepan; add remaining ingredients. Bring mixture to a boil over medium-high heat. Reduce heat to medium; stirring constantly, continue to gently boil about 20 to 25 minutes or until fruit mixture is thickened. Allow to cool. Pour into an airtight container and store in refrigerator. Yield about 2 - 1/2 cups fruit butter.
Ingredients
|
Category:
Butter
|
Like this recipe? Leave your comment
here
|
|
Brandied Peach Butter With Spearmint
Pit, skin, and slice the peaches. Place them in a large pan with enough water to prevent sticking and cook 15 to 20 minutes or until soft. Puree the peaches in a food processor and return to the saucepan, adding the brandy, lemon, sugar, and mint sprigs. Simmer over low heat, stirring frequently, 30 to 35 minutes or until the puree thickens. Remove the mint and fill clean 1/2-pint jars with peach butter to within 1/4-inch of the top. Wipe, seal, and process in a boiling water bath for 10 minutes.
Ingredients
|
Category:
Butter
|
Like this recipe? Leave your comment
here
|
|
Caramel Spice Apple Butter
Wash apples and cut into pieces; combine with water in a large covered sauce pot. Cook until soft, about 30 minutes. Press through a food mill; measure 12 cups apple pulp; and return to sauce pot. Heat 2 cups sugar in a 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 1 hour or until apple butter thickens, stirring occasionally to prevent sticking. Stir in lemon juice. Pour hot into hot jars, leaving 1/4 inch head space. Adjust caps. Process 10 minutes in boiling water bath. Yield: 6 half pints.
Ingredients
|
Category:
Butter
|
Like this recipe? Leave your comment
here
|
|
Cashew Butter (Xmas)
With metal blade in food processor add cashews to beaker of processor. Process turning on and off rapidly, until cashews are finely ground. Add butter and salt; process until smooth. Taste and add more salt, if desired; process.
Ingredients
|
Category:
Butter
|
Like this recipe? Leave your comment
here
|
|
Cheddar Butter
In a blender or food processer fitted with metal blade, combine all ingredients. Scraping container often, processs until almost smooth. Cheese will retain some texture. Spoon into small serving dish. Cover and refrigerate. Let stand at room temperature 20 to 30 minutes before serving. Makes about 3/4 cup.
VARIATION: Substitute 3/4 cup (3 oz) shredded Swiss cheese or 1/4 cup (1 oz) crumbled Roquefort or Blue cheese for the cheddar cheese. Add 1 teaspoom crumbled dried herbs.
Ingredients
|
Category:
Butter
|
Like this recipe? Leave your comment
here
|
|
Cherry Butter
Combine all ingredients. Cook slowly, stirring frequently, until thick.
Ingredients
|
Category:
Butter
|
Like this recipe? Leave your comment
here
|
|
Chocolate Butter
Whirl butter in bowl for about 30 seconds, until smooth. Pour in chocolate , whirl until blended.
Place in covered container or shape into a log and cover with plastic wrap. Refrigerate or freeze until ready to use.
If desired, shape into small hearts by hand or use a candy mold.
Use a plastic sheet of 1¾ heart-shaped candy molds. Spoon butter into hearts, smooth tops. Freeze until very firm, at least 15 minutes. Turn out hearts onto baking sheet. Arrange in plastic container separated with waxed paper. Cover and refrigerate or freeze until ready to use.
For Chocolate Walnut Butter: In a small dry skillet over low heat cook and stir 1/4 cup walnuts until golden, 5-7 minutes. Cool. Stir into chocolate butter.
Ingredients
|
Category:
Butter
|
Like this recipe? Leave your comment
here
|
|
Chocolate Butter 2
Stir together the cocoa powder and confectioners sugar. Sift the mixture over a piece of waxed paper. In a medium bowl, using a hand-held electric mixer set at medium speed, beat the butter until creamy. Add the cocoa-sugar mixture and vanilla. Continue beating for 1 minute or until the mixture is smooth. Pack into a small crock. Serve or cover and refrigerate until ready to serve. If refrigerated, let the butter stand at room temperature for about 15 minutes to soften slightly before serving.
Ingredients
|
Category:
Butter
|
Like this recipe? Leave your comment
here
|
|
Chunky Apple Butter
Mix sliced apples and applesauce. Add sugar and seasonings. Cook all night or up to 12 hrs. on low. (I use a Crock pot). When finished, pile high on biscuits or homemade bread and freak out!!!
Ingredients
|
Category:
Butter
|
Like this recipe? Leave your comment
here
|
|
Chutney Sandwich Butter
Combine ingredients and mix until smooth.
Ingredients
|
Category:
Butter
|
Like this recipe? Leave your comment
here
|
|
Cinnamon Apple Butter
Combine apples and 8 cups water in a heavy stockpot, over a medium flame bring to a boil, reduce heat, and simmer for 2-3 hours, until soft drain well strain apples through a fine sieve, pressing to extract all of the pulp discard skins combine sieved apples, sugar, vinegar in a deep roasting pan bake @ 325 degrees for 5 hours, stirring every 15-20 minutes add cinnamon candies-mix well bake @ 325 degrees for 1 hour, until thickened remove from oven, cool cover and chill or process into canning jars serve warm, chilled, or at room temperature.
Ingredients
|
Category:
Butter
|
Like this recipe? Leave your comment
here
|
|
Cinnamon Honey Butter
Mix all ingredients until blended, using a mixer. Makes 3 half-pound units of spread which can be frozen if necessary. Use as spread on coffee cakes or on just plain toast!
Ingredients
|
Category:
Butter
|
Like this recipe? Leave your comment
here
|
|
Clarified Butter
Heat butter in a heavy saucepan, over a moderate flame skim the froth from the surface carefully pour off the clear melted butter into another container, leaving the milky water in the bottom of the saucepan use as desired.
Ingredients
|
Category:
Butter
|
Like this recipe? Leave your comment
here
|
|
Corn Roasted with Herb Butter
Combine all ingredients Cover and refrigerate at least 1 hour. Spread each ear of corn with 1 tablespoon of herb butter. Wrap each ear in foil. Roast corn on barbeque or broil 4 inches from heat 30 min or till kernels are tender. Unwrap, detach husks and spread with remaining butter.
Ingredients
|
Category:
Butter
|
Like this recipe? Leave your comment
here
|
|
Boursin Cheese
Process all ingredients together in good processor blender. Pack into crocks of form into logs and serve with crackers.
Ingredients
|
Category:
Butter
|
Like this recipe? Leave your comment
here
|
