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Caper Sandwich Butter
Combine ingredients and mix until smooth.
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Chutney Sandwich Butter
Combine ingredients and mix until smooth.
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Club Sandwiches
Spread toast with mayonnaise.
Place lettuce leaf, 3 slices tomato and 3 slices bacon on each of 4 slices toast.
Top with another slice toast.
Arrange turkey on toast.
Top with lettuce leaf.
Top with third slice toast.
Secure with wooden picks and cut sandwiches diagonally into 4 triangles.
4 SANDWICHES; 605 CALORIES PER SANDWICH.
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Club Waldorf Sandwich Loaf
Cut bread into sixteen 1/2-inch slices, not cutting completely through to bottom of loaf.
Line every other slice with lettuce, onion, ham, turkey and cheese.
Mix remaining ingredients and spoon onto cheese.
To serve, cut loaf between unfilled slices into sandwiches.
8 SANDWICHES; 290 CALORIES PER SANDWICH.
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Cucumber Tea Sandwiches With Mint Mayonnaise
MINT MAYONNAISE In a blender or food processor, combine the egg yolks, mustard, lemon juice, and mint.
With motor running, add the oil in a slow stream and blend until emulsified.
Season to taste with salt and pepper and transfer to a bowl.
Spread each slice of bread generously on one side with the mayonnaise.
On half the slices, arrange an even layer of cucumber slices.
Top with remaining bread slices.
Cut each sandwich into quarters before serving.
Makes 32 tea sandwiches.
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Dagwood Bumstead Sandwich
NOTES FROM MINNEAPOLIS STAR TRIBUNE: Now that he has announced that his joining his wife's catering business, cartoon chowhound Dagwood Bumstead is releasing the recipe for his famous Dagwood sandwich.
See ingredients above.
See directions below.
DIRECTIONS: Arrange the ingredients between two slices of bread.
Serves one.
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All Day Apple Butter
Place apples in a slow cooker. Combine sugar, cinnamon, cloves and salt; pour over apples and mix well. Cover and cook on high for 1 hour. Reduce heat to low; cover and cook for 9-11 hours or until thickened and dark brown, stirring occasionally (stir more frequently as it thickens to prevent sticking). Uncover and cook on low 1 hour longer. If desired, stir with a wire whisk until smooth. Spoon into freezer containers, leaving 1/2-inch headspace. Cover and refrigerate or freeze.
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Anchovy Sandwich Butter
Combine ingredients and mix until smooth.
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Apple Brandy Butter
Place all ingredients in heavy saucepan. Bring to a boil over medium heat, stirring frequently. Cook for about 15 minutes, or until mixture begins to thicken. Pour into hot sterilized jars, leaving 1/4 inch headspace. Vacuum seal. Makes 6 1/2 pint jars.
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Apple Butter
Core and thinly slice apples into a large heavy saucepan. Add apple juice and cook until soft, about 30 minutes. Pour apples into a large sieve and press until all fruit passes through and leaves skin. Discard skin. Repeat process until all apples are sieved. Return pulp to the heavy saucepan and boil gently, stirring frequently, until thick. S tir in sugar, spices, and lemon juice. Cook, stirring over low heat about 1 hour. Pour into sterilized 1/2 pint jars leaving 1/4 inch heqadspace; adjust lids and process in a boiling water bath for 10 minutes after water comes to a boil. You can successfully make half this recipe if desired. Make 8 - 1/2 pints.
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Apple Butter 2
The thicker skinned, late Summer and Fall apples produce a grainier texture that's best for applesauce. Stir applesauce, sugars, and cider together and cook in a slow oven (325 deg F.) for 3 hours, stirring occasionally.
Add spices. Return to oven and cook 1 hour more. Apple butter requires long, slow cooking. (Can also be made in a crockpot.)
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Apple Butter in a Crock Pot
Boil applesauce on high heat, then add sugar and vinegar. I hold the cinnamon until last 1/2 hour because I think it evaporates some. Cook on high heat (about 4 hours) until the apple butter is as thick as you want it when you cool and serve.
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Apple Butter With Blueberries (Tdn)
Combine the apple slices, blueberries, cider, lemon juice and cinnamon in a 1 quart casserole dish and cover, microwaving on full power until the fruit is very tender, about 10 minutes. Then uncover the let the mixture cool for about 5 minutes.
Combine the fruit mixture (liquids too) and butter in a processor or blender and whiz until pureed, about 5 seconds. Great warm or chilled, especiall on pancakes or sourdough toast. Stores covered and refrigerated for up to a week; makes 1 1/2 cups.
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Apple Butter with Port
Pare apples and thinly slice. Combine port with water and bring to boil over high heat. Add apples and simmer uncovered, stirring occasionally for 45 minutes. Add sugar and spices and cook 20 -25 minutes until it resembles applesauce. Prepare 3 pint jars and fill. Set aside to cool and check seals.
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Apple Butter oven
The thicker skinned, late Summer and Fall apples produce a grainier texture that's best for applesauce. Stir applesauce, sugars, and cider together and cook in a slow oven(325 deg F.) for 3 hours, stirring occasionally. Add spices. Return to oven and cook 1 hour more. Apple butterrequires long, slow cooking. (Can also be made in a crockpot.)
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Apple Pear Butter
Pour orange juice over fruit; cover. Stirring occasionally, cook over low heat until fruit is tender. If mixture is too dry, add 1/4 to 1/2 cup water as mixture cooks. Press through a food mill or sieve into a large bow; discard seeds and skins. Return puree to pot. Stir in orange peel and sugar. Stirring constantly over medium heat, bring to a boil. Ladle into 1 hot jar at a time, leaving 1/2 inch headspace. Release trapped air.
Wipe rim of jar with a clean damp cloth. Attach lid. Place in canner. Fill andclose remaining jars. Process in a boilinb-water bath. Pints 20 minutes, 1-1/2 pints or quarts,
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Apple Plum Butter
Combine plums, apples and juice in a heavy non-aluminum saucepan. Bring to a boil over medium heat. Reduce heat, cover partially and simmer 25 minutes, stirring occasionally. Uncover and cook until fruit is very tender, stirring stirring occasionally (20-30 minutes).
Cool slightly. Force fruit through food mill fitted with medium blade, discarding peel and seeds. (or you can do as I do, seed and pit the fruit BEFORE cooking. Then, when you reach this stage, all you have to do is run it through a food processor) Return puree to pan, add sugar and cinnamon. Bring to a boil over medium heat, stirring constantly. (careful, mixture can scorch easily!) Reduce heat and simmer briskly until butter is thick and glossy, stirring frequently (about 40 minutes). Remove from heat, spoon into hot sterilized jars and seal. Makes 3 pints jars or 6 - 8oz jars. Butter can be stored in the fridge for up to 3 weeks, or processed in a boiling water bath (15 minutes for pint jars or 10 minutes for 8 oz jars) and kept on a cool dark shelf for up to 1 year.
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Apricot Butter
Add water to apricots and cook until soft. Press through sieve (or cheat like I do and run 'em through the blender). Measure and to each cup pulp add 2/3 c sugar. Add juice and grated orange rind. Cook until thick (about 10-15 minutes). Pour into sterilized pint jars to within 1/2 inch of top. Put on cap, screw band firmly tight and process in boiling water bath ten minutes.
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Apricot honey Butter
In a heavy saucepan, combine apricots, lemon zest, 1/4 cup lemon juice and 2 cups water. Bring to a boil. Reduce heat to low and simmer, uncovered, for 45 minutes to 1 hour, or until the apricots are soft. Transfer the apricots and the cooking liquid to a food processor and puree until smooth. Return to the saucepan, along with honey and the remaining 1/4 cup lemon juice. Simmer, stirring often, until very thick, about 1 hour. Stir in crystallized ginger and let cool. (The butter can be stored, covered, in the refrigerator for up to 2 weeks or in the freezer for up to 6 months.)
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Avocado Butter
Blend all ingredients till smooth. Keep refrigerated.
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