Saturday, July 12, 2014

Butters

Pistachio Butter
1 cup butter softened
1/4 cup honey
1 tablespoon peach or apricot gelatin powder
1/4 cup chopped pistachios
In a small bowl, beat the butter, honey and gelatin powder until smooth.  Stir in pistachios.  Transfer to small airtight containers.  Cover and refrigerate for up to 1 month.
Yield: 1 1/2 cups


Cinnamon Orange Honey Butter
1/2 cup butter softened
1/4 cup honey
1 teaspoon grated orange peel
1/2 teaspoon ground cinnamon
In a small bowl, combine all ingredients.  Serve immediately, storing leftovers in fridge.
Yield: 3/4 cup



Sweet Honey Almond Butter
1 cup butter softened
3/4 cup honey
3/4 cup confectioners sugar
3/4 cup finely ground almonds
1/4 to 1/2 teaspoon almond extract
In a bowl, combine all ingredients mixing well.  Store in the refrigerator.
Yield:  2 cups


Strawberry Butter
1 package (8 ounces) cream cheese softened
1/2 cup butter, softened
1 cup confectioners sugar
1 teaspoon vanilla extract
1 cup fresh strawberries, pureed
In a bowl beat the cream cheese and butter until smooth.  Gradually add sugar and vanilla mixing well.  Stir in strawberries.  Cover tightly and refrigerate for several hours or overnight.  May be stored in the refrigerator up to 1 week.  Serve with English muffins, toast, waffles or pancakes.
Yield: 2 cups


Raspberry Butter
1/2 cup butter softened
1/3 cup fresh or frozen unsweetened raspberries
2 tablespoons confectioners sugar
Dash lemon juice
In a small bowl beat all ingredients until well blended and smooth.  Store in a covered container in the refrigerator.  Bring to room temperature before serving.
Yield:  About 1/2 cup

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