Flavored Butter Recipes
Chocolate Butter
1/2 cup butter, softened and cut into chunks
1/4 cup semisweet chocolate chips, melted
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.
Cinnamon Honey Butter
2 Sticks (quarter lb) butter PLUS 3 tb Butter (at room temperature)
3/4 cup Margarine
1/3 cup Honey
2 tsp Cinnamon
1 tsp Vanilla
1/2 cup Soft-type Brown Sugar
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!
Cinnamon Maple Butter
1/2 c Butter; softened
2 tb Maple syrup
1/2 ts Cinnamon
Whip all together and serve.
Cranberry Honey Butter
1 c Butter, softened
1/4 c Honey
1 c Whole cranberry sauce
In small mixer bowl at high speed, beat butter and honey until soft and fluffy. Reduce speed to low; add cranberry sauce. Continue beating, scraping bowl often, until well blended, 2-3 minutes. Cover;
store refrigerated.
Curry Butter
1/2 c Unsalted butter, room temp
2 T Good-quality curry powder
Beat the butter and curry powder with an electric mixer until blended. Refrigerate covered until ready to use.
Dill Butter
Cream 1/2 pound soft sweet butter with 1 Tablespoon minced fresh dill, 1 teaspoon lemon juice and a dash of Tabasco sauce. Serve at room temperature.
Dixie Pecan Butter
1 lb Shelled pecan halves
3 tb Butter
2 ts Salt
1/2 ts Soy sauce
1 tb Honey
Heat butter in a large cast iron skillet. Sauté the pecans until they are toasted and butter covered. Remove form heat and cool. Dump pecans, honey, soy sauce, and salt into your nut mill and proceed as the directions indicate. Makes approx. 1-1/2 pint of delicious pecan butter.
Garlic Butter
1/2 Cup lightly salted butter -- at room temp
2 Cloves crushed garlic
In a medium bowl, cream the butter with wooden spoon until light and fluffy. Add the garlic and blend well. Transfer to a sheet of heavy-duty foil, roll the foil around the mixture, forming a log 8 inches long by 3/4 inch in diameter. Tuck in the ends of the foil, label and freeze. Will keep for up to 2 months. Use to flavor potatoes, bread, other cooked veggies, Rice pasta and pasta sauces.
Garlic Cheese Butter
1/2 cup Butter, softened
1/8 tsp Garlic powder
1 tsp Lemon juice
3/4 tsp Italian seasoning
1 c Cheddar, shredded
1/8 tsp Pepper
Beat butter and seasoning until fluffy. Blend in cheese and lemon juice. Form a log and refrigerate.
Honey Orange Butter
1/2 c Butter; softened
1/4 c Honey
2 tb Orange marmalade
Whip all together and serve.
Horseradish Butter
1/4 c Prepared horseradish
1/2 c Butter
Blend together and use as a spread for canapés. Garnish as desired.
Jalapeno Butter
1/2 c Unsalted butter, room temp
2 Jalapeno peppers, seeded & Finely minced
1/2 t Ground cumin
Beat the butter with an electric mixer until light. Beat in the jalapeno peppers, then the cumin. Refrigerate covered until ready to use.
Lemon Basil Butter
1 c Loosely packed fresh basil leaves
1/2 c Sweet butter, softened
1 t Freshly grated lemon zest, -or to taste
In a saucepan of boiling water blanch the basil for 2 seconds. Drain the basil well, pat it dry, and in a food processor blend it with the butter, the zest, and sat to taste until the mixture is smooth. Let the basil butter stand, covered tightly with plastic wrap, in a cool place for 1 hour or, chilled, overnight. Serve the lemon basil butter with steamed vegetables or grilled meats and fish. Makes about 2/3 cup.
Parsley Butter
Cream 3 or 4 tablespoons chopped parsley with sweet butter and a little lemon juice. Chill. This is delicious on broiled steak or fish.
Peach Almond Butter
1/2 c Butter; softened
1/3 c Peach preserves
1/2 tsp Almond extract
1/2 tsp Confectioner's sugar
Whip all together and serve.
Strawberry Butter
1/2 c Butter; softened
1/3 c Strawberry preserves
1/2 tsp Lemon juice
1/2 tsp Confectioner's sugar
Whip all together and serve.