Flavored Butters

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 processor (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.