Butter Recipes

SPICY PUMPKIN BUTTER
Servings: 1

1/4 c Dark brown sugar, packed
2 Tablespoons sugar
1/4 c Water
1/2 Teaspoon allspice
1/4 Teaspoon ginger
1/4 Teaspoon cloves
1/4 Teaspoon nutmeg
1/2 Teaspoon cinnamon
1 1/2 c Pumpkin
TRY USING THIS ADDED TO WHIPPED CREAM TO GARNISH
PUMPKIN PIE Combine the two sugars, water, allspice,
ginger, cloves, nutmeg and cinnamon in a 4‑cup glass
measure. MW on HIGH 3 minutes; stir. Add pumpkin and
MW on HIGH 5 minutes. Let cool and refrigerate. Keeps
several weeks in refrigerator or can be frozen. YIELD:
2 cups NOTE: Use this as you would apple butter.

Chive Butter Spread
Servings: 1

5 tb Chives; minced
1 ts Lemon Juice
1/2 c Butter; softened

Combine ingredients. Chill and cover.


Horseradish Butter Spread
Servings: 1

1/4 c Horseradish
1 ts Lemon Juice
1/2 c Butter; softened

Combine ingredients. Keep chilled and covered.


Honey Butter
Servings: 1

1/2 c Butter or Margarine
1/4 ts Vanilla
1 Egg Yolk
1/2 c Honey
Whip softened butter or margarine. Add vanilla and egg
yolk. Add honey gradually while whipping. Makes 1 cup.
This recipe is served at the Lion House in Salt Lake
City.



Mustard Butter
Servings: 1

1 c Unsalted butter;softened
1/3 c Green onions; minced
1/3 c Celery; minced
1/4 c Dijon mustard
2 tb Fresh parsley; chopped
2 ts Worcestershire sauce
1/2 ts Lemon juice
1/8 ts Salt
5 drops Hot sauce

Combine all ingred. in a med. bowl, and stir well with
a wire whisk. Shape butter mixture into a ball, and
chill til firm. Let butter soften slightly before
serving. Serve as a spread for sandwiches. Yield: 1
1/2 cups.


Raspberry Jam
serving: 1
5 c Ground green tomatoes
4 c Sugar
6 oz Raspberry jello
Use blender; grind tomatoes after removing stem scar.
Combine ingredients. Heat to boiling, stirring
constantly. Continue slow boil over med. heat for 15
min. Add gelatin and stir until dissolved. Freeze in
containers.


Flavored Butters

Prmesan‑Onion Butter (great for corn on the cob )
1/2 C softened butter or margerine
1/4 C grated Parmesan cheese
1/4 C mayonnaise
1 T chopped green onion , including tops. Chop very fine.
1/4 t garlic powder
dash pepper

Combine all ingredients in small bowl, beat 2‑3 minutes at
medium speed until light and creamy. Cover and refrigerate
several hours to blend flavors. Let stand at room
temperature 10‑15 minutes before serving. Makes 1 C







Onion‑Mustard Butter

1 C softened butter or margerine
1/3 C finely chooped green onion
1 T prepared mustard
mix as directed in first recipe, and refrigerate and set out
at room temperature the same as the first recipe.
Suggested serving with rolls, dark bread, or using as a
seasoning in cooking.


Berry Butter

1/4 C mashed berries, raspberries, blueberries, cranberries,
boysenberries or black berries ( I would think strawberries
would work too )
1 T granulated sugar or honey
1 t lemon juice
1/2 C butter or margerine softened
mint sprig for garnish

In blender or food processor, combine mashed berries
with sugar or honey. Process until pureed . Add lemon juice
and butter. Process untill smooth and creamy . Pour into a
bowl. Garnish with mint sprig. Good served with toast,
muffins, croissants or toasted pound cake slices.