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Butter Recipes
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Food Holidays
In honor of National Dairy Month this page is dedicated to Butter.

Once butter is softened, spices, herbs, or other flavoring agents can be mixed into it, producing what is called a compound butter or composite butter (sometimes also called composed butter). Compound butters can be used as spreads, or cooled, sliced, and placed onto hot food to melt into a sauce. Sweetened compound butters can be served with desserts; such hard sauces are often flavored with spirits.

Melted butter plays an important role in the preparation of sauces, most obviously in French cuisine. Beurre noisette (hazel butter) and Beurre noir (black butter) are sauces of melted butter cooked until the milk solids and sugars have turned golden or dark brown; they are often finished with an addition of vinegar or lemon juice. Hollandaise and béarnaise sauces are emulsions of egg yolk and melted butter; they are in essence mayonnaises made with butter instead of oil. Hollandaise and béarnaise sauces are stabilized with the powerful emulsifiers in the egg yolks, but butter itself contains enough emulsifiers—mostly remnants of the fat globule membranes—to form a stable emulsion on its own. Beurre blanc (white butter) is made by whisking butter into reduced vinegar or wine, forming an emulsion with the texture of thick cream. Beurre monté (prepared butter) is melted but still emulsified butter; it lends its name to the practice of "mounting" a sauce with butter: whisking cold butter into any water-based sauce at the end of cooking, giving the sauce a thicker body and a glossy shine—as well as a buttery taste.

Butter Recipes listed below
Butter Sauce Recipes
Brandy Butter
Hollandaise Sauce
Homemade Fun Butter at home
Cranberry-Apple Butter
Cranberry-Orange Butter
Herb Mustard Butter
Honey Butter
Honey Orange Butter
Honey Rum Butter
Lemon Butter
Maple Cinnamon Butter
Orange-Honey Butter
Peach Butter
Raspberry Butter
Strawberry Almond Butter
Strawberry Butter

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Fun Butter
Do ya wanna do something fun with the family?
Do ya want to teach the kids how to make
real HOMEMADE UDDER BUTTER? Well its real easy and I'm just the cow to teach you how. Whyyyy the adults even have fun with this one!

If you don't have a cow,Go get yourself 
1 pint heavy cream from the store.
Making your own butter is a great way to discover the magic of milk and introduce your children to how dairy products are produced. It is also a great conversation piece at your next dinner party too.  Moooo!

All Hillybillies and country people know how to do this cause the've been doin' it for years. Why its just the same as churning butter.
Get your jar ready prior to the arrival of your guests and then let them do the work. You will be amazed at how many people don't know how butter is made.
All you need is a clean, large plastic jar with a lid and heavy cream from the store.
Fill the plastic jar half way with heavy cream and screw the lid on tight. If the kids are helping it is a good idea to tape the lid to the jar so they can not open it. Now shake the daylights out of the heavy cream. At first the cream will slosh around like any other liquid. In a short while the cream will thicken into whipped cream. Keep shaking and very soon the fat in the cream will separate from the water and you will suddenly have butter and buttermilk.
Open the jar and pour off the buttermilk. Close the jar and continue shaking for about 2 more minutes. This will remove more moisture from the butter. Open the jar and pour off the additional buttermilk. Scoop out the butter and chill. The new butter can also be placed into a small decorative mold or individual serving cups prior to chilling.
Your butter can be sweet (above method) or salted by adding a pinch of cheese salt prior to shaking. You can also flavor your butter with the addition of a pinch of garlic or onion powder, your favorite herbs, or even sugar and ground cinnamon.

And....oh well....if you don't like doin' it this way then you can tie a bucket on the side of the wildest donky that you've got...then let him jump and kick away until its all done.

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Cranberry-Apple Butter
Yields: 3 -1/2 cups

16 oz. can jellied cranberry sauce
1 tbsp. margarine or butter
1/4 tsp. nutmeg
15 oz. jar unsweetened applesauce
1/2 tsp. cinnamon
1/8 tsp. allspice
In medium saucepan, combine cranberry sauce and applesauce. Cook over medium heat until cranberry sauce melts. Add remaining ingredients; blend well. Pour into 4 clean 8-oz. jars or moisture-vaporproof freezer containers. Cover and screw lids on firmly. Let stand until cool.

Store in refrigerator up to 3 weeks or freeze up to 3 months.


Cranberry-Orange Butter
Yields: 3/4 cup

1/2 cup butter or margarine, softened
3 tbsp. whole cranberry sauce
1 tsp. grated orange zest
In small bowl, beat butter until light and fluffy. Gradually beat in remaining ingredients.

Store in refrigerator up to 1 week. Allow to soften slightly before serving.


Lemon Mayonnaise
A great addition to any sandwich as a sandwich spread.

Yields: 1-1/4 cup

Ingredients:

1 cup mayonnaise
2 tablespoons sour cream
1 tablespoon freshly grated lemon zest
2 teaspoons coarse-grained mustard
2 teaspoons fresh lemon juice, or to taste
In a small bowl stir together mayonnaise, sour cream, zest, mustard, lemon juice, and salt and pepper to taste.


Strawberry Almond Butter Recipe
1/2 lb. fresh strawberries cleaned and crushed
1/2 lb. butter
3/4 lb. confectionary sugar
1/2 C. finely ground toasted almonds
Mix all these ingredients in your mixer bowl. Blend to combine and then whip it until it is very light. Roll it into several logs or a crock and chill.


Peach Butter
1/2 C. butter
1/3 C. peach preserves
1/2 t. almond extract
1 T. confectionary sugar
Mix all these ingredients in your mixer bowl. Blend to combine and then whip it until it is very light. Roll it into several logs or a crock and chill.


Honey Orange Butter
1/2 C. butter
1/4 C. honey
3 T. orange marmalade
Mix all these ingredients in your mixer bowl. Blend to combine and then whip it until it is very light. Roll it into several logs or a crock and chill.


Strawberry Butter
1/2 C. butter
1/3 C. strawberry preserves
1/2 t. lemon juice
1 T. confectionary sugar
Mix all these ingredients in your mixer bowl. Blend to combine and then whip it until it is very light. Roll it into several logs or a crock and chill.


Lemon Butter
1/2 C. butter
1/4 C. lemon curd
2 T. lemon juice fresh
3 T. confectionary sugar
1 t. lemon zest
Mix all these ingredients in your mixer bowl. Blend to combine and then whip it until it is very light. Roll it into several logs or a crock and chill.


Herb Mustard Butter
Yields: 1 cup

1 cup butter, softened*
2 tbsp. chopped fresh chives
1 tsp. lemon juice
1/2 cup finely chopped fresh parsley
2-3 tbsp. Dijon mustard
In medium bowl, beat all ingredients until light and fluffy.

Store in refrigerator up to 3 weeks. Allow to soften slightly before serving.

*Do not use margarine

Honey Butter
Yields: 1 cup

1/2 cup butter or margarine, softened
1/2 cup honey
2 tbsp. heavy cream
In small mixer bowl, beat butter at medium speed to soften. Beat in honey until well blended. Gradually beat in cream.

Serve at room temperature. Cover and refrigerate for longer storage. Let stand at room temperature 2 hours before serving.


Honey Rum Butter
Yields: 1/2 cup

1/2 cup butter or margarine, softened
2 tbsp. honey
1/2 tsp. rum extract
In small bowl, beat all ingredients until light and fluffy.

Store in refrigerator up to 3 weeks. Allow to soften slightly before serving.


Orange Honey Butter
1 lb. butter
2 1/2 C. honey
3/4 C. light brown sugar
1/2 t. cinnamon
1 t. lemon zest
1 T. orange zest

Mix all these ingredients in your mixer bowl. Blend to combine and then whip it until it is very light. Roll it into several logs or a crock and chill.


Maple Cinnamon Butter
1 lb. butter
2 T. real maple syrup
2 drops vanilla
1/4 t. cinnamon
Mix all these ingredients in your mixer bowl. Blend to combine and then whip it until it is very light. Roll it into several logs or a crock and chill.


Raspberry Butter
1/2 C. Butter
1/2 C. raspberries crushed
1/4 C. raspberry jam
Mix all these ingredients in your mixer bowl. Blend to combine and then whip it until it is very light. Roll it into several logs or a crock and chill.


Honey Orange Butter
1/2 C. butter
1/4 C. honey
3 T. orange marmalade
Mix all these ingredients in your mixer bowl. Blend to combine and then whip it until it is very light. Roll it into several logs or a crock and chill.

Fun Butter Links:
More Butter Recipes
http://www.flickr.com/photos/blurdom/1010416204/
http://www.flickr.com/photos/32356625@N00/1276863821/
Passionfruit Butter
photo by: ulterior epicure from flickr  /  license
1. Herb butter   2. Guava butter   3. Smoked Salmon
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