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, crock, or a jar and chill.
Unless otherwise stated, the method is the same for all these recipes.
Orange Honey Butter Recipe
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
Maple Cinnamon Butter Recipe
1 lb. butter
2 T. real maple syrup
2 drops vanilla
1/4 t. cinnamon
Raspberry Butter Recipe
1/2 C. Butter
1/2 C. raspberries crushed
1/4 C. raspberry jam
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
Peach Butter Recipe
1/2 C. butter
1/3 C. peach preserves
1/2 t. almond extract
1 T. confectionary sugar
Honey Orange Butter Recipe
1/2 C. butter
1/4 C. honey
3 T. orange marmalade
Nov 7, 2010
Lemon Butter
There are a couple of things to remember when making this recipe - firstly don't be in a rush - if you cook it too quickly it will curdle. Also strain the lemon juice and beaten eggs as you add them to the mixture - this will stop lemon pips adding surprise texture to your butter but also unappealing white streaks of cooked egg.
90g (3oz) butter
180g (6 oz) sugar
3 eggs
3 lemons
1 tsp grated lemon rind
Melt the butter and sugar together in a double boiler. Strain in the lemon juice - if you don't like your lemon tart I suggest you start with 2 lemons and add more to taste. Add the grated rind.
Stir till the sugar is dissolved and reduce the heat slightly.
Beat the eggs well - you want to break up any stringy bits and strain into the lemon mixture.
Stir continuously with a wooden spoon - the mixture will curdle if not heated evenly, until the mixture thickens - this can take 10-15 mins. It's done when it coats the back of the spoon in a nice thick layer - it will thicken a little more once cool. While the mixture is still warm pour into a sterilized jar. Sterilizing jar is easy - wash your jar well in warm soapy water and rinse well. Pop the jar into a medium oven for a couple of minutes until dry. Cool before filling.
90g (3oz) butter
180g (6 oz) sugar
3 eggs
3 lemons
1 tsp grated lemon rind
Melt the butter and sugar together in a double boiler. Strain in the lemon juice - if you don't like your lemon tart I suggest you start with 2 lemons and add more to taste. Add the grated rind.
Stir till the sugar is dissolved and reduce the heat slightly.
Beat the eggs well - you want to break up any stringy bits and strain into the lemon mixture.
Stir continuously with a wooden spoon - the mixture will curdle if not heated evenly, until the mixture thickens - this can take 10-15 mins. It's done when it coats the back of the spoon in a nice thick layer - it will thicken a little more once cool. While the mixture is still warm pour into a sterilized jar. Sterilizing jar is easy - wash your jar well in warm soapy water and rinse well. Pop the jar into a medium oven for a couple of minutes until dry. Cool before filling.
Watermelon Jelly
•4 cups seeded, diced watermelon
•3 1/2 cups sugar
•2 tbsp. lemon juice
•1/2 of a 6-ounce pkg. liquid fruit pectin
Preparation:
Place diced watermelon in a blender container or food processor bowl. Cover and blend or process until smooth - you should have 2 cups watermelon puree.
In a 6- to 8-quart kettle or Dutch oven combine the watermelon puree, sugar and lemon juice. Bring the mixture to a full rolling boil (a boil that cannot be stirred down) over high heat, stirring constantly with a long-handled wooden spoon. Stir in the pectin all at once. Return mixture to a full rolling boil; boil hard for 1 minute, stirring constantly.
Remove kettle or Dutch oven from heat; skim of foam. Ladle jelly into clean hot half-pint jars, leaving 1/4-inch head space. Wipe jar rims; adjust lids. Allow to cool completely away from drafts, then store in cool, dark place. Makes 4 half-pints.
•3 1/2 cups sugar
•2 tbsp. lemon juice
•1/2 of a 6-ounce pkg. liquid fruit pectin
Preparation:
Place diced watermelon in a blender container or food processor bowl. Cover and blend or process until smooth - you should have 2 cups watermelon puree.
In a 6- to 8-quart kettle or Dutch oven combine the watermelon puree, sugar and lemon juice. Bring the mixture to a full rolling boil (a boil that cannot be stirred down) over high heat, stirring constantly with a long-handled wooden spoon. Stir in the pectin all at once. Return mixture to a full rolling boil; boil hard for 1 minute, stirring constantly.
Remove kettle or Dutch oven from heat; skim of foam. Ladle jelly into clean hot half-pint jars, leaving 1/4-inch head space. Wipe jar rims; adjust lids. Allow to cool completely away from drafts, then store in cool, dark place. Makes 4 half-pints.
Spiced Cantelope Butter
Ingredients:
•cantaloupes (1 cantaloupe will yield approximately 2 cups of purée/pulp)
•sugar
•lemon juice
•cinnamon
•allspice
Preparation:
Remove rind and seeds from melons. Cut melon into small pieces. Put cantaloupe in a large, heavy kettle; add just enough water to prevent sticking (about 1/4 cup). Boil until soft, then process with a food processor or a food mill.
Measure cantaloupe pulp; add 1 1/4 cups sugar, 2 tablespoons lemon juice, 1 teaspoon cinnamon and 1/2 teaspoon allspice to each quart of pulp. Boil gently, stirring often to prevent sticking, until thick.
Pour hot, thickened mixture into hot, sterilized jars. (Also read your jar manufacturer's instructions.) Wipe away any spills on jar rims with paper towels moistened with sterilized water. (A wide-mouth funnel is very useful for filling jars.) Apply lids and rings. Process for 10 minutes in boiling water bath, then tighten rings and check for proper sealing . Store in a cool, dark place.
This recipe will make about 2 half-pints of cantaloupe butter for each quart of cantaloupe pulp.
•cantaloupes (1 cantaloupe will yield approximately 2 cups of purée/pulp)
•sugar
•lemon juice
•cinnamon
•allspice
Preparation:
Remove rind and seeds from melons. Cut melon into small pieces. Put cantaloupe in a large, heavy kettle; add just enough water to prevent sticking (about 1/4 cup). Boil until soft, then process with a food processor or a food mill.
Measure cantaloupe pulp; add 1 1/4 cups sugar, 2 tablespoons lemon juice, 1 teaspoon cinnamon and 1/2 teaspoon allspice to each quart of pulp. Boil gently, stirring often to prevent sticking, until thick.
Pour hot, thickened mixture into hot, sterilized jars. (Also read your jar manufacturer's instructions.) Wipe away any spills on jar rims with paper towels moistened with sterilized water. (A wide-mouth funnel is very useful for filling jars.) Apply lids and rings. Process for 10 minutes in boiling water bath, then tighten rings and check for proper sealing . Store in a cool, dark place.
This recipe will make about 2 half-pints of cantaloupe butter for each quart of cantaloupe pulp.
Strawberry Butter
1 10-ounce package frozen sweetened strawberries, thawed
1 cup (2 sticks) unsweetened butter, room temperature
3/4 cup powdered sugar
1 1/2 teaspoons grated orange peel
Combine all ingredients in processor. Blend until smooth, scraping bowl occasionally, about 5 minutes. Transfer strawberry butter to medium bowl. Cover and chill. (Can be made 5 days ahead. Keep chilled. Bring to room temperature before serving.)
1 cup (2 sticks) unsweetened butter, room temperature
3/4 cup powdered sugar
1 1/2 teaspoons grated orange peel
Combine all ingredients in processor. Blend until smooth, scraping bowl occasionally, about 5 minutes. Transfer strawberry butter to medium bowl. Cover and chill. (Can be made 5 days ahead. Keep chilled. Bring to room temperature before serving.)
Neiman Marcus Brownies
1 box Betty Crocker butter pecan cake mix
1 stick butter, melted
1 egg
1 box powdered sugar (regular size)
1 (8 oz.) bar softened cream cheese
2 eggs
1 stick butter
1 c. pecans
Mix together cake mix, melted butter and 2 egg. Spoon and press into bottom of 9"x13" Pyrex baking pan or buttered dish.
Blend together powdered sugar, cream cheese, 2 eggs, and butter. Pour mixture over cake mix and spread. Sprinkle chopped pecans over top. Place in 300 degree oven and bake for 1 hour. Let cool for 1 hour before cutting. (Better after sitting overnight.)
1 stick butter, melted
1 egg
1 box powdered sugar (regular size)
1 (8 oz.) bar softened cream cheese
2 eggs
1 stick butter
1 c. pecans
Mix together cake mix, melted butter and 2 egg. Spoon and press into bottom of 9"x13" Pyrex baking pan or buttered dish.
Blend together powdered sugar, cream cheese, 2 eggs, and butter. Pour mixture over cake mix and spread. Sprinkle chopped pecans over top. Place in 300 degree oven and bake for 1 hour. Let cool for 1 hour before cutting. (Better after sitting overnight.)
Neiman Marcus Bars
FIRST:
1 egg, beaten
1 box yellow cake mix (Duncan Hines butter)
1 stick melted butter
SECOND:
8 oz. softened cream cheese
1 box powdered sugar
2 eggs
1/2 c. flaked coconut
1/2 c. chopped pecans
Mix first 3 ingredients well. Pat into a 9 x 13 inch pan. Then mix other ingredients well. Pour over first ingredients in 9 x 13 inch pan. Bake at 325 degrees for 35 to 40 minutes. Cool.
1 egg, beaten
1 box yellow cake mix (Duncan Hines butter)
1 stick melted butter
SECOND:
8 oz. softened cream cheese
1 box powdered sugar
2 eggs
1/2 c. flaked coconut
1/2 c. chopped pecans
Mix first 3 ingredients well. Pat into a 9 x 13 inch pan. Then mix other ingredients well. Pour over first ingredients in 9 x 13 inch pan. Bake at 325 degrees for 35 to 40 minutes. Cool.
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