1/4 c butter, softened
1 tblsp grated fresh ginger
1 tsp maple syrup
1/2 tsp ground dried ginger
Heat 1 tablespoon of butter in a small skillet over medium heat. Add grated ginger. Cook 30 seconds. Stir in maple syrup and ground dried ginger. Cook and stir another 30 seconds.
Remove from heat, let cool for about 5 minutes. Combine remaining butter with ginger mixture in small bowl until smooth. Keep refrigerated when not being used.
3/4 c butter, softened
1/2 tsp cinnamon
2 tblsp raw honey
Mix all ingredients in a small bowl. Enjoy! Keep refrigerated when not being used.
Lemon Chive Butter
2 tblsp lemon juice
1/4 tsp salt
1/2 c unsalted butter
1 tsp grated lemon zest
1/4 c chopped chives
In bowl, combine the lemon juice and salt and whisk to dissolve the salt. Add the butter, lemon zest, and chives; beat together to cream the butter.
Cover with plastic wrap and refrigerate until ready to use.
Recipe from: Fresh Herb Cooking by Linda Dannenberg
1 cup safflower, corn, or soy oil (or light olive oil, canola oil, or other light oils)
1 cup butter, soft but not melted
2 tbsp. water
2 tbsp. dried skim milk
1/4 tsp. lecithin
1/2 tsp. salt
Dissolve salt in water in blender. Add all other ingredients and blend until smooth. Pour into containers and store in fridge
From: Laurel's Kitchen by Laurel Robertson
Also make a note of the lecithin. The liquid form would probably work better. I could only find the powdered form, which I
dissolved in the water with the salt. It looks ‘weird 'cause it foams, but that's natural. And despite the funny name, this
emulsifier is usually derived from milk or soy, so vegetarian.
Gloriamarie's Better Butter
Makes about 4 1/2- 5 cups Better Butter
2 cups very neutral flavored oil such as safflower, canola or a very light
flavored cold pressed olive. I prefer canola and olive to any others.
1 lb. unsweetened butter, softened
4 tbsp. water
4 tbsp. non fat powdered milk
1 tsp. lecithin*
nutritinal (aka torula) yeast to taste. I use about 1/4 cup, others I know use 1 tbsp.
I use the food processor - mix it all together. I have some rectangle Rubbermaid containers I save it in. It freezes very well,
keeps well in the frig, extends the butter. It is easy to use only a little bit, works well in the recipes I have tried it in,
usually breads and some baked goods, I have no sweet tooth so I can't begin to say how it works in cookies. I love the flavor.
This recipe is adapted from the one in Laurel's Kitchen, a wonderful cookbook
1/4 cup yellow mustard seed
2 heaping tablespoon black or brown mustard seed
1/4 cup dry mustard
1 1/2 cup cider vinegar
1 small onion chopped
2 tablespoon firmly packed brown sugar
1 teaspoon salt
2 clove garlic minced or pressed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon dried tarragon leaves
1/8 teaspoon turmeric
In a small bowl, combine mustard seed and dry mustard. In a
1- to 2-quart non-aluminim pan, combine remaining ingredients.
Simmer uncovered, on medium heat until
reduced by half, 10-15 minutes. Pour the mixture into the mustard
mixture. Let mixture soak at room temperature 24 to 48
hours, adding additional vinegar if neccesary
in order to maintain enough liquid to cover seeds.
Process the seeds and mixture in a blender or food processor until
pureed to the texture you like --this can take at least 3 or 4
minutes. Some prefer whole seeds
remaining, others a smooth paste. The mixture will
thicken considerably upon standing. If it gets too thick after a
few days,stir in additional
vinegar, gently and age at least 3 days
Scrape mustard into clean, dry jars; cover tightly.
Adapted from Gift Ideas from the Kitchen
1/2 cup dijon mustard
2 tablespoon dry mustard
2 tablespoon vegetable oil
1/4 cup dry white wine
2 tablespoon dried tarragon
2 tablespoon dried thyme
2 tablespoon dried sage, crushed
Mix all of the ingredients in a bowl. Let stand 1
hour. Add chicken or fish and coat well. Let
stand in marinade. Pat dry with paper towels. Use the remaining
marinade to baste fish or chicken just before removing from the grill.
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