Dessert Butters
Easy 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 priocessor (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.
B-man
