Soft Margarine Recipes

SOFT PEANUT BUTTER COOKIES

Soft Peanut Butter Cookies image

Peanut butter cookies that stay soft with a good flavor but not too sweet! You won't make another recipe after this one!

Provided by Cindy Duvall

Categories Desserts Cookies Peanut Butter Cookie Recipes

Yield 12

Number Of Ingredients 9

Ingredients

½ cup margarine, softened
½ cup peanut butter
½ cup white sugar
½ cup packed brown sugar
1 egg
½ teaspoon vanilla extract
¾ teaspoon baking soda
¼ teaspoon salt
1 ¾ cups all-purpose flour

Steps:

Combine margarine, peanut butter, sugars, egg, and vanilla. Blend together very well.
Add flour, baking soda and salt with mixer. Chill dough 15 minutes in the refrigerator. Roll into balls by hand.
Place on sprayed cookie sheet and bake in a preheated 350 degrees F (175 degrees C) oven until edges very lightly browning (about 7 to 10 minutes). Don't overcook. We store them in a plastic storage containers, and they stay soft!

Nutrition Facts : Calories 269.9 calories, Carbohydrate 33.5 g, Cholesterol 15.5 mg, Fat 13.5 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 2.6 g, Sodium 272.8 mg, Sugar 18.4 g

SOFT SPREAD BUTTER

Soft Spread Butter image

This is a homemade margarine or soft spread 'butter'. While it is not lower in calorie, it has a higher ratio of unsaturated to saturated fat than butter, and unlike margarine, it contains no trans fat. Create a flavored butter by adding garlic or cinnamon, or anything you chose!

Provided by Cal Schroeck

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 3h20m

Yield 36

Number Of Ingredients 2

Ingredients

1 cup butter, softened
1 ¼ cups canola oil

Steps:

In a lidded, plastic storage container stir butter until it has a smooth, frosting-like consistency.
Slowly, one tablespoon at a time, stir in the first 1/2 cup of oil; mix until smooth. Stir in the remaining oil a little more quickly, mixing well.
Refrigerate for 3 hours, or until set.
Store in refrigerator. If the 'butter' melts after being left out, refrigerate to restore solidified quality.

Nutrition Facts : Calories 114 calories, Cholesterol 13.6 mg, Fat 12.9 g, Protein 0.1 g, SaturatedFat 3.8 g, Sodium 36.3 mg

HOMEMADE SOFT BUTTER SPREAD

Homemade Soft Butter Spread image

This has the taste of butter with the spreadability of soft margarine, the combination of oil and water reduces cholesterol and some of the fat, if desired you can make a large amount and freeze, before you start make certain that the water and butter are at room temperature or you might have trouble mixing the water and oil into the butter.

Provided by Kittencalrecipezazz

Categories Very Low Carbs

Time 7m

Yield 1 pound

Number Of Ingredients 4

Ingredients

1 lb butter, room temperature
1 cup water, room temperature
1 cup vegetable oil (can use Canola also)
1/2-1 teaspoon salt (or to taste)

Steps:

In a food processor, process the room temperature butter for a couple of seconds.
With the machine running, slowly pour in the oil, then the water in a thin stream to allow the butter to absorb the liquids (this may take several minutes of pulsing and the mixture will be very "loose" like a pudding texture).
Pour into a crock or bowl.
Freeze or refrigerate until it firms up.

GRANDMOTHER'S SUPER FLAKY PIE CRUST

Grandmother's Super Flaky Pie Crust image

This pie crust is delicious for all pies. with all the butter in it, this crust always bakes perfectly, and is never tough. i got this from my Grandmother. The secret to this flaky, buttery soft pie crust is all in the margarine.

Provided by Elisebeth

Categories Dessert

Time 45m

Yield 2 pie crusts

Number Of Ingredients 3

Ingredients

2 cups all-purpose flour
3/4 cup margarine, softened
3 tablespoons water (as needed)

Steps:

preheat oven to 350 F degrees (Fahreinheit).
pour flour into medium bowl, add margarine using pastry blender (or crisscrossing with knives) until lumps are slightly smaller than pea-size.
Add water. mix gently with fork until dough comes away from the sides of bowl. (you may need more water) be very gentle, and try not to mix too much.
transfer half of dough to a sheet of wax paper lightly sprinkled with flour. sprinkle a little flour onto top of pie dough.
cover pie dough with another sheet of wax paper.
roll out so the pie crust is level, and not too thick in one place, or too thin in another. (about 11 or 12 inches in diameter).
peel off top layer of wax paper from dough, and place pie pan on top of dough. carefully slide your hand underneath bottom layer of wax paper, and flip.
Then,carefully peel the wax paper from pie dough, and ease into pan.
repeat steps 4-8 with other half of dough.
Bake for 15 min, or so or until golden brown in color.
Fill with any pie filling!

Nutrition Facts : Calories 1063.3, Fat 69.3, SaturatedFat 12, Sodium 800.7, Carbohydrate 96.2, Fiber 3.4, Sugar 0.3, Protein 13.7

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