Sweet Compound Butters Recipe 455

PUMPKIN SPICE COMPOUND BUTTER

Pumpkin Spice Compound Butter image

This pumpkin spice compound butter is speckled with pumpkin pie spice! It's slightly sweet and tastes like a slice of pumpkin pie!

Provided by Miranda Couse

Time 3m

Number Of Ingredients 3

Ingredients

1/2 cup butter (room temperature)
1/2 tsp. pumpkin pie spice
2 T. powdered sugar

Steps:

In a small bowl, add in the butter, pumpkin pie spice, and powdered sugar. Stir with a spatula until combined.
Add into a small jar.

Nutrition Facts : Calories 103 kcal, Fat 11 g, SaturatedFat 7 g, Cholesterol 30 mg, Sodium 101 mg, ServingSize 1 serving

SWEET COMPOUND BUTTERS RECIPE - (4.5/5)

Sweet Compound Butters Recipe - (4.5/5) image

Provided by cwyorkiex3

Number Of Ingredients 55

Ingredients

BRANDY BUTTER:
1/2 cup butter
1/4 cup superfine sugar
3 tablespoons brandy
1/2 teaspoon vanilla extract
CHOCOLATE BUTTER:
1/2 cup unsalted butter
1 ounce unsweetened chocolate, melted and cooled
1/8 teaspoon salt
2 teaspoons vanilla
1 cup confectioners sugar, sifted after measuring*
2 tablespoons nuts, chopped (optional)
CINNAMON BUTTER:
1/2 cup butter
1 cup honey (substitute superfine sugar if you don't like honey)
1 tablespoon cinnamon (you can add more to taste)
CRANBERRY BUTTER:
1 cup butter
1/3 cup cranberries, fresh or frozen
1/4 cup maple syrup
1 tablespoon orange zest (optional)
GINGER ORANGE BUTTER:
1/2 cup butter
1/2 cup orange marmalade, melted over low heat
1 tablespoon balsamic vinegar
1 tablespoon crystallized ginger, finely chopped
HONEY BUTTER:
1 cup butter
1/4 cup honey
1/4 cup confectioners sugar
HONEY VANILLA BUTTER:
1/2 cup butter
1/2 cup honey
1/2 cup whipping cream
1 teaspoon vanilla
MAPLE BUTTER:
1 cup butter
1/2 cup maple syrup
MINT BUTTER:
1/2 cup butter
1 tablespoon confectioners sugar
2 tablespoons fresh mint, chopped or 1/2 teaspoon peppermint extract
ORANGE BUTTER:
1/2 cup butter
1 tablespoon orange juice
1 teaspoon orange peel, grated
PECAN BUTTER:
1 cup butter
1/4 cup brown sugar, packed
1/2 cup pecans, finely chopped
STRAWBERRY BUTTER:
1/2 cup butter
1/2 cup strawberries, puréed or 2 tablespoons of strawberry preserves
1 tablespoon confectioners sugar
1 teaspoon orange peel, grated or 1 teaspoon fresh lime juice

Steps:

The recipe for all flavored butters is the same. Soften unsalted butter to room temperature and blend in the flavor ingredients with an electric mixer, beating at medium speed until completely blended (1 to 2 minutes). Use only fresh herbs and lemon or lime juice. Let the butter stand for an hour in a cool place, covered, so the flavors can develop; then refrigerate to harden. Before refrigerating, you can roll the butter into logs with wax paper; press it into molds to create stars or other shapes; create balls with butter paddles; or simply press it into ramekins for serving. Butter can be made several days in advance of use; or it can be frozen for up to three weeks. Wrap it very tightly before refrigerating or freezing, in double layers of plastic wrap and freezer bags, since butter absorbs other flavors and odors like a sponge. NOTES: Brandy Butter: First cream the butter until light and fluffy; then beat in the sugar a little at a time. When the mixture is very white and frothy, beat in the brandy and vanilla. Cranberry Butter: Great for pancakes and waffles. Honey Vanilla Butter: First cream the butter with the honey. Slowly add the whipping cream, beating constantly until the mixture is fluffy. Then add the vanilla. Strawberry Butter: We prefer this butter less sweet, but more sugar can be added based on personal preference and the amount of sweetness in the strawberries or preserves.

SWEET FRUIT COMPOUND BUTTER

Sweet Fruit Compound Butter image

Provided by Katie Lee Biegel

Categories condiment

Time 2h10m

Yield about 1 cup

Number Of Ingredients 4

Ingredients

2 sticks (1 cup) unsalted butter, at room temperature
1/4 cup blackberry jam
1 tablespoon minced fresh mint leaves
1/2 teaspoon salt

Steps:

Add the butter to a large mixing bowl and beat with a wooden spoon or rubber spatula until smooth. Add the jam, mint and salt and swirl in until partially incorporated. Roll into a log using a sheet of parchment, or pack into a ramekin, and refrigerate until firm, about 2 hours. Serve atop pancakes, waffles or French toast.

ROASTED SWEET POTATOES WITH COMPOUND BUTTERS

Roasted Sweet Potatoes With Compound Butters image

Chow.com sent me an email showing their way to bake a sweet potato. When I read how they cut the skin BEFORE cooking it I cringed. Wash them, keep the skins intact & roast them so their natural sugars caramelize inside the skins. When done there is a palpable gap between the parchmenty skin & the wonderful tater innards. The first compound butter is adapted from Chow.com - the next two are our own. We eat sweet potatoes all winter long (great vitamins & satisfy our sweet tooths) usually with dark green vegies like home canned collards, home grown kale, spinach or cabbage, so having an assortment of butters in the fridge makes a simple meal special. The butters are enough for about 12 servings altogether but keep very well if not exposed to air in the fridge. I put ours in small ceramic containers & then in Ziplocs (labelled). Sweet potatoes roast well tucked near a bed of coals (if you are camping or having a bonfire) & do well if you are BBQing - I always cook at leasst a half dozen when smoking pork shoulders as they reheat so nicely for lunches & that smoky taste is awesome with the sweet potato.

Provided by Busters friend

Categories Low Protein

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

4 sweet potatoes (medium sized approx.1 1/2 fists)
12 ounces butter, room temp, divided into 3 portions
1/2 teaspoon molasses
1/4 teaspoon kosher salt
1/8 teaspoon black pepper, fresh ground, medium grind
1 pinch ground cloves
1 teaspoon maple syrup, grade B
1/4 teaspoon kosher salt
1/16 teaspoon nutmeg, freshly ground
1 teaspoon orange zest, finely grated
1/4 teaspoon kosher salt
1 tablespoon orange juice
1/8 teaspoon black pepper, fresh ground, medium grind

Steps:

For sweet potaotes:.
Preheat oven to 425degrees F.
Wash sweet potatoes (I use a brush) but keep skins intact.
Roast on foil lined sheet for 30 to 45 minutes - until the skin is separated from the flesh. They may be sputtering caramelized sugars at the end of cooking (hence the aluminum foil as this stuff will smoke if it gets stuck on the floor of your oven).
For Compound Butters:.
Molasses-clove - Mix 4 ounces softened butter with the molasses, salt, pepper & cloves. Easy on the cloves. Pack butter into small serving dish & chill lightly until ready to serve or keep at room temperature.
Maple-nutmeg - Mix 4 ounces softened butter with the maple syrup, salt, pepper & nutmeg. Pack butter into small serving dish & chill lightly until ready to serve or keep at room temperature.
Orange-pepper - Mix 4 ounces of the softened butter with the orange zest, juice, salt & pepper. Pack butter into small serving dish & chill lightly until ready to serve or keep at room temperature.

Nutrition Facts : Calories 731.2, Fat 69.1, SaturatedFat 43.7, Cholesterol 182.9, Sodium 889.1, Carbohydrate 28.6, Fiber 4, Sugar 7.3, Protein 2.8

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