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Look! Over 60 Flavored Butter Recipes Inside!

Last post Nov 16, 2014 9:30 AM by Alliea . 58 replies.

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  • Look! Over 60 Flavored Butter Recipes Inside!
    After finding a couple different flavored butter recipes this morning, my curiosity got piqued and I went looking for some more. Boy did I find them! I put them all in a Word document to save on my computer and before I squirrel them all away, I thought I'd share them with all of you.
    I hope that you can find one or more that you'll enjoy.

    John


    Sun Dried Tomato Butter
    Posted by bebeblues

    1/2 c. softened butter
    1 minced clove garlic
    1 1/2 tsp. lemon juice
    2 tbsp. minced sun dried tomatoes, drained oil packed
    1 small tomato, chopped, cored and seeded
    1/4 c. chopped, fresh parsley

    Combine butter, garlic, lemon juice, sun dried and
    regular tomato and parsley together.
    Shape butter into a log (about 1 inch round x 8 inches long) on
    waxed paper. Wrap and chill. Slice and add to vegetables or
    whatever you want.


    Chile Butter
    Posted by spanishteacher

    1 can (4 oz) diced green chilies
    1 lb. butter, softened
    sprinkle of garlic powder
    1/4 c. fresh cilantro chopped or 2 T. dried cilantro
    1 tsp. lime juice

    Blend all ingredients well. Keeps well in frig. If freezing, use dried cilantro.

    Makes 1 1/4 lbs.
    False

    John

     

    John

    “Then He'll call me some day to my home far away, where His Glory forever I'll share.”
  • RE: Look! Over 60 Flavored Butter Recipes Inside!
    Chipotle Lime Butter
    Posted by Maddymoo

    1 cup salted real butter
    2 1/2 tsps. lime juice
    2 tbslp. chipotles in adobo sauce, pureed
    2 tblsps. garlic mince

    Process in a processor until smooth. Refrigerate and serve with mexican cornbread.


    Light and Lemony Dill Butter

    1/3 cup Light margarine -- softened
    1 tablespoon Finely-chopped green onion
    1/2 teaspoon Dried dill weed
    Grated peel of 1/2 lemon
    1/8 teaspoon White pepper


    Smoked Tomato Butter
    Posted by bebeblues

    1 large vine ripened tomato
    1 c. salted tomato juice
    1/4 c. butter, room temperature
    1 tbsp. cream, optional

    Prepare grill or smoker according to instructions for smoking small
    quantities. Smoke tomato (over indirect heat if using grill) until
    somewhat darkened and shriveled. This can take anywhere from
    20 minutes to an hour, depending on the method.

    Or roast the tomato in the oven: Halve horizontally, place cut side
    up in a baking pan and roasted at 450 for 20 minutes. The flavor
    won't be as smoky, but it's still good.

    Puree roasted tomato with tomato juice, and strain. Transfer to a
    small saucepot over high heat, and bring to a boil. Reduce heat
    and simmer for 10 minutes.

    Just before serving, add butter, 1 tbsp. at a time. Don't boil, or the
    butter will break down and separate. Whisk in cream and
    serve immediately.

    Makes about 1 cup.

    False

    John

     

    John

    “Then He'll call me some day to my home far away, where His Glory forever I'll share.”
  • RE: Look! Over 60 Flavored Butter Recipes Inside!
    Chili Jalapeno Butter

    1 jalapeno, ribbed, seeded, finely chopped
    1 tablespoon vegetable oil
    1 teaspoon dark chili powder
    4 ounces salted butter
    1/2 lime, juiced

    Sauté the jalapeno in the vegetable oil in a small pan over medium heat for 3-4 minutes. Add the chili powder and cook for one more minute. Add the butter and the lime juice. Remove from heat and skim off fat. Good served on cooked vegetables or chilled and used as a spread.

    Serves/makes 4 oz.



    Cumin Cilantro Butter

    8 tablespoons unsalted butter -- softened
    2 teaspoons ground cumin
    2 tablespoons chopped fresh cilantro
    1/4 teaspoon salt

    Combine all ingredients in a mixing bowl and mix well. Place prepared butter in a small bowl and refrigerate for up to 3 days. Butter can also be frozen for 2 to 3 weeks. Defrost in refrigerator. Bring to room temperature before using.


    Bacon Herb Butter

    1 cup butter
    1 teaspoon Oregano
    1/4 teaspoon Black Pepper
    8 strips crisp crumbled bacon

    Mix well.
    Use on: Corn, potatoes, red beets, tomato halves, zucchini, green beans.

    False

    John

     

    John

    “Then He'll call me some day to my home far away, where His Glory forever I'll share.”
  • RE: Look! Over 60 Flavored Butter Recipes Inside!
    Basil Butter

    1 cup butter
    1 tablespoon grated onion
    2 teaspoons Basil

    Mix together.
    Use on: Hamburgers, Italian green beans.





    Beurre Maitre D`hotel

    1/4 pound Sweet butter
    1 teaspoon Fresh lemon juice (amount may be doubled)
    1 tablespoon Freshly minced parsley
    1/2 teaspoon Salt
    1/2 teaspoon Freshly ground pepper

    Soften the sweet butter. Mix in fresh lemon juice, freshly minced parsley, salt and freshly ground pepper.



    Cajun Butter

    2 tablespoons butter
    1/4 teaspoon chili powder
    1/4 teaspoon freshly cracked black pepper
    1/8 teaspoon ground red cayenne pepper
    1/8 teaspoon garlic powder
    1 teaspoon cornstarch (or arrowroot)
    1/4 cup chicken broth

    Stir together butter and spices. Cook 1 minute (med heat). Stir in cornstarch & chicken broth. Cook until bubbly. Serve warm over cooked corn on the cob or other vegetables.

    False

    John

     

    John

    “Then He'll call me some day to my home far away, where His Glory forever I'll share.”
  • RE: Look! Over 60 Flavored Butter Recipes Inside!
    Cheddar Butter Spread

    /2 cup butter, softened
    1 cup shredded Cheddar cheese
    1/2 teaspoon Worcestershire sauce
    1/4 teaspoon garlic salt

    Combine all ingredients. Serve with warm bread.


    Citrus Herb Butter

    1/2 lemon (juice of)
    1/2 orange (juice of)
    1/2 lime (juice of)
    1 pound salted butter
    1 tablespoon dried tarragon leaves
    1 tablespoon dried basil leaves
    1 pinch freshly ground black pepper
    1/2 teaspoon salt (optional)
    1/2 teaspoon sugar (optional)

    In the bowl of a food processor or mixer, combine all ingredients. Beat until smooth, about 4 minutes. Add salt and sugar to taste. Pack into molds or a glass container with a lid, and refrigerate. Keeps up to 1 week.


    Country Butter

    1 pound margarine
    1 cup buttermilk
    3/4 cup oil
    1 pinch salt

    Mix in food processor until all ingredients are mixed well.
    Store in refrigerator.

    False

    John

     

    John

    “Then He'll call me some day to my home far away, where His Glory forever I'll share.”
  • RE: Look! Over 60 Flavored Butter Recipes Inside!
    Cranberry Butter

    1/3 cup fresh or frozen cranberries
    1/4 cup maple syrup
    1 cup unsalted and softened butter

    Mix cranberries and maple syrup with softened butter. Be sure not to over-mix or butter will turn pink. Place half the mixture in the butter crock and serve. Refrigerate remaining portion until ready to use. Scrumptious spread for warm waffles and pancakes.


    Dill Butter

    1/4 pound butter -- softened
    1 teaspoon finely chopped fresh dill
    salt -- to taste

    Combine all ingredients and mix until smooth.


    Fluffy Orange Butter

    1/2 cup margarine or butter, softened
    1 1/2 cup sifted powdered sugar
    1/4 cup frozen orange juice concentrate, thawed

    In a small mixing bowl beat margarine or butter with an electric mixer on medium speed for 30 seconds. Then, beat in the powdered sugar.
    Gradually beat in the thawed orange juice concentrate. Serve at once or cover and chill to store.


    Ginger Pecan Butter

    3/4 cup Butter
    1/2 cup Pecans; finely ground
    2 tablespoons Ground crystallized ginger
    1 teaspoon Brown sugar
    1/2 teaspoon Allspice

    Mix together and store in refrigerator.

    False

    John

     

    John

    “Then He'll call me some day to my home far away, where His Glory forever I'll share.”
  • RE: Look! Over 60 Flavored Butter Recipes Inside!
    Grill Butter

    1 cup butter
    3 tablespoons Onion Flakes or powder
    2 teaspoons Barbecue Spice

    Mix well.
    Use on: Steak (spoon over steak just before serving), zucchini, asparagus.


    Herb Butter

    1/8 teaspoon garlic powder
    1 teaspoon minced fresh parsley
    1 teaspoon minced fresh basil
    1 teaspoon minced fresh shallots
    1 teaspoon minced fresh watercress
    1 lemon, juice of
    1 pound salted butter

    In the bowl of a food processor or mixer, combine all ingredients. Beat until smooth, about 4 minutes. Pack into molds or a glass container with a lid, and refrigerate. Keeps up to 1 week.


    Lime Butter

    1/4 pound butter, softened
    2 tablespoons lime (lemon) juice
    1 tablespoon freshly grated lime zest
    2 tablespoons soy sauce

    Cream all the ingredients in a small bowl. Form the mixture in a cylinder and wrap in waxed paper. Chill until ready to use.


    Lime Cilantro Butter

    1 clove garlic, crushed
    1 tablespoon vegetable oil
    2 tablespoons chili pepper, finely chopped
    1/2 teaspoon lime zest
    1 lime, juiced
    4 ounces salted butter

    Sauté the garlic and oil in a small sauté pan over medium heat for 3-4 minutes, or until the garlic is soft and golden brown. Add the chili pepper, lime juice and the butter, cooking only until the butter is melted. Add the lime zest. Remove from heat and skim off the butterfat. Use to season vegetables.

    False

    John

     

    John

    “Then He'll call me some day to my home far away, where His Glory forever I'll share.”
  • RE: Look! Over 60 Flavored Butter Recipes Inside!
    TY, John!! I have Sun dried tomatoes on hand right now and some good bread. I bet it would make a nice hot cheese bread!! Yum~

    Amy
    False

  • RE: Look! Over 60 Flavored Butter Recipes Inside!
    Maple Butter

    1 cup butter, softened
    1/2 cup pure maple syrup

    Beat butter in small mixing bowl on high until light and fluffy. Gradually beat in syrup until well combined. Store covered in refrigerator for 3 weeks.


    Olive Butter

    1/4 cup butter
    2 tablespoons chopped ripe olives
    1/4 teaspoon fresh lemon juice

    Cream butter thoroughly. Add remaining ingredients and mix until well blended.


    Onion Parmesan Butter

    1/2 cup butter or margarine softened
    2 tablespoons grated parmesan cheese
    2 teaspoons sliced green onions

    Stir together all ingredients until well mixed.


    Orange Butter

    1/2 cup softened butter
    1 tablespoon orange juice
    1 teaspoon grated orange peel

    Combine butter, orange juice and orange peel; blend well. Serve with muffins or quick bread.


    Parsley Butter

    1/2 cup butter, softened
    3 cloves garlic, minced, optional
    1/4 cup minced fresh parsley

    Cream butter until light and fluffy. Blend in garlic and parsley. Spoon mixture into a butter crock, or shape as desired. Chill until ready to serve.
    False

    John

     

    John

    “Then He'll call me some day to my home far away, where His Glory forever I'll share.”
  • RE: Look! Over 60 Flavored Butter Recipes Inside!
    Pecan Butter

    1 cup butter, softened
    1/4 cup packed brown sugar
    1/2 cup chopped pecans

    Mix all ingredients in food processor until smooth.


    Pizza Butter

    1 1/2 cup butter or margarine softened
    2 small cans tomato paste
    2 tablespoons oregano
    16 ounces shredded mozzarella cheese
    16 ounces shredded cheddar cheese
    1 teaspoon sugar
    1 dash of garlic powder
    salt and pepper to taste

    Mix all ingredients together. Spread over split English muffins and broil till brown and bubbly. Pizza butter can also be spread on other kinds of bread too.

    Refrigerate extra pizza butter.


    Pumpkin Butter Spread

    1/2 cup butter softened
    1 can (15 oz size) pumpkin
    1/2 cup honey
    1 small lemon, juiced
    1/2 teaspoon pumpkin or apple pie spice or to taste
    salt to taste

    Place all in small pot and heat on low, to gradually melt butter. Mix all well. Place in dish and chill well. Use as a spread for scones, biscuits , waffles etc.


    Roasted Red Pepper Butter

    1 small red pepper
    1 tablespoon lemon juice
    salt and pepper
    1/2 cup butter, room temperature
    dried basil
    olive oil

    Cut the pepper in half and grill, turning regularly, until the skin is blackened. Remove from the heat and wrap in foil for 10 to 15 minutes; this helps to loosen skin. Remove the pepper from the foil and peel, remove the stalk and seeds and slice thinly. Place the pepper in the bowl of a food processor with the lemon juice and a pinch of salt and process to paste. Add the butter and remaining seasonings and mix thoroughly. For a smooth paste, blend in a little olive oil, a tsp. at a time, until the ingredients hold together. Butter blended with herbs or other flavoring is delicious. Simply spread on fresh crusty bread or as a garnish for grilled fish, meat, or vegetables.
    False

    John

     

    John

    “Then He'll call me some day to my home far away, where His Glory forever I'll share.”
  • RE: Look! Over 60 Flavored Butter Recipes Inside!
    Shallot Thyme Butter

    1/2 cup butter, room temperature
    2/3 cup chopped shallots
    2 tablespoons chopped fresh thyme
    or
    2 teaspoons dried thyme

    Melt 2 tablespoons butter in heavy small skillet over medium heat. Add shallots and sauté until brown, about 4 minutes. Cool.

    Combine remaining 6 tablespoons butter and thyme in small bowl. Add shallot mixture and blend well. Season to taste with salt and pepper.


    Spicy Butter

    1/2 cup butter
    4 drops hot pepper sauce -- or as desired

    Cream butter thoroughly. Blend in hot pepper sauce.


    Tarragon Butter

    1/4 pound butter
    1 1/2 teaspoon tarragon leaves

    Crush the dry tarragon to a powder. Combine ingredients and mix until smooth and blended.


    Wicked Blue Cheese Butter

    1 cup Softened Unsalted Butter
    2/3 cup Crumbled Blue Cheese
    2/3 cup Chopped Fresh Parsley
    1/4 cup Brandy
    2 Cloves Garlic -- minced
    1/8 teaspoon Onion Powder
    1/8 teaspoon Ground Black Pepper
    1/8 teaspoon Hot Sauce

    In a medium bowl, cream together the butter, blue cheese, parsley, brandy, garlic, onion powder, pepper, and hot sauce.
    With a rubber spatula, place the mixture widthwise down the middle of a 12x8 sheet of tinfoil or wax paper, leaving about an inch free at either end.
    Roll the foil or paper up lengthwise to create a little cylinder of butter.
    Seal the ends of the cylinder and freeze for at least 1 hour before using.
    To use butter grill, bake, or fry some chicken wings. Leave them plain or toss them with some hot sauce in a bowl. Then slice a few thin slices of wing butter from the roll in your freezer and toss with the wings while they're still warm.
    False

    John

     

    John

    “Then He'll call me some day to my home far away, where His Glory forever I'll share.”
  • RE: Look! Over 60 Flavored Butter Recipes Inside!
    Chocolate Butter

    1/2 cup unsalted butter
    1 ounce unsweetened chocolate, melted and cooled
    1/8 teaspoon salt
    2 teaspoons vanilla
    1 cup powdered sugar, sifted after measuring

    Combine all ingredients and beat until smooth and well blended. Place in the refrigerator for about 45 minutes, or until firm and cold. You can then form it into 2 sticks or other shapes.


    Chocolate Nut Butter

    1 1/2 cup Cashews
    1/4 cup Butter -- softened
    1/4 cup Semisweet Chocolate
    1 teaspoon Instant Coffee Powder

    Place nuts in blender. Cover; blend or process until finely ground. Add half of the butter. Cover; blend 3 minutes or until spreadable. Transfer to bowl. Heat remaining butter and chocolate pieces over low heat until melted. Dissolve coffee in 1 teaspoon of water. Stir melted chocolate and coffee into nut mixture. To store, cover and chill up to 3 months. To serve, let stand at room temperature for 1 hour.


    Clarified Butter

    1 pound unsalted butter

    Cut a pound of unsalted butter into tablespoon-size pieces, and place in a small, deep saucepan. Melt the butter very slowly over low heat. The water in the butter will evaporate, and milk solids will sink to the bottom of the saucepan. Skim off the foam that rises to the surface, and pour the clear, yellow melted butter off the milk solids at the bottom of the saucepan and into a glass jar; discard the milk solids.


    Hazelnut Butter

    1/2 cup toasted hazelnuts -- chopped
    1/2 cup butter -- softened
    1 teaspoon honey

    In a small mixing bowl stir together hazelnuts, butter, and honey. If not serving immediately, cover and chill. Bring to room temperature before serving. Delicious with asparagus, carrots or peas.


    Hazelnut Butter II

    8 ounces Butter; divided
    1/4 cup Hazelnuts, dry-roasted; skin
    1/4 cup Parmesan cheese
    1 Lemon; zested
    2 teaspoons Fresh tarragon; chopped
    Salt and pepper; to taste

    Combine ingredients and blend until smooth. Roll into cylinder and chill.

    False

    John

     

    John

    “Then He'll call me some day to my home far away, where His Glory forever I'll share.”
  • RE: Look! Over 60 Flavored Butter Recipes Inside!
    Horseradish Chive Butter

    3/4 cup unsalted butter, softened
    2 tablespoons drained bottled horseradish
    2 tablespoons minced fresh chives

    In a small bowl cream together the butter, the horseradish, the chives, and salt and pepper, to taste. Let the butter stand, covered, in a cool place for 1 hour to allow the flavors to develop. Serve the butter with grilled meat.


    Mustard Butter

    1 cup butter
    1 tablespoon Dry Mustard

    Mix well. Use on: Ham, pork, cauliflower, broiled salmon and seafood, lentils, lima beans, hard cooked eggs, greens, sandwiches


    Strawberry Butter

    1/2 cup butter
    1/2 cup sliced strawberries
    2 teaspoons grated orange peel

    Blend 1/2 c. butter, 1/2 c. sliced strawberries and 2 t. grated orange peel in blender or food processor until smooth.


    Chive Butter

    1/2 cup butter -- softened
    1 tablespoon fresh chives -- chopped

    Combine ingredients until well blended. Roll up in wax paper to form a log shape. Refrigerate until firm
    Delicious on corn or potatoes.


    Lemon Chive Butter

    1 cup butter -- melted
    1/4 cup fresh lemon juice
    1 tablespoon grated lemon zest
    1/3 cup fresh chives -- chopped
    salt and pepper -- to taste

    In a medium bowl, stir together all ingredients and season to taste with salt and pepper. Great on fish.

    False

    John

     

    John

    “Then He'll call me some day to my home far away, where His Glory forever I'll share.”
  • RE: Look! Over 60 Flavored Butter Recipes Inside!
    Cinnamon Butter

    1/2 cup butter -- softened
    1 cup honey
    1 teaspoon cinnamon

    Mix ingredients in bowl until light and fluffy.


    Garlic Black Pepper Butter

    2 cloves garlic, crushed
    1 teaspoon vegetable oil
    1 teaspoon fresh black pepper, cracked
    4 ounces salted butter

    In a small sauté pan over medium heat, sauté the garlic and oil for 3-4, or until the garlic is soft and golden brown. Add the fresh cracked black pepper. Reduce heat to low. Add the butter and cook until melted, being careful to now allow the butter to boil. Remove from heat and skim off the salt and butterfat.

    Can be used as a butter dip for seafoods, or chill and use as a spread on breads, or steaks etc.


    Garlic Butter

    1/2 cup butter
    1 tablespoon olive oil
    3 cloves garlic, chopped fine
    1 teaspoon onion powder
    1 green onion, chopped fine
    1 tablespoon grated Parmesan cheese
    1/2 teaspoon oregano
    1/2 teaspoon parsley
    pinch garlic salt (optional)

    Let butter soften at room temp in small mixing bowl. Add all other ingredients. Use fork to mash butter and thoroughly mix. Spread garlic butter liberally on sliced Baguette or bread. Put in toaster oven or reg oven, broil 1-2 minutes until lightly browned.


    Garlic Butter II

    1 tablespoon garlic powder
    3 minced fresh garlic cloves
    1 lemon (juice of)
    1 pound salted butter

    In the bowl of a food processor or mixer, combine all ingredients. Beat until smooth, about 4 minutes. Pack into molds or a glass container with a lid, and refrigerate. Keeps up to 1 week.

    False

    John

     

    John

    “Then He'll call me some day to my home far away, where His Glory forever I'll share.”
  • RE: Look! Over 60 Flavored Butter Recipes Inside!
    Almond Honey Butter

    4 ounces almond paste
    4 tablespoons butter -- softened
    1/2 cup honey

    In a small bowl, beat honey and almond paste with an electric mixer. Beat in butter until creamy. Spread on bread, pancakes or plain warm cake.


    Chocolate Honey Butter

    1/2 cup butter, softened
    2 tablespoons chocolate syrup
    2 tablespoons honey

    Combine all ingredients in a small bowl. Beat at highest speed until light and fluffy.


    Cinnamon Honey Butter

    2 cups butter softened
    3/4 cup honey
    3 tablespoons cinnamon

    Just mix it all together and refrigerate.


    Honey Blueberry Butter

    1/2 cup fresh or frozen (thawed) blueberries
    1/4 cup honey -- divided
    1/2 cup butter or margarine -- softened

    Heat blueberries and 2 Tablespoons honey in small pan to a boil over medium high heat, stirring constantly. Cook 3 to 4 minutes or until mixture thickens and is reduced by half. Cool. Blend in remaining honey. Serve spread at room temperature, store in refrigerator, tightly covered.


    Honey Butter

    1/4 cup honey
    1 cup margarine
    1/4 cup confectioners' sugar

    Combine all ingredients, blending well. Store in a airtight container in refrigerator.


    Creamy Honey Butter

    1/2 cup butter -- soft
    1/2 cup honey
    1/2 cup whipping cream
    1 teaspoon vanilla

    Cream butter with honey. Slowly add whipping cream, beating constantly until mixture is fluffy. Add vanilla. Keep refrigerated or wrap tightly & freeze.

    False

    John

     

    John

    “Then He'll call me some day to my home far away, where His Glory forever I'll share.”