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    You are in: Home / Cookbooks / butters & Spreads
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    43 recipes in

    butters & Spreads

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    Recipe #269139

    This is delicious on plain or egg bagels...even on cinnamon raisin bagels or toast.

    Recipe #346069

    This is a quick and easy bread spread I found in my bread machine cookbook. It can also be used on veggies, potatoes or noodles.

    Recipe #346285

    This recipe comes from Paula Deen. It tastes exactly like the boursin cheese sold at stores, for a fraction of the cost! I like to serve this spread with buttery crackers. You could also use it to make sandwiches, etc... The prep time does not include softening of cream cheese, butter or the refrigeration time.

    Recipe #248495

    I got this from a Weight Watchers online support group and hope it's as good as it sounds!

    Recipe #309918

    Stays spreadable even straight from the refrigerator. Try it on acorn squash, sweet potatoes. This is delicious on french toast, regular toast, waffles; it's especially good on corn bread. It's not too sweet in spite of the maple syrup. I've only used real maple syrup, but if you use a syrup blend that should work too. Recipe from FoodDownUnder.

    Recipe #339479

    This is my personal recipe for Kentucky whipped butter, served with my hot Kentucky biscuits or buckwheat cakes.

    Recipe #453007

    Yummy on pancakes or served with a fruit pudding for Christmas.

    Recipe #331578

    The best honey butter I have ever had. It's great on warm bread. This recipe is for feeding an army, so scale down for the family.

    Recipe #270381

    3 Reviews |  By 2Bleu

    From the Hershey company. Use on Recipe #266174 or Recipe #252656 with cream cheese,.. lots of possibilities!

    Recipe #266170

    A basic honey butter that's delicious on cornbread or muffins! Also, a number of variations. Try it on scones!

    Recipe #131054

    This is the method used by restaurants to whip butter to make it easier to spread, and for economical reasons to make butter go a lot further too. You can make it fancy like restaurants do by putting this mixture into a cake decorating tube with a fancy tip and pipe it into small dishes for individual servings. I have even used a plastic bag, cut off the corner, placed a fancy decorating tip in the corner, added the butter mixture and piped it into tiny dishes I got at the dollar store. One for each dinner guest is a nice touch. I store the whipped butter in a glass covered container on the counter top in cooler weather. In warmer weather I store it in the refrigerator and bring it to room temperature before using.

    Recipe #225178

    1 Reviews |  By LizAnn

    Made this one today. The family is diggin' in. YUM! Don't substitute cream cheese or butter.

    Recipe #257306

    I'm submitting this in response to a request. I haven't tried it.

    Recipe #87384

    This sweetened butter is heavenly scooped into baked sweet potatoes. It is also nicely paired with bagels, toast, or pancakes. This was an entry in RSC #10.

    Recipe #243287

    Like peanut butter cookies, but made with 'Pecan Butter' Not Butter and Pecans, but Pecans ground into a fine paste. This is so much better than anything you will ever have had.

    Recipe #417534

    Side dishes should never be an afterthought, but with the demands of holiday entertaining it is tempting to devote all your energies to presenting an extraordinary main dish -- accompanied with a side dish out of a can. This holiday season, Smokey Bones Barbeque & Grill, which operates casual dining restaurants in the Eastern and Midwestern U.S., is here to help.

    Recipe #200517

    Just like peanut butter, but peanut-free! Made for a child who was allergic to peanuts but not tree nuts. For the pecans, you can roast them or do this raw with the bags of chopped pecans available in the baking aisle. Vegetable oil can be substituted with safflower, canola, etc.

    Recipe #414891

    A basic pesto sauce using fresh basil and pine nuts. Traditionally pesto is made by grinding fresh herbs, garlic, olive oil & nuts by hand with a mortar and pestle. While fun to do, it is time consuming, but with modern conveniences we can now cheat a little bit. This recipe uses a food processor but you can also finely chop everything with a good knife or a mezzaluna. See *Note below for a list of optional ingredients and feel free to use and experiment with any combination of herbs and nuts you may have available.

    Recipe #355554

    This recipe came from my friend Nancy. It makes alot, but is so good you won't mind! I have even used it as a sandwich spread.

    Recipe #24487

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