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.
I came up with this recipe to save time due to working long hours. Now retired. Very easy, can be put together and cooked days later. Great around busy times like Christmas. Can prep on Sunday then cook on Tue. or Wed. I toned down the seasoning but can season according to taste. Also makes a good sandwich for lunch the next day. Can be cut up and added to a salad. As I stated this is a good choice for a busy life or for a busy fisherman ( my hubby said fishing is like a job) he sure works alot. lol
The best Peanut Butter. Three ingredients; nothing could be easier. I have been making peanut butter ever since food processors came out. When I used to babysit my grandkids they would eat it here, but now that they are older, I make it and deliver it to their homes. I have listed the ingredients in approximate proportions. I never measure, but go by the looks of it. Because I have to record measurements, I put down what I think it should be. I use Planter's Cocktail Peanuts in a can but have used other brands in a pinch. See instructions for more information. When I make this I drizzle a little oil until it is the right texture and then add the honey. The honey with make it more solid. Sometimes I have to add a tad more oil. If you continually make this you will see. It is well worth the making as it is DELICIOUS.
A friend gave me this wonderful recipe, and oh my, it is so good. Just like a extra good apple pie filling, but in jam form. If you love apple pie, you are going to have to make this wonderful recipe. My husband who only likes strawberry jam, said, "this recipe was EXCELLENT!" It is excellent on English muffins, pancakes or toast. Even over Ice cream too!!
I got this recipe about 35 years ago, from the woman that owned the orchards where we used to go apple picking in the fall. I haven't made this in quite a few years, so the cooking time is an estimate (to the best of my memory)...it could take longer to cook down to a thick spreading consistency.
Talk about a face mask! This will melt your face off! Dare you try I hope you have a stomach of steel. My husband has been asking for a very hot jelly. My other jelly recipes are not hot enough for him. He asked for it and he got it. He loves it. I don't know who else would try it. Maybe Mean Chef? I don't know it's really really hot. The zucchini is in there because of the abundance in the garden and it makes a great filler. Now you can use this as a ingredient in BBQ sauces or glazes for chicken or pork. Spread it on cream cheese and serve with crackers. Add a touch to a salad dressing for a kick. It's really endless just use it as a seasoning. A good gift for those that can handle it!
This is the recipe that I've been using for years and years. I love peach butter because the flavor is so light and yummy. I buy the seconds at the orchard because I don't care what they look like - they're going to be smushed anyways and they're cheaper. Save the pretty ones for canned peach halves.
This is one of my favorite recipes and it is so easy to make. I use the apples off my own trees and the skins are so tender that I never have to peel. This is so nice to have on hand especially if unexpected company shows, you can whip up an apple crisp in no time.
MMMM...Chocolate and Raspberries. What could be better as a preserve? I found this recipe on the Web somewhere, I forget where exactly. Probably at Recipes Downunder. I'm going to make this as Christmas presents for this year, but haven't had time yet. I hope it's as delicious as it sounds!
A cerain "someone" (who is a jelly & jam expert!) has been after me to post this recipe for quite some time. After finding it in Saveur Magazine, we spent a morning making up a double batch. It was fun and the jam turned out to be "interesting". If you try it, let us know what you think.