Prep 5 mins
Cook 10 mins
A nice spread for scones, toasst or croissants. A recipe from Canada's Ricardo in his cookbook "Ricardo Meals for every occassion" that I received from Katzen my cookbook swap partner.
- Mix all ingredients in a bowl or food processor, until thoroughly combined.
- Transfer to a ramekin or small serving dish and refrigerate for about 10 minutes.
Lovely light flavour and texture beautiful on croissants I imagine. Is there such thing gluten free? Made for RECIPE SWAP #48 - January 2011.
Wow Jubes, this made the best lunch with cream biscuits and rich spanish hot chocolate. Yummy, I can still taste it. Just the perfect balance of flavors and sweetness. My orange butter also wept a little, but it didn't effect the taste one little bit. Thank you for sharing a recipe that I can't wait to use on pancakes, waffles and crumpets.
Jubes, I made this very flavorful butter to top a Cranberry Banana Bread recipe (not sure of the exact name) by JackieOhNo! It was wonderful and enjoyed by everyone in the family. For some reason I did have a little trouble with weeping...the orange juice kept separating. That didn't change the favor any though. I will make this butter to go with many of the quick breads and muffins I like to bake. Thanks for posting this very tasty recipe. Made and reviewed for the 49th AUS/NZ Recipe Swap.