Flavored Butter Cinnamon Vanilla Food
HOW TO MAKE HOMEMADE FLAVORED BUTTERS (VANILLA HONEY BUTTER, PUMPKIN CINNAMON & CRANBERRY ORANGE)
Easily make homemade butter then learn how to make Homemade Flavored Butters including Vanilla Honey, Pumpkin & Cinnamon and Cranberry Orange.
Provided by Gemma Stafford
Categories Ingredient
Number Of Ingredients 20
Steps:
- Combine all of the ingredients for the flavored butter you're making in a bowl. You can mix by hand or you can use an electric hand mixer or food processor. Note that it blends together better if you use a food processor as sometimes it can separate when you mix by hand. If it does separate so not worry, it is still perfect to eat.
- Store in the fridge for up to 2 weeks. Also these butters freeze well if you roll them in parchment paper.
- Serve on my Buttermilk Biscuits or my traditional Irish Scones.
HONEY BUTTER RECIPE
Honey Butter is so easy to whip up and it is such a treat for breakfast and the holidays! We add a touch of cinnamon for a whipped cinnamon honey butter.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 4m
Number Of Ingredients 4
Steps:
- Start by whipping the butter in a medium bowl with an electric hand mixer for 3 minutes until it's fluffy.
- Add honey, vanilla extract and cinnamon (if using) and beat another minute until incorporated.
Nutrition Facts : Calories 90 kcal, Carbohydrate 6 g, Protein 1 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 1 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
CINNAMON VANILLA HONEY BUTTER
The BEST and easiest Honey Butter! A mixture of sweet honey and creamy butter with a touch of cinnamon and a splash of vanilla extract.
Provided by Allison - Celebrating Sweets
Categories side
Time 10m
Number Of Ingredients 6
Steps:
- Using a hand mixer or stand mixer, beat all ingredients for a couple minutes until smooth and combined. Serve immediately or refrigerate. Drizzle additional honey over the butter as a garnish, if desired.
Nutrition Facts : Calories 127 kcal, Carbohydrate 7 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 30 mg, Sodium 26 mg, Sugar 7 g, ServingSize 1 serving
VANILLA BUTTER
Lightly sweetened with fragrant vanilla, serve this butter on toast and biscuits as well as carrots, winter squash and sweet potatoes.
Provided by McCormick
Categories Condiments,
Yield 8
Number Of Ingredients 3
Steps:
- Mix all ingredients in small bowl until well blended and smooth. Cover.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 103 Calories
FLAVORED BUTTER: CINNAMON VANILLA
The perfect compliment to so many things. Muffins, pancakes and waffles of course but try it also on cooked carrots, sweet potatoes, in rice pudding and a bit in your coffee! You get the idea.
Provided by Annacia
Categories Low Protein
Time 5m
Yield 1/2 a cup
Number Of Ingredients 4
Steps:
- In a medium-sized bowl, blend all ingredients with a wooden spoon until completely incorporated.
Nutrition Facts : Calories 1684.1, Fat 184.2, SaturatedFat 116.6, Cholesterol 488.1, Sodium 1622.2, Carbohydrate 10.4, Fiber 2.8, Sugar 6.2, Protein 2.1
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- Honey Butter. Nothing beats the combination of salty and sweet, which is exactly what you get with this classic combination. Honey butter pairs really well on homemade biscuits, and if you're feeling funky, spread it on some homemade crispy chicken.
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- Preheat oven to 350 degrees F. On large baking sheet spread out almonds and roast in oven for 10-12 minutes until slightly brown. Be very careful not to burn the nuts! Cool for 10 minutes.
- Transfer almonds to the bowl of a food processor and process for 10-15 minutes, scraping down the sides as necessary (about every 2 minutes). At this point the almonds should start to clump together. Continue to process until you reach the desired consistency. I always process until my almond butter is liquid like. If after 20-25 minutes the almond butter is not creamy add in a teaspoon or two of coconut oil. You can also do this if you want super creamy almond butter!
- Next add in vanilla, cinnamon and salt. Process again for 30 seconds. Taste and add more salt if necessary.
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- You can do this method using a stand mixer, a hand-held mixer, or even with a whisk (if you have a lot of muscle and patience).
- Wash the butter to remove all the remaining buttermilk - this is important as it will have an impact on the shelf life and flavor of the butter. To do this I fill a bowl with ice-water, add the butter to the water and squeeze it well in between your hands to squeeze out as much of the buttermilk as possible.
- With a small paring knife, cut the vanilla bean in half lengthwise and use the back of the knife to scrape out all of the seeds and add it to a bowl with the butter and mix well to thoroughly combine.
- Store the vanilla butter in the fridge for between 1-2 weeks. Alternatively, you can also freeze the butter for up to 6 months.
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- Add the almonds and pecans to your food processor or high speed blender. Process until smooth and creamy like peanut butter. This may take about 5 minutes depending on your machine.
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- Place pecan halves on a baking sheet and toast for 3 - 4 minutes until golden brown. If you don't have a toasted, set to 350ºF and bake for 5 - 10 minutes.
- Transfer pecans into a food processor and process on high until the form a smooth, creamy butter. Scrape down the sides as needed to help the nut butter along.
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