HOMEMADE ALMOND BUTTER
This homemade almond butter couldn't be easier and beats store-bought by a mile. Roasting the almonds gives it an unbelievably rich and toasted flavor. The amount of honey we specify adds a luscious hint of sweetness, but you can always leave it out or add more depending on your taste.
Provided by Food Network Kitchen
Time 20m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F.
- Place the almonds on a rimmed baking sheet and bake, shaking the pan halfway through, until golden and fragrant, about 8 minutes. Transfer the almonds to a food processor and add 1/2 teaspoon salt, then process until it is a smooth paste, about 5 minutes. Add the honey and continue to process until combined. With the machine still running, slowly drizzle in 2 tablespoons oil. Thin if desired with the remaining tablespoon oil.
THE BEST BUTTER COOKIES
Your search is over -- this perfect butter cookie will stay in your recipe box for years. It's crisp, yet tender and perfect for tea for two or cookies for Santa. Plus, you have the choice to make drop cookies or a slice-and-bake version!
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 36 cookies
Number Of Ingredients 8
Steps:
- Whisk together the flour, baking powder and salt in a medium bowl. Add the butter and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat on high speed for a full 2 minutes, scraping down the bowl halfway through the mixing; the butter should be very light and fluffy. Add the egg and vanilla and beat on medium speed until well combined. Add half the dry ingredients and beat on low speed to combine. Scrape down the mixing bowl before adding the remaining dry ingredients and beat to combine. Refrigerate for 1 hour in the bowl for drop cookies, or form into a 1-inch log for slice-and-bake cookies.
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Place the turbinado sugar in a small bowl. For drop cookies, scoop the cookie dough with a 1 tablespoon-size cookie scoop and then dip the tops of the cookie dough balls into the sugar. Place onto the prepared baking sheet.
- For slice-and-bake cookies, cut the log into 1/2-inch-thick rounds. Press the tops into the sugar and place on the prepared baking sheet.
- Bake the cookies until slightly puffed and lightly golden on the bottom, about 15 minutes.
HOME-CHURNED BUTTER
Try making your own brandy butter this Christmas, with just a one-litre jar and a marble. Kids will love the magic of turning cream into homemade butter
Provided by Barney Desmazery
Time 30m
Yield makes 200g block
Number Of Ingredients 3
Steps:
- Pour the cream into a jar with a clean marble inside. Screw the lid on tightly. Shake the jar continuously for 5 mins (you can take turns shaking with someone else). The movement of the marble acts as a whisk and helps the butter to churn. You can do it without the marble, it just takes longer. At first the cream will thicken to whipped cream, then it will get even thicker. After about 5 mins you will hear sloshing in the jar - give it a few more vigorous shakes, and that's the butter churned.
- Scrape out the contents into a sieve sitting over a bowl - the liquid that drains out is buttermilk (which can be kept and used for baking or in pancakes), and the fatty solid in the sieve is the butter.
- With clean hands, squeeze the butter between your fingers over the sieve to squeeze out any more buttermilk, while working it into a ball. 'Wash' the butter in a bowl of ice-cold water to get rid of any residual buttermilk.
- To make brandy butter, beat the sugar and a small pinch of salt into the butter, then work in the brandy 1 tbsp at a time. Will keep in the fridge for up to one week.
Nutrition Facts : Calories 475 calories, Fat 40 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 20 grams sugar, Protein 1 grams protein, Sodium 0.1 milligram of sodium
HOMEMADE BUTTER
Steps:
- Pour the cream into a food processor and process on high for about 5 minutes, or until the cream looks very curdled and it sounds splashy.
- Strain the mixture through a fine-mesh sieve lined with cheesecloth and squeeze gently to remove as much of the buttermilk as possible.
- Add the ice to a large bowl and cover with water. Add in the butter and, using your hands, squeeze and knead the butter just to get a bit more of the buttermilk out and lightly chill the butter. Drain away the water and ice, dry out the bowl and mash the salt into the butter.
- Transfer to a serving vessel or wrap in wax or parchment paper and serve at room temperature or chilled.
HOMEMADE BUTTER
You can make great tasting butter at home just by putting heavy cream in a food processor and running it till it turns into butter.
Provided by Brian Perspect
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 10m
Yield 16
Number Of Ingredients 2
Steps:
- Pour cream into a food processor or blender. Process for 10 minutes, or until the butter separates. Strain off the liquid. Season to taste with salt if you like. Press butter into a small bowl with the back of a spoon to further remove liquid.
Nutrition Facts : Calories 102.6 calories, Carbohydrate 0.8 g, Cholesterol 40.8 mg, Fat 11 g, Protein 0.6 g, SaturatedFat 6.9 g, Sodium 47.6 mg
HOMEMADE BUTTER
Provided by Alex Guarnaschelli
Categories condiment
Time 15m
Yield 3/4 pound butter
Number Of Ingredients 4
Steps:
- Prepare a medium-size bowl of ice water. In the bowl of an electric stand mixer fitted with the whisk attachment, gradually whip the cream and sour cream together. Increase the speed of the mixer and continue whipping until the cream separates and the mixture thickens.
- Use a rubber spatula to gather up the butter and remove it from the bowl. There will be some liquid that is a natural result of this process. That liquid is actually buttermilk. Gather the ball of butter together into a double layer of cheesecloth or a thin kitchen towel and plunge it into the ice bath to wash any buttermilk off the surface. Sprinkle with salt and pepper, to taste. Pack the butter into a bowl or roll it into a ball or log shape using plastic wrap. Use immediately or store in the refrigerator.
HOME BUTTER - HOMEMADE
I've been making this at the holidays with young children for years. Most children don't know that butter comes from cream and not from a "fridge at the grocery store". This Thanksgiving my 3 1/2 yr old and my 18 month old had fun shaking (and cheering me on while I shook the jar) and we made a whole quart worth of butter all together for our extended family dinner.
Provided by Lara H
Categories Very Low Carbs
Time 5m
Yield 1/4 cup
Number Of Ingredients 3
Steps:
- Place a clean marble in the jar along with a pinch of salt if you are using it. The marble is optional but makes the shaking go faster, I couldn't list it in the ingredients list.
- Fill the jar no more than 2/3 full with cream.
- Screw the lid on tightly and shake.
- Shake.
- Shake some more.
- After a few minutes of hard shaking the cream will start to ball up and separate into butter and buttermilk. The first sign is the glass going from milky to clear.
- Pour off the buttermilk and shake again. Do this until no more buttermilk separates out.
- You now have real homemade butter that you can slather onto bread and enjoy.
- Yield depends on the ammount of cream you use.
Nutrition Facts : Calories 1395.8, Fat 147.8, SaturatedFat 92.4, Cholesterol 530.6, Sodium 162.5, Carbohydrate 14.2, Sugar 0.5, Protein 10.4
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HOW TO MAKE HOMEMADE BUTTER IN THE FOOD PROCESSOR
From epicurious.com
Author Joe SevierPublished Mar 6, 2019Estimated Reading Time 3 mins
- Pour cream into a food processor. Buy the highest quality cream you can find—"the less pasteurized the better," says Anna Stockwell. "Unpasteurized cream turns into butter more quickly, and tastes a lot better."
- Whip the cream. Turn the food processor on and let it whir on moderate speed until the butter solids start to separate from the liquid, 4 to 7 minutes.
- Pour out the buttermilk. That liquid that separated from the butter—that's buttermilk! But it's real, old-fashioned buttermilk, not the kind of buttermilk that's sold in most stores today which is typically just milk with a culture added to it (similar to yogurt).
- Rinse the butter. Add cold water to the food processor and swish it around, but don't run the machine. This step is important because it removes excess proteins from the butter which could cause it to go rancid more quickly if left in.
- Flavor the butter. If you'd like—and why wouldn't you like?— now's the time to add flavoring to your butter. You could just add salt—or you could go savory with garlic and herbs, or sweet with cinnamon, sugar, and orange zest.
- Strain the butter. Scoop the butter into a cheesecloth (or kitchen towel), wrap it up, twist, and squeeze gently to coax out any remaining liquid.
- Eat! Spread your butter on toast immediately. Or, if you don't plan to use the butter right away, turn it out onto a piece of parchment and form it into a log.
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