HOMEMADE SPREADABLE BUTTER
Learn to make a healthier butter blend with grapeseed oil and salt. Spreadable when cold, lower in cholesterol and saturated fat.
Provided by Tori Avey
Categories Appetizer
Time 1h35m
Number Of Ingredients 3
Steps:
- Let the butter slowly come to room temperature. To speed this process, cut the butter into small chunks and separate them from each other. Do not try to speed things up in the microwave, even at half power... you'll change the texture of the butter.
- Place the room temperature butter into a food processor along with the grapeseed or light olive oil and salt.
- Process the butter, oil and salt for 1-2 minutes, scraping the sides of the processor periodically, till all lumps have disappeared and the mixture is smooth and soft. It will be quite liquid, but don't worry, it will firm up in the fridge.
- Pour the softened butter into a container that can be sealed airtight (like a Tupperware). Refrigerate for 1-2 hours till fully chilled and firm.
- This Homemade Spreadable Butter will last up to 3 months in the refrigerator. It is spreadable straight from the refrigerator. Do not leave the butter at room temperature too long or it will start to separate. If this happens, you can stir the oil back into the butter before refrigerating again.
Nutrition Facts : Calories 68 kcal, Fat 7 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 13 mg, ServingSize 1 serving
GARLIC BREAD
Make Garlic Bread at home with Rachael Ray's easy recipe from 30 Minute Meals on Food Network. Grated cheese takes this classic to the next level.
Provided by Rachael Ray : Food Network
Categories side-dish
Time 8m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine garlic, butter, and oil in a microwave safe dish or in a small saucepan. Heat garlic and butter and oil in microwave for 1 minute or in a small pot over moderate-low heat for 3 minutes.
- Toast split bread under broiler. Remove bread when it is toasted golden brown in color. Brush bread liberally with garlic oil. Sprinkle with cheese, if using, and parsley. If you added cheese, return to broiler and brown 30 seconds. Cut into chunks and serve.
SOFT SPREAD BUTTER
This is a homemade margarine or soft spread 'butter'. While it is not lower in calorie, it has a higher ratio of unsaturated to saturated fat than butter, and unlike margarine, it contains no trans fat. Create a flavored butter by adding garlic or cinnamon, or anything you chose!
Provided by Cal Schroeck
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 3h20m
Yield 36
Number Of Ingredients 2
Steps:
- In a lidded, plastic storage container stir butter until it has a smooth, frosting-like consistency.
- Slowly, one tablespoon at a time, stir in the first 1/2 cup of oil; mix until smooth. Stir in the remaining oil a little more quickly, mixing well.
- Refrigerate for 3 hours, or until set.
- Store in refrigerator. If the 'butter' melts after being left out, refrigerate to restore solidified quality.
Nutrition Facts : Calories 114 calories, Cholesterol 13.6 mg, Fat 12.9 g, Protein 0.1 g, SaturatedFat 3.8 g, Sodium 36.3 mg
HOMEMADE ALMOND BUTTER
Homemade almond butter is healthy, affordable and even more delicious than store-bought! It's easy to make, too. You'll just need a good food processor or blender. Recipe yields about 1 2/3 cup almond butter (that's 16 ounces, the equivalent of a jar of almond butter from the store).
Provided by Cookie and Kate
Categories Nut Butter
Time 25m
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Spread the almonds across a large, rimmed baking sheet and toast the almonds for 10 minutes, stirring halfway.
- Let the almonds cool until they're just warm (not hot), about 10 minutes.
- Transfer the almonds to a high-speed blender or food processor. Blend until creamy, pausing to scrape down the sides as necessary. You're going to think it'll never blend, but be patient! The almonds will go from flour-like clumps, to a ball against the side of the food processor (keep scraping down the sides and breaking up the ball), and finally, it will turn lusciously creamy. If the mixture gets crazy hot along the way, stop and let it cool for a few minutes.
- Once the almond butter is very smooth and creamy (no sooner!), you can blend in any add-ins you would like. I always add salt, for more flavor overall. You can also add cinnamon for a hint of spice, and vanilla and/or maple syrup for almond butter that tastes more special than store-bought.
- Blend until the add-ins are evenly dispersed. When I added maple syrup, I had to let the mixture cool, and then blend a few additional minutes, to make it creamy again.
- Let the almond butter cool to room temperature, then transfer the mixture to a mason jar and screw on the lid. Store in the refrigerator for up to 2 weeks, or until you see or smell any signs of spoilage.
Nutrition Facts : ServingSize 2 tablespoons of salted almond butter (no additional flavorings), Calories 164 calories, Sugar 1.2 g, Sodium 36.6 mg, Fat 14.2 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 6.1 g, Fiber 3.6 g, Protein 6 g, Cholesterol 0 mg
HOME MADE BUTTER SPREAD
Just got this recipe from another JAP member Heidi Hoerman (thanks Heidi) and will be making it for those who eat at my house who watch their fat intake LOL that would not be me.
Provided by Jean Romero
Categories Other Side Dishes
Time 5m
Number Of Ingredients 4
Steps:
- 1. If you have a kitchen aid use it with the whip attachment, whip til fluffy - If you don't have the mixer then use a food processor, it's not as fluffy as with the mixer. Keep in the refrigerator - Its like and cheaper then Land-o-Lakes spread.
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 AND BUTTERMILK
Provided by Daniel Patterson
Categories Milk/Cream Mixer
Yield Makes about 2 cups butter and 4 cups (32 ounces) buttermilk
Number Of Ingredients 4
Steps:
- Transfer cream to bowl of 5-quart electric stand mixer fitted with whisk attachment. Tightly cover top of bowl and mixer with plastic wrap. Beat cream at moderately high speed until it holds soft peaks, 10 to 12 minutes. Increase speed to high and beat until mixture separates into thick, pale-yellow butter and thin, liquid buttermilk, about 5 minutes more.
- Strain mixture through colander into large bowl. Using hands, vigorously knead butter in colander, squeezing out remaining buttermilk, until dense and creamy, about 5 minutes.
- Transfer butter to large bowl, reserving buttermilk. Using hands, knead salt into butter. Roll into logs and wrap in plastic wrap or transfer to airtight container and refrigerate. (Butter will keep up to 1 week refrigerated or 1 month frozen.)
- Strain buttermilk through fine-mesh sieve, then cover and refrigerate up to 1 week.
AMISH CHURCH CREAMY PEANUT BUTTER SPREAD
This sweet and delicious, creamy peanut butter spread is served with every Amish Sunday Church meal, along with bread and buns.
Provided by Anna
Categories Bread Spread
Time 1h25m
Number Of Ingredients 6
Steps:
- Mix water, sugars, and molasses in saucepan. Bring to boil.
- Boil on medium heat for about 2 minutes.
- Cool completely.
- Add peanut butter and marshmallow cream and mix well, until smooth and creamy.
- Serve on bread or buns. Or anything else you like peanut butter with.
Nutrition Facts : ServingSize 1 serving, Calories 253 kcal, Carbohydrate 32 g, Protein 6 g, Fat 13 g, SaturatedFat 3 g, Sodium 121 mg, Fiber 2 g, Sugar 28 g, UnsaturatedFat 10 g
HOMEMADE SOFT BUTTER SPREAD
This has the taste of butter with the spreadability of soft margarine, the combination of oil and water reduces cholesterol and some of the fat, if desired you can make a large amount and freeze, before you start make certain that the water and butter are at room temperature or you might have trouble mixing the water and oil into the butter.
Provided by Kittencalrecipezazz
Categories Very Low Carbs
Time 7m
Yield 1 pound
Number Of Ingredients 4
Steps:
- In a food processor, process the room temperature butter for a couple of seconds.
- With the machine running, slowly pour in the oil, then the water in a thin stream to allow the butter to absorb the liquids (this may take several minutes of pulsing and the mixture will be very "loose" like a pudding texture).
- Pour into a crock or bowl.
- Freeze or refrigerate until it firms up.
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- First you’ll want to make your cookie crumbs. If you have a cookie with no creamy middle filling (like a chocolate chip or sugar cookie), then you can put them straight into the food processor. If you do have a filling (like an Oreo or Nutter Butter would), then you’ll want to open the cookie and scrape out the filling with a butter knife first. You want a dry crumb to work with, so the filling has to be removed. Some cookies have a solid middle that you can’t open and get to (like a Milano cookie), but I think that would be OK since the chocolate chip cookies have some chocolate bits mixed in and they turned out fine. Place your cookies into the food processor and blend until it forms a very fine powder. You’ll need 2 cups, so just keep blending cookies until you get there (since all the cookies are different sizes or have two sides per cookie, the number of cookies needed won’t be the same).
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- Store your cookie butter in the fridge and it should be good for at least a week or two. It may be good for even longer but it usually doesn’t last long enough to find out! And here’s a quick video tutorial of the process:
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- This will help the peanuts to start releasing some of their oils for more effortless blending. It also makes the skins easier to remove.Spread the peanuts on a large parchment-lined baking tray and roast in the oven for between 7-10 minutes at 325ºF/160ºC. The longer you roast them, the darker they (and your peanut butter) will be.
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