Simple Spreadable Butter Food

SAVORY BUTTER SPREADS

Steps:

• Combine all ingredients for desired flavored spread in bowl. Beat at medium speed until fluffy and well mixed.
• Serve spreads on hot cooked vegetables, bread, crackers or hot cooked pasta or fish. Store refrigerated in airtight container up to 2 weeks.

SOFT SPREAD BUTTER

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.

SPREADABLE BUTTER

Steps:

• 1. Allow the butter to soften completely, it needs to be very soft.
• 2. Blend the butter, canola oil and salt. The key is whipping air into the butter to get it fluffy. You can I use a handheld Baun type stick mixer for this task.Or a hand mixer or blender or stand mixer would work as well.
• 3. It is at this step I add things to flavor the butter. Herbs, garlic, fruit etc. Depending on what I am adding it can be by hand or with the mixer on. Usually do it in the container it is going in if it is just folded in.
• 4. Pour into containers and refrigerate or freeze. It will keep the fridge as long as the expiration date on the butter you use. So I put in smaller containers and freeze some as usually there is just me at home.
• 5. It will get thin if you leave it out, but will firm right back up in the refrigerator.
• 6. Remember do not use in recipes won't work well. I do use it for cooking eggs and sauteing things calling for butter sometimes.

GARLIC BUTTER

Steps:

• In a small bowl, combine softened butter, minced garlic and parmesan cheese. Season with garlic salt, Italian seasoning, pepper and paprika. Mix until smooth.

HOMEMADE SOFT BUTTER SPREAD

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.

SIMPLE SPREADABLE BUTTER

Steps:

• In a bowl, use a whisk or a mixer to whip the butter.
• Gradually mix in the oil. Whisk until smooth.
• Transfer to an airtight container and store in the refrigerator.
• This recipe can easily be doubled or tripled. Any extra butter spread will freeze well in an airtight container.

HOMEMADE SPREADABLE BUTTER

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.

THE BEST GARLIC BREAD YOU'LL EVER HAVE!

Steps:

• PREP: Position a rack in the center of the oven and preheat the oven to 375ºF. Slice the bread in half lengthwise, making sure both portions are roughly the same size.
• GARLIC BUTTER: In a bowl, combine the softened butter, minced garlic, salt, garlic powder, parsley, parmesan, and white truffle oil. I like to use a fork to really mash the ingredients into the butter.
• SPREAD: Divide the butter mixture into two and spread on the two halves of the loaf. Place the loaves on a rimmed baking sheet. You can bake this right away or refrigerate it until you're ready to bake.
• BAKE: Place the bread in the oven and bake for 11-15 minutes or until golden brown and cooked to your liking. If you bake from the fridge, the garlic bread may take a few minutes longer to brown! Slice and serve warm.