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Old 10-28-2005, 12:24 AM   #1
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Do You Like Flavored Butters?

This is something I haven't seen in any threads unless I've missed it!
Good old Apple butter...or any other kind...
What do you like? Do you have a recipe?

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Old 10-28-2005, 12:31 AM   #2
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You kind of threw me for a loop when you mentioned apple butter.

I thought you were referring to compound butters like garlic butter or chive butter, etc.

I haven't had apple butter in a couple of decades. What other flavors do you like or make?
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Old 10-28-2005, 12:42 AM   #3
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I haven't made any...but I've seen recipes for strawberry....lemon....etc...and just wondered if anyone has tried any!
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Old 10-28-2005, 12:44 AM   #4
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Quote:
Originally Posted by KAYLINDA
I haven't made any...but I've seen recipes for strawberry....lemon....etc...and just wondered if anyone has tried any!
Who knew!

These are all like fruit purees? No butter in the recipe?
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Old 10-28-2005, 12:58 AM   #5
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Andy...I think these are compound butters as you mentioned. I wasn't really comparing any to apple butter...(sorry) it was just the first thing that came to my mind. Got some "compound" butter recipes for me?
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Old 10-28-2005, 02:51 AM   #6
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Quote:
Originally Posted by KAYLINDA
Andy...I think these are compound butters as you mentioned. I wasn't really comparing any to apple butter...(sorry) it was just the first thing that came to my mind. Got some "compound" butter recipes for me?
The fruit butters that I think you're referring to are compound butters. You can use fruit concentrate, preserves, etc. to flavor the butter with. You would use the same method as making say, Maitre'D Hotel Butter. Just let the butter soften until room temp. then mix it together with your flavoring agent until you get the desired texture and flavor that you're looking for. Most places will give it a similar consistency to whipped butter.
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Old 10-28-2005, 02:54 AM   #7
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Also, if you're going to freeze the butter, don't forget to wrap it in parchment paper so it won't stick.
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Old 10-28-2005, 03:11 AM   #8
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I don't like the fruit butters. I'd rather have my fruit another way, such as apple jelly and butter on toast, instead of apple butter.
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Old 10-28-2005, 06:25 AM   #9
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Hi guys, this is my TNT blueberry butter recipe. It rocks on scones!

If possible I try to get all three ingredients in organic varieties. (You can even try making your own homemade dried blueberries ahead of time.)

This simple recipe can be prepared in minutes and eaten immediately. Perfect for Sunday brunch or afternoon tea, it also goes great on pancakes and waffles.


Blueberry Butter


1 ¼ cups of dried blueberries (un-sulphured)

1 ½ cups of margarine or butter, brought to room temperature

3 tbsps liquid honey

Directions

In a food processor pulse the dried blueberries until they are as smooth as possible (a few “lumps” are alright, don’t worry). Add in the butter or margarine and the honey, continue pulsing for another 90 seconds or so, or until entirely smooth, depending on the consistency you are going for.


You may serve this right away, or keep it store in the fridge for about 7 days, well covered. It is wonderful on bagels, scones, toast, crackers-anything where you would normally use butter and jam together!

Makes about 2 ½ cups of blueberry butter
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Old 10-28-2005, 08:22 AM   #10
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Quote:
Originally Posted by Andy M.
You kind of threw me for a loop when you mentioned apple butter.

I thought you were referring to compound butters like garlic butter or chive butter, etc.
I thought the exact same thing Andy

I love apple butter, but I haven't had it in a long time. The first time I had it was in PA Dutch country. What a treat! I was skeptical at first (I was a kid at the time), but am so glad I tried it.
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