Bonnies Blue Ribbon Butter Spread 55 Calories Per Tablespoon And Half The Fat Content Recipes

BONNIE'S CINNAMON ROLLS

Steps:

• 1. Use Bonnie's Basic Bread recipe for the dough. After the dough has completed the first rise, punch the dough down and roll it out on a lightly floured surface. Roll into a rectangle 15 X 9. Brush the dough with the melted butter. Mix sugar and cinnamon in a shaker and sprinkle evenly over the dough. Use as much or as little as you like. I use about half the mixture. Add raisins or pecans if desired.
• 2. Now roll it starting on the long side and roll tightly and pinch the seam together to seal. Cut into 14 to 16 rolls.
• 3. Place in a butter greased glass Pyrex oblong dish, sprinkle it with sugar.
• 4. Place the cinnamon roll slices in the pan almost touching. Let rise about 45 minutes to 1 hour. Bake for 30 minutes in a 375 degree oven until golden brown. Let cool five minutes and then mix the glaze and pour over rolls.
• 5. To make the glaze combine the butter, powdered sugar and vanilla in a small mixing bowl. Add the hot water, one tablespoon at a time until smooth and can be drizzled. Spread over rolls, wait 5 minutes and pour a little melted butter on top of the rolls. Simply decadent! Enjoy!

BONNIE'S BLUE RIBBON BUTTER SPREAD -- 55 CALORIES PER TABLESPOON, AND HALF THE FAT CONTENT!

Steps:

• I have recently given up margarine, and have gone back to butter to spread on my toast. I wanted that butter to have only half of the calories and half of the fat of real butter with none of the harmful chemicals that margarine contains. The results of our research are in. I got my wish! I want to thank my friends for helping me to tweak these recipes! Disregard any chatter in the posts concerning these recipes. The directions give clear instruction on how to make the three recipes.
• HOW TO MAKE RECIPE 1: Bring your stick of butter to room temperature. The recipe will not work if do not do this. Use salted or unsalted butter. Add 1/2 cup warm water, a little at a time as you beat it with the mixer. The results will be a nice soft whipped butter that can be used immediately. It will harden when refrigerated. The taste and texture is the same as regular butter. Won't separate and can be frozen. Yield: 2 sticks of whipped butter.
• HOW TO MAKE RECIPE 2: 1 pound of salted butter, or unsalted if you prefer. Cut the butter into chunks. Bring the butter to room temperature. Add 2 cups whole milk (i use 2% milk) warmed. It will not work if you do not do this. Add the 4 envelopes (1 box) knox gelatine (unflavored, 4 tablespoons). Stir with a whisk and heat the milk mixture over the lowest heat possible until the Gelatine completely dissolves. (It won't stick to your finger or whisk when dissolved.) The mixture will be hot. When it is dissolved, let it cool slightly. Pour this hot mixture over the chunks of butter, and add salt if you prefer. Take a hand mixer and beat on low until it is thoroughly mixed and smooth. Then pour into 4 tubs and refrigerate. It sets up and is spreadable in about an hour. Gelatine adds proteins that trap air. This method has a thicker texture, hardens quickly, like regular butter. Only 55 calories per tablespoon (if you use whole milk; I use 2%) Yield: 2 pounds of butter.
• HOW TO MAKE RECIPE 3: 1 stick of salted butter, or unsalted if you prefer. Cut the butter into chunks. Bring the butter to room temperature. Add 1/2 cup of whole milk (i use 2% milk) warmed. It will not work if you do not do this. Add 1 teaspoon knox gelatine. Only 55 calories per tablespoon (if you use whole milk; I use 2%) Stir with a whisk and heat the milk mixture over the lowest heat possible until the Gelatine completely dissolves. (It won't stick to your finger or whisk when dissolved.) The mixture will be hot. When it is dissolved, let it cool slightly. Pour this hot mixture over the chunks of butter, and add salt if you prefer. Take a hand mixer and beat on low until it is thoroughly mixed and smooth. Then pour into a tub and refrigerate. It sets up and is spreadable in about an hour. Gelatine adds proteins that trap air. This method has an improved texture with the reduced gelatine, easier to spread recipe. Yield: 2 sticks of butter.