Flavored Butter Sweet Brandy Recipes

SWEET COMPOUND BUTTERS RECIPE - (4.5/5)

Steps:

• The recipe for all flavored butters is the same. Soften unsalted butter to room temperature and blend in the flavor ingredients with an electric mixer, beating at medium speed until completely blended (1 to 2 minutes). Use only fresh herbs and lemon or lime juice. Let the butter stand for an hour in a cool place, covered, so the flavors can develop; then refrigerate to harden. Before refrigerating, you can roll the butter into logs with wax paper; press it into molds to create stars or other shapes; create balls with butter paddles; or simply press it into ramekins for serving. Butter can be made several days in advance of use; or it can be frozen for up to three weeks. Wrap it very tightly before refrigerating or freezing, in double layers of plastic wrap and freezer bags, since butter absorbs other flavors and odors like a sponge. NOTES: Brandy Butter: First cream the butter until light and fluffy; then beat in the sugar a little at a time. When the mixture is very white and frothy, beat in the brandy and vanilla. Cranberry Butter: Great for pancakes and waffles. Honey Vanilla Butter: First cream the butter with the honey. Slowly add the whipping cream, beating constantly until the mixture is fluffy. Then add the vanilla. Strawberry Butter: We prefer this butter less sweet, but more sugar can be added based on personal preference and the amount of sweetness in the strawberries or preserves.

BRANDIED CANDIED SWEET POTATOES

Steps:

• Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil. Cook 15 minutes, or until tender but firm. Drain, and set aside.
• In a large skillet over low heat, melt the butter. Stir in the brown sugar, brandy, and salt. Add the sweet potatoes, and stir to coat. Cook, stirring gently, until sweet potatoes are heated through and well glazed.

SWEET POTATO MERINGUE BAKE

Steps:

• Preheat oven to 375°. Place potatoes in a greased 8-in. square baking pan. Combine brown sugar, pecans, water and butter; pour over potatoes. Bake, uncovered, just until tender, 30-35 minutes., Meanwhile, for meringue, in a small bowl, beat egg whites and vanilla on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition, until sugar is dissolved. Continue beating until stiff glossy peaks form. Spread over hot potatoes. Bake until golden brown, 8-10 minutes longer.

WHIPPED ORANGE BUTTER

Steps:

• Gather the ingredients.
• Combine ingredients in a small bowl.
• Beat with a mixer with a whisk attachment or by hand until well blended.
• Refrigerate until serving time.

FLAVORED BUTTER: SWEET BRANDY

Steps:

• Beat 3 tablespoons of brandy, 2 tablespoons of icing sugar into the butter till very smooth and spoon into a pretty jar and refrigerate.
• FOR GIFT:.
• Wrap each butter roll in foil and then tissue paper, twisting the ends like a sweet wrapper.
• Add a label with the flavour.
• Include suggestions for uses or recipes and bundle together in a gift basket.