Sweet Butter Recipes

BEST CANADIAN BUTTER TARTS

Steps:

• In a large bowl, toss together the flour, baking powder and salt.
• Cut in the lard and butter using a pastry blender or two knives until mixture resembles coarse oatmeal.
• In a measuring cup, combine the egg and vinegar. Add enough cold water to make one cup.
• Gradually stir in the liquid, adding just enough to make the dough cling together.
• Turn the dough out onto a lightly floured surface and gather into a ball and divide into two equal portions. Tightly saran wrap both portions. Place one in the freezer for later use. Place the other in the fridge to chill for one hour.
• Roll the dough on a floured surface to about 1/8″ thick. Cut as many 4″ circles as you can. Re-roll the scraps and cut out more circles to make 12.
• Fit the pastry circles into a muffin pan and place back in the fridge until ready to fill.
• Preheat oven to 375F and position a rack in lower third of oven.
• In a small saucepan, melt the butter and brown sugar. Remove from heat and stir in the cream and vanilla. Let cool to touch (about 5 minutes) before whisking in the egg.
• Divide the pecans (if using) among the pastry shells and pour in the filling until half full.
• Bake for 13-15 minutes or until crust is lightly golden around the edges and filling is bubbling.
• Let cool completely in the pan. Best way to remove the tarts from the pan is to place a cooling rack (upside down) on top and flip the pan over. Then individually flip each butter tart right side up.

SWEET BUTTER

Steps:

• In a medium mixing bowl, combine butter and sugar until well combined.
• Refrigerate until use. Bring to room temperature to serve.

SWEET BUTTER COOKIES

Steps:

• Cream together the butter and sugar. Add egg yolks and vanilla. Add sifted flour one half at a time.
• Put dough into a cookie press and press into desired shapes.
• Bake at 350 degrees F (180 degrees C) for 10 minutes. Do Not Brown.

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.

PUMPKIN SPICE COMPOUND BUTTER

Steps:

• In a small bowl, add in the butter, pumpkin pie spice, and powdered sugar. Stir with a spatula until combined.
• Add into a small jar.

SWEET POTATO BUTTER

Steps:

• In a large saucepan, mix all the ingredients together well. Bring to a boil.
• Reduce the heat to a simmer uncovered for 2 to 2 1/2 hours or until the mixture is thick and about 1 cup of liquid remains, stir occasionally.
• Process the mixture in a blender in batches until smooth. Transfer to jars or containers and chill for at least 2-3 hours in the fridge. Store in the fridge.
• Bon Appetit!

SWEET POTATO BUTTER

Steps:

• Heat oven to 400 degrees. Prick sweet potatoes. Place on a baking sheet and cook until soft, about 40 minutes. Let cool.
• Peel sweet potatoes, cut into chunks, and set aside. Melt 2 tablespoons butter in an 8-inch skillet over medium heat. Reduce heat to medium low, and add shallots; cook, stirring occasionally, until caramelized, 6 to 8 minutes. Add vinegar; cook 2 minutes. Stir in ginger, mustard, cayenne, salt, and pepper. Cook over low heat 2 to 3 minutes.
• Place sweet potatoes in a food processor; add shallot mixture; process until smooth. Transfer mixture to a heavy saucepan. Over low heat, cook 1 hour, stirring often, until mixture takes on a deep, rich color. Cool completely.
• Transfer mixture to an electric mixer. Add remaining 4 tablespoons butter in small pieces; whip until fluffy. Serve.

SWEET POTATO BUTTER

Steps:

• Combine all ingredients in a 1 or 1 ½ quart slow cooker and stir well to combine
• Cook on low for 6-8 hours, or until the sweet potatoes are completely cooked and soft.
• Using an immersion blender, blend everything together in your slow cooker until smooth.
• Stir in honey to taste.
• Note: You can do this in a larger slow cooker, but you will need to double or triple the recipe depending on the size of your slow cooker. A slow cooker should be at least ½ full in order to cook the food in it properly.

ENGLISH SCONES

Steps:

• Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper, or silicone mat.
• In a medium cup, beat the eggs, buttercream and milk. Reserve about 2 tablespoons of mixture in a separate bowl.
• In a mixing bowl with paddle attachment, mix together flour, sugar, baking powder and salt.
• Then add butter and mix until nice and smooth. The mixture should resemble wet-sand texture. (TIP: Thoroughly coating the flour with butter minimizes the formation of gluten, creating tender and light scones.)
• Add egg mixture and mix until just combined. The dough will be quite sticky, but its totally normal. Transfer the dough onto well-floured surface.
• Generously dust the work surface with flour and transfer the dough on the floured surface, using a silicone spatula.
• With floured hands, knead the dough to smooth out the surface and roll it into 1-inch thick disk. Using 2-inch round cookie cutter, cut out as many scones as you can.
• Then gather the dough scraps and repeat the step #5, until all the dough is used.
• Arrange the scones on the prepared baking sheet, brush on the reserved egg mixture on each scone and bake for 13-15 minutes, or until golden brown.
• Cool the scones on wire rack. Serve warm or at room temperature with sweet whipped butter and jam.
• Whip the butter, heavy cream and honey with mixer until nice and fluffy.

SWEET BUTTER

Steps:

• Place the butter into a bowl, and stir together with brown sugar, honey, cinnamon, nutmeg, and ginger until the mixture is completely blended.