DIY Groceries-Sweet Flavored Butters

Good Monday Morning to all.  Welcome to my new followers and thanks to all of you for following my blog.  I hope that you find the information that I post here useful.

At the end of my post last week, I said that sweet flavored butters were a whole other subject.  Well I thought that this week I would broach that subject.

Again, flavored butters are so easy to make but so impressive to serve.  Like savory flavored butters, sweet butters are limited only by one’s imagination.  Butter can be combined with jam, marmalade, lemon curd, honeys, syrups, extracts and spices
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With Christmas looming on the horizon it may be time to think about food gifts.  A nice loaf of homemade quick bread, accompanied by some sweet-flavored butter has always been a big hit when I have given it as a gift.  The butter can be geared to the flavor of the quick bread.  I give maple nut butter with pumpkin bread, coconut butter with pineapple bread, apple butter butter with apple bread. etc.  It is such a simple little extra, and people are always impressed.

All these butters are great on quick breads, muffins, biscuits,waffles, pancakes, bagels, and some even do wonders for vegetables.

Soften the butter and mix any chosen ingredients into the softened butter, wrap in plastic wrap or place in a small glass or plastic container.  I like to use confectioner’s sugar when I make sweet butters as I feel it makes a smoother butter than granulated sugar does.  That said, I also like brown sugar with some spice combinations.  I give a range for some ingredients.  Start with the smaller amount and increase to taste.

Here are some combinations to think about.

Honey Butter
1/2 c. softened butter
1/4 c. honey

Honey Butter is a very common flavored butter, but it is a great one.  Vary it by adding 1/4 to 1/2 t. cinnamon or other spice.   Can also add finely chopped, toasted nuts.

Jam Butter
1/2 c. softened butter
3-4 T. jam, jelly, marmalade, curd, or preserves

Any flavor can be used: strawberry, blackberry, raspberry, peach, apricot, apricot-pineapple, apple or pumpkin butter, lemon curd, etc.

Coconut Butter
1/2 c. softened butter
2 T. confectioner’s sugar
1/4 to 1/2 t. coconut extract
2 T. toasted  flaked coconut

Toast coconut in microwave 15 seconds at a time until toasted.  Watch carefully.  Place coconut in a mini food processor and press to chop it up some.  Combine ingredients.  Turn into a small glass or plastic container or wrap in plastic wrap.

Extract Butter:  eliminate the coconut and add 1/8 to 1/2 t. extract of choice.  vanilla, almond, lemon, orange, etc.  Cherry extract with finely chopped, toasted almonds is very good.

Maple Nut Butter
1/2 c. softened butter
2 T. confectioner’s or brown sugar
1/4 t. maple extract
2 T. finely chopped nuts

Chinese Five Spice Butter
1/2 c. softened butter
2 T. brown sugar
1/4 to 1/2 t. Chinese Five Spice (This spice has licorice undertones)

Spiced Butter:  use cinnamon, nutmeg, allspice, pumpkin pie spice, apple pie spice, cardamom, cloves, even curry powder.  Try combinations of spices such as those found in eggnog.  Be willing to experiment.

The Chinese Five Spice Butter and  a Sweet Curry Butter (just use 1/8-1/4 t. curry powder instead of the 5-Spice) are very good on carrots, green beans, corn, Brussels sprouts and winter squash.