Time 5m Number Of Ingredients 2 Steps:
In a medium mixing bowl, combine butter and sugar until well combined. Refrigerate until use. Bring to room temperature to serve.
Number Of Ingredients 4 Steps:
Blend the ingredients in a food processor, shape into a log on waxed paper, wrap and chill.
Time 5m Yield 16 Number Of Ingredients 6 Steps:
Place the butter into a bowl, and stir together with brown sugar, honey, cinnamon, nutmeg, and ginger until the mixture is completely blended.
Time 2h10m Yield about 1 cup Number Of Ingredients 4 Steps:
Add the butter to a large mixing bowl and beat with a wooden spoon or rubber spatula until smooth. Add the jam, mint and salt and swirl in until partially incorporated. Roll into a log using a sheet of parchment, or pack into a ramekin, and refrigerate until firm, about 2 hours. Serve atop pancakes, waffles or French toast.
Yield Makes about 1 cup Number Of Ingredients 6 Steps:
Cook cream, sugar, oil, espresso powder, and salt in a small saucepan over medium heat, stirring, until just simmering and solids are dissolved, about 2 minutes. Transfer to a small bowl and chill until cool, about 30 minutes. Beat butter on medium-low speed in the bowl of a stand mixer fitted with the paddle attachment (or in a food processor) to combine. With the motor running, drizzle in cream mixture. Increase speed to medium-high and beat until combined and smooth. Transfer to a resealable container and chill at least 3 hours. Let sit at room temperature at least 15 minutes before serving. Do Ahead Butter can be made 10 days ahead; keep chilled.
Time 2m Yield 8 serving(s) Number Of Ingredients 3 Steps:
Combine the ingredients. Refrigerate for about 30 minutes. Serve.
Time 40m Yield 12 Number Of Ingredients 8 Steps:
In a small saucepan over medium heat, combine the milk, sugar and butter. Heat until slightly warm to the touch then remove from heat and stir in the yeast. Let stand until foamy, about 10 minutes. In a large bowl, stir together the flour and salt. Mix in the eggs, oil and the yeast mixture. Mix until dough pulls away from the sides of the bowl. Turn dough out onto a floured surface and continue to knead until the dough is smooth and elastic, about 10 minutes. Grease a large bowl with 1 tablespoon of oil. Place the dough into the bowl and turn once to coat. Cover and let stand in a warm place until double in size, about 1 hour. Use remaining oil to grease a cookie sheet or 9x13 inch pan. For plain rolls, punch down dough and divide into 12 equal pieces. Roll the pieces into balls and place them into the greased pan side by side. Let dough rise for 20 to 25 minutes, or until almost double. Preheat oven to 375 degrees F (190 degrees C). Bake for 20 to 25 minutes in the preheated oven, until rolls are golden brown.
Time 2h45m Yield 32 serving(s) Number Of Ingredients 9 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!
More about “sweet butter recipes”
Number Of Ingredients 55 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.
