Ingredients
-
1/2
-
1/2
-
1/4
-
1
-
1
-
1
-
-
-
-
-
-
-
-
-
Directions
Raisin-Nut Butter, *Uses: spread on toast, muffins or scones, with couscous or anything you like* , Nice cinnamon flavor, with just a hint of orange ~ next time I’ll use thawed orange juice concentrate for a little more orange taste Or, add some zest ~ or both! Made this in my DIL’s kitchen and I realize the nuts and raisins should be chopped finer ~ I’ll use my mini food processor next time My granddaughter requested this for her oatmeal tomorrow morning! Tagged for Fall Rookie Recipe Tag ~ tagged and made on 09/30
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Steps
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1
Done
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In a Medium-Size Bowl, Whip 1/2 Cup Unsalted Butter (room Temperature) Until Fluffy. |
|
2
Done
|
Combine the Softened Butter and Other Ingredients (listed Below) Together Until They Are Completely Blended. |
|
3
Done
|
the Butter Must First Be Brought to Room Temperature and Softened by Beating It. |
|
4
Done
|
the Flavoring Ingredients Must Be Very Finely Chopped or Pureed. |
|
5
Done
|
If Any Extra Liquid Develops, It Should Be Drained Off Thoroughly Before Mixing in the Butter. |
|
6
Done
|
For the Flavor to Better Penetrate the Butter, Allow It to Stand at Cool Room Temperature For a Few Hours Before Refrigerating. |
|
7
Done
|
Compound Butters May Be Stored in Freezer, Tightly Wrapped. |
|
8
Done
|
Use a Sharp Knife Dipped in Hot Water For Cutting the Frozen Butter. |
|
9
Done
|
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. |
