Butter Recipes

Cornmeal Biscuits with Blackberry Butter

admin — Sat, 03 Jul 2010 21:44:56 +0000

Talk about comfort food! This recipe has everyone’s favorite baking ingredient – BUTTER! Perfect for breakfast or your afternoon tea!

Blackberry Butter

6 Tbsp butter, softened
2 Tbsp blackberry jam
1 tsp finely grated lime zest

Biscuits

1 1/3 cup all-purpose flour, plus more for kneading
2/3 cup coarse-ground cornmeal
1 Tbsp sugar
2 1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
8 Tbsp butter, chilled and cubed
3/4 cup sour cream

1. Preheat the oven to 450 degrees. Lightly grease a baking sheet. To make the blackberry butter, stir together all ingredients thoroughly. Refrigerate until needed.

2. To make the biscuits, in a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. With a pastry cutter or fork, cut in the butter until the mixture resembles coarse crumbs. Mix in the sour cream and pull the dough together into a ball. Turn the dough out onto a lightly floured surface and pat it into a 3/4-inch-thick round. Using a 3-inch cookie cutter, cut as many rounds as you can, then reroll the dough and cut the remaining biscuits.

3. Transfer the biscuits onto the baking sheet and bake until light brown, about 15 minutes. Serve the biscuits hot, accompanied by a good dollop of blackberry butter.

TIPS: It works great with other fruit jams and citrus zests! Test and find your favorite!

Butter, Margarine and Low-Fat Speads

admin — Sat, 02 May 2009 22:15:26 +0000

Butter is made by churning rich cream, so it’s not suprising that it’s one of the most concentrated sources of fat in the diet; there is a massive 80 grams of fat in 100 grams of butter (and a whopping 740 calories!). Most of this is saturated fat, which if eaten to excess can contribute to raised blood cholesterol. It does, however, provide important supplies of vitamins A and D. Half-fat butter has had water whipped into it to achieve the same volume with only half the fat.

Margarine was invented in 1869 as a cheap substitute for butter, and by law in Brittain it must be fortified with vitamins A and D. Polyunsaturated versions are also an important source of essential fatty acids and vitamin E. Hard or soft, most have the same amount of fat and just as many calories as butter. The only real advantage is cost.

Low-fat spreads have been designed to look and taste like margarine but have a lower fat content. A “70% fat” spread contains 635 calories and 70 grams of fat per 100 grams of content (about 3-1/2 ounces). A “lowfat” spread contains 390 calories and 41 grams of fat or less; and a “very lowfat” spread has 273 calories and 25 grams of fat per 100 grams of content. What this means is that even the lowest-fat spreads are made up of a quarter of fat and should not be eaten to excess.

Much of the fat in these reduced-fat spreads has been replaced by water, with emulsifiers used to bind it in. This water evaporates when the spread is heated, which is why the very lowfat spreads (which contain the most water) are labeled “unsuitable for cooking.”

As a general rule, if you want to avoid the saturated fat of butter or lard in your cooking and recipes, it is best to use small amounts of olive or sunflower oil.

French Toast with Lemon Butter

admin — Thu, 23 Oct 2008 04:04:39 +0000

Photo by yomi955

Ingredients
2 slices of french toast
1/2 cup of butter
1 cup of sugar
2 lemons for juice
4 teaspoon of grated lemon rind
3 ounce of brandy

Directions
Start by melting the butter over low heat and spoon off any foam. Pour the clarified butter in to the dish after cleaning the pan and add sugar. Mix the sugar constantly until it dissolves then add the lemon rind, juice, and brandy. Stir it until it is smooth then spread over the hot french toast.

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