Tag Archives: Butter

Compound Butter

I used the homemade butter I made for these beauties.

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Compound butter is a simple and delicious way to add a little spice to your life. It is traditionally served on meat, and when it melts it creates a sauce. I, however, used it to butter some rolls. I took them to Easter with me, and they were a big hit.

Sorry my recipes are exact. This is all about what you like and want. I just tasted and corrected as I went.

Garlic Compound Butter

You’re going to need:
Roasted Garlic
Butter (It doesn’t need to be homemade)
Salt

All you need to do is mix as much roasted garlic as you want into the butter. I used about 2 heads of garlic in about 2 sticks of butter. I also added about a tsp of the garlic infused oil. Taste it. Do you want more garlic? Add it. Add about 1/2 tsp of salt to enhance the flavor of your butter. Always taste it! (Don’t just lick some off a spoon that’d be gross. Taste it with a cracker or some bread) This is about what you like!

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Fresh Herbs Compound Butter

What you need:
2 1/2 tsp. Fresh Herbs such as Parsley and Oregano
1/2 c. Butter
Salt to taste

Mix everything together. Taste it. Is it yummy? If not add more herbs. You’ll need about 5 tsp of mixed herbs for 2 sticks of butter.  See how my butter looks. Add herbs till it looks like that.

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Fresh Herbs and Lemon Compound Butter

My sister loves lemon so I made this one especially for her.

What you need:
1/2 c. Butter
2 1/2 Tsp Herbs such as Oregano or Parsley
Tsp Lemon juice
Salt to taste

I simply added about a tsp of lemon to a stick of the fresh herb butter I had made.

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Pecan Brown Sugar Compound Butter

What you need:
1/2 c. Softened Butter
2 Tsp. Finely Chopped Toasted Pecans
1 Tbsp Light Brown Sugar

Toast the Pecans. All you need to do is put the pecans in a skillet on med. heat. Don’t add any oil, the pecans will release their own oil.

Mix the ingredients together and let them set.

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How To Make Them in Cute Shapes

You’re going to need plastic molds, the kind you would use to make chocolates.

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Add the butter to the molds while the butter is still soft. Beat the molds on the table to get the air bubble out. If you have trouble with this, you might want to heat the butter up for maybe 5 seconds. Just enough to warm it up. You can also use a spoon to push the butter into the spaces where it isn’t.

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Put them in the refrigerator or freezer to harden the butter. Now for the hard part, getting the butter out. The best way I found was to wiggle the molds until the butter releases. Gently press it, you don’t want to ruin all the work you did putting it into the mold by using too much pressure.

Enjoy your butter!

Easter!

I love baking for holidays. There are so many cute ways and ideas. I also hate baking for holidays. It’s stressful. You have so many people’s likes and dislikes to consider. If I’m just trying a recipe it’s not a big deal if it doesn’t work out (besides my wasted time and energy and love). But when it’s for family, It has to be perfect. I didn’t sleep much the night before Easter. I tried 3 recipes that failed, before finally getting two good cupcakes. One is Red Velvet, the other is Vanilla with Chocolate Icing.

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I’m really proud of how adorable they look.

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My little sister

The whole family was involved. My sister was a big help with the cupcakes.

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My mom helped with the Broccoli and Rice Casserole. While not my favorite dish, it’s a family favorite.

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Even Coal got involved! (He really wasn’t much of a help, but he tries)

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Coal

I also made some Compound Butter. I really hadn’t meant for them to be for Easter. They were just something I had been wanting to make, however they were probably the star of Easter.  I made them from Homemade Butter. They were amazing.

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Homemade Butter

Homemade butter? Why would anyone want to this. Well let me tell you friend. It’s delicious. You also can control exactly what you put into it. It’s also really really really easy. You can even use it to make Compound Butter.

What you need:
-Heavy Cream
-Salt (optional)

What you do:
Put the heavy cream in a mixer and mix. It’s a good idea to cover the bowl because as the liquid and solids begin to separate it might splash.

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This is what happens when you’re cover pops off.

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Here’s what the butter will look like. Now you need to remove excess liquid from the butter. I saw a lot of recipes with lots of ways to do this, but I thought it would be easiest to put it in a bag and cut a small hole in in. A really small hole! Pin prick sized. If you make too big a hole, the butter will come out.

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Squeeze and squish the butter to get all the liquid out. (You can save this liquid as it is buttermilk)

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And Ta Da! You have homemade butter! Now homemade butter will only store for about 2 weeks. Make sure to wrap it tightly as it absorbs flavors really well.