Advertisements

Hazelnut Butter

Source: Food Day - The Oregonian - October 24, 2000Similar to peanut butter, this is a special Oregon treat. It`s an "old-fashioned" butter with no stabilizers; it can be kept at room temperature, but if kept refrigerated, very little oil separation will occur.2 cups whole hazelnuts, toasted* (about 9 ounces)
3/4 teaspoon confectioners` sugar, or to taste
1/2 teaspoon salt, or to taste (optional)
1 to 2 tablespoons vegetable oil (for blender method)Food processor method: Place the toasted hazelnuts in a food processor container fitted with the metal blade. Process to a coarse texture (like crunchy peanut butter), about 3 minutes. Gradually add the sugar and salt. Scrape down sides; continue to process until desired texture is achieved, about 4 to 7 minutes. Shelf life is about 3 months in the refrigerator.Blender method: Place toasted hazelnuts and 1 tablespoon of vegetable oil in blender container and grind to meal on low speed. Continue to blend on low for several minutes, scraping down sides of container as required and adding another tablespoon of oil, if necessary.When butter is fairly soft, blend on high for 2 to 3 minutes or until desired texture is achieved. Gradually add the sugar and salt; blend on low until thoroughly mixed.* To toast hazelnuts, spread the shelled nuts in a shallow pan and roast at 275 degrees F for 20 to 30 minutes or until the skins crack. To remove skins, rub nuts while warm with a rough cloth.Crunchy variation
Stir in 1/4 cup roasted, chopped hazelnuts or roasted (or raw) sunflower seeds to finished butter.Makes about 1 cup butter.

Pizza Butter
Pizza Butterl pound margarine, softened 12 ounces tomato paste 2 cups (8 ounces) shredded mozzarella cheese 2 tablespoons granulated sugar 1 teaspoon oreganoMix all ingredients.Spread on English muffins halves, add desired toppings and broil until bubbly./p (Upload by user)

Peach honey butter
Peach Honey ButterUse as a topping for pancakes, French toast, chicken or pork.3/4 cup butter1 (16 ounce) can unsweetened peach halves1 teaspoon ground cinnamon2 tablespoons honeyDrain peaches and place into a large bowl. Add honey and cinnamon. Mash to the cons (Upload by user)

Hawaiian Coconut Spread
Hawaiian Coconut Spread8 ounces cream cheese, softened2 tablespoons apricot, pineapple or peach preserves1/3 cup flaked coconutCombine cream cheese and preserves, mixing until well blended. Add coconut; mix well. Chill. Serve with nut bread slices.uVariations/u (Upload by user)

Herb and Spice Butters
Herb and Spice Butters1/2 cup unsalted butter, saltedTo softened butter add 1 of these ingredients:1/4 teaspoon dill weed or 3/4 teaspoon fresh dill1 tablespoon finely chopped chives1 tablespoon finely chopped parsley1/2 teaspoon basil leaves or 1 1/2 teaspoons (Upload by user)

Honey Butter
Honey Butter8 ounces honey1 cup butter or margarine1 1/2 teaspoons cinnamonMix all ingredients until smooth. (Upload by user)

Raspberry Mint Honey
Raspberry Mint Honey4 cups orange blossom or clover honey2 cups well drained canned red raspberries4 ounces fresh mint leavesIn a 3 to 4 quart pan combine all ingredients over medium high heat. Stir mixture occasionally until honey simmers, about 5 minutes. Simmer 20 minu (Upload by user)

Roasted Garlic Puree
Roasted Garlic PureeUse as a spread for buttered, toasted French bread.4 large heads garlic1/4 cup olive oil1/8 to 1/4 teaspoon salt1/8 to 1/4 teaspoon pepper1 tablespoon fresh lemon juiceChop off bottom of garlic head, and separate whole cloves, leaving tig (Upload by user)

Strawberry Butter
Strawberry Butter3/4 cup frozen strawberries, thawed and drained1 cup butter, softened3 tablespoons confectioners` sugarMix ingredients in blender until smooth. Refrigerate.Makes about 2 cups. (Upload by user)

Sweet Lemon Butter
Sweet Lemon ButterSpread on nut breads.1/2 cup butterGrated peel of 1 lemon1/2 cup freshly squeezed lemon juice1 1/2 cups granulated sugar1/4 teaspoon salt3 whole eggs3 egg yolksMelt butter in top of double boiler. Stir in lemon peel, juice, sugar an (Upload by user)

Aromatic Blossom Butter
Aromatic Blossom Butter1/2 cup (1 stick) unsalted butter    (at room temperature)1/4 cup aromatic petals, such as    rose, violet, pinks, herb flowers and    other safe to eat seasonal flowers 1/4 cup or to taste, swee (Upload by user)
TAG: butter, aromatic, blossom, ,

Garlic herb butter
Garlic Herb Butter10 garlic cloves1/2 cup melted butter3 tablespoons olive oilSaltWhite pepperChopped parsley or dried tarragonSlice garlic cloves thinly. Melt butter with oil and add garlic. Swirl the garlic around until it starts to change color and is slight (Upload by user)
TAG: garlic, butter, ,