Flavored Butter Recipes

Flavored Butters

Citrus:

• 1/3 cup softened butter
• 1/4 tsp. finely grated orange, lemon or lime peel

Dill:

• 1/3 cup softened butter
• 1/8 tsp. dried dill

Honey:

• 1/4 cup honey
• 1 cup softened butter
• 1/4 cup powdered sugar

Perfect for Irish Soda Bread!

Lemon Parsley:

• 1/3 cup softened butter
• 1 Tbsp. fresh finely chopped parsley
• 1/4 tsp. lemon juice (or more to taste)

Maple:

• 1/4 cup softened butter
• 1 Tbsp. brown sugar
• 1 Tbsp. pure maple syrup

Extra yummy on waffles, warm biscuits, warm corn bread and for baked sweet potatoes

By Deeli from Richland, WA

Rose Butter

Ingredients:

• 2 sticks (1 cup) of butter (unwrapped and rewrapped loosely in waxed paper)
• 1 qt. of highly scented rose petals (perfectly clean)
• food coloring of choice (optional)

Directions:

In a Tupperware or Rubbermaid container with tight-fitting lid, place a layer of perfectly clean and spray-free rose petals. Lay the waxed-paper-wrapped butter on top of the rose petals. Cover the butter with another thick layer of rose petals and cover tightly. Leave in refrigerator for a day or at least overnight. A couple of days is best.

Remove from refrigerator and allow the butter to soften slightly if you intend to color it. Use food coloring sparingly until you get the color you want and mix it in thorougly. Shape butter whatever way you choose, then re-wrap and return it to the refrigerator until needed. You may save the rose petals to use as garnish if you like. Perfectly clean rose petals are edible.

This butter is delicious used on crackers or tiny sandwiches made with watercress or very thinly-sliced cucumber. The rose flavor is delicate, but what a delightful treat it is.

The recipe can be doubled or tripled depending on number of people to be served.

Source: This recipe came from an old Tea and Poetry book that my hubby found in a thrift store. It's from the 1920's. I believe it was put together by a church in Virginia.

By Pookarina from Boca Raton, FL

Pecan Honey Butter

Ingredients:

• 1/3 cup finely chopped pecans
• 1/2 cup butter softened
• 2 Tbsp. honey
• 1/4 tsp. ground cinnamon

Directions:

Source: 2007 recipe card

By Robyn Fed from Tri-Cities, TN

Maple Butter

Ingredients

• 1 1/2 cups powdered sugar
• 1/2 cup maple syrup
• 1/2 cup butter
• 1 egg yolk, beaten

Directions

Beat together sugar, syrup and butter. Add beaten egg yolk. Serve with pancakes, waffles, toast, french toast, etc. Refrigerate when not using.

By Terri from Pahrump, NV

Herb Butter

Ingredients:

• 1/2 cup soft butter
• 1/4 cup chopped parsley
• 1 Tbsp. chopped chives
• 1 tsp. lemon juice
• 1 small clove garlic, pressed

Directions: