Maple Butter
1/2 c Softened butter
1/4 c Maple syrup

Mix with electric mixer until blended. Serve on toast, cracker, warm muffins.

Blue Cheese Butter



8 tablespoons (1 stick) unsalted butter, at room temperature

1/4 tablespoon Dijon mustard

1/4 cup crumbled good-quality blue cheese

Preparation

Place the butter in a small bowl. Add the mustard and stir with a

wooden spoon to combine. Mash in the blue cheese. Chill the butter

until needed, but allow it to come to room temperature before spreading.

Horseradish Butter



8 tablespoons (1 stick) unsalted butter, at room temperature

2 tablespoons prepared horseradish

1/4 teaspoon kosher salt

Preparation

Place the butter in a small bowl. Add the horseradish and salt and

mash with a wooden spoon to combine. Chill the butter until needed,

but allow it to come to room temperature before spreading.

Roasted-Garlic Butter



4 cloves garlic, skins left on

1 tablespoon olive oil

1/2 teaspoon kosher salt

8 tablespoons (1 stick) unsalted butter, at room temperature

Preparation

Preheat oven to 350° F. Place the garlic on a small sheet of foil and

pull up the foil's edges to form a pouch. Pour the oil over the garlic

and sprinkle with about ¼ teaspoon of the salt. Roast for 35 minutes.

Allow to cool slightly. Place the butter in a small bowl. Squeeze the

garlic out of its skins onto the butter. Add the remaining salt and

mash with a wooden spoon to combine. Chill the butter until needed,

but allow it to come to room temperature before spreading.

Parsley Butter



8 tablespoons (1 stick) unsalted butter, at room temperature

1/4 cup finely chopped fresh parsley

1/4 teaspoon kosher salt

Preparation

Place the butter in a small bowl. Add the parsley and salt and mash

with a wooden spoon until combined. Chill the butter until needed, but

let it come to room temperature before spreading.

Red Currant Butter



8 tablespoons (1 stick) unsalted butter, at room temperature

3 tablespoons red currant jam or preserves

1/4 teaspoon kosher salt

Preparation

Place the butter in a small bowl. Add the jam and salt and mash with a

wooden spoon until combined. Chill the butter until needed, but allow

it to come to room temperature before spreading.

Almond Butter

1/2 c. butter, softened 1 tablesoon honey 1/4 teaspoon almond extract

Instructions

Mix well. Chill.

Spiced Honey Butter

1/2 cup butter or margarine, softened to room temperature
1/4 cup honey
1 teaspoon grated orange peel
1/2 teaspoon ground cinnamon

Combine all ingredients and mix well. Serve with biscuits, bread or toast. Makes about 3/4 cup.

Sweet Date Butter



1 cup unsalted butter, softened (2 sticks)

1 cup chopped pitted dates

1 to 2 tbsp honey

1/2 tsp ground cardamom or cinnamon



Put all the ingredients in the bowl of a food processor, fitted with

the metal blade (be sure there are no odd date pits floating about!)

Process until smooth and creamy, cleaning down the side of the bowl

once or twice. Put into a bowl and refrigerate, covered, until ready

to serve.



Makes about 1 cup.

Lemon Butter
1/2 c. butter, room temperature
1 tbsp. lemon juice
1/4 tsp. grated lemon peel
1/4 tsp. garlic salt
Dash pepper

Combine butter and seasonings. Beat until light and fluffy. Great on fish and vegetables.