Savory Samhaim Butters

Autumn Butter

• 1/4 cup firmly packed brown sugar
• 1 tsp pumpkin pie spice
• 1/4 cup whipping cream
• 1 cup butter, softened

Mix all ingredients until well blended. Spread onto your favorite muffins, quick bread, sweet crackers, or drop a dollop onto morning pancakes.

Cinnamon Butter

• 2 sticks butter
• 1/2 cup brown sugar
• 1 tsp cinnamon

Combine all ingredients and mix well. Serve over sweet bread, muffins, or morning waffles. Store tightly covered in the refrigerator.

Pumpkin Pie Spice Butter

• 4 tbsp (1/2 stick) unsalted butter, softened
• 4 tbsp canned pumpkin puree
• 1 tsp brown sugar
• 1 tsp cinnamon
• 1/8 tsp ground cloves
• 1/8 tsp ground ginger
• 1/8 tsp freshly grated or dried nutmeg
• 1/8 tsp salt

Combine all ingredients and mix well. Keep tightly covered in the refrigerator up to three weeks.

* 1/2 teaspoon of pumpkin pie spice can be substituted for cloves, ginger and nutmeg.

Raspberry Butter

• 1 cup raspberries
• 2 tablespoons water
• 1 tablespoon sugar
• 1/2 cup butter, at room temperature
• 2 tablespoons powdered sugar
• 1 teaspoon blackberry liqueur
• 1/4 teaspoon lemon juice

Boil raspberries, water and sugar in a small saucepan over medium heat until syrupy, stirring frequently, about 5 minutes. Strain through sieve to remove seeds. Cool. Process with remaining ingredients until smooth and well mixed. Can be prepared one day ahead. Cover and chill. Bring to room temperature and stir before serving.