Wednesday, 18 February 2015

Homemade Flavored Butter Recipes

Fruits Butter Recipes
Always use good quality plain butter, NOT margarine or butter substitute. You'll need to use REAL butter for gourmet flavor.refrigerate butter up to 2 weeks.
Fruit butter are made by cooking down the fruit mixture until thick and sticky instead of adding pectin to set the mixture as you do with jam. Spread on whole-grain toast or stir into plain yogurt.
Butters are supposed to be smooth and well, buttery, so we prefer to peel stone fruit, such as apricots, nectarines, peaches, and apples and pears.
If you're making a butter with “seedy” berries, such as blackberries, raspberries or even blueberries, you can puree the butter and pass it through a sieve for the smoothest result. Try the combination of blueberries with lime juice and zest or plums with orange juice and zest.
Tips & Notes
Make Ahead Tip: Store in the refrigerator for up to 3 weeks, in the freezer for up to 1 year or at room temperature for up to 1 year if processed in a water bath. | Equipment: Two 8-ounce canning jars
Tip: How to Prep & Measure Fruit
Berries: Remove stems; hull strawberries. Measure whole. Cherries: Remove stems and pits; halve. Measure halves. Peaches, Nectarines & Plums: Peel if desired. Cut into 1/2-inch pieces; discard pits. Measure pieces. Apples, Pears & other fruit: Peel if desired. Quarter, remove seeds and cut into 1/2-inch pieces. Measure pieces.
To peel stone fruit, dip them in boiling water for about 1 minute to loosen their skins. Let cool slightly, then remove the skins with a paring knife.
Note: 3/4 cup maple syrup (or honey) or 1/2-1 cup Splenda Granular can be used in place of 1 cup sugar.
Slow Cooker Peach Butter
Ingredients
5 pounds fresh peaches, peeled, pitted and chopped (sawa do kiloo)
1 cup sugar
1/2 cup honey
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Instructions
In a blender, puree peaches.
In a 2-quart slow cooker, combine all ingredients.
Cook on low setting 4 to 6 hours, or until butter reaches a thickened consistency and brown color. Let cool. Store in a container and refrigerate until ready to use.
Notes
If you don't have fresh peaches on hand, feel free to used canned peaches
 Fig Butter
(Excellent on Grilled or Steamed Veggies, quick breads, toast, waffles, pancakes, biscuits, toast)
Ingredients
1/4 C fig preserves
1/2 C butter
Instructions
Combine all of the ingredients chopper or food processor and pulse until thoroughly combined.
Transfer the butter onto a sheet of wax paper or plastic wrap and form it into a small log.
Wrap well, twisting the ends and refrigerate up to 2 weeks.
All butter should be room temperature before preparing the recipe unless otherwise stated.
Spiced Peach Butter Yield: about 4 cups
Ingredients
3 pounds peaches
¼ cup water
2 teaspoons cinnamon
¼ teaspoon ginger
¾ teaspoon stevia extract OR 1 cup sugar/sucanat/or ½ cup maple syrup
Instructions
Peel and chop peaches.
Place peaches in crock with ¼ cup water.
Cover and cook on low 4 hours.
Mash.
Add cinnamon, ginger and stevia.
Prop lid and cook on HIGH 2 hours, stirring after the first hour.
Puree with food preocessor or immersion blender.
Freeze, can, or refrigerate.
This is an E condiment when using stevia. Two to three tablespoons per serving makes a great topping for pancakes or ice cream
Oven Apple Butter Yield: 4 to 5 half pint jars
Ingredients
2 quarts/1.8 liters applesauce
1 cup/227 gr brown sugar OR 1/3 cup honey (optional)
1/3 cup/78 ml apple cider vinegar OR lemon juice
1/2 teaspoon ground cinnamon (optional - leave this out if your applesauce was already spiced)
1 small pinch ground cloves (ditto)
Instructions
To make apple butter you need applesauce. You can start with store-bought, but you'll get a much tastier final product if you start with your own homemade sauce. You can use slow cooker applesauce or stove top applesauce.
Preheat the oven to 325F/163 C. Combine all of the ingredients in a large baking dish. Bake for approximately 3 hours.
Stir occasionally so that the applesauce near the edges of the baking dish doesn't cook faster than the sauce in the center. If you just want to stir once per hour, that's fine. If you can stir more often you will eliminate some of the cooking time in the oven. This is because the stirring will help release moisture from the applesauce so that it condenses into apple butter faster.
Apple butter will keep in the refrigerator for at least a month, or it is easy to can for longer shelf life.
To can apple butter, fill clean pint or half pint jars (it is not necessary to sterilize the jars for this recipe) leaving 1/2-inch of head space between the top of the food and the rims of the jars. Use a butter knife or a small spoon to release any air bubbles.
Wipe off the rims of the jars with a moistened paper or clean cloth towel (any food stuck to the rims could prevent a good seal). Fasten canning lids. Process in a boiling water bath for 15 minutes. Adjust for your altitude if necessary.
Variations
Because reducing applesauce to apple butter concentrates the flavor of the fruit, it can be fun to make single varietal apple sauces and butters. For instance, you could make Macintosh butter, Honeycrisp butter, etc. You will definitely taste the difference!
Fresh Strawberry Butter
Ingredients
½ cup fresh strawberries, diced (make sure they are really sweet and fragrant)
2 sticks real butter, (16 tablespoons) softened
¼ cup powdered sugar
Instructions
In a large bowl cream butter with a hand mixer until whipped and smooth.
Stir in powdered sugar.
Fold in diced strawberries.
Mix until butter is light pink and creamy.
Store in the refrigerator
Strawberry Apple Butter
Ingredients
2-3 cups strawberries (washed and stems removed)
3lbs apples (washed, quartered and seeds removed)
¼ cup honey (optional)
Instructions
In a 6 quart slow-cooker, combine strawberries, apples and honey and cover. Cook on medium-low for 12-18 hours.
Puree mixture with an immersion blender.
Prop lid open with a knife or chopstick (or the like, see below) and cook for another 2-6 hours on low, or until the mixture thickly coats the back of a spoon. The propped open lid will allow excess water to evaporate.
Once the desired consistency is reached, allow to cool and then ladle into glass jars. Butter may be kept in the freezer for long-term storage. Makes enough to fill three 16oz jars.
Stone-Fruit Butter
Fruit butters are made with less sugar than jam, so they have a less candied fruit flavor.
blends all types of stone fruits here, making combinations like nectarine-plum or cherry-peach. The yield here will vary slightly; when the fruit is especially juicy, there is more water to evaporate before the butter thickens, and the yield is smaller
Ingredients
5 pounds ripe peaches, plums, cherries or nectarines, pitted and coarsely chopped
1 cup water
1 1/2 cups sugar
6 tablespoons fresh lemon juice
Instructions
1 In a large pot, combine the fruit with the water and cook over moderate heat, stirring occasionally, just until the fruit softens, about 15 minutes. Set a food mill over a heatproof bowl and pass the fruit through the mill to remove any skins.
2 Return the pureed fruit to the pot. Add the sugar and lemon juice and bring to a rapid boil. Reduce the heat to low and cook, stirring frequently to prevent scorching, until the puree is very thick and reduced to 4 to 5 cups, 1 hour and 15 minutes to 1 hour and 30 minutes. Spoon the fruit butter into 1/2-pint jars and tap gently to release any air bubbles. Let cool, then cover and refrigerate for up to 4 months or freeze for up to 6 months
When the apple-pear sauce is served warm, you will not need any additional sugar. As it cools it loses some of the natural sweetness, and you might want to add sugar to taste."
Sugar Free Apple Butter Recipe
Ingredients
25-30 apples, (I like fuji, jonagold or sweet sixteen)
2-4 tsp ground cinnamon
1/4-1/2 tsp ground all spice
1/2-1 tsp ground cloves
Instructions
1 Start coring and slicing apples, dumping the slices into the crockpot as you go. Stop prepping apples when the crockpot is full (just save the remaining apples for later).
2 Put the crock pot on low for 10 hours. Feel free to stir when you walk by!
After 10 hours, add 2 tsp cinnamon, 1/4 tsp allspice and 1/2 tsp cloves. Mix well.
3 Core and slice more apples to fill the crockpot. Dump the new apple slices into what’s already cooked down. Mix well. Cook another 10 hours on low.
4 Repeat the process of adding more apples, mix, set the crockpot for another 10 hours.
5 Taste test your apple butter and add more cinnamon, allspice and cloves to your taste.
6 After it’s cooked a good 30-40 hours, use an immersion blender to puree it. (You could probably put through food mill or blender too but I find immersion blender the easiest).
7 Continue cooking until apple butter is the thickness that you want. If it’s not cooking down enough vent the lid a little. If it gets too thick, add some water or apple juice.
8 When you’re happy with the thickness, can apple butter using a *waterbath method.
Cholesterol 0mg, Sodium 0.04mg, Total Carbohydrate 5.17g, Dietary Fiber 1.18g, Sugars 3.75g, Protein 0g, WW Points Plus 1, Old Points 0
Sugar-Free Strawberry Chia Jam
Ingredients
3 pounds strawberries or blueberries, quartered
¼ cup lemon juice
1-3 teaspoons stevia extract (I use NuNautrals) OR 4 cups sugar (start with the small amount and taste as you go to get the sweetness right. It will depend on the sweetness of your berries – some people have reported that 1/4 cup is enough sugar.)
2 tablespoons chia seeds
Instructions
Lightly grease a 5 quart crock.
In crock, combine lemon juice, berries, and stevia. Stir to coat.
Cover and cook on HIGH for 1 hour.
Uncover and mash berries using a potato masher.
Cover and cook another hour.
Mash berries again.
Cover and cook for 2 final hours with a spoon propped under the lid to let moisture escape. You might need only 3 hours, but I needed 4 hours for mine to start to thicken.
Stir in chia seeds.
Ladle mixture into jars and let cool slightly.
Refrigerate or freeze for longer periods. This mixture will get thicker in the fridge as it cools and the chia seeds work their magic.
NOTE: When making Blueberry Jam, I find that I need to cook the mixture 5 hours to thicken instead of 4.
Fresh Fruit Butter
Ingredients
6 cups prepared fresh fruit, peeled if desired
1 cup water
1/2-1 cup granulated sugar , or brown sugar (see Note)
1 tablespoon freshly grated lemon, lime or orange zest , (optional)
1/4 cup lemon, lime or orange juice , (optional)
Instructions
1 Combine fruit, water and sugar to taste in a Dutch oven; add citrus zest and juice if using. Bring to a boil over high heat. Reduce heat to maintain a lively simmer and cook, mashing the fruit and stirring occasionally at first and then often as it thickens, until the mixture is very thick, 20 minutes to 1 hour (depending on the type of fruit). To test doneness, put a spoonful of fruit butter on a plate. If no liquid seeps from the edges, it’s done. Return to a simmer to thicken more if necessary. For very smooth fruit butter, puree in a food processor or blender, then strain and push the mixture through a sieve before storing.
2If freezing or refrigerating, ladle the fruit butter into clean canning jars to within 1/2 inch of the rim. Wipe rims clean. Cover with lids. Let the jars stand at room temperature until cool before refrigerating or freezing. Or process in a water bath to store at room temperature
Raw Mango Butter
Ingredients
6 cups unsulphured dried mangos, about 1 pound
1 Tbsp sea salt (you can use less)
1/4 cup whey
3 Tbsp - 1/4 cup (or more) raw honey
Instructions
1 Warm up filtered water in a pot till 100-115 F (Do not let it boil!). Pour dried mangos in there and let them soak till completely soft. Transfer with a slotted spoon to food processor. Process with remaining ingredients. Taste for sweetness and add more honey if necessary. I used less honey because the mangos were already sweet and didn't need to be sweeten up.
2 Transfer the butter into quart-sized mason jars. It should be at least 1 inch below the tops of the jars. Cover tightly and keep at room temperature for about 2 days before putting in your fridge. This should be eaten within 2 months. It is DELICIOUS with breakfast porridge, pancakes, bread and crackers.
Mango Butter
You can make papaya butter by substituting papaya for the mango. This butter will last for 1 week in the refrigerator."
Ingredients
1/2 cup honey
1/4 cup softened butter
1/4 cup finely chopped mango
Instructions
Beat the honey, butter, and mango together in a mixing bowl with an electric mixer until evenly blended
Chunky Pear Butter with a Lemon Twist
"Try this sweet, rich colored, butter-like spread made with ripe pears and a hint of lemon Liqueur. So easy to make and oh so good on toast or hot biscuits. If you prefer a lighter colored butter use white sugar in place of brown sugar."
Ingredients
5 pounds pears - peeled, cored and diced
1/2 cup water
2 cups packed brown sugar
2 teaspoons grated lemon zest
1/4 teaspoon ground nutmeg
1 teaspoon almond extract
2 tablespoons limoncello liqueur
Instructions
Place the pears and water into a pot or large saucepan. Cook over medium heat until pears are soft, about 30 minutes. Sterilize six half-pint jars and keep warm.
Transfer pears to a food processor and pulse until they reach your desired consistency. Return to the pan, and stir in the brown sugar, lemon zest, nutmeg, almond extract and limoncello. Cook over medium-low heat, stirring occasionally, until the mixture reaches a thick consistency like butter, about 1 hour.
Ladle the pear butter into the sterile jars, leaving 1/4 inch headspace. Seal with lids and rings. Process in a hot water bath for 10 minutes to ensure a seal.
Apple Pear Sauce
"Pear applesauce? Papplesauce? Appearsauce? When the apple-pear sauce is served warm, you will not need any additional sugar. As it cools it loses some of the natural sweetness, and you might want to add sugar to taste."
Ingredients
4 pears, cut into chunks
3 apples, cut into chunks
1/2 cup water
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Instructions
Heat a skillet over medium heat; add pears, apples, water, and vanilla extract to the hot skillet. Cover and simmer fruit mixture for 10 minutes; remove lid and cook until most of liquid is evaporated and fruit is softened, 10 to 15 more minutes.
Remove skillet from heat and transfer fruit mixture and any remaining liquid to a food processor. Process until smooth; stir in cinnamon. Serve warm or refrigerate up to 4 days.
Orange Butter
Ingredients
1/2 cup softened butter
1 tablespoon orange juice
1 teaspoon grated orange peel
Instructions
Combine butter, orange juice and orange peel; blend well. Serve with muffins or quick bread.
Microwave Peach Plum Butter
"This is a peach plum jam that is easy to make and tastes great. You can freeze it and put it on ice cream.
Ingredients
1 cup finely chopped, peeled peaches
1 cup pitted, chopped plums
1 tablespoon water
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 cup granular no-calorie sucralose sweetener (such as Splenda®
Instructions
Combine peaches, plums, and water in a microwave-safe glass or ceramic bowl. Heat in the microwave on high in 3 minute intervals, stirring between heating, until mixture is very thick, about 15 minutes. Stir in the cinnamon, ginger, and sweetener. Pour fruit butter into a jar. Cover and refrigerate until ready to use.
Blueberry Apple Butter
Spread made with blueberries and cooking apples, such as Gala or Granny Smith."
Ingredients
8 large cooking apples - peeled, cored, and sliced
8 cups fresh blueberries
2 cups white sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1/4 teaspoon ground cloves
9 (1 pint) canning jars with lids and rings, or as needed
Instructions
Place apples in a slow cooker. Cook on High, stirring occasionally, until apples are softened and broken down, about 3 hours. Add blueberries, sugar, cinnamon, nutmeg, allspice, and cloves; stir to combine. Lower temperature to Low. Simmer until apple butter is thickened, stirring often, 8 hours.
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack apple butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Lower Sugar Spicy All-Day Apple Butter
"This is my version of all day apple butter using more apples, less sugar, and a wider range of spices. It earned me a permanent supply of free apples from my local farmer friend, and I promise it will make you some new friends too!"
Ingredients
10 pounds apples - peeled, cored, and chopped
1/2 cup white sugar
4 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
3/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup sugar-free butter-flavored syrup
1/4 cup honey
1 tablespoon maple syrup
1 tablespoon Mexican vanilla extract
2 teaspoons lemon juice
1/2 teaspoon molasses
Instructions
Place apples in a slow cooker. Sprinkle with sugar, cinnamon, cloves, allspice, nutmeg, and salt. Cover and cook on High for 2 hours.
Stir butter-flavored syrup, honey, maple syrup, vanilla extract, lemon juice, and molasses into the apple mixture; mash apples with a potato masher or fork.
Reduce heat to Low, cover, and continue cooking apple mixture until thickened and dark brown, 9 to 11 hours, whisking frequently. Remove cover and cook for 1 to 2 more hours
Easy Low Sugar Pear Butter in the Oven
Ingredients
3 pounds very ripe organic pears
2 teaspoons fresh organic lemon juice
1/4 cup granulated sugar
Optional additions to the pear purée before cooking:
The zest and juice of an orange or a lemon
A cinnamon stick (remove after cooking) or some ground cinnamon
A pinch of ground nutmeg, allspice, star anise, and/or cloves
Fresh ginger or ginger powder
A dash of vanilla or a vanilla bean (remove after cooking)
A little pure almond extract
A splash brandy or pear brandy
Honey in place of the sugar
A few sprigs of fresh rosemary (remove after cooking)
Instructions
1. Heat the oven to 300°.
2. Cut the pears into large chunks, removing any real bad spots (no need to peel and core unless your pears aren't very soft).
3. Press the pears through a food mill into a large bowl, remembering to reverse the direction of the handle after every few turns. You should end up with about 4 cups of smooth pear purée.
4. Stir in the lemon juice and sugar.
5. Pour the purée into a nonreactive (stainless steel, ceramic, or enamel coated) pan, such as a 3-quart CorningWare oblong dish (or a large stainless steel roasting pan for larger batches) and let it cook, stirring every 30 minutes with a wooden spoon, until it is the desired thickness, about 2 to 2½ hours. Start taste testing after 1½ hours. Remember that it will thicken slightly as it cools.
6. Let the pear butter cool and store it in an airtight dish or jar in the Refrigerator Peach Butter
Fruit butters can be made in a slow cooker and peeling isn't necessary. The volume easily can be increased -- 5 large peaches make 1 pint of butter
Ingredients
5 large peaches, washed and pitted (no need to peel)
1/2 cup water
1 cup sugar
In a large saucepan, place peaches and water. Bring to a boil. Return to a simmer and cook until peaches are soft, about 20 minutes. Run the peaches through a food mill or a sieve and discard the skins. Add sugar to pulp and mix well. Now reduce the pulp by one of the following
Instructions
Slow Cooker: Place sweetened pulp in a slow cooker with lid partially off to let steam escape. Set at low and cook, stirring occasionally, for 6-12 hours or overnight, or until thick enough so the butter doesn't run off a spoon when turned upside down.
Microwave: Place sweetened pulp in a microwave-safe bowl and cook for 20 minutes at a time, stirring frequently until thick enough so the butter doesn't run off a spoon when turned upside down.
Stovetop: Place sweetened pulp in a medium saucepan and cook over medium-low heat, stirring frequently, for 1-2 hours or until thick enough so the butter doesn't run off a spoon when turned upside down.
Oven: Heat oven to 250 degrees. Place sweetened pulp in a heatproof casserole dish or roaster. Bake, stirring only occasionally, for 1-3 hours or until thick enough so the butter doesn't run off a spoon when turned upside down.
Place hot butter in hot sterilized jars, leaving 1/4" headspace. Cover with hot sterilized lids and rings. Process in a water bath for 10 minutes. Remove to counter and allow to cool before storing in a cool, dry, dark place.
If you don't process in a water bath, the butter can be kept refrigerated for up to three weeks or frozen for up to one year.

Nut Butters Recipes
Nut Butters Include: Almond, Walnut, Cashew…
First step to creating a stellar homemade nut butter is to pick out 1 pound of your favorite nut (or combinations of nuts work – for example, you can have a mix of almond and cashew which is quite tasty). So you can technically have 1/2 pound of peanut and 1/2 pound of roasted almonds. Be creative, if one nut is overly pricey, you can mix peanut along with another more expensive nut and get a nice blended taste between the two. You can also choose a number of add-ons to really make your nut butter your own. Some of my favorite add ons are:
Cocoa Powder: You can add in real cocoa to make your nut butter chocolate tasting without all the calories
Honey, Agave or Natural Sweeteners: If you want your nut butter a little sweeter, add a bit of natural sweetener / just make sure you account for the extra calories that it adds to your overall calorie count. Remember that on the Mix & Match Slimquick Pure diet plan that you want to be between 1300 – 1400 calories daily, so just make sure you account for where it fits in.
Salt: A little but of salt can enhance the flavor; especially if its sea salt
Chili Powder: If you like things a little on the spicier side
Give making your very own home made nut butter a shot and figure out what combinations you like or don’t like. These nut butters taste great smeared on apple slices (check out this post for other fun and easy healthy snacks) as well as by the spoonful. Try some fun combinations and let me know what you think!
Almond Butter
Making your own Nut Butters can be tricky, because they have a tendency to separate. Here is a fool-proof method for making your own delicious, healthy almond butter.
Ingredients
2 c. Whole Almonds
1 T. Honey
1/2 tsp Sea Salt
Instructions
Soak the almonds in water at room temperature for half an hour. Drain, rinse, add fresh water and soak overnight in a bowl covered with a clean terrycloth. The reason for soaking the almonds is that the outer skins of almonds are very hard to digest and contain a natural enzyme inhibitor. Soaking them makes them considerably easier to digest by removing the inhibitor and the natural tannic acid within the nut.
Place the nuts, salt and honey in a food processor and hit start. Go find something else to do for the next 15 minutes or so while the processor does it's magic!
If you're curious, here's what the mix looks like after 3 minutes:
After 7 minutes:
After 15 minutes: Almond Butter is ready
Pistachio Butter
Ingredients
2 cups raw unsalted shelled pistachios
1/4 tsp kosher salt
1 Tbsp honey
1/8 tsp cinnamon
Instructions
Preheat oven to 350. Spread pistachios on a baking sheet and toast until just fragrant and starting to brown, around 6-8 minutes. This will depend a lot on your oven, so set a timer, keep a close eye on them, and stir after 4 or 5 minutes.
Pour hot pistachios in the bowl of a food processor and process until smooth and creamy, about 10 minutes. Add salt, honey, and cinnamon, and continue processing until smooth again, another 10 minutes. Taste and add more salt as necessary.
Store in an airtight container in the refrigerator.
Homemade Nut Butter
random, crumb-like pieces of nuts.
Ingredients
2 cups nuts
1 Tbsp coconut oil, melted
salt (optional, to taste)
Instructions
Using a large food processor or a blender*, grind nuts into a fine powder, approximately 2-10 minutes.
Add the melted coconut oil and continue processing, scraping down the sides as needed, until the nuts have released their natural oils and the butter is smooth and creamy, approximately 5-10 minutes.
Add optional salt and any other additional flavors once the nut butter is finished, and process for 1 minute to incorporate well.
Notes
I personally use a Blendtec with the twister jar for homemade nut butter, but most blenders and food processors will work too. Depending on your equipment, it might take less time, or more time, to get a creamy nut butter.
2 cups of nuts makes approximately 1½ cups of nut butter. Store in the fridge for up to 2 weeks.
Crunchy Coconut Cashew Butter
Ingredients
1 /2 cup Cashews
1 cup coconut flakes + more for garnish
pinch of sea salt
Instructions
Add coconut flakes to a food processor and process for 5-10 minutes until coconut butter forms. This is when it begins to look creamy. Add cashews and salt. Continue processing until smooth. Keep refrigerated in sealed container.
Coconut Butter
Coconut butter is made up of the kind of fat that is good for you and your heart (just like avocado). Coconut butter is not coconut oil and surprisingly tastes much different. The taste reminds me of a candied coconut and let me just say it is freaking amazing.
Not only is this unbelievably good it is also the easiest thing to make
Ingredient
5 cups of shredded unsweetened coconut (do not use coconut flakes or "reduced fat" shredded coconut, it will not work) *
Instructions
Place the shredded coconut into a food processor and turn it on.
Let it work its magic for about 10 minutes or until you have a nice creamy butter like consistency.
That's it!
Place the coconut butter into a container with a lid and store at room temperature. It will solidify at room temperature. When you are ready to use it just place it in a glass jar and heat in a bowl of hot water. You can also use straight out of jar as is (that is what I do). Put it on anything and everything!
Almond Chocolate Butter
Ingredients
1 cup of almonds
2 Tbs chocolate powder, unsweetened
3 Tbs honey or maple syrup
pinch of sea salt
2 Tbs of mini chocolate chips for garnish
2 Tbs Coconut Oil (only if needed)
Instructions
Add almonds to your food processor and turn it on. This delicious treat takes about 10-15 minutes of processing. You may need to occasionally stop and scrape down the sides and turn it back on. The time needed for the almonds to turn into butter depends on the power of your food processor. Allow it to keep running and it should eventually turn smooth. Once smooth and butter-like, add the remaining ingredients. Keep in a sealed mason jar and top with mini chocolate chips when ready to serve!
(If after 10 minutes of processing, the almonds still seem dough-like, add 1-2 Tbs of coconut oil and a bit of honey or maple syrup to allow it to become smooth ~ then add remaining ingredients.)
Milk Chocolate Cashew Butter
Ingredients:
10 ounces raw, unsalted cashews
1 teaspoon coconut oil, melted
2 ounces quality milk chocolate, melted
pinch of salt
Instructions
Add cashews to a high powered food processor and blend until smooth, about 6-8 minutes. Periodically scrape down the sides if needed. Once smooth and buttery, add in the coconut oil and chocolate, blending and scraping again until totally smooth. Add in salt and blend again, tasting to see if it needs more.
Store in a sealed container, preferably in the fridge. I go by the rule though... if I am going to eat it within 3-4 days, I do not refrigerate!
Peanuts Butter
Ingredients
8 ounces or 1.5 cups of honey roasted peanuts
Instructions
Using a small food processor, process peanuts on high for 2-3 minutes or until it becomes smooth. You may have to stop a few times to scrape the sides.
Tip: Feel free to use any flavor of peanuts, just make sure that they are roasted before you process them.
This recipe works perfectly for any roasted nut. So grab a bag of almonds or cashews and make peanut-free nut butter!
Peanut Butter
Ingredients
1 1/2 cups peanuts. (I used roasted and salted)
1/2 teaspoon olive oil
Optional: 1 tablespoon raw honey
Optional: Salt to taste
Instructions
Process peanuts in food processor or high-powered blender until finely chopped
While the processor is running, stream in a bit of olive oil
You may have to turn off processor a minute to remove lid and scrape bottom of bowl to incorporate everything
Next, stream in honey, if desired
Note:
Don’t like peanuts? No problem! Use this same technique to create other nut butters instead. (Almonds, cashews, etc)
Cinnamon Peanut-Almond Butter
Ingredients
2 cups peanuts
1 cup almonds
1 tablespoon ceylon cinnamon
Instructions
Add almonds to the food processor, dust with cinnamon, then add peanuts.
Process until you reach desired consistency. This make take 5 minutes or more.
Serve immediately or refrigerate for up to 6 weeks.
Enjoy straight from the fridge!
How-to Make Homemade Nut Butter
(these same instructions apply to all nuts)
2-4 cups of organic soaked and dehydrated raw nuts
1-2 tablespoons neutral, light tasting or flavor-complimenting oil, I prefer coconut oil
Optional:
extra fine sea salt
sweetener, such as maple syrup, honey, raw cane sugar, coconut sugar, coconut nectar, etc.
When making nut butters your nuts can be raw or toasted.
how-to roast your nuts.
1. After soaking and dehydrating (see above), add the nuts to the bowl of a 14 cup food processor. (If you have a smaller processor, reduce the seeds proportionately. There needs to be enough room for the nuts to move to convert to butter! I found 2-3 cups to work the best in my 14-cup processor, 3+ cups definitely works but takes a bit longer to process.)
2. Grind to a fine powder (2-10 minutes, or so), at this time, you may want to add some oil. I personally recommend it, but it’s not necessary. Continue processing until it becomes smooth and creamy, stopping to scrape down the sides of the bowl every minute or two.
3. Continue processing – the nut’s oils are released and as the mixture continues to warm, it should turn creamy and smooth and move around very easily inside the bowl of your processor. If not, it is OK to add a bit more oil until the mixture is runny and blending smoothly. It may take up to 15-20 minutes until it is totally creamy, this depends on the strength and size of your food processor and how many nuts you are processing. Be patient.
4. If you want to add salt and/or a sweetener, do so at the very end.
Notes
_You can choose your nuts to be roasted or unroasted. If roasting, add your nuts in a single layer to a baking pan and roast in a 325º F oven for about 10-15 minutes, watching them very carefully. Toasted nuts have a deeper flavor. I personally find certain nuts are just better raw and others are better toasted, find what you like best.
_If using soaked, dehydrated (dried) nuts, you may find you need to add a little oil, I didn’t do so with every nut, but most needed a little. I play this addition by ear, I have used none at times and other times I have needed as much as 3 or 4 tablespoons. I really find that it helps the process move along quicker and produces much creamier results.
_This recipe requires the use of completely dry nuts, so please don’t skip the dehydrating. Always use DRY nuts, either soaked and dehydrated, or un-soaked.
_No matter how tempting it is, NEVER add water to your nut butter, it will produce a pasty non-creamy result and the nut butter will spoil quicker.
Spiced Maple Pecan Butter
Ingredients
2 cups of raw (soaked and dehydrated) pecans to make a pecan butter.
Add1 tablespoon of organic grade B maple syrup,
2 teaspoons of ground cinnamon,
1/2 teaspoon of ground nutmeg,
A pinch of ground ginger and
A little sea salt.
Instructions
This delectable treat tastes like a pecan pie in a jar. It’s amazing as is straight from the jar, served on oatmeal or toast or used as you would any nut butter.

Herb Butter Recipes
Ingredients
2-3 tbsp chopped fresh mixed herbs ( parsley, chervil, dill, marjoram, basil)
salt and freshly ground black pepper to taste
Instructions
Take100g/4oz softened butter and beat until creamy, then
stir in 2-3 tbsp chopped fresh mixed herbs (parsley, chervil, dill, marjoram, basil) and salt and freshly ground black pepper to taste.
Tarragon & wholegrain mustard butter
Ingredients
1 tsp chopped fresh tarragon (remember this is very strong)
1-2 tbsp wholegrain mustard
salt and freshly ground black pepper to taste
Instructions
Take100g/4oz softened butter and beat until creamy, then
stir in 1 tsp chopped fresh tarragon (remember this is very strong) and 1-2 tbsp wholegrain mustard, plus salt and freshly ground black pepper to taste.
Mint & cider butter
Ingredients
1 tbsp cider vinegar
2 tbsp chopped fresh mint
salt and freshly ground black pepper to taste
Instructions
Take100g/4oz softened butter and beat until creamy, then
gradually beat in 1 tbsp cider vinegar, then 2 tbsp chopped fresh mint and salt and freshly ground black pepper to taste.
Chive & shallot butter
Ingredients
1 tbsp finely chopped shallots
2 tbsp chopped fresh chives
salt and freshly ground black pepper to taste
Instructions
Take100g/4oz softened butter and beat until creamy, then
stir in 1 tbsp finely chopped shallots and 2 tbsp chopped fresh chives, plus salt and freshly ground black pepper to taste.
Parsley, lemon & chilli butter
Ingredients
3 tbsp chopped fresh parsley
2 tsp finely grated lemon zest
salt to taste
½ tsp crushed, dried chilli flakes
Instructions
Take100g/4oz softened butter and beat until creamy, then
stir in 3 tbsp chopped fresh parsley, 2 tsp finely grated lemon zest, salt to taste and ½ tsp crushed, dried chilli flakes.
Dill butter
Ingredients
2 tbsp finely chopped pickled dill cucumber or gherkins
3 tbsp chopped fresh dill
salt and freshly ground black pepper to taste
Instructions
Take100g/4oz softened butter and beat until creamy, then
stir in 2 tbsp finely chopped pickled dill cucumber or gherkins and 3 tbsp chopped fresh dill, plus salt and freshly ground black pepper to taste.
NOTE: After mixing, have the flavoured butters handy in the fridge or freezer ready for slicing.
Roll them into logs in wet greaseproof paper and chill until firm.
Rewrap in cling film and twist each end to seal.
Will keep in the fridge for 4-5 days or in the freezer for up to 3 months.
Mustard Butter
(excellent on cauliflower, broiled salmon and seafood, lentils, lima beans, hard cooked eggs, greens, sandwiches )
Ingredients
1 tablespoon Dry Mustard
1 cup butter
Instructions
Combine all of the ingredients chopper or food processor and pulse until thoroughly combined.
Transfer the butter onto a sheet of wax paper or plastic wrap and form it into a small log.
Wrap well, twisting the ends and refrigerate up to 2 weeks.
All butter should be room temperature before preparing the recipe unless otherwise stated.
Roasted Red Pepper Butter
Ingredients
2 Tbs chopped roasted red pepper (drain off liquid)
1 green onions, thinly chopped
1/8 tsp salt
1/2 C butter
Instructions
Combine all of the ingredients chopper or food processor and pulse until thoroughly combined.
Transfer the butter onto a sheet of wax paper or plastic wrap and form it into a small log.
Wrap well, twisting the ends and refrigerate up to 2 weeks.
All butter should be room temperature before preparing the recipe unless otherwise stated
creamy dip
Garlic & herb
Ingredients
1 crushed garlic clove
handful of snipped chives
a little lemon juice
fresh ground pepper
Instructions
stir in crushed garlic clove, snipped chives, a little lemon juice and fresh ground pepper. 
Garlic mayonnaise
Ingredients
2 garlic cloves, crushed
5 tbsp good-quality mayonnaise
1 tbsp olive oil
Instructions
mix all the ingredients together. Decant the sauces into 3 serving dishes.
Garlic-Butter
Ingredients
1 stick butter, softened
1 tablespoon minced garlic
1 1/2 teaspoons chopped parsley
1 1/2 teaspoons lemon juice
Instructions
In a small bowl, combine all ingredients.
Serve immediately or cover and chill, then soften a bit before serving.
Chili Jalapeno Butter
Ingredients
1 jalapeno, ribbed, seeded, finely chopped
1 tablespoon vegetable oil
1 teaspoon dark chili powder
4 ounces salted butter
1/2 lime, juiced
Instructions
Sauté the jalapeno in the vegetable oil in a small pan over medium heat for 3-4 minutes.
Add the chili powder and cook for one more minute.
Add the butter and the lime juice. Remove from heat and skim off fat.
Good served on cooked vegetables or chilled and used as a spread.
Serves/makes 4 oz
Cumin Cilantro Butter
Ingredients
8 tablespoons unsalted butter -- softened
2 teaspoons ground cumin
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt
Instructions
Combine all ingredients in a mixing bowl and mix well.
Place prepared butter in a small bowl and refrigerate for up to 3 days.
Butter can also be frozen for 2 to 3 weeks.
Defrost in refrigerator.
Bring to room temperature before using.
Citrus Herb Butter
Ingredients
1/2 lemon (juice of)
1/2 orange (juice of)
1/2 lime (juice of)
1 pound salted butter
1 tablespoon dried tarragon leaves
1 tablespoon dried basil leaves
1 pinch freshly ground black pepper
1/2 teaspoon salt (optional)
1/2 teaspoon sugar (optional)
Instructions
In the bowl of a food processor or mixer, combine all ingredients.
Beat until smooth, about 4 minutes.
Add salt and sugar to taste.
Pack into molds or a glass container with a lid, and refrigerate.
Keeps up to 1 week.
Grill Butter
Ingredients
1 cup butter
3 tablespoons Onion Flakes or powder
2 teaspoons Barbecue Spice
Instructions
Mix well.
Use on: Steak (spoon over steak just before serving), zucchini, asparagus.
Lime Butter
Ingredients
1/4 pound butter, softened
2 tablespoons lime (lemon) juice
1 tablespoon freshly grated lime zest
2 tablespoons soy sauce
Instructions
Cream all the ingredients in a small bowl.
Form the mixture in a cylinder and wrap in waxed paper.
Chill until ready to use
Lime Cilantro Butter
Ingredients
1 clove garlic, crushed
1 tablespoon vegetable oil
2 tablespoons chili pepper, finely chopped
1/2 teaspoon lime zest
1 lime, juiced
4 ounces salted butter
Instructions
Sauté the garlic and oil in a small sauté pan over medium heat for 3-4 minutes, or until the garlic is soft and golden brown.
Add the chili pepper, lime juice and the butter, cooking only until the butter is melted.
Add the lime zest. Remove from heat and skim off the butterfat.
Use to season vegetables.
Lemon-Garlic Butter
Ingredients
3 T. Butter
Zest of 1 Small Lemon
1 Small Garlic Clove, minced
1/2 t. Salt
Instructions
Cream butter thoroughly Combine all ingredients and mix until well blended.
Lemon Dill Butter
Ingredients
2 sticks butter, softened
1 tablespoon fresh lemon juice
3 teaspoons fresh chopped dill
1/8 teaspoon black pepper
1 teaspoon lemon zest (optional)
Instructions
In a small bowl, combine all ingredients.
Serve immediately or cover and chill, then soften a bit before serving.
Olive Butter
Ingredients
1/4 cup butter
2 tablespoons chopped ripe olives
1/4 teaspoon fresh lemon juice
Instructions
Cream butter thoroughly. Add remaining ingredients and mix until well blended
Parsley Butter or clerntro
Ingredients
1/2 cup butter, softened
3 cloves garlic, minced, optional
1/4 cup minced fresh parsley
Instructions
Cream butter until light and fluffy.
Blend in garlic and parsley.
Spoon mixture into a butter crock, or shape as desired.
Chill until ready to serve.
Roasted Red Pepper Butter
Ingredients
1 small red pepper
1 tablespoon lemon juice
salt and pepper
1/2 cup butter, room temperature
dried basil
olive oil
Instructions
Cut the pepper in half and grill, turning regularly, until the skin is blackened.
Remove from the heat and wrap in foil for 10 to 15 minutes; this helps to loosen skin.
Remove the pepper from the foil and peel, remove the stalk and seeds and slice thinly.
Place the pepper in the bowl of a food processor with the lemon juice and a pinch of salt and process to paste.
Add the butter and remaining seasonings and mix thoroughly.
For a smooth paste, blend in a little olive oil, a tsp. at a time, until the ingredients hold together.
Butter blended with herbs or other flavoring is delicious.
Simply spread on fresh crusty bread or as a garnish for grilled fish, meat, or vegetables.
Spicy Butter
Ingredients
1/2 cup butter
4 drops hot pepper sauce -- or as desired
Cream butter thoroughly. Blend in hot pepper sauce
Chocolate Butter
1/2 cup unsalted butter
1 ounce unsweetened chocolate, melted and cooled
1/8 teaspoon salt
2 teaspoons vanilla
1 cup powdered sugar, sifted after measuring
Instructions
Combine all ingredients and beat until smooth and well blended.
Place in the refrigerator for about 45 minutes, or until firm and cold.
You can then form it into 2 sticks or other shapes.
Mustard Butter
Ingredients
1 cup butter
1 tablespoon Dry Mustard
Instructions
Mix well. Use on: cauliflower, broiled salmon and seafood, lentils, lima beans, hard cooked eggs, greens, sandwiches
Strawberry Butter
1/2 cup butter
1/2 cup sliced strawberries
2 teaspoons grated orange peel
Instructions
Blend 1/2 c. butter, 1/2 c. sliced strawberries and 2 t. grated orange peel in blender or food processor until smooth.
Cinnamon Butter
Ingredients
1/2 cup butter -- softened
1 cup honey
1 teaspoon cinnamon
Instructions
Mix ingredients in bowl until light and fluffy.
Cinnamon Honey Butter
(Excellent on Grilled or Steamed Veggies, Breads & Rolls of all kinds, waffles, pancakes, french toast, etc)
Ingredients
1 tsp Cinnamon
2 Tbs. Honey
1/2 c. butter
Instructions
Combine all of the ingredients chopper or food processor and pulse until thoroughly combined.
Transfer the butter onto a sheet of wax paper or plastic wrap and form it into a small log.
Wrap well, twisting the ends and refrigerate up to 2 weeks.
All butter should be room temperature before preparing the recipe unless otherwise stated.
Garlic Black Pepper Butter
Ingredients
2 cloves garlic, crushed
1 teaspoon vegetable oil
1 teaspoon fresh black pepper, cracked
4 ounces salted butter
Instructions
In a small sauté pan over medium heat, sauté the garlic and oil for 3-4, or until the garlic is soft and golden brown.
Add the fresh cracked black pepper.
Reduce heat to low.
Add the butter and cook until melted, being careful to now allow the butter to boil.
Remove from heat and skim off the salt and butterfat.
Can be used as a butter dip for seafoods, or chill and use as a spread on breads, or steaks etc.
Garlic Butter
Ingredients
1/2 cup butter
1 tablespoon olive oil
3 cloves garlic, chopped fine
1 teaspoon onion powder
1 green onion, chopped fine
1 tablespoon grated Parmesan cheese
1/2 teaspoon oregano
1/2 teaspoon parsley
pinch garlic salt (optional)
Instructions
Let butter soften at room temp in small mixing bowl.
Add all other ingredients. Use fork to mash butter and thoroughly mix.
Spread garlic butter liberally on sliced Baguette or bread.
Put in toaster oven or reg oven, broil 1-2 minutes until lightly browned.
Garlic Butter II
Ingredients
1 tablespoon garlic powder
3 minced fresh garlic cloves
1 lemon (juice of)
1 pound salted butter
Instructions
In the bowl of a food processor or mixer, combine all ingredients. Beat until smooth, about 4 minutes. Pack into molds or a glass container with a lid, and refrigerate. Keeps up to 1 week.
Almond Honey Butter
Ingredients
4 ounces almond paste
4 tablespoons butter -- softened
1/2 cup honey
Instructions
In a small bowl, beat honey and almond paste with an electric mixer. Beat in butter until creamy. Spread on bread, pancakes or plain warm cake.
Chocolate Honey Butter
Ingredients
1/2 cup butter, softened
2 tablespoons chocolate syrup
2 tablespoons honey
Just mix it all together and refrigerate
Honey Blueberry Butter
1/2 cup fresh or frozen (thawed) blueberries
1/4 cup honey -- divided
1/2 cup butter or margarine -- softened
Instructions
Heat blueberries and 2 Tablespoons honey in small pan to a boil over medium high heat, stirring constantly.
Cook 3 to 4 minutes or until mixture thickens and is reduced by half.
Cool. Blend in remaining honey.
Serve spread at room temperature, store in refrigerator, tightly covered.
Lemon Butter
Ingredients
1/2 cup butter, room temperature
1 tablespoon lemon juice
1/4 teaspoon grated lemon peel
1/4 teaspoon garlic salt
Dash pepper
Instructions
Combine butter and seasonings. Beat until light and fluffy. Great on fish and vegetables.
Tomato and Green Peppercorn or Black perper Butter
Ingredients
1 1/2 teaspoon minced fresh rosemary
1/4 teaspoon salt
1 clove garlic
2 oil-packed dried tomatoes, drained
2 teaspoons bottled green peppercorns, drained
6 tablespoons butter at room temperature
2 teaspoons lemon juice
Instructions
Combine rosemary, salt and garlic in container of small or large food processor.
Pulse to chop. Add tomatoes and peppercorns; pulse to chop.
Add butter and lemon juice; pulse to mix.
Spoon out onto plastic wrap; roll into a log. Wrap tightly; chill at least 30 minutes or freeze until serving.
Tomato Butter
Ingredients
1/2 cup butter -- softened
1/4 cup oil-pack sun-dried tomatoes -- drained and chopped
1/2 teaspoon black pepper
Instructions
Stir sun-dried tomatoes into softened butter. Stir in pepper. Combine ingredients well
Tomato Butter
Ingredients
1 pound ripe or green tomatoes, washed, stemmed and cut in half
1/2 to 1 cup sugar, or to taste
Instructions
Place tomatoes in a saucepan. Bring to a boil, reduce heat and simmer until tomatoes have completely broken down and are soft. Force through a sieve or food mill.
Combine tomato puree with sugar and choose one of the following cooking methods.
Slow Cooker: Place sweetened pulp in a slow cooker with lid partially off to let steam escape. Set at low and cook, stirring occasionally, for 6-12 hours or overnight, or until thick enough so the butter doesn't run off a spoon when turned upside down.
Microwave: Place sweetened pulp in a microwave-safe bowl and cook for 20 minutes at a time, stirring frequently until thick enough so the butter doesn't run off a spoon when turned upside down.
Stovetop: Place sweetened pulp in a medium saucepan and cook over medium-low heat, stirring frequently, for 1-2 hours or until thick enough so the butter doesn't run off a spoon when turned upside down.
Oven: Heat oven to 250 degrees. Place sweetened pulp in a heatproof casserole dish or roaster. Bake, stirring only occasionally, for 1-3 hours or until thick enough so the butter doesn't run off a spoon when turned upside down.
Place hot butter in hot sterilized jars, leaving 1/4" headspace. Cover with hot sterilized lids and rings. Process in a water bath for 10 minutes. Remove to counter and allow to cool before storing in a cool, dry, dark place.
If you don't process in a water bath, the butter can be kept refrigerated for up to three weeks or frozen for up to one year
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Wednesday, 18 February 2015

Homemade Flavored Butter Recipes

Fruits Butter Recipes
Always use good quality plain butter, NOT margarine or butter substitute. You'll need to use REAL butter for gourmet flavor.refrigerate butter up to 2 weeks.
Fruit butter are made by cooking down the fruit mixture until thick and sticky instead of adding pectin to set the mixture as you do with jam. Spread on whole-grain toast or stir into plain yogurt.
Butters are supposed to be smooth and well, buttery, so we prefer to peel stone fruit, such as apricots, nectarines, peaches, and apples and pears.
If you're making a butter with “seedy” berries, such as blackberries, raspberries or even blueberries, you can puree the butter and pass it through a sieve for the smoothest result. Try the combination of blueberries with lime juice and zest or plums with orange juice and zest.
Tips & Notes
Make Ahead Tip: Store in the refrigerator for up to 3 weeks, in the freezer for up to 1 year or at room temperature for up to 1 year if processed in a water bath. | Equipment: Two 8-ounce canning jars
Tip: How to Prep & Measure Fruit
Berries: Remove stems; hull strawberries. Measure whole. Cherries: Remove stems and pits; halve. Measure halves. Peaches, Nectarines & Plums: Peel if desired. Cut into 1/2-inch pieces; discard pits. Measure pieces. Apples, Pears & other fruit: Peel if desired. Quarter, remove seeds and cut into 1/2-inch pieces. Measure pieces.
To peel stone fruit, dip them in boiling water for about 1 minute to loosen their skins. Let cool slightly, then remove the skins with a paring knife.
Note: 3/4 cup maple syrup (or honey) or 1/2-1 cup Splenda Granular can be used in place of 1 cup sugar.
Slow Cooker Peach Butter
Ingredients
5 pounds fresh peaches, peeled, pitted and chopped (sawa do kiloo)
1 cup sugar
1/2 cup honey
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Instructions
In a blender, puree peaches.
In a 2-quart slow cooker, combine all ingredients.
Cook on low setting 4 to 6 hours, or until butter reaches a thickened consistency and brown color. Let cool. Store in a container and refrigerate until ready to use.
Notes
If you don't have fresh peaches on hand, feel free to used canned peaches
 Fig Butter
(Excellent on Grilled or Steamed Veggies, quick breads, toast, waffles, pancakes, biscuits, toast)
Ingredients
1/4 C fig preserves
1/2 C butter
Instructions
Combine all of the ingredients chopper or food processor and pulse until thoroughly combined.
Transfer the butter onto a sheet of wax paper or plastic wrap and form it into a small log.
Wrap well, twisting the ends and refrigerate up to 2 weeks.
All butter should be room temperature before preparing the recipe unless otherwise stated.
Spiced Peach Butter Yield: about 4 cups
Ingredients
3 pounds peaches
¼ cup water
2 teaspoons cinnamon
¼ teaspoon ginger
¾ teaspoon stevia extract OR 1 cup sugar/sucanat/or ½ cup maple syrup
Instructions
Peel and chop peaches.
Place peaches in crock with ¼ cup water.
Cover and cook on low 4 hours.
Mash.
Add cinnamon, ginger and stevia.
Prop lid and cook on HIGH 2 hours, stirring after the first hour.
Puree with food preocessor or immersion blender.
Freeze, can, or refrigerate.
This is an E condiment when using stevia. Two to three tablespoons per serving makes a great topping for pancakes or ice cream
Oven Apple Butter Yield: 4 to 5 half pint jars
Ingredients
2 quarts/1.8 liters applesauce
1 cup/227 gr brown sugar OR 1/3 cup honey (optional)
1/3 cup/78 ml apple cider vinegar OR lemon juice
1/2 teaspoon ground cinnamon (optional - leave this out if your applesauce was already spiced)
1 small pinch ground cloves (ditto)
Instructions
To make apple butter you need applesauce. You can start with store-bought, but you'll get a much tastier final product if you start with your own homemade sauce. You can use slow cooker applesauce or stove top applesauce.
Preheat the oven to 325F/163 C. Combine all of the ingredients in a large baking dish. Bake for approximately 3 hours.
Stir occasionally so that the applesauce near the edges of the baking dish doesn't cook faster than the sauce in the center. If you just want to stir once per hour, that's fine. If you can stir more often you will eliminate some of the cooking time in the oven. This is because the stirring will help release moisture from the applesauce so that it condenses into apple butter faster.
Apple butter will keep in the refrigerator for at least a month, or it is easy to can for longer shelf life.
To can apple butter, fill clean pint or half pint jars (it is not necessary to sterilize the jars for this recipe) leaving 1/2-inch of head space between the top of the food and the rims of the jars. Use a butter knife or a small spoon to release any air bubbles.
Wipe off the rims of the jars with a moistened paper or clean cloth towel (any food stuck to the rims could prevent a good seal). Fasten canning lids. Process in a boiling water bath for 15 minutes. Adjust for your altitude if necessary.
Variations
Because reducing applesauce to apple butter concentrates the flavor of the fruit, it can be fun to make single varietal apple sauces and butters. For instance, you could make Macintosh butter, Honeycrisp butter, etc. You will definitely taste the difference!
Fresh Strawberry Butter
Ingredients
½ cup fresh strawberries, diced (make sure they are really sweet and fragrant)
2 sticks real butter, (16 tablespoons) softened
¼ cup powdered sugar
Instructions
In a large bowl cream butter with a hand mixer until whipped and smooth.
Stir in powdered sugar.
Fold in diced strawberries.
Mix until butter is light pink and creamy.
Store in the refrigerator
Strawberry Apple Butter
Ingredients
2-3 cups strawberries (washed and stems removed)
3lbs apples (washed, quartered and seeds removed)
¼ cup honey (optional)
Instructions
In a 6 quart slow-cooker, combine strawberries, apples and honey and cover. Cook on medium-low for 12-18 hours.
Puree mixture with an immersion blender.
Prop lid open with a knife or chopstick (or the like, see below) and cook for another 2-6 hours on low, or until the mixture thickly coats the back of a spoon. The propped open lid will allow excess water to evaporate.
Once the desired consistency is reached, allow to cool and then ladle into glass jars. Butter may be kept in the freezer for long-term storage. Makes enough to fill three 16oz jars.
Stone-Fruit Butter
Fruit butters are made with less sugar than jam, so they have a less candied fruit flavor.
blends all types of stone fruits here, making combinations like nectarine-plum or cherry-peach. The yield here will vary slightly; when the fruit is especially juicy, there is more water to evaporate before the butter thickens, and the yield is smaller
Ingredients
5 pounds ripe peaches, plums, cherries or nectarines, pitted and coarsely chopped
1 cup water
1 1/2 cups sugar
6 tablespoons fresh lemon juice
Instructions
1 In a large pot, combine the fruit with the water and cook over moderate heat, stirring occasionally, just until the fruit softens, about 15 minutes. Set a food mill over a heatproof bowl and pass the fruit through the mill to remove any skins.
2 Return the pureed fruit to the pot. Add the sugar and lemon juice and bring to a rapid boil. Reduce the heat to low and cook, stirring frequently to prevent scorching, until the puree is very thick and reduced to 4 to 5 cups, 1 hour and 15 minutes to 1 hour and 30 minutes. Spoon the fruit butter into 1/2-pint jars and tap gently to release any air bubbles. Let cool, then cover and refrigerate for up to 4 months or freeze for up to 6 months
When the apple-pear sauce is served warm, you will not need any additional sugar. As it cools it loses some of the natural sweetness, and you might want to add sugar to taste."
Sugar Free Apple Butter Recipe
Ingredients
25-30 apples, (I like fuji, jonagold or sweet sixteen)
2-4 tsp ground cinnamon
1/4-1/2 tsp ground all spice
1/2-1 tsp ground cloves
Instructions
1 Start coring and slicing apples, dumping the slices into the crockpot as you go. Stop prepping apples when the crockpot is full (just save the remaining apples for later).
2 Put the crock pot on low for 10 hours. Feel free to stir when you walk by!
After 10 hours, add 2 tsp cinnamon, 1/4 tsp allspice and 1/2 tsp cloves. Mix well.
3 Core and slice more apples to fill the crockpot. Dump the new apple slices into what’s already cooked down. Mix well. Cook another 10 hours on low.
4 Repeat the process of adding more apples, mix, set the crockpot for another 10 hours.
5 Taste test your apple butter and add more cinnamon, allspice and cloves to your taste.
6 After it’s cooked a good 30-40 hours, use an immersion blender to puree it. (You could probably put through food mill or blender too but I find immersion blender the easiest).
7 Continue cooking until apple butter is the thickness that you want. If it’s not cooking down enough vent the lid a little. If it gets too thick, add some water or apple juice.
8 When you’re happy with the thickness, can apple butter using a *waterbath method.
Cholesterol 0mg, Sodium 0.04mg, Total Carbohydrate 5.17g, Dietary Fiber 1.18g, Sugars 3.75g, Protein 0g, WW Points Plus 1, Old Points 0
Sugar-Free Strawberry Chia Jam
Ingredients
3 pounds strawberries or blueberries, quartered
¼ cup lemon juice
1-3 teaspoons stevia extract (I use NuNautrals) OR 4 cups sugar (start with the small amount and taste as you go to get the sweetness right. It will depend on the sweetness of your berries – some people have reported that 1/4 cup is enough sugar.)
2 tablespoons chia seeds
Instructions
Lightly grease a 5 quart crock.
In crock, combine lemon juice, berries, and stevia. Stir to coat.
Cover and cook on HIGH for 1 hour.
Uncover and mash berries using a potato masher.
Cover and cook another hour.
Mash berries again.
Cover and cook for 2 final hours with a spoon propped under the lid to let moisture escape. You might need only 3 hours, but I needed 4 hours for mine to start to thicken.
Stir in chia seeds.
Ladle mixture into jars and let cool slightly.
Refrigerate or freeze for longer periods. This mixture will get thicker in the fridge as it cools and the chia seeds work their magic.
NOTE: When making Blueberry Jam, I find that I need to cook the mixture 5 hours to thicken instead of 4.
Fresh Fruit Butter
Ingredients
6 cups prepared fresh fruit, peeled if desired
1 cup water
1/2-1 cup granulated sugar , or brown sugar (see Note)
1 tablespoon freshly grated lemon, lime or orange zest , (optional)
1/4 cup lemon, lime or orange juice , (optional)
Instructions
1 Combine fruit, water and sugar to taste in a Dutch oven; add citrus zest and juice if using. Bring to a boil over high heat. Reduce heat to maintain a lively simmer and cook, mashing the fruit and stirring occasionally at first and then often as it thickens, until the mixture is very thick, 20 minutes to 1 hour (depending on the type of fruit). To test doneness, put a spoonful of fruit butter on a plate. If no liquid seeps from the edges, it’s done. Return to a simmer to thicken more if necessary. For very smooth fruit butter, puree in a food processor or blender, then strain and push the mixture through a sieve before storing.
2If freezing or refrigerating, ladle the fruit butter into clean canning jars to within 1/2 inch of the rim. Wipe rims clean. Cover with lids. Let the jars stand at room temperature until cool before refrigerating or freezing. Or process in a water bath to store at room temperature
Raw Mango Butter
Ingredients
6 cups unsulphured dried mangos, about 1 pound
1 Tbsp sea salt (you can use less)
1/4 cup whey
3 Tbsp - 1/4 cup (or more) raw honey
Instructions
1 Warm up filtered water in a pot till 100-115 F (Do not let it boil!). Pour dried mangos in there and let them soak till completely soft. Transfer with a slotted spoon to food processor. Process with remaining ingredients. Taste for sweetness and add more honey if necessary. I used less honey because the mangos were already sweet and didn't need to be sweeten up.
2 Transfer the butter into quart-sized mason jars. It should be at least 1 inch below the tops of the jars. Cover tightly and keep at room temperature for about 2 days before putting in your fridge. This should be eaten within 2 months. It is DELICIOUS with breakfast porridge, pancakes, bread and crackers.
Mango Butter
You can make papaya butter by substituting papaya for the mango. This butter will last for 1 week in the refrigerator."
Ingredients
1/2 cup honey
1/4 cup softened butter
1/4 cup finely chopped mango
Instructions
Beat the honey, butter, and mango together in a mixing bowl with an electric mixer until evenly blended
Chunky Pear Butter with a Lemon Twist
"Try this sweet, rich colored, butter-like spread made with ripe pears and a hint of lemon Liqueur. So easy to make and oh so good on toast or hot biscuits. If you prefer a lighter colored butter use white sugar in place of brown sugar."
Ingredients
5 pounds pears - peeled, cored and diced
1/2 cup water
2 cups packed brown sugar
2 teaspoons grated lemon zest
1/4 teaspoon ground nutmeg
1 teaspoon almond extract
2 tablespoons limoncello liqueur
Instructions
Place the pears and water into a pot or large saucepan. Cook over medium heat until pears are soft, about 30 minutes. Sterilize six half-pint jars and keep warm.
Transfer pears to a food processor and pulse until they reach your desired consistency. Return to the pan, and stir in the brown sugar, lemon zest, nutmeg, almond extract and limoncello. Cook over medium-low heat, stirring occasionally, until the mixture reaches a thick consistency like butter, about 1 hour.
Ladle the pear butter into the sterile jars, leaving 1/4 inch headspace. Seal with lids and rings. Process in a hot water bath for 10 minutes to ensure a seal.
Apple Pear Sauce
"Pear applesauce? Papplesauce? Appearsauce? When the apple-pear sauce is served warm, you will not need any additional sugar. As it cools it loses some of the natural sweetness, and you might want to add sugar to taste."
Ingredients
4 pears, cut into chunks
3 apples, cut into chunks
1/2 cup water
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Instructions
Heat a skillet over medium heat; add pears, apples, water, and vanilla extract to the hot skillet. Cover and simmer fruit mixture for 10 minutes; remove lid and cook until most of liquid is evaporated and fruit is softened, 10 to 15 more minutes.
Remove skillet from heat and transfer fruit mixture and any remaining liquid to a food processor. Process until smooth; stir in cinnamon. Serve warm or refrigerate up to 4 days.
Orange Butter
Ingredients
1/2 cup softened butter
1 tablespoon orange juice
1 teaspoon grated orange peel
Instructions
Combine butter, orange juice and orange peel; blend well. Serve with muffins or quick bread.
Microwave Peach Plum Butter
"This is a peach plum jam that is easy to make and tastes great. You can freeze it and put it on ice cream.
Ingredients
1 cup finely chopped, peeled peaches
1 cup pitted, chopped plums
1 tablespoon water
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 cup granular no-calorie sucralose sweetener (such as Splenda®
Instructions
Combine peaches, plums, and water in a microwave-safe glass or ceramic bowl. Heat in the microwave on high in 3 minute intervals, stirring between heating, until mixture is very thick, about 15 minutes. Stir in the cinnamon, ginger, and sweetener. Pour fruit butter into a jar. Cover and refrigerate until ready to use.
Blueberry Apple Butter
Spread made with blueberries and cooking apples, such as Gala or Granny Smith."
Ingredients
8 large cooking apples - peeled, cored, and sliced
8 cups fresh blueberries
2 cups white sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1/4 teaspoon ground cloves
9 (1 pint) canning jars with lids and rings, or as needed
Instructions
Place apples in a slow cooker. Cook on High, stirring occasionally, until apples are softened and broken down, about 3 hours. Add blueberries, sugar, cinnamon, nutmeg, allspice, and cloves; stir to combine. Lower temperature to Low. Simmer until apple butter is thickened, stirring often, 8 hours.
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack apple butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Lower Sugar Spicy All-Day Apple Butter
"This is my version of all day apple butter using more apples, less sugar, and a wider range of spices. It earned me a permanent supply of free apples from my local farmer friend, and I promise it will make you some new friends too!"
Ingredients
10 pounds apples - peeled, cored, and chopped
1/2 cup white sugar
4 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
3/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup sugar-free butter-flavored syrup
1/4 cup honey
1 tablespoon maple syrup
1 tablespoon Mexican vanilla extract
2 teaspoons lemon juice
1/2 teaspoon molasses
Instructions
Place apples in a slow cooker. Sprinkle with sugar, cinnamon, cloves, allspice, nutmeg, and salt. Cover and cook on High for 2 hours.
Stir butter-flavored syrup, honey, maple syrup, vanilla extract, lemon juice, and molasses into the apple mixture; mash apples with a potato masher or fork.
Reduce heat to Low, cover, and continue cooking apple mixture until thickened and dark brown, 9 to 11 hours, whisking frequently. Remove cover and cook for 1 to 2 more hours
Easy Low Sugar Pear Butter in the Oven
Ingredients
3 pounds very ripe organic pears
2 teaspoons fresh organic lemon juice
1/4 cup granulated sugar
Optional additions to the pear purée before cooking:
The zest and juice of an orange or a lemon
A cinnamon stick (remove after cooking) or some ground cinnamon
A pinch of ground nutmeg, allspice, star anise, and/or cloves
Fresh ginger or ginger powder
A dash of vanilla or a vanilla bean (remove after cooking)
A little pure almond extract
A splash brandy or pear brandy
Honey in place of the sugar
A few sprigs of fresh rosemary (remove after cooking)
Instructions
1. Heat the oven to 300°.
2. Cut the pears into large chunks, removing any real bad spots (no need to peel and core unless your pears aren't very soft).
3. Press the pears through a food mill into a large bowl, remembering to reverse the direction of the handle after every few turns. You should end up with about 4 cups of smooth pear purée.
4. Stir in the lemon juice and sugar.
5. Pour the purée into a nonreactive (stainless steel, ceramic, or enamel coated) pan, such as a 3-quart CorningWare oblong dish (or a large stainless steel roasting pan for larger batches) and let it cook, stirring every 30 minutes with a wooden spoon, until it is the desired thickness, about 2 to 2½ hours. Start taste testing after 1½ hours. Remember that it will thicken slightly as it cools.
6. Let the pear butter cool and store it in an airtight dish or jar in the Refrigerator Peach Butter
Fruit butters can be made in a slow cooker and peeling isn't necessary. The volume easily can be increased -- 5 large peaches make 1 pint of butter
Ingredients
5 large peaches, washed and pitted (no need to peel)
1/2 cup water
1 cup sugar
In a large saucepan, place peaches and water. Bring to a boil. Return to a simmer and cook until peaches are soft, about 20 minutes. Run the peaches through a food mill or a sieve and discard the skins. Add sugar to pulp and mix well. Now reduce the pulp by one of the following
Instructions
Slow Cooker: Place sweetened pulp in a slow cooker with lid partially off to let steam escape. Set at low and cook, stirring occasionally, for 6-12 hours or overnight, or until thick enough so the butter doesn't run off a spoon when turned upside down.
Microwave: Place sweetened pulp in a microwave-safe bowl and cook for 20 minutes at a time, stirring frequently until thick enough so the butter doesn't run off a spoon when turned upside down.
Stovetop: Place sweetened pulp in a medium saucepan and cook over medium-low heat, stirring frequently, for 1-2 hours or until thick enough so the butter doesn't run off a spoon when turned upside down.
Oven: Heat oven to 250 degrees. Place sweetened pulp in a heatproof casserole dish or roaster. Bake, stirring only occasionally, for 1-3 hours or until thick enough so the butter doesn't run off a spoon when turned upside down.
Place hot butter in hot sterilized jars, leaving 1/4" headspace. Cover with hot sterilized lids and rings. Process in a water bath for 10 minutes. Remove to counter and allow to cool before storing in a cool, dry, dark place.
If you don't process in a water bath, the butter can be kept refrigerated for up to three weeks or frozen for up to one year.

Nut Butters Recipes
Nut Butters Include: Almond, Walnut, Cashew…
First step to creating a stellar homemade nut butter is to pick out 1 pound of your favorite nut (or combinations of nuts work – for example, you can have a mix of almond and cashew which is quite tasty). So you can technically have 1/2 pound of peanut and 1/2 pound of roasted almonds. Be creative, if one nut is overly pricey, you can mix peanut along with another more expensive nut and get a nice blended taste between the two. You can also choose a number of add-ons to really make your nut butter your own. Some of my favorite add ons are:
Cocoa Powder: You can add in real cocoa to make your nut butter chocolate tasting without all the calories
Honey, Agave or Natural Sweeteners: If you want your nut butter a little sweeter, add a bit of natural sweetener / just make sure you account for the extra calories that it adds to your overall calorie count. Remember that on the Mix & Match Slimquick Pure diet plan that you want to be between 1300 – 1400 calories daily, so just make sure you account for where it fits in.
Salt: A little but of salt can enhance the flavor; especially if its sea salt
Chili Powder: If you like things a little on the spicier side
Give making your very own home made nut butter a shot and figure out what combinations you like or don’t like. These nut butters taste great smeared on apple slices (check out this post for other fun and easy healthy snacks) as well as by the spoonful. Try some fun combinations and let me know what you think!
Almond Butter
Making your own Nut Butters can be tricky, because they have a tendency to separate. Here is a fool-proof method for making your own delicious, healthy almond butter.
Ingredients
2 c. Whole Almonds
1 T. Honey
1/2 tsp Sea Salt
Instructions
Soak the almonds in water at room temperature for half an hour. Drain, rinse, add fresh water and soak overnight in a bowl covered with a clean terrycloth. The reason for soaking the almonds is that the outer skins of almonds are very hard to digest and contain a natural enzyme inhibitor. Soaking them makes them considerably easier to digest by removing the inhibitor and the natural tannic acid within the nut.
Place the nuts, salt and honey in a food processor and hit start. Go find something else to do for the next 15 minutes or so while the processor does it's magic!
If you're curious, here's what the mix looks like after 3 minutes:
After 7 minutes:
After 15 minutes: Almond Butter is ready
Pistachio Butter
Ingredients
2 cups raw unsalted shelled pistachios
1/4 tsp kosher salt
1 Tbsp honey
1/8 tsp cinnamon
Instructions
Preheat oven to 350. Spread pistachios on a baking sheet and toast until just fragrant and starting to brown, around 6-8 minutes. This will depend a lot on your oven, so set a timer, keep a close eye on them, and stir after 4 or 5 minutes.
Pour hot pistachios in the bowl of a food processor and process until smooth and creamy, about 10 minutes. Add salt, honey, and cinnamon, and continue processing until smooth again, another 10 minutes. Taste and add more salt as necessary.
Store in an airtight container in the refrigerator.
Homemade Nut Butter
random, crumb-like pieces of nuts.
Ingredients
2 cups nuts
1 Tbsp coconut oil, melted
salt (optional, to taste)
Instructions
Using a large food processor or a blender*, grind nuts into a fine powder, approximately 2-10 minutes.
Add the melted coconut oil and continue processing, scraping down the sides as needed, until the nuts have released their natural oils and the butter is smooth and creamy, approximately 5-10 minutes.
Add optional salt and any other additional flavors once the nut butter is finished, and process for 1 minute to incorporate well.
Notes
I personally use a Blendtec with the twister jar for homemade nut butter, but most blenders and food processors will work too. Depending on your equipment, it might take less time, or more time, to get a creamy nut butter.
2 cups of nuts makes approximately 1½ cups of nut butter. Store in the fridge for up to 2 weeks.
Crunchy Coconut Cashew Butter
Ingredients
1 /2 cup Cashews
1 cup coconut flakes + more for garnish
pinch of sea salt
Instructions
Add coconut flakes to a food processor and process for 5-10 minutes until coconut butter forms. This is when it begins to look creamy. Add cashews and salt. Continue processing until smooth. Keep refrigerated in sealed container.
Coconut Butter
Coconut butter is made up of the kind of fat that is good for you and your heart (just like avocado). Coconut butter is not coconut oil and surprisingly tastes much different. The taste reminds me of a candied coconut and let me just say it is freaking amazing.
Not only is this unbelievably good it is also the easiest thing to make
Ingredient
5 cups of shredded unsweetened coconut (do not use coconut flakes or "reduced fat" shredded coconut, it will not work) *
Instructions
Place the shredded coconut into a food processor and turn it on.
Let it work its magic for about 10 minutes or until you have a nice creamy butter like consistency.
That's it!
Place the coconut butter into a container with a lid and store at room temperature. It will solidify at room temperature. When you are ready to use it just place it in a glass jar and heat in a bowl of hot water. You can also use straight out of jar as is (that is what I do). Put it on anything and everything!
Almond Chocolate Butter
Ingredients
1 cup of almonds
2 Tbs chocolate powder, unsweetened
3 Tbs honey or maple syrup
pinch of sea salt
2 Tbs of mini chocolate chips for garnish
2 Tbs Coconut Oil (only if needed)
Instructions
Add almonds to your food processor and turn it on. This delicious treat takes about 10-15 minutes of processing. You may need to occasionally stop and scrape down the sides and turn it back on. The time needed for the almonds to turn into butter depends on the power of your food processor. Allow it to keep running and it should eventually turn smooth. Once smooth and butter-like, add the remaining ingredients. Keep in a sealed mason jar and top with mini chocolate chips when ready to serve!
(If after 10 minutes of processing, the almonds still seem dough-like, add 1-2 Tbs of coconut oil and a bit of honey or maple syrup to allow it to become smooth ~ then add remaining ingredients.)
Milk Chocolate Cashew Butter
Ingredients:
10 ounces raw, unsalted cashews
1 teaspoon coconut oil, melted
2 ounces quality milk chocolate, melted
pinch of salt
Instructions
Add cashews to a high powered food processor and blend until smooth, about 6-8 minutes. Periodically scrape down the sides if needed. Once smooth and buttery, add in the coconut oil and chocolate, blending and scraping again until totally smooth. Add in salt and blend again, tasting to see if it needs more.
Store in a sealed container, preferably in the fridge. I go by the rule though... if I am going to eat it within 3-4 days, I do not refrigerate!
Peanuts Butter
Ingredients
8 ounces or 1.5 cups of honey roasted peanuts
Instructions
Using a small food processor, process peanuts on high for 2-3 minutes or until it becomes smooth. You may have to stop a few times to scrape the sides.
Tip: Feel free to use any flavor of peanuts, just make sure that they are roasted before you process them.
This recipe works perfectly for any roasted nut. So grab a bag of almonds or cashews and make peanut-free nut butter!
Peanut Butter
Ingredients
1 1/2 cups peanuts. (I used roasted and salted)
1/2 teaspoon olive oil
Optional: 1 tablespoon raw honey
Optional: Salt to taste
Instructions
Process peanuts in food processor or high-powered blender until finely chopped
While the processor is running, stream in a bit of olive oil
You may have to turn off processor a minute to remove lid and scrape bottom of bowl to incorporate everything
Next, stream in honey, if desired
Note:
Don’t like peanuts? No problem! Use this same technique to create other nut butters instead. (Almonds, cashews, etc)
Cinnamon Peanut-Almond Butter
Ingredients
2 cups peanuts
1 cup almonds
1 tablespoon ceylon cinnamon
Instructions
Add almonds to the food processor, dust with cinnamon, then add peanuts.
Process until you reach desired consistency. This make take 5 minutes or more.
Serve immediately or refrigerate for up to 6 weeks.
Enjoy straight from the fridge!
How-to Make Homemade Nut Butter
(these same instructions apply to all nuts)
2-4 cups of organic soaked and dehydrated raw nuts
1-2 tablespoons neutral, light tasting or flavor-complimenting oil, I prefer coconut oil
Optional:
extra fine sea salt
sweetener, such as maple syrup, honey, raw cane sugar, coconut sugar, coconut nectar, etc.
When making nut butters your nuts can be raw or toasted.
how-to roast your nuts.
1. After soaking and dehydrating (see above), add the nuts to the bowl of a 14 cup food processor. (If you have a smaller processor, reduce the seeds proportionately. There needs to be enough room for the nuts to move to convert to butter! I found 2-3 cups to work the best in my 14-cup processor, 3+ cups definitely works but takes a bit longer to process.)
2. Grind to a fine powder (2-10 minutes, or so), at this time, you may want to add some oil. I personally recommend it, but it’s not necessary. Continue processing until it becomes smooth and creamy, stopping to scrape down the sides of the bowl every minute or two.
3. Continue processing – the nut’s oils are released and as the mixture continues to warm, it should turn creamy and smooth and move around very easily inside the bowl of your processor. If not, it is OK to add a bit more oil until the mixture is runny and blending smoothly. It may take up to 15-20 minutes until it is totally creamy, this depends on the strength and size of your food processor and how many nuts you are processing. Be patient.
4. If you want to add salt and/or a sweetener, do so at the very end.
Notes
_You can choose your nuts to be roasted or unroasted. If roasting, add your nuts in a single layer to a baking pan and roast in a 325º F oven for about 10-15 minutes, watching them very carefully. Toasted nuts have a deeper flavor. I personally find certain nuts are just better raw and others are better toasted, find what you like best.
_If using soaked, dehydrated (dried) nuts, you may find you need to add a little oil, I didn’t do so with every nut, but most needed a little. I play this addition by ear, I have used none at times and other times I have needed as much as 3 or 4 tablespoons. I really find that it helps the process move along quicker and produces much creamier results.
_This recipe requires the use of completely dry nuts, so please don’t skip the dehydrating. Always use DRY nuts, either soaked and dehydrated, or un-soaked.
_No matter how tempting it is, NEVER add water to your nut butter, it will produce a pasty non-creamy result and the nut butter will spoil quicker.
Spiced Maple Pecan Butter
Ingredients
2 cups of raw (soaked and dehydrated) pecans to make a pecan butter.
Add1 tablespoon of organic grade B maple syrup,
2 teaspoons of ground cinnamon,
1/2 teaspoon of ground nutmeg,
A pinch of ground ginger and
A little sea salt.
Instructions
This delectable treat tastes like a pecan pie in a jar. It’s amazing as is straight from the jar, served on oatmeal or toast or used as you would any nut butter.

Herb Butter Recipes
Ingredients
2-3 tbsp chopped fresh mixed herbs ( parsley, chervil, dill, marjoram, basil)
salt and freshly ground black pepper to taste
Instructions
Take100g/4oz softened butter and beat until creamy, then
stir in 2-3 tbsp chopped fresh mixed herbs (parsley, chervil, dill, marjoram, basil) and salt and freshly ground black pepper to taste.
Tarragon & wholegrain mustard butter
Ingredients
1 tsp chopped fresh tarragon (remember this is very strong)
1-2 tbsp wholegrain mustard
salt and freshly ground black pepper to taste
Instructions
Take100g/4oz softened butter and beat until creamy, then
stir in 1 tsp chopped fresh tarragon (remember this is very strong) and 1-2 tbsp wholegrain mustard, plus salt and freshly ground black pepper to taste.
Mint & cider butter
Ingredients
1 tbsp cider vinegar
2 tbsp chopped fresh mint
salt and freshly ground black pepper to taste
Instructions
Take100g/4oz softened butter and beat until creamy, then
gradually beat in 1 tbsp cider vinegar, then 2 tbsp chopped fresh mint and salt and freshly ground black pepper to taste.
Chive & shallot butter
Ingredients
1 tbsp finely chopped shallots
2 tbsp chopped fresh chives
salt and freshly ground black pepper to taste
Instructions
Take100g/4oz softened butter and beat until creamy, then
stir in 1 tbsp finely chopped shallots and 2 tbsp chopped fresh chives, plus salt and freshly ground black pepper to taste.
Parsley, lemon & chilli butter
Ingredients
3 tbsp chopped fresh parsley
2 tsp finely grated lemon zest
salt to taste
½ tsp crushed, dried chilli flakes
Instructions
Take100g/4oz softened butter and beat until creamy, then
stir in 3 tbsp chopped fresh parsley, 2 tsp finely grated lemon zest, salt to taste and ½ tsp crushed, dried chilli flakes.
Dill butter
Ingredients
2 tbsp finely chopped pickled dill cucumber or gherkins
3 tbsp chopped fresh dill
salt and freshly ground black pepper to taste
Instructions
Take100g/4oz softened butter and beat until creamy, then
stir in 2 tbsp finely chopped pickled dill cucumber or gherkins and 3 tbsp chopped fresh dill, plus salt and freshly ground black pepper to taste.
NOTE: After mixing, have the flavoured butters handy in the fridge or freezer ready for slicing.
Roll them into logs in wet greaseproof paper and chill until firm.
Rewrap in cling film and twist each end to seal.
Will keep in the fridge for 4-5 days or in the freezer for up to 3 months.
Mustard Butter
(excellent on cauliflower, broiled salmon and seafood, lentils, lima beans, hard cooked eggs, greens, sandwiches )
Ingredients
1 tablespoon Dry Mustard
1 cup butter
Instructions
Combine all of the ingredients chopper or food processor and pulse until thoroughly combined.
Transfer the butter onto a sheet of wax paper or plastic wrap and form it into a small log.
Wrap well, twisting the ends and refrigerate up to 2 weeks.
All butter should be room temperature before preparing the recipe unless otherwise stated.
Roasted Red Pepper Butter
Ingredients
2 Tbs chopped roasted red pepper (drain off liquid)
1 green onions, thinly chopped
1/8 tsp salt
1/2 C butter
Instructions
Combine all of the ingredients chopper or food processor and pulse until thoroughly combined.
Transfer the butter onto a sheet of wax paper or plastic wrap and form it into a small log.
Wrap well, twisting the ends and refrigerate up to 2 weeks.
All butter should be room temperature before preparing the recipe unless otherwise stated
creamy dip
Garlic & herb
Ingredients
1 crushed garlic clove
handful of snipped chives
a little lemon juice
fresh ground pepper
Instructions
stir in crushed garlic clove, snipped chives, a little lemon juice and fresh ground pepper. 
Garlic mayonnaise
Ingredients
2 garlic cloves, crushed
5 tbsp good-quality mayonnaise
1 tbsp olive oil
Instructions
mix all the ingredients together. Decant the sauces into 3 serving dishes.
Garlic-Butter
Ingredients
1 stick butter, softened
1 tablespoon minced garlic
1 1/2 teaspoons chopped parsley
1 1/2 teaspoons lemon juice
Instructions
In a small bowl, combine all ingredients.
Serve immediately or cover and chill, then soften a bit before serving.
Chili Jalapeno Butter
Ingredients
1 jalapeno, ribbed, seeded, finely chopped
1 tablespoon vegetable oil
1 teaspoon dark chili powder
4 ounces salted butter
1/2 lime, juiced
Instructions
Sauté the jalapeno in the vegetable oil in a small pan over medium heat for 3-4 minutes.
Add the chili powder and cook for one more minute.
Add the butter and the lime juice. Remove from heat and skim off fat.
Good served on cooked vegetables or chilled and used as a spread.
Serves/makes 4 oz
Cumin Cilantro Butter
Ingredients
8 tablespoons unsalted butter -- softened
2 teaspoons ground cumin
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt
Instructions
Combine all ingredients in a mixing bowl and mix well.
Place prepared butter in a small bowl and refrigerate for up to 3 days.
Butter can also be frozen for 2 to 3 weeks.
Defrost in refrigerator.
Bring to room temperature before using.
Citrus Herb Butter
Ingredients
1/2 lemon (juice of)
1/2 orange (juice of)
1/2 lime (juice of)
1 pound salted butter
1 tablespoon dried tarragon leaves
1 tablespoon dried basil leaves
1 pinch freshly ground black pepper
1/2 teaspoon salt (optional)
1/2 teaspoon sugar (optional)
Instructions
In the bowl of a food processor or mixer, combine all ingredients.
Beat until smooth, about 4 minutes.
Add salt and sugar to taste.
Pack into molds or a glass container with a lid, and refrigerate.
Keeps up to 1 week.
Grill Butter
Ingredients
1 cup butter
3 tablespoons Onion Flakes or powder
2 teaspoons Barbecue Spice
Instructions
Mix well.
Use on: Steak (spoon over steak just before serving), zucchini, asparagus.
Lime Butter
Ingredients
1/4 pound butter, softened
2 tablespoons lime (lemon) juice
1 tablespoon freshly grated lime zest
2 tablespoons soy sauce
Instructions
Cream all the ingredients in a small bowl.
Form the mixture in a cylinder and wrap in waxed paper.
Chill until ready to use
Lime Cilantro Butter
Ingredients
1 clove garlic, crushed
1 tablespoon vegetable oil
2 tablespoons chili pepper, finely chopped
1/2 teaspoon lime zest
1 lime, juiced
4 ounces salted butter
Instructions
Sauté the garlic and oil in a small sauté pan over medium heat for 3-4 minutes, or until the garlic is soft and golden brown.
Add the chili pepper, lime juice and the butter, cooking only until the butter is melted.
Add the lime zest. Remove from heat and skim off the butterfat.
Use to season vegetables.
Lemon-Garlic Butter
Ingredients
3 T. Butter
Zest of 1 Small Lemon
1 Small Garlic Clove, minced
1/2 t. Salt
Instructions
Cream butter thoroughly Combine all ingredients and mix until well blended.
Lemon Dill Butter
Ingredients
2 sticks butter, softened
1 tablespoon fresh lemon juice
3 teaspoons fresh chopped dill
1/8 teaspoon black pepper
1 teaspoon lemon zest (optional)
Instructions
In a small bowl, combine all ingredients.
Serve immediately or cover and chill, then soften a bit before serving.
Olive Butter
Ingredients
1/4 cup butter
2 tablespoons chopped ripe olives
1/4 teaspoon fresh lemon juice
Instructions
Cream butter thoroughly. Add remaining ingredients and mix until well blended
Parsley Butter or clerntro
Ingredients
1/2 cup butter, softened
3 cloves garlic, minced, optional
1/4 cup minced fresh parsley
Instructions
Cream butter until light and fluffy.
Blend in garlic and parsley.
Spoon mixture into a butter crock, or shape as desired.
Chill until ready to serve.
Roasted Red Pepper Butter
Ingredients
1 small red pepper
1 tablespoon lemon juice
salt and pepper
1/2 cup butter, room temperature
dried basil
olive oil
Instructions
Cut the pepper in half and grill, turning regularly, until the skin is blackened.
Remove from the heat and wrap in foil for 10 to 15 minutes; this helps to loosen skin.
Remove the pepper from the foil and peel, remove the stalk and seeds and slice thinly.
Place the pepper in the bowl of a food processor with the lemon juice and a pinch of salt and process to paste.
Add the butter and remaining seasonings and mix thoroughly.
For a smooth paste, blend in a little olive oil, a tsp. at a time, until the ingredients hold together.
Butter blended with herbs or other flavoring is delicious.
Simply spread on fresh crusty bread or as a garnish for grilled fish, meat, or vegetables.
Spicy Butter
Ingredients
1/2 cup butter
4 drops hot pepper sauce -- or as desired
Cream butter thoroughly. Blend in hot pepper sauce
Chocolate Butter
1/2 cup unsalted butter
1 ounce unsweetened chocolate, melted and cooled
1/8 teaspoon salt
2 teaspoons vanilla
1 cup powdered sugar, sifted after measuring
Instructions
Combine all ingredients and beat until smooth and well blended.
Place in the refrigerator for about 45 minutes, or until firm and cold.
You can then form it into 2 sticks or other shapes.
Mustard Butter
Ingredients
1 cup butter
1 tablespoon Dry Mustard
Instructions
Mix well. Use on: cauliflower, broiled salmon and seafood, lentils, lima beans, hard cooked eggs, greens, sandwiches
Strawberry Butter
1/2 cup butter
1/2 cup sliced strawberries
2 teaspoons grated orange peel
Instructions
Blend 1/2 c. butter, 1/2 c. sliced strawberries and 2 t. grated orange peel in blender or food processor until smooth.
Cinnamon Butter
Ingredients
1/2 cup butter -- softened
1 cup honey
1 teaspoon cinnamon
Instructions
Mix ingredients in bowl until light and fluffy.
Cinnamon Honey Butter
(Excellent on Grilled or Steamed Veggies, Breads & Rolls of all kinds, waffles, pancakes, french toast, etc)
Ingredients
1 tsp Cinnamon
2 Tbs. Honey
1/2 c. butter
Instructions
Combine all of the ingredients chopper or food processor and pulse until thoroughly combined.
Transfer the butter onto a sheet of wax paper or plastic wrap and form it into a small log.
Wrap well, twisting the ends and refrigerate up to 2 weeks.
All butter should be room temperature before preparing the recipe unless otherwise stated.
Garlic Black Pepper Butter
Ingredients
2 cloves garlic, crushed
1 teaspoon vegetable oil
1 teaspoon fresh black pepper, cracked
4 ounces salted butter
Instructions
In a small sauté pan over medium heat, sauté the garlic and oil for 3-4, or until the garlic is soft and golden brown.
Add the fresh cracked black pepper.
Reduce heat to low.
Add the butter and cook until melted, being careful to now allow the butter to boil.
Remove from heat and skim off the salt and butterfat.
Can be used as a butter dip for seafoods, or chill and use as a spread on breads, or steaks etc.
Garlic Butter
Ingredients
1/2 cup butter
1 tablespoon olive oil
3 cloves garlic, chopped fine
1 teaspoon onion powder
1 green onion, chopped fine
1 tablespoon grated Parmesan cheese
1/2 teaspoon oregano
1/2 teaspoon parsley
pinch garlic salt (optional)
Instructions
Let butter soften at room temp in small mixing bowl.
Add all other ingredients. Use fork to mash butter and thoroughly mix.
Spread garlic butter liberally on sliced Baguette or bread.
Put in toaster oven or reg oven, broil 1-2 minutes until lightly browned.
Garlic Butter II
Ingredients
1 tablespoon garlic powder
3 minced fresh garlic cloves
1 lemon (juice of)
1 pound salted butter
Instructions
In the bowl of a food processor or mixer, combine all ingredients. Beat until smooth, about 4 minutes. Pack into molds or a glass container with a lid, and refrigerate. Keeps up to 1 week.
Almond Honey Butter
Ingredients
4 ounces almond paste
4 tablespoons butter -- softened
1/2 cup honey
Instructions
In a small bowl, beat honey and almond paste with an electric mixer. Beat in butter until creamy. Spread on bread, pancakes or plain warm cake.
Chocolate Honey Butter
Ingredients
1/2 cup butter, softened
2 tablespoons chocolate syrup
2 tablespoons honey
Just mix it all together and refrigerate
Honey Blueberry Butter
1/2 cup fresh or frozen (thawed) blueberries
1/4 cup honey -- divided
1/2 cup butter or margarine -- softened
Instructions
Heat blueberries and 2 Tablespoons honey in small pan to a boil over medium high heat, stirring constantly.
Cook 3 to 4 minutes or until mixture thickens and is reduced by half.
Cool. Blend in remaining honey.
Serve spread at room temperature, store in refrigerator, tightly covered.
Lemon Butter
Ingredients
1/2 cup butter, room temperature
1 tablespoon lemon juice
1/4 teaspoon grated lemon peel
1/4 teaspoon garlic salt
Dash pepper
Instructions
Combine butter and seasonings. Beat until light and fluffy. Great on fish and vegetables.
Tomato and Green Peppercorn or Black perper Butter
Ingredients
1 1/2 teaspoon minced fresh rosemary
1/4 teaspoon salt
1 clove garlic
2 oil-packed dried tomatoes, drained
2 teaspoons bottled green peppercorns, drained
6 tablespoons butter at room temperature
2 teaspoons lemon juice
Instructions
Combine rosemary, salt and garlic in container of small or large food processor.
Pulse to chop. Add tomatoes and peppercorns; pulse to chop.
Add butter and lemon juice; pulse to mix.
Spoon out onto plastic wrap; roll into a log. Wrap tightly; chill at least 30 minutes or freeze until serving.
Tomato Butter
Ingredients
1/2 cup butter -- softened
1/4 cup oil-pack sun-dried tomatoes -- drained and chopped
1/2 teaspoon black pepper
Instructions
Stir sun-dried tomatoes into softened butter. Stir in pepper. Combine ingredients well
Tomato Butter
Ingredients
1 pound ripe or green tomatoes, washed, stemmed and cut in half
1/2 to 1 cup sugar, or to taste
Instructions
Place tomatoes in a saucepan. Bring to a boil, reduce heat and simmer until tomatoes have completely broken down and are soft. Force through a sieve or food mill.
Combine tomato puree with sugar and choose one of the following cooking methods.
Slow Cooker: Place sweetened pulp in a slow cooker with lid partially off to let steam escape. Set at low and cook, stirring occasionally, for 6-12 hours or overnight, or until thick enough so the butter doesn't run off a spoon when turned upside down.
Microwave: Place sweetened pulp in a microwave-safe bowl and cook for 20 minutes at a time, stirring frequently until thick enough so the butter doesn't run off a spoon when turned upside down.
Stovetop: Place sweetened pulp in a medium saucepan and cook over medium-low heat, stirring frequently, for 1-2 hours or until thick enough so the butter doesn't run off a spoon when turned upside down.
Oven: Heat oven to 250 degrees. Place sweetened pulp in a heatproof casserole dish or roaster. Bake, stirring only occasionally, for 1-3 hours or until thick enough so the butter doesn't run off a spoon when turned upside down.
Place hot butter in hot sterilized jars, leaving 1/4" headspace. Cover with hot sterilized lids and rings. Process in a water bath for 10 minutes. Remove to counter and allow to cool before storing in a cool, dry, dark place.
If you don't process in a water bath, the butter can be kept refrigerated for up to three weeks or frozen for up to one year
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