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ButtermakingSince you probably don`t have a churn handy (and if you do, you probably already know how to make butter), this is a recipe for making butter in your blender. Take a quart of fresh cream (or, if you don`t happen to have a dairy cow, buy a quart of heavy whipping cream from the store) and let it sit at room temperature until it reaches about 55 degrees. Put it in your blender or mixer, and turn the speed down to the slowest it can go. This is important! You`ll have whipped cream if you go too fast! Eventually (anywhere from 10 minutes to 3 hours, depending upon the cream and the temperature of the cream) the butter will "break" and you will hear a sloshing in your mixing bowl. If you look you will see tiny grains (or larger blobs) of what looks like it could possibly butter. The rest of the liquid is called "buttermilk" (not the cultured kind you buy from the store). Strain it away from the butter, keeping the butter in the bowl. Save the buttermilk for baking or drinking. It`s just de-fatted milk. Put a little water in your bowl and mix it again with your mixer or blender. This is "washing" the butter. Drain the water off. Do this several times until the water drains clear (not cloudy). Now you need to "work" the butter, to get out any remaining buttermilk. A wooden bowl which has been soaked in cold water is best. That`s because the butter won`t stick to the sides. When I first started I just used a plate. Use a wooden spoon or butter paddle (that has also been soaked in cold water) and (for lack of a better term at the moment) squish the butter/scrape it into a blob...squish the butter/scrape it into a blob... over and over until no more buttermilk squeezes out. Now you have butter. If you have a butter mold, you can make a fancy block of butter. I usually put mine in a small butter crock. Before I had a butter crock I just wrapped it in plastic wrap and put it in the fridge. Happy butter-making! You gotta try it just once!
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Chocolate butter
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Caramel apple butter
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Shrimp butter
Shrimp Butter1 can tiny shrimp1/2 cup (1 stick) butter or margarine8 ounces Philadelphia cream cheese1 teaspoon lemon juice1 small onion1 stalk celery, choppedDrain shrimp, chop celery and onion. Soften butter and cream cheese (room temperature). Whip butter and cream c (Upload by user)

Whiskey butter
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Apricot puree
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Flavored butters
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Muffuletta spread
Muffuletta Spread1 cup pitted Spanish green olives 1 cup pitted black or Kalamata olives1/4 cup chopped red onion 2 tablespoons chopped fresh basil 2 tablespoons lemon juice 1 tablespoon horseradish 2 garlic cloves 1 tablespoon Dijon mustard Dash Louisiana (Upload by user)

Flavored butters
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Smoked tomato butter
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Peach honey butter
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Raspberry butter
Raspberry Butter1 pound unsalted butter, at room temperature1 cup raspberry jamBlend in a food processor until well mixed. Store, covered, in the refrigerator (Upload by user)
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Pumpkin spice butter
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Sweet baby ray`s bbq butter
Sweet Baby Ray`s BBQ Butter1/2 pound softened butter 1/2 teaspoon black pepper 4 ounces Sweet Baby Ray`s BBQ Sauce 1/2 teaspoon seasoned saltPreparation time: 10 minutesBlend all ingredients together in mixing bowl. Serve with corn on the cob, fish, boiled or ba (Upload by user)
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Flavored cream cheese
Flavored Cream CheeseStart with 8 ounces cream cheese at room temperature. Whip together with any of the following:Lemon 2 tablespoons fresh lemon juice, 1 tablespoon lemon zest and 1 tablespoon confectioners` sugar.Strawberry 1/2 cup sliced strawberries and 1 tablespoo (Upload by user)
TAG: tablespoon, chopped, sugar, tablespoons, cream, teaspoon, cheese, lemon, flavored, ,

Cinnamon butter
Cinnamon Butter1/2 cup butter, softened1 1/2 tablespoons maple syrup1/2 teaspoon ground cinnamon1/8 teaspoon ground nutmegCombine all ingredients; beat at medium speed with an electric mixer until creamy. Cover and refrigerate.This is excellent on French toast o (Upload by user)
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