Savory Samhain Butters
Try the Autumn butter on baked sweet potatoes
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1/4 cup firmly packed brown sugar
1 tblsp pumpkin pie spice
1/4 cup whipping cream
1 cup butter, softened
Mix all ingredients until well blended. Spread onto your favorite muffins, quick bread, sweet crackers, or drop a dollop onto morning pancakes.
2 sticks butter
1/2 cup brown sugar
2 tblsp cinnamon
Combine all ingredients and mix well. Serve over sweet bread, muffins, baked sweet potatoes,or morning waffles. Store tightly covered in the refrigerator.
4 tbsp (1/2 stick) unsalted butter, softened
4 tbsp canned pumpkin puree
1 tsp brown sugar
1 tsp cinnamon
1/8 tsp ground cloves
1/8 tsp ground ginger
1/8 tsp freshly grated or dried nutmeg
1/8 tsp salt
Combine all ingredients and mix well. Keep tightly covered in the refrigerator up to three weeks.
* 1/2 teaspoon of pumpkin pie spice can be substituted for cloves, ginger and nutmeg.
1 cup raspberries
2 tablespoons water
1 tablespoon sugar
1/2 cup butter, at room temperature
2 tablespoons powdered sugar
1 teaspoon blackberry liqueur
1/4 teaspoon lemon juice
Boil raspberries, water and sugar in a small saucepan over medium heat until syrupy, stirring frequently, about 5 minutes. Strain through sieve to remove seeds. Cool. Process with remaining ingredients until smooth
and well mixed. Can be prepared one day ahead. Cover and chill. Bring to room temperature and stir before serving.
1/2 cup butter, softened
2 tablespoons maple syrup
1/2 teaspoon ground cinnamon
Mix together serve or refridgerate