Orange Ginger Butter Recipes

Steps:

• Place ingredients into the bread machine in the order recommended by the manufacturer. Select the Dough cycle, and press Start.
• When the machine signals the end of the cycle, remove the dough. Roll into a loaf, and place in a 9x5 inch bread pan. Set aside to rise until doubled, or until your finger leaves a dent when the dough is pressed lightly.
• Preheat the oven to 350 degrees F (175 degrees C). Bake the bread for 25 minutes in the preheated oven, or until a rich golden brown.

Steps:

• Line a 15x10x1-in. baking pan with foil and coat with cooking spray; set aside. In a large bowl, toss the squash, orange juice concentrate, ginger and pepper. Arrange in a single layer in prepared pan. , Bake at 375° for 50-55 minutes or until squash is tender, stirring twice. Stir in butter before serving.

Steps:

• Grate the zest and squeeze the juice from 1 navel orange.
• Take about a 1 ½ inch square hunk of fresh root ginger and slice it thinly and then chop it fairly finely.
• Melt a teaspoon of the butter in a wok or pan.
• Then put the orange zest, juice, and the chopped ginger into the wok - or pan, with the melted butter.
• Turn the heat up, but watch and stir it carefully - so that it doesn't burn but the ginger cooks properly. About 3 to 5 minutes.
• At the last minute, when it all looks nicely cooked add about half a teaspoon of suger, and stir that in,
• Take off the heat as soon as the sugar has combined properly - i.e. no longer crunchy.
• Cool the result in a plastic container in the fridge.
• Then add about 2 to 3 tablespoons of cold butter, mix it well in and put it in the freezer to hurry the solidifying for no more than an hour, or leave overnight in the fridge if you have the time.
• Cut 2 large slits in a tail fillet of Loch Etive Trout, then stuff the butter into the slits in the fish. Sprinkle the fish with sea salt and freshly ground black or rainbow pepper. Rainbow peppercorns are a mixture of Black Peppercorns, White Peppercorns, Pimento, Green Peppercorns and Pink Peppercorns - and makes for a milder, almost fruity taste compared to Black Peppercorns alone. (A tail fillet of Salmon or a whole small Sea Bass can replace the Trout.).
• Cook the fish in foil in the oven at 200 degrees C for 25 to 30 minutes depending on your oven.
• This serves 1 person as a main meal, try it served with baby leeks and baby corn cobs microwaved in lemon flavoured olive oil with wild black onion seeds and cumin seeds and salt and pepper. And maybe some noodles.
• Or multiply the number of fish for each person and serve at a dinner party.
• This amount of the caramelised butter will fill 4 fish.

Steps:

• Place butter in the bowl of an electric mixer fitted with the paddle attachment, and beat on medium-high speed until fluffy, about 2 minutes. Add cream cheese and confectioners' sugar, beat until well combined and fluffy, about 2 minutes more. Add orange zest, grated ginger, and salt. Beat an additional 5 minutes.

Steps:

• Use a fork to cream all the ingredients to gether, cover and store in fridge or freeze until you want to use it.

Steps:

• Stir all ingredients together in a small bowl until smooth. Shape into a cylinder 2 1/2" wide, and wrap in plastic wrap or foil.
• Put in refrigerator until firm, about 1 hour. Enjoy!
• Makes 5 tbls.

Steps:

• Mix all ingredients.
• Heat in microwave on High 1 minute.

Steps:

• Cream together butter and sugar.
• Add egg and mix well.
• Add grated peel and molasses and mix again.
• Stir together dry ingredients and add to butter mixture, stirring well.
• Wrap up dough and chill for several hours or overnight.
• Roll dough very thin and cut out cookies with cookie cutters.
• Bake on greased cookie sheets at 375°F for 8 to 10 minutes.