Sweet And Hot Maple Cinnamon Compound Butter Recipes

Steps:

• In a medium bowl, mix together the butter, brown sugar, maple syrup and pumpkin pie spice until well blended. Chill in the refrigerator, for about 30 minutes. Form into a roll using waxed paper and store wrapped. It can be frozen for later at this point if desired.

Steps:

• Heat the apple cider, Sweet and Hot Maple-Cinnamon Compound Butter and butterscotch sauce in a small pan to a low simmer.
• Pour the calvados, amaretto and allspice dram into a glass, then pour the warm liquid into the glass. Garnish with whipped cream and nutmeg and serve.
• In a small pan, heat the maple syrup, crushed red pepper and cinnamon for 5 minutes to let the spices bloom. Take off the heat and let cool.
• Put the butter into a bowl. Add the maple syrup mixture and vanilla and whisk until uniform.

Steps:

• The recipe for all flavored butters is the same. Soften unsalted butter to room temperature and blend in the flavor ingredients with an electric mixer, beating at medium speed until completely blended (1 to 2 minutes). Use only fresh herbs and lemon or lime juice. Let the butter stand for an hour in a cool place, covered, so the flavors can develop; then refrigerate to harden. Before refrigerating, you can roll the butter into logs with wax paper; press it into molds to create stars or other shapes; create balls with butter paddles; or simply press it into ramekins for serving. Butter can be made several days in advance of use; or it can be frozen for up to three weeks. Wrap it very tightly before refrigerating or freezing, in double layers of plastic wrap and freezer bags, since butter absorbs other flavors and odors like a sponge. NOTES: Brandy Butter: First cream the butter until light and fluffy; then beat in the sugar a little at a time. When the mixture is very white and frothy, beat in the brandy and vanilla. Cranberry Butter: Great for pancakes and waffles. Honey Vanilla Butter: First cream the butter with the honey. Slowly add the whipping cream, beating constantly until the mixture is fluffy. Then add the vanilla. Strawberry Butter: We prefer this butter less sweet, but more sugar can be added based on personal preference and the amount of sweetness in the strawberries or preserves.

Steps:

• Beat butter, brown sugar, and cinnamon together in a bowl with an electric mixer until creamy and smooth.

Steps:

• With an electric mixer beat all ingredients until smooth and creamy in a bowl.
• Add in more cinnamon to taste if desired and mix again.
• Transfer the mixture to a crock and chill until firm.
• Keep covered with a tight fitting lid or foil when refrigerated.