Flavored Butters



Print Friendly

Flavored Butters

Mix one of the following in 1/4 cup softened butter or margarine to flavor your plain vegetables.

  • 1 tsp. basil, fresh chopped or 1/2 tsp. dried
  • 2 Tbsp. Parmesan cheese, grated
  • 1 Tbsp. chives, chopped and 1 Tbsp. parsley, chopped
  • 1/2 clove garlic, crushed, or 1/2 tsp. garlic powder
  • 1 Tbsp. prepared horseradish
  • 1 Tbsp. lemon peel, grated and 2 Tbsp. lemon juice
  • 1/4 tsp. dry mustard and 1 tsp. fresh dill or 1/4 tsp. dried dill

From Dining on a Dime



 Photo By:  foodiesathome.com

Comments

    • says

      We sure do Jori. When we say Dining on a Dime has every thing we really mean it. For those of you with Dining it is on pg.323. We also have honey butter, garlic butter diet butter (peanut butter too) in there. But here is the recipe you were asking about. To make it spreadable you don’t use oil in this case but milk.

      Soft Butter or Margarine

      1/2 cup cold milk or evaporated milk
      1 lb. butter or margarine, softened

      Whip or beat together. Makes 1 pound.

      Don’t use this for baking because it makes things like cookies spread. You really shouldn’t use any soft margarine or butter for baking.

      To make diet just use water instead of milk but don’t use diet margarine or butter to do this.

  1. says

    thanks for this soft butter Jill.
    Just yesterday I was telling Don that he didn’t get butter on his toast in the mornings because it was too hard to spread. Instead he got margarine out of the fridge.
    Even in the summer it stays too hard until about noon.
    So now I can give him butter.
    Don’t know why this butter kick because I have never bought butter in the 35 years we have known each other.

    • says

      Cindy you can use stick butter when baking. What happens with the whipped or softened butter or margarine is it will cause things like cookies to spread, melt and flatten really bad when they are baking.

  2. says

    Jill I wonder if we process margarine differently here than in the states.
    I always use soft margarine and never have a problem like you said.
    I don’t do much baking so always just use the margarine except in Tea biscuits which work up nicer using shaved butter or margarine. They are a lot flakier that way.
    Didn’t know that trick till a few years ago the Chef Michael Smith did a show on the cooking channel about it. Must say he was right.

    • says

      I don’t know if what I said is confusing some people but there is a difference between stick margarine which has been set out to soften and use in cookies and what I am talking about here which it the tub margarine or butter which has been whipped up with things like water or milk.
      I use soften margarine or butter in my cookies all the time but not the kind which comes in a tub.

  3. says

    Teas biscuits.

    2cups flour
    3 tsp baking powder.
    1 tsp salt or there abouts.
    3/4 or 1 cup of milk or water.
    1/4 cup butter or margarine.

    mix the dry ingredients.
    shave in the frozen butter or margarine.
    add milk or water for drop biscuits use 1 cup for rolling out biscuits use 3/4 cup of milk or water.

    bake at 420 F for 12 min.

    you can add all sorts of stuff to the mix cheddar cheese and ham are our favourites but you can add cinnamon, raisins, blue berries.
    the cheese ones I serve with apple butter for a nice light breakfast.

    you can use butter that isn’t frozen they are just flakier when it is frozen and shaved but they are good any way.

    I use them by rolling them thin and put a wiener and wrap them with the biscuit mix. we call them pigs in blankets and children and teens love them.

    Jill I use the whipped margarine since it is quick and I never buy the hard margarine so maybe I don’t notice they are not as thick as when hard margarine or butter are used. Like I said I bake cookies rarely.

    • says

      Your tea biscuits are what we call just regular biscuits. As a matter of fact we have almost the same recipe on the website “Mikes Baking Powder Biscuits”. Too funny all this time Tawra has been making tea biscuits (she makes them a lot) and didn’t know it. We too put things like cheddar cheese and things like that in ours.

  4. says

    I am trying to find a mix like the one above that can be made into those breakfast sandwiches. Canadians favourite coffee and donut place sell them and I would like to make some myself as the closest we can get is 3 hours down the road either west or east. Long drive for breakfast.
    They use a biscuit put egg and ham or bacon or sausage patty and a slice of cheese.
    The texture of the biscuit is different and so far my biscuits are a bit too crumbly. I am getting closer just not quite there yet.
    any suggestions would help.

    • says

      Grandma, you might look for a recipe called Angel Biscuits. They are just like the biscuits you mentioned but they use yeast and rise fluffier. They are very similar to the breakfast sandwiches McDonald’s sells here and I think they would hold together better.

    • says

      Would you believe there was a study on what makes biscuits crumble? They said it had to do with the way the biscuits absorbed the moisture from the air when they were taken out of the oven. But for everyday practical purposes your might try kneading your biscuit dough before you roll and cut them out. The first time Mike made his (he had never made them before) he kneaded them like crazy thinking like bread you should do that. Usually they say be careful with them and don’t work them to much. Well much to my surprise they turned out great.

      Another thing you might try is to roll it out spread with soften (not melted) butter, fold in half, more butter fold again then cut out. The butter in between the layers help to hold it together. Also if you are using whipped butter and not stick that might make a difference too.

    • says

      Grandma I forgot about the angel biscuits Tawra mentioned. Here is my recipe for them.

      Angel Biscuits

      1 pkg. yeast
      1/4 c. warm water
      2 T. sugar
      3 c. flour
      1 T. baking pwd.
      1/2 t. salt
      1/2 c. butter or marg.
      3/4 c. milk

      Mix sugar and water in small bowl and sprinkle yeast on top of it. In another bowl combine dry ingredients then cut in butter with pastry cutter or fingers until you have course crumbs. Add yeast mix and milk. Cover and let rise about 30 mins. Roll out dough on floured board to 1/2 thick and place on grease baking sheet. Prick with fork lightly. Let rise 45 mins. Bake 375 degrees for 15-18 mins. When cut in 3 in. circles makes about 12.

  5. says

    Tawra I was reading what you wrote and I was puzzling over what rice fluffier were. then when I got back from the chiro I guess my eyes were better as well as my hip and I read rise fluffier and that made sense. Couldn’t figure out rice fluffier as an ingredient.

    I think we call them tea biscuits since in southern ontario where I grew up we had a lot of Scots and British people first and sort of foremost so to distinguish the biscuits from the scottish and british scones. The recipe is almost identical except when you make them you roll the dough into a circle and cut it pie shape then brush an egg wash over the top and bake.

    I make these about 3 times a week. for all sorts of different meals.
    top stew with them and call it pot pie.
    wrap wieners and call them pigs in blankets.
    add more sugar and and serve hot topped with stewed or cooked fruit.
    or serve them hot with a soup or stew from the slow cooker.
    it is sort of my go to meal when the brain or energy fail.
    start the oven mix the dough ready to eat 15 min. later 25 min from start to finish.

    when I feel a bit more ambitious I will have to try the angel biscuits. right now I can cope with the tea biscuits since it is all done in one standing letting stuff rise and I would probably sit down and pass out.
    So will keep it in my to do file.
    thanks for it.

    • says

      We do exactly the same thing with our biscuits here Grandma. Pigs in the blankets, with stew, on top of casseroles and for pot pies etc. The angel biscuits are different from our regular ones and we don’t make them often either because they are more like making yeast rolls but they would work for your sandwich things you were asking about.

      Oh I forgot too one of our favorites for biscuits is biscuits with gravy on top. People here really love sausage gravy on top of biscuits for breakfast or any time for that matter. Mummm that sounds good I haven’t had that for awhile now that I think about it.

Leave a Reply

Your email address will not be published. Required fields are marked *


+ 2 = four

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>