Tag Archives: spread

Homemade Almond Butter

I like to make things at home that you would normally get at the store, such as jams or marshmallows.  It occurred to me that I wanted to try to make peanut butter at home, except… we had half a jar in our cabinet. I decided to try Almond Butter instead, so for all my fellow do it yourself folks out there, here’s the recipe I tried.

I wanted to make a small batch of it, so I tried my mini chopper which I figured would work pretty much the same way a food processor would.   It did work, but I was afraid it was going to crack!  I could’ve kept going to get a smoother appearance, but I feared for my little appliance.  Don’t worry about the time it takes to make this.  You do need to be patient, it takes a while.

So my tip would be, use your trusty food processor for this. Leave that poor mini chopper alone.

I had sliced almonds at home, so that’s what I used.  You can use whole almonds, or any other type of nut for that matter.  I think I want to try cashew butter next, or a mix of nuts.

Health Tip:  The number one health benefit of almond butter is that it is good for the heart. It is rich in monounsaturated fats, which are the type of fats that reduce levels of cholesterol and decrease the risk of heart ailments. Dipping your biscuit in almond butter or spreading it on top of your bread certainly gives your heart a healthy boost.

Helga

Almond Butter

Almond Butter

Recipe from Heather Eats Almond Butter

Ingredients
2 cups of almonds

Special Equipment: Food Processor

Procedure:

  1. The first step is optional: Preheat oven to 350F to roast your almonds.  Spread them on a cookie sheet and roast for 10-15 minutes.  Stir them a couple of time to keep them from burning.
  2. Place the almonds in a food processor and let the machine do its job.
  3. First you’ll notice the almond butter will start to pulverize.  Scrape down the sides of the food processor from time to time with a rubber spatula (with the power off, of course).
  4. As the nuts are being processed they will begin to clump. This is the butter starting to form.
  5. Keep going!  It will creamy, but you do need to keep the processor going for about 13-15 minutes.

Note:

  • You can add different things to it at this point such as:  salt, vanilla, honey, cinnamon, maple syrup. I kept mine plain, and just drizzled honey on top after I spread some on a slice of bread.

Almond Butter

Almond Butter

Almond Butter

Almond Butter

Almond Butter

Pumpkin Butter

Fall is starting to show in the US, and in that spirit, we wanted to start gearing up for the Holiday Season. I started to search for a Pumpkin recipe over at FOODILY, and came across Pumpkin Butter. Mmm… What can scream more Fall than pumpkin? This has to be the perfect way to have a little fall love every morning.

Looking at all the recipes, found out that most of them were an adaptation of this one from Allrecipes.com. After reading all the comments and suggestions, decided to make a smaller batch and a less sweeter one. I reduced the amount of puree, sugar and apple juice. Since the apple juice I used already is sweetened, I cut it in half from its original recipe.

The result is amazing. A dark colored caramelized spread with a nutty+pumpkin flavor!

Pumpkin Butter

Pumpkin Butter

Based on the recipe found at AllRecipes.com
Yield 3  jars, ½ pint

Ingredients

1 can pumpkin puree (15 oz.)
½ cup apple juice
2 teaspoons ground ginger
½ teaspoon ground cloves
¾ cup  sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg

Directions:

  1. Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil.
  2. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.
  3. Transfer to sterile containers and chill in the refrigerator until serving.

Pumpkin Butter

Pumpkin Butter

Pumpkin Butter

Pumpkin Butter

Pumpkin Butter

Lemon Butter

Lemon…butter. Lemon butter! I first peeked at a meyer lemon butter recipe in a recent issue (or maybe not so recent, I don’t know) of Living Magazine.  The intention of trying to make it at home stayed in the back of my mind, and I finally tried it out a couple of weeks ago.  One word: Heaven.

It is very easy to make, and after it had set I tried it on toast with a little cream cheese.  It tasted like I had just smeared lemon meringue pie on my morning toast.

I’m trying strawberry butter next. Chocolate butter?  am I going too far?  Ok, how about… orange butter!  I also want to try some savory butters, like… maybe some sun dried tomato butter, with herbs and spices to spread over  freshly baked baguette.   I just got very hungry.

Lemon Butter

Lemon Butter

Makes 1½ cups
Recipe adapted from Kitchen Aid

 Ingredients:
2 large lemons, washed & towel dried
lemon rind from 1 lemon
1 stick unsalted butter, cut into cubes
¾ cup  sugar
3 large eggs

Procedure:

  1. Finely grate lemon rind from lemon and then cut lemons in half.  Juice them.
  2. Place lemon rind, juice from the 2 lemons, butter and sugar into a medium sized, heavy based saucepan. Cook over a low heat until the sugar dissolves, stirring constantly with a silicon or wooden spoon. Set aside.
  3. Attach wire whip to stand mixer and place eggs into mixing bowl. Mix on Speed 2 for 10 seconds, or until well combined. Add lemon mixture and increase to Speed 4. Mix for 30 seconds and then return mixture to saucepan.
  4. Cook over a low heat, stirring constantly, until mixture thickens and coats back of spatula/wooden spoon – do not boil or mixture will curdle.
  5. Pour into sterilized jars if keeping, or serve immediately.

To Sterilize Jars:

  • Pour boiling water into and over clean jars and lids and stand for 5 minutes. Carefully tip out water and place jars up side down on a rack to dry (Do not dry with a tea towel).

Tips:

  • Tip 1:To obtain more juice from a lemon, microwave for 20 seconds on medium power – warming the lemon, increases the juice!
  • Tip 2:Recipe may be doubled or tripled, if desired.
  • Tip 3:Limes may also be used.

Lemon Butter

Lemon Butter

Lemon Butter

Lemon Butter

Lemon Butter

Lemon Butter

Lemon Butter

Lemon Butter

Lemon Butter