Sunday, June 12, 2005 newsletter has been posted online. http://www.nancys-kitchen.com/newsletter-jun-12.htm
AOL Users Sunday, June 12, 2005 Newsletter <a href="http://www.nancys-kitchen.com/newsletter-jun-12.htm";>Recipe Exchange Newsletter</a> There will be no Saturday newsletter. Send your requests, replies and Tried and Tested recipes to <a href="mailto:[EMAIL PROTECTED]">Send your requests, replies and Tried and Tested recipes to Click Here</a> ===================== Thought for the Day Everyone has the key to happiness - you just have to pick out the right lock. Download F r e e Cookbooks, Coupons, Product Samples and other F r e e b i e s http://www.nancyskitchen.com/free_cookbooks.htm There are a number of new cookbooks that have been added to the index <a href="http://www.nancyskitchen.com/free_cookbooks.htm";>Download F r e e Cookboks </a> ===================== Recipe Index of all recipes on All Easy Cookin' Recipes http://www.nancyskitchen.com/recipes.asp <a href="http://www.nancyskitchen.com/recipes.asp";>Index of recipes</a> ===================== New articles, tips, hints and information have been added http://www.nancyskitchen.com/newsletter-index.htm <a href="http://www.nancyskitchen.com/newsletter- index.htm">Newsletter Index</a> ==================== Flavored Butter Recipes submitted by Erin S. in Ohio Chocolate Butter 1/2 cup butter, softened and cut into chunks 1/4 cup semisweet chocolate chips, melted Whirl butter in bowl for about 30 seconds, until smooth. Pour in chocolate , whirl until blended. Place in covered container or shape into a log and cover with plastic wrap. Refrigerate or freeze until ready to use. Cinnamon Honey Butter 2 Sticks (quarter lb) butter PLUS 3 tb Butter (at room temperature) 3/4 cup Margarine 1/3 cup Honey 2 tsp Cinnamon 1 tsp Vanilla 1/2 cup Soft-type Brown Sugar Mix all ingredients until blended, using a mixer. Makes 3 half-pound units of spread which can be frozen if necessary. Use as spread on coffee cakes or on just plain toast! Cinnamon Maple Butter 1/2 c Butter; softened 2 tb Maple syrup 1/2 ts Cinnamon Whip all together and serve. Cranberry Honey Butter 1 c Butter, softened 1/4 c Honey 1 c Whole cranberry sauce In small mixer bowl at high speed, beat butter and honey until soft and fluffy. Reduce speed to low; add cranberry sauce. Continue beating, scraping bowl often, until well blended, 2-3 minutes. Cover; store refrigerated. Curry Butter 1/2 c Unsalted butter, room temp 2 T Good-quality curry powder CURRY BUTTER: Beat the butter and curry powder with an electric mixer until blended. Refrigerate covered until ready to use. Dill Butter Cream 1/2 pound soft sweet butter with 1 Tablespoon minced fresh dill, 1 tea lemon juice and a dash of Tabasco sauce. Serve at room temperature. Dixie Pecan Butter 1 lb Shelled pecan halves 3 tb Butter 2 ts Salt 1/2 ts Soy sauce 1 tb Honey Heat butter in a large cast iron skillet. Saute the pecans until they are toasted and butter covered. Remove form heat and cool. Dump pecans, honey, soy sauce, and salt into your nut mill and proceed as the directions indicate. Makes approx. 1-1/2 pint of delicious pecan butter. Enjoy! Source: Don's kitchen circa 1981 Garlic Butter Recipe 1/2 Cup lightly salted butter -- at room temp 2 Cloves crushed garlic In a medium bowl, cream the butter with wooden spoon until light and fluffy. Add the garlic and blend well. Transfer to a sheet of heavy- duty foil, roll the foil around the mixture, forming a log 8 inches long by 3/4 inch in diameter. Tuck in the ends of the foil, label and freeze. Will keep for up to 2 months. Use to flavor potatoes, bread, other cooked veggies, Rice pasta and pasta sauces. Garlic Cheese Butter 1/2 cup Butter, softened 1/8 tsp Garlic powder 1 tsp Lemon juice 3/4 tsp Italian seasoning 1 c Cheddar, shredded 1/8 tsp Pepper Beat butter and seasoning until fluffy. Blend in cheese and lemon juice. Form a log and refrigerate. Honey Orange Butter 1/2 c Butter; softened 1/4 c Honey 2 tb Orange marmalade Whip all together and serve. Horseradish Butter 1/4 c Prepared horseradish 1/2 c Butter Blend together and use as a spread for canapes. Garnish as desired. Jalapeno Butter 1/2 c Unsalted butter, room temp 2 Jalapeno peppers, seeded & Finely minced 1/2 t Ground cumin Beat the butter with an electric mixer until light. Beat in the jalapeno peppers, then the cumin. Refrigerate covered until ready to use. Lemon Basil Butter 1 c Loosely packed fresh basil leaves 1/2 c Sweet butter, softened 1 t Freshly grated lemon zest, -or to taste In a saucepan of boiling water blanch the basil for 2 seconds. Drain the basil well, pat it dry, and in a food processor blend it with the butter, the zest, and sat to taste until the mixture is smooth. Let the basil butter stand, covered tightly with plastic wrap, in a cool place for 1 hour or, chilled, overnight. Serve the lemon basil butter with steamed vegetables or grilled meats and fish. Makes about 2/3 cup. Parsley Butter Cream 3 or 4 tablespoons chopped parsley with sweet butter and a little lemon juice. Chill. This is delicious on broiled steak or fish. Peach Almond Butter 1/2 c Butter; softened 1/3 c Peach preserves 1/2 ts Almond extract 1/2 ts Confectioner's sugar Whip all together and serve. Strawberry Butter 1/2 c Butter; softened 1/3 c Strawberry preserves 1/2 ts Lemon juice 1/2 ts Confectioner's sugar Whip all together and serve. ===================== If you have a friend who wants to subscribe to our recipe exchange newsletter just click on the join link the top right side of the page. (AOL Users will need to cut and paste the link in their browsers.) http://www.nancys-kitchen.com <a href="http://www.nancyskitchen.com";>Join our daily newsletter</a> ===================== Nancy Rogers, Nancy's Kitchen PO Box 98367 Lubbock, TX 79499 Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/nancys_kitchen/ <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
