BUTTER

BUTTER FLAVORED MUFFINS

1 egg
1 c. milk
1/4 c. melted lard
2 c. flour
1 tbsp. baking powder
1/2 tsp. salt
1/4 c. sugar
1 tsp. BLAIR butter flavoring

Combine all ingredients, stir until moistened. Put in greased pans and bake at 425 degrees for 15 to 25 minutes.

RED SNAPPER FILLETS WITH FLAVORED
BUTTERS

1 1/2 lb. red snapper or cod fillets, 1/2 to 3/4 inch thick
Lemon or Garlic Butter

Cut red snapper fillets into 6 serving pieces. Cover and grill fish about 4 inches from medium coals, turning and brushing occasionally with one of the flavored butters, until fish flakes easily with fork, 15-25 minutes. 6 servings.
MICROWAVE DIRECTIONS: Cut red snapper fillets into 6 serving pieces. Place butter for one of the flavored butters in square microwaveable dish, 8 x 8 x 2 inches. Cover tightly and microwave on high until butter is melted, 30-60 seconds. Stir in remaining ingredients for flavored butter. Add fish, turning to coat well. Cover tightly and microwave until fish flakes easily with fork, 3-5 minutes longer. Let stand covered 3 minutes.


LEMON BUTTER:

2 tbsp. butter, melted
1 tbsp. lemon juice
1/2 tsp. grated lemon peel
1/2 tsp. Worcestershire sauce

Mix all ingredients.

GARLIC BUTTER:

2 tbsp. butter, softened
1/2 tsp. paprika
1/2 tsp. dried oregano leaves
1 clove garlic, crushed
Dash of freshly ground pepper

Mix all ingredients.


FLAVORED BUTTERS FOR CORN ON THE COB

1/2 c. butter
2 tsp. salt
1/4 tsp. pepper

CHILI BUTTER: In small bowl with wooden spoon, beat butter until softened. Add salt, pepper and 1 teaspoon chili powder until well blended.
CHIVE BUTTER: Prepare as above substituting 2 teaspoons chopped chives for chili powder.

DILL BUTTER: Prepare as above substituting 1 teaspoon dill weed.


FRUIT FLAVORED BUTTER

1 stick butter

One of the following:

Grated peel of 1 orange and 2 tbsp. orange juice
OR 2 tbsp. jam or preserves
OR 2 tbsp. apple butter
OR 2 tbsp. applesauce and 1/2 tsp. cinnamon

Soften butter in microwave covered with a paper towel on medium heat 30 to 40 seconds. Add one of the ingredients listed above and mix thoroughly. Refrigerate. Great on nut breads and muffins.


BUTTER POUND CAKE

1 lb. butter
1 lb. confectioners' sugar
1 lb. all-purpose flour
6 eggs
1 tbsp. vanilla or flavoring of your choice

Cream butter and sugar. Add eggs, one at a time. To measure flour, fill empty sugar box with sifted flour. Add to creamed mixture in small amounts. Add flavoring and bake in tube pan sprayed with Pam for approximately 1 hour at 325 degrees. Let cool in pan for 5 minutes before removing.


CHRISTMAS BUTTER COOKIES

1/2 c. butter
1 c. sugar
1 lg. egg
2-2 1/2 c. flour
1/2 tsp. salt
2 tsp. baking powder
1/2 tsp. vanilla

Cream butter, sugar and egg until fluffy. Sift the flour, salt, and baking powder together; add to butter mixture. Add vanilla, mix until smooth.
Divide dough into 2 parts. Chill 1-2 hours. Roll on a floured surface to 1/8 inch thickness. Cut with cookie cutters. Bake on ungreased cookie sheet at 375 degrees for 8-10 minutes. Ice after completely cool.


ICING:

1 c. confectioners sugar
5-6 tsp. water
1/2 tsp. flavored extract

Mix until smooth.


GIANT PEANUT BUTTER - OAT COOKIES

1 1/4 c. unsifted all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
2 1/2 c. quick-cooking oats
1 c. corn oil or butter
1 c. peanut butter (creamy or crunchy)
1 c. sugar
1 c. firmly packed brown sugar
2 eggs
1 tsp. vanilla flavoring

Stir together flour, baking powder, soda and salt in medium bowl. mix in oats and set aside.
In another bowl, beat butter and peanut butter on medium speed of electric mixer until smooth. Beat in sugars until blended. Beat in eggs and vanilla. Add oat mixture. Stir by hand until combined.

Shape into 2 inch balls. Place 6 balls on ungreased cookie sheet. Flatten each to 3 inches in diameter. Bake in 350 degree oven 15 to 17 minutes or until golden brown. Remove from sheet. Cool completely on wire rack. Store in tightly covered container. Makes about 24 big cookies.


PEANUT BUTTER BANANA CAKE

CAKE:

1 c. mashed ripe bananas
1/2 c. butter, softened
1/2 c. creamy peanut butter
1 c. whipping cream
3 eggs
1 pkg. pudding included butter flavor cake mix

FROSTING:

1 can ready to spread vanilla frosting
1/2 tsp. banana extract or vanilla
3-4 drops yellow food coloring, if desired

GLAZE:

1/2 c. powdered sugar
2 tbsp. creamy peanut butter
2 tbsp. milk
1/2 tsp. vanilla

Heat oven to 350 degrees. Generously grease and flour a 13 x 9 inch pan. In large bowl combine mashed bananas and butter; mix well (mixture will look slightly curdled). Add peanut butter. Beat well. Add whipping cream and eggs. Beat at high speed until smooth. Add cake mix and flour. Beat at low speed until moistened. Beat 2 minutes at high speed.
Pour into pan. Bake for 45-55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan, if desired. Cool completely.

In small bowl, combine all frosting ingredients; stir until smooth and creamy. Frost cake. In small bowl, combine all glaze ingredients; beat until smooth. Drizzle glaze over frosting. Just before serving, garnish with thin banana slices. Store in refrigerator.



1 EGG BUTTER SPRITZ

1 c. butter, softened
2/3 c. sugar
1 lg. egg
2 tsp. vanilla, almond or lemon flavoring
2 1/4 c. all-purpose flour
1/2 tsp. baking powder
1/8 tsp. salt

Preheat oven to 400 degrees. Combine butter, sugar, egg and flavoring; beat at medium speed until smooth and fluffy. Add flour, baking powder and salt, stirring until well combined. Dough can be divided and tinted, if desired.
If dough is too soft, chill until workable. Force dough through a cookie press onto an ungreased baking sheet. Decorate with colored sugar, cinnamon candies, sprinkles or jimmies, etc. Bake near center of oven for 8 to 14 minutes until cookies are light golden around the edges. Yield: 6 dozen.



HOT BUTTERED RUM

1/4 lb. butter
1 lb. dark brown sugar
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
Dark rum or rum flavoring

Cream butter and sugar together. Thoroughly mix spices into mixture. Store in the refrigerator in a covered container. When ready to use, place 1 heaping tablespoon of mixture into each cup or mug. Add 1 1/2 ounces dark rum or rum flavoring to taste. Fill cup or mug with boiling water; stir and serve.


PEANUT BUTTER PLAY DOUGH

18 oz. jar creamy peanut butter
6 tbsp. honey
Nonfat dry milk to prepare consistency
Cocoa or carob for chocolate flavor (optional)

Put peanut butter in mixing bowl. Add honey and mix well. Gradually add dry milk, mixing constantly with fork until you have a play dough consistency (not sticky). Play dough is now ready for shapes and creations by children! It is edible! Enjoy!
WARNING: This is recommended for children 4 years and up. Younger children may think they can eat any play dough; don't confuse them.


1 - 2 - 3 BUTTER CAKE

1 c. butter
2 c. sugar
3 c. sifted flour, all purpose
3 tsp. baking powder
1 tsp. vanilla
1 tsp. lemon flavor
3 eggs
1 c. milk

Combine butter and sugar in large mixing bowl until creamy. Add milk and mix thoroughly. Add baking powder to flour. Add flour one cup at a time and mix thoroughly after each cup until flour has all been added.
Add flavor and mix thoroughly. Add eggs one at a time and mix after each egg addition. Turn into a tube cake pan. Bake in preheated 350 degree oven for 45 minutes. Glaze if desired.