PUMPKIN BUTTER

 A friend on a blog I am a member of posted this. I'm sure it is yummy. She credited O Parazine.

NEW ORLEANS-STYLE SPICY BUTTER

 I first saw this recipe five or six years ago in a magazine article about Christmas celebrations in New Orleans, Louisiana. I believe she owned a popular restaurant there.

1 cup unsalted butter, softened

3 tbsp paprika

1 tbsp chili powder

1 tbsp ground cumin

1 1/2 tsp minced garlic

1 1/2 tsp smoked paprika

1 1/2 tsp cayenne pepper

1 1/2 tsp Worcestershire sauce

1 1/2 tsp sugar

2 dashes of hot sauce

Process all ingredients in a food processor about 10 seconds or until smooth. Place butter in a covered container and refrigerate. May be kept in the refrigerator unto to one month.

This is a file photo for reference only, not this exact recipe

SPICY BUTTER

1 cup unsalted butter, softened

3 tbsp paprika

1 tbsp chili powder

1 tbsp ground cumin

1 1/2 tsp minced garlic

1 1/2 tsp cayenne pepper

1 1/2 tsp Worcestershire sauce

1 1/2 tsp granulated sugar

2 dashes hot sauce

Combine all ingredients in a food processor and process until smooth, approximately 10 seconds.

Place butter in a container with a lid and refrigerate. Will keep in refrigerator up to 1 month.

file photo for reference -not this exact recipe

WHIPPED CINNAMON PUMPKIN BUTTER

This is a recipe I saw on facebook and put it on my Grandma's Quick Fix Recipes page. I thought some of you, my blog followers, might be interested. It was shared by Lucus Tantanella.

1 cup pumpkin puree

1/4 cup unsalted butter, softened

1/4 cup maple syrup

1/4 cup brown sugar

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground ginger

1/4 tsp salt

Instructions:

In a medium bowl, combine the pumpkin puree, softened butter, and maple syrup.

Mix in the brown sugar, cinnamon, nutmeg, ginger, and salt until well blended.

Use an electric mixer to whip the mixture on high speed until light and fluffy.

Transfer the pumpkin butter to a jar or container and refrigerate. It can be stored for up to 2 weeks.

HONEY MUFFINS AND HONEY BUTTER

This is another item my mother clipped from the local newspaper many years ago.  I'm glad she loved collecting recipes.  I have enjoyed going through all these so much.  

ROSEMARY HONEY BUTTER

A tasty butter to spread on the inside of buns before grilling, tasty on biscuits, add some great flavor to corn-on-the-cob, etc. This butter is so good you will probably want to double the recipe!

1/4 cup butter, softened
1 tsp honey
1/2 garlic clove, minced
Dash of minced fresh rosemary

Mix ingredients together in a small bowl until blended. Keep refrigerated until serving time.

file photo

TEXAS ROADHOUSE BUTTER

I don't eat at the Texas Roadhouse but for those of you who do and are addicted to their butter, I hope this is what you are looking for.

CRANBERRY BUTTER

This is a recipe I got years ago from a Quick Cooking magazine. I noted it was from a lady in Minnesota. It is great on toast or on bagels. Personally, I am a rice cake eater and it is good on them, too.

3/4 cup butter (no substitutions), softened
1 tsp grated orange peel
Dash to 1/8 tsp almond extract
1 cup whole-berry cranberry sauce

In a small mixing bowl, cream butter, orange peel and almond extract. Beat in the cranberry sauce until blended.

Store in refrigerator.

Yield: Approximately 1 3/4 cups

Note: This is a file photo.