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Buffalo Chicken Grilled Cheese Sandwich Recipe

Ingredients

  • 1/4 cup cooked shredded chicken, warm
  • 1 tablespoon hot sauce
  • 1/2 tablespoon mayo (optional)
  • 1 tablespoon carrot, grated
  • 1 tablespoon celery, sliced
  • 1 tablespoon green or red onion, sliced or diced
  • 1 tablespoon blue cheese, room temperature, crumbled
  • 1/2 cup cheddar cheese, room temperature, grated
  • 2 slices bread
  • 1 tablespoon butter, room temperature

Buffalo Chicken Grilled Cheese Sandwich Recipe

Directions

  1. Mix the chicken, hot sauce, mayo, carrot, celery and onion in a small bowl.
  2. Butter the outside of each slice of bread, sprinkle half of the cheeses on the inside of one slice of bread, top with the buffalo chicken salad, the remaining cheese and finally the other slice of bread.
  3. Heat a non-stick pan over medium heat.
  4. Add the sandwich and grill until golden brown and the cheese has melted, about 2-4 minutes per side.

Turkey Kiev Recipe

Ingredients

Herb Butter

  • 1/4 c  White wine
  • 1    Garlic clove,chopped
  • 2 tb Parsley,chopped
  • 2 tb Chives,chopped
  • 1 tb Dill,chopped
  • 1 tb Mint,chopped
  • 1/4 ts Salt
  • 1/4 ts White pepper,ground
  • 1/4 c  Butter, unsalted,softened

Kiev

  • 8 Whole turkey tenders
  • 1 Ham,baked, 6 oz piece
  • 1 Egg
  • 4 tb Butter,unsalted,melted
  • 1/2 c  Saltine crumbs
  • 1 ts Paprika

Directions

  1. Prepare Herb Butter: Combine wine and garlic in small saucepan. Bring to boiling; cook about 4 minutes or until almost evaporated. Scrape into bowl and cool. Stir in parsley, chives, dill, mint, salt, pepper and  butter. Spread butter mixture into 6×2″ rectangle on piece of waxed paper. Wrap and place in freezer until firm.

  2. Prepare Kiev: Cut horizontal slit, about 3 1/2″,  into thick side of tenders, cutting about 3/4 enough to make pocket. Cut ham into eight 3x1x1/4″ pieces. Cut herb butter into 8 pieces 3/4″ long.
  3. Place 1 piece of ham and butter in each pocket. (If pocket does not close at seam, cut pockets slightly larger.) Beat together egg and 1 tablespoon melted butter in shallow dish. Combine crumbs and paprika in
    second shallow dish.
  4. Carefully dip turkey Kievs in egg, then in crumbs to coat. Place in lightly greased 13x9x2″ baking dish. Drizzle with remaining butter. Refrigerate. Place in freezer 30 minutes before baking.
  5. Bake in preheated hot oven (425’F) for 25 minutes.
  6. Serve immediately.

Classic Pumpkin Pie Recipe

Ingredients

  • 1 1/2 cups (375 mL) all-purpose flour
  • 1/2 tsp (2 mL) salt
  • 1/2 cup (125 mL) cold unsalted butter, cut into small cubes
  • 1 can (398 mL) pure pumpkin puree
  • 3/4 cup (175 mL) firmly packed brown sugar
  • 1 1/2 cups (375 mL) 35% cream, divided
  • 2 eggs, beaten
  • 3 tbsp (45 mL) maple syrup, divided
  • 1 tsp (5 mL) ground cinnamon
  • 1/2 tsp (2 mL) ground ginger
  • 1/4 tsp (1 mL) ground cloves
  • 1/4 tsp (1 mL) ground nutmeg
  • pinch salt
  • 1/3 cup (75 mL) toasted pecans (optional)

Pumplin Pie Recipe

Directions

  1. To make pastry, in large bowl, whisk flour with salt. Cut in butter with a pastry-blender or rub with fingertips until mixture resembles coarse meal. Use fork to stir 3 tbsp (45 mL) cold water into flour mixture until dough comes together. Stir in 1 tbsp (15 mL) more water if needed. Form dough into a ball and flatten into a large disk. Wrap in plastic wrap and refrigerate for at least 1 hr. before rolling. 
  2. Preheat oven to 400ºF (200ºC). Roll dough to fit into 9-in. (23- cm) pie plate, trimming excess pastry at edge of plate. Press edge with fork or flute with fingers. Chill 15 min. Using fork, prick bottom of pie shell all over, then line shell with foil. Fill with pie weights or dried beans. Bake 15 min. to “blind bake”. Remove foil and weights. Continue to bake another 5 to 10 min. until pastry is lightly golden and crisp. Cool completely. 
  3. Meanwhile, to make pumpkin pie filling, whisk pumpkin puree with brown sugar, 3/4 cup (175 mL) 35% cream, eggs, 2 tbsp (30 mL) maple syrup, cinnamon, ginger, cloves, nutmeg and salt. Pour filling into blind-baked pie shell. Bake in preheated 350ºF (180ºC). for 55 to 65 min. or until filling is set around the edges but centre jiggles slightly. Transfer to wire rack to cool completely. 
  4. To serve, whip remaining cream with electric mixer until stiff peaks form. Fold in remaining maple syrup. Serve each slice with dollop of cream, sprinkled with toasted pecans (if using).

Tip: Substitute homemade pastry with store-bought pie shell, proofed according to package directions.

Classic Butter Tarts Recipe

Ingredients

Filling

  • 1 cup (250 mL) corn syrup
  • 1/2 cup (125 mL) firmly packed brown sugar
  • 2 eggs
  • 1/4 cup (60 mL) unsalted butter, melted
  • 1 tsp (5 mL) vanilla extract
  • 1 tsp (5 mL) white vinegar
  • 1/2 tsp (2 mL) salt

Pastry

  • 1 1/2 cups (375 mL) all-purpose flour
  • 1/2 tsp (2 mL) salt
  • 1/2 cup (125 mL) cold unsalted butter, cut into small cubes
  • 1 egg yolk
  • 2 tsp (10 mL) white vinegar
  • 3 to 4 tbsp (45 to 60 mL) ice cold water

Classic Butter Tarts Recipe

Directions

  1. In large bowl, whisk flour with salt. Cut in butter with pastry blender or rub through fingertips until mixture resembles coarse meal. In small bowl, whisk egg yolk with vinegar and 3 tbsp (45 mL) water. Stir into the flour mixture until dough just comes together. Do not overwork. Stir in 1 tbsp (15 mL) more water if needed. Form dough into a flattened disk, wrap in plastic wrap and refrigerate at least 1 hr. 
  2. Roll dough on lightly floured work surface. Using 4-in. (10-cm) round cutter, cut into 12 rounds, rerolling scraps as needed. Fit each round into standard muffin tins. Chill 10 min. in freezer. 
  3. Preheat oven to 400ºF (200ºC). Set rack to lowest position. To make filling, in bowl, whisk corn syrup, brown sugar, eggs, melted butter, vanilla, vinegar and salt until blended. Spoon filling into pastry shells 3/4 full. Place muffin tin on baking sheet lined with parchment or foil to catch drips.
  4. Bake 18 to 20 min. or until filling is puffed and bubbly and pastry is golden brown. Transfer muffin tin to a wire rack. Let stand 5 min. Run paring knife around tarts to loosen. Carefully slide metal spatula under tarts to remove. Transfer tarts to rack to cool completely.

Apple Pie Cookies Recipe

Ingredients

  • 2 1/2 cups (625 mL) all-purpose flour, plus 2 tbsp (30 mL) for filling and more for dusting
  • 3 tbsp (45 mL) sugar
  • 1 1/2 tsp (7 mL) ground cinnamon, divided
  • 3/4 tsp (4 mL) salt, divided
  • 1 cup (250 mL) cold unsalted butter, cut into small cubes
  • 4 cups (1 L) peeled, cored, finely diced apples (about 4 apples)
  • 3 tbsp (45 mL) firmly packed light brown sugar
  • 1 tbsp (15 mL) lemon juice
  • 1 egg, beaten

Directions

  1. In food processor, combine 2 1/2 cups (625 mL) flour, sugar, 1/2 tsp (2 mL) cinnamon and 1/2 tsp (2 mL) salt. Pulse until blended. Add butter and pulse until mixture resembles coarse meal. Add 1/4 cup (60 mL) cold water and pulse just until dough forms and holds together when squeezed between fingers. If mixture is too crumbly, pulse in 1 tbsp (15 mL) cold water at a time to moisten. Transfer to lightly floured work surface. Shape into two large discs; wrap in plastic. Chill 30 min.
  2. Meanwhile, in large saucepan, combine apples, 2 tbsp (30 mL) flour, 1/4 cup (60 mL) water, brown sugar, lemon juice, 1 tsp (5 mL) cinnamon and 1/4 tsp (1 mL) salt. Cook over medium heat, stirring often, 8 to 10 min. until apples are tender and juices are thickened. Transfer mixture into bowl; cool slightly, cover and chill.
  3. Line 2 baking sheets with parchment paper. On lightly floured surface, roll out 1 disc of dough to 1/8-in. (3-mm) thickness. Using 2 1/2-in. (6.5-cm) round cutter, cut 16 dough rounds. Place on prepared baking sheets. Cover and chill. Roll out second dough disc into 1/8-in. (3-mm) thick rectangle. Using sharp knife or pizza cutter, slice 96 strips of dough, each 4 in. X 1/4 in. (10 cm X 5 mm) — each cookie requires 6 strips. Remove dough rounds from fridge; brush edges with beaten egg. Top each round with 1 tbsp (15 mL) chilled apple mixture, leaving thin border around edges. Press ends of 3 dough strips along “left” edge of dough round (fold strips away from filling). Press ends of another 3 strips along “bottom” edge of dough round (at 90 degrees from first 3 strips), also fold off filling. To weave lattice, lay middle strip from “left” edge onto filling, then lay “bottom” edge strip farthest on left onto filling. Next, lay top and bottom “left” edge strips onto filling. Continue weaving strips under and over each other to create lattice. Firmly press down strips at edges of cookie. Trim off excess dough. Make 16 cookies.
  4. Brush remaining egg wash over lattice tops. Cover and refrigerate cookies 30 min. Meanwhile, preheat oven to 375°F (190°C). Bake 25 to 30 min., until cookies are golden brown and filling is bubbling. Cool completely on wire rack.

Chocolate Cream Pie Recipe

Ingredients

  • 1 Cup Sugar
  • 1/3  Cup All-purp flour or 2T cornstarch
  • 1/4 Teaspoon Salt
  • 2 Ounces  sqs unsweetened chocolate
  • 2 Cups Milk
  • 3 Slightly beaten egg yolks
  • 2 Tablespoons Butter or margarine
  • 1  ]Teaspoon Vanilla
  • 1 9 inch baked pastry shell
  • 1 Recipe meringue

Directions

  1. in Saucepan, combine sugar and salt.  Chop up unsweetened chocolate and add with milk; gradually stir into dry mixture.  Cook and stir over medium heat till mixture boils and thickens.  Cook 2 minutes longer.
    Remove from heat.  Stir small amounts hot mixture into yolks; return to hot mixture; cook 2 minutes, stirring constantly.  Remove from heat.
  2. Add butter and vanilla; cool to room temperature.(To prevent a crust from forming, put clear plastic wrap or waxed paper directly on top, touching surface of the hot pudding clear to sides of bowl.) Pour into
    baked pastry shell.
  3. Meringue; Beat 3 eggs with 1/4 t cream of tartar and 1/2 t vanilla till soft peaks form.  Gradually add 6 T sugar, beating till stiff peaks form and all sugar is dissolved.  Spread atop pie, sealing to pastry. Bake in
    moderate oven 350 deg.  about 12 to 15 minutes, or till meringue is golden.

Macaroni & Cheese Grilled Cheese Sandwich Recipe

I think the credit to this recipe goes to my father-in-law who introduced the idea of a Kraft Dinner Sandwich to Jordon.  Anyways, as funny as it sounds, it isn’t that bad tasting.

Macaroni & Cheese Grilled Cheese Sandwich Recipe

Ingredients

  • 2 Tbsp butter
  • 4 slices white bread
  • 4 slices KRAFT Singles
  • 1 package of Kraft Dinner.

Directions

  1. Prepare the Kraft Dinner according to package directions
  2. Butter two slices of bread, and place butter side down in a skillet over medium-low heat
  3. Please a KRAFT single on each slice of bread until bread is lightly browned
  4. Place Mac&Cheese onto one bread slice, and place the other slice of bread on top
  5. Press together, and serve immediately

Cherry Cheese Pie Recipe

Ingredients

  • 1 1/2 c  Graham Cracker Crumbs; *
  • 1/4 c  Brown Sugar; Firmly Packed
  • 1/3 c  Butter or Margarine; Melted

Filling

  • 8 oz Cream Cheese; Softened, PLUS 3 oz Cream Cheese; Softened
  • 1/2 c  Sugar
  • 1/2 ts Vanilla
  • 2 ea Egg Whites; Stiffly Beaten
  • 16 oz Cherries; Pie, In Water
  • 1 x  Red Food Coloring
  • 1/4 c  Sugar
  • 1 tb Cornstarch

*20 Graham crackers, crushed, should give you this amount of crumbs.

Directions

Crust:

  1. Combine the cracker crumbs, the brown sugar and butter in a small bowl, blending well.  Press into the bottom and up the sides of a 9-inch pie plate.

Filling:

  1. Beat the two packages of cream cheese in a bowl using an electric mixer set on medium speed, until smooth.  Gradually add 1/2 cup of sugar and the vanilla, blending well.  Gently fold the stiffly beaten egg whites into the cream cheese mixture.  Pour into the brown sugar pie crust.  Bake at  325 degrees F. for 25 minutes or until the filling is set.
  2. Cool on a wire rack.  Drain the cherries, reserving 1/2 cup of the juice.  Combine the reserved juice with a few drops of red food coloring, 1/4 cup of sugar, and the cornstarch in a 2 quart saucepan.  Cook over medium heat, stirring constantly, until the mixture boils and thickens.  Remove from the heat and cool slightly.
  3. Arrange the cherries over the cheese filling, then spoon the glaze over the cherries.  Cover and chill for at least 1 hour in the refrigerator or until the glaze is set.
  4. Serve cold.

Smoky Mac and Cheese Bites Recipe

Ingredients

  • 2 cups (500 mL) uncooked elbow macaroni (1/2 lb/250 g)
  • 1 tbsp (15 mL) olive oil
  • 1/2 cup (125 mL) panko breadcrumbs, divided
  • 2 tbsp (30 mL) butter
  • 3 tbsp (45 mL) all-purpose flour
  • 1 3/4 cups (425 mL) whole milk
  • 1/2 tsp (2 mL) each smoked paprika, salt and pepper
  • 2 1/2 cups (625 mL) grated Applewood Smoked Cheddar cheese, divided
  • 1/2 cup (125 mL) roughly chopped chives
  • 1 egg yolk

Smoky Mac and Cheese Bites Recipe

Directions

  1. Cook pasta according to package directions. Drain well.
  2. Meanwhile, preheat oven to 400°F (200°C). Brush 24 mini-muffin tins with olive oil. Sprinkle bottom of each cup with 1/2 tsp (2 mL) panko.
  3. In large saucepan, melt butter over medium heat. Whisk in flour; cook 1 min. Gradually whisk in milk until smooth. Continue whisking while bringing to a boil; simmer 5 min., or until thickened. Whisk in smoked paprika, salt and pepper. Remove from heat and stir in each of the following, mixing in each ingredient before adding the next: 2 cups (500 mL) cheese, chives and egg yolk. Stir in drained cooked pasta; mix well.
  4. Fill prepared mini muffin tins with macaroni and cheese mixture. Sprinkle top of each macaroni and cheese bite with remaining panko and cheese. Bake 15 min., or until cheese is golden brown and bubbling. Cool 10 min. before using small spoon to loosen edges around each bite before lifting out of muffin tins. Transfer to serving tray.

Tuna Noodle Casserole Recipe

This comforting and reliable classic features tuna, egg noodles, cream of mushroom soup and peas, topped with a crunchy bread crumb topping.

Ingredients

  • 1 can Cream of Mushroom Soup or Condensed 98% Fat Free Cream of Mushroom Soup
  • 1/2 cup milk
  • 2 tablespoons chopped pimiento (optional)
  • 1 cup frozen green peas
  • 2 cans (about 5 ounces each) tuna in water, drained
  • 4 ounces (about 2 cups) medium egg noodles, cooked and drained
  • 2 tablespoons plain dry bread crumbs
  • 1 tablespoon butter, melted

Directions

  1. Heat the oven to 400°F.  Stir the soup, milk, pimientos, if desired, peas, tuna and noodles in a 1 1/2-quart casserole.  Stir the bread crumbs and butter in a small bowl.
  2. Bake the tuna mixture for 20 minutes or until hot and bubbling.  Stir the tuna mixture.  Sprinkle with the bread crumb mixture.
  3. Bake for 5 minutes or until the bread crumb mixture is golden brown.