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I hope for to become of of my most unique sections of my recipe box. It will consist of many different butters and spreads for bagles, muffins, pancakes, and biscuits.

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Pecan Butter:

 

1/3 cup soft butter

1 Tablespoon maple syrup

2 Tablespoons chopped toasted pecans

1/4 teaspoon ground cinnamon

Mix butter and syrup. Fold in toasted pecans and ground cinnanmon. Use to spread on waffles, toast, and hot biscuits!

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Garlic Butter:

 

2 Tablespoons butter

1 scant teaspoon garlic salt

1 teaspoon finely chopped parsley

juice of 1 lemon

pinch of white pepper

 

Place all ingredients in a small bowl and mix thoroughly

Spread on toasted french bread, fish, baked potatoes.

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Orange Butter:

Beat together 1 container of sweet whipped butter with 1/2 jar of orange marmalade. Serve with pumpkin bread, toast, waffles, or French toast.

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Honey Butter:

Ingredients:

1/2 cup margarine or butter

1/4 cup honey

1/2 teaspoon grated orange peel, optional

Beat ingredients until fluffy.

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Raspberry Butter:

 

1 cup unsweetened raspberries

2 Tablespoons water

1 Tablespoon sugar or 1 envelope Sweet 'N Low sweetener

1/2 cup butter at room temperature

2 Tablespoons powdered sugar

1/4 teaspoon lemon juice

Whip all. Serve with waffles, pancakes, scones, toast and hot biscuits or rolls. Store leftover in refrigerator.

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Strawberry Butter

1/2 cup unsalted butter at room temperature

1/4 cup strawberry preserves or jam

Beat butter until creamy. Beat in preserves, 1 tablespoon at a time. Keep in refrigerator. Before serving, let it soften at room temperature without stirring

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Spicy Butter

1 stick softened butter

1 med. garlic clove, pressed

1 T. lemon juice

2 dashes Worchestershire sauce

Whip all together. Serve with biscuits or on hot vegetables.

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Dilly Butter

1 stick softened butter

1 T. minced fresh dillweed

or 1 tsp. dillseed

Whip all together. Good with fish, biscuits and sandwiches.

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Cinnamon Butter

1 stick softened butter

1 T. real maple syrup

1 T. brown sugar

1 tsp cinnamon

Whip all together. Good on hot homemade rolls and biscuits, pancakes, scones, muffins, and bagels.

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Orange Cream Bagel Spread

1-8 oz. pkg. cream cheese, softened

3 Tbsp. orange marmalade

Beat all together in a small bowl. Variations: substitute strawberry, apricot, pineapple or peach jam in place of marmalade. Makes 1 cup.

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Carrot Spread

 

Ingredients:

8 ounces soft cream cheese

1 cup grated carrots

One 4-ounce can diced green chilies, with juice

1/2 cup grated cheese

2 teaspoon chopped pimento

 

Combine all ingredients, blending well. Serve as a spread on snack

bread or crackers.

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Olive Spread

Ingredients
2 packages (3 ounce each) cream cheese
1/2 cup mayonnaise
One (5-3/4 ounce) can stuffed green olives, dried and finely chopped
1/2 cup pecans, finely chopped
1/8 teaspoon ground black pepper

Mix all the ingredients and serve with crackers.

Makes: 2 cups

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Very Chocolate Cream Bagel Spread

1 8-oz cream cheese, softened

3 oz chocolate, melted

2 T. chocolate mini chips

 

Beat cream cheese and chocolate together. Add mini chips. Makes 1-1/4 cups.

Variation: use 3 oz. white chocolate instead of regular chocolate.

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Peanut Cream Cheese Spread

1 8-oz cream cheese, softened

3 T. smooth peanut butter

Whip together in a small bowl. Spread on bagels, biscuits and scones.

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Crab Spread

8 oz. softened cream cheese

2 oz. shredded crabmeat

4 tsps. lemon juice

1/2 tsp. grated lemon zest

2 T. chopped green onion tops

1 T. cream or milk

Combine all in med. bowl. Spread on crackers, bagels or toast rounds.

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