Flavored Butters Collection

Cajun Butter
Carrabbas Italian Butter
Cayenne Pepper Butter
Garlic-Herb Butter
Pecan Honey Butter


Cajun Butter

2 Tbsp butter
1/4 tsp. chili powder
1/4 tsp. freshly cracked black pepper
1/8 tsp. ground red cayenne pepper
1/8 tsp. garlic powder
1 tsp. cornstarch (or arrowroot)
1/4 cup chicken broth

Stir together butter and spices.
Cook 1 minute (med heat).
Stir in cornstarch & chicken broth.
Cook until bubbly.
Serve warm over cooked corn on the cob or other vegetables.



Carrabbas Italian Butter

1/8 tsp. oregano
1/8 tsp. basil
1/8 tsp. rosemary
1/8 tsp. or a little less kosher salt (use according to your taste)
fresh ground pepper
dash of red pepper flakes
1 lrg. clove of garlic (crushed)
3 Tbspextra virgin olive oil

Mix together your dry spices.
Add crushed garlic to the dry spices.
Place on small saucer.
Pour olive oil over mixture.
Dip with your favorite hot French bread.



Cayenne Pepper Butter

1/2 cup butter, softened
1/2 tsp. cayenne pepper
2 tsp. lemon juice

Place butter in small bowl; stir with fork until creamy.
Stir in cayenne pepper and lemon juice.
Store in covered bowl, or roll in plastic wrap; refrigerate.



Garlic-Herb Butter

1 Tbspgarlic powder
1 minced fresh garlic clove
1 tsp. minced fresh parsley
1 tsp. minced fresh basil
1 tsp. minced fresh shallots
1 tsp. minced fresh watercress
juice of 1 lemon
1 lb. (4 sticks) salted butter

In the bowl of a food processor or mixer, combine all ingredients.
Beat until smooth, about 4 minutes.
Pack into molds or a glass container with a lid, and refrigerate.
Keeps up to 1 week.
Yield: 2 cups



Pecan Honey Butter

1/4 cup honey
1 cup butter or margarine.
1/2 cup chopped pecans

Slowly beat the honey into the butter or margarine until well blended.
Stir in chopped pecans.
Pack in gift containers and refrigerate.
Bring to room temperature before serving on biscuits, rolls, or other bread.