Comments on: Whipped Cranberry Butter [Holiday Recipe Exchange]

By: Becca B

Becca B — Wed, 21 Nov 2012 20:15:25 +0000

Season tilapia with garlic powder, onion powder, salt, and pepper. Sautee in a pan with olive oil. Cook fish on both sides. Once cooked and opaque in color, remove from the pan and add in BUTTER, chopped garlic, salt, pepper, and lemon juice. Scrape up the bits from the bottom of the pan and cook the butter down to make a delicious lemon butter garlic sauce. Top with fresh chopped parsley and enjoy!

By: Dorothea

Dorothea — Mon, 19 Nov 2012 04:10:43 +0000

One of my favorite butter recipes is for a savory Garlic Butter for seasoned and grilled steak:
Add 2 cloves of fresh, minced garlic and 1 Tablespoon of fresh minced parsley to 1 stick of salted butter. Mix all ingredients together until creamy and thoroughly mixed. Use immediately, or store in the refrigerator.

By: kat

kat — Sat, 25 Aug 2012 20:35:20 +0000

OMG that looks super delicious!!! I want to put that on everything!!! Thanks so much for the recipe! I am very excited to try!

By: Lisa @ Stop and Smell the Chocolates

Lisa @ Stop and Smell the Chocolates — Sun, 27 Nov 2011 07:45:00 +0000

I love cranberry and I love butter so – yum!! What a great combo – I’ve got to try this!

By: pam l

pam l — Thu, 24 Nov 2011 18:35:57 +0000

whip some butter and pumpkin puree and dig in

By: amy @ uTryIt

amy @ uTryIt — Tue, 22 Nov 2011 22:27:27 +0000

I’m sharing my Butter Cookie recipe for this Holiday Recipe Exchange. As you said,Kerrygold butter really makes a difference in the baked good. I only use Kerrygold in this particular for the same reason. Guess I’m a lucky girl, my local markets such as Whole Foods and Trader Joe’s always carry Kerrygold Pure Irish Butter! It’s pure heaven in my butter cookies! I’m keeping my fingers cross for this contest.

By: Anne

Anne — Tue, 22 Nov 2011 15:09:29 +0000

A dear friend shared this with me years ago and my family dubbed it “Heavenly Almond Syrup”.
1/2 cup butter
1 cup sugar
1 cup whipping cream
3/4 tsp. almond extract
Melt butter & sugar in saucepan (do not boil). Place in blender with whipping cream and blend for 1 minute. Add almond extract and mix well. Serve warm. Excellent topping for pancakes, waffles, even ice cream.

By: Kathy

Kathy — Tue, 22 Nov 2011 04:31:27 +0000

I like to add a little honey and cinnomon, whip it up and put it on english muffins…yum!

By: Molly Jo

Molly Jo — Tue, 22 Nov 2011 00:20:57 +0000

I adapted this butter idea from the one above (from my mom, who LOVES her butter and cheese.. so winning would be awesome… but back to the recipe:)
2 sticks (8 TBS ea) butter (not margarine!)
1/2 tsp Poppyseeds
1/2 tsp Sesame seeds
Let the butter come to room temperature so it’s soft and easy to work with. Put both sticks in a small bowl and gradually mix in the seeds.
This is a great topping on wheat toast, for sautee’ing shrimp or stir-fry, and atop crackers for a tasty snack.
And since it’s butter, it stores in the refrigerator for ever!

By: Molly Jo

Molly Jo — Tue, 22 Nov 2011 00:17:57 +0000

My mom raised me on this chive butter recipe:

2 sticks (8 TBS ea) butter (not margarine!)
Approx 25 Chives, fresh grown and minced.
Let the butter come to room temperature so it’s soft and easy to work with. Put both sticks in a small bowl and gradually mix in the chives.
We used this on garlic toast, baked potatoes, other recipes that called for butter and seasonings (like creamy soups!), or as a dipping sauce for steak fondue.
It’s utterly delicious, and since it’s butter, it stores in the fridge for ever!