Archive for the ‘Butter’ Category

Butter Crunch Coffee Cake

1/2 cup butter
1 cup granulated sugar
2 eggs
1 cup sifted enriched flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk
1/2 cup uncooked, quick oatmeal

Topping
1/2 cup brown sugar
1/4 cup flaked or shredded coconut
2 tablespoons butter, melted

Heat oven to 350 degrees F.

Beat butter and sugar until creamy. Add eggs; beat until light and fluffy.

Sift together flour, baking powder, salt; add alternately with milk to creamed mixture. Stir until well blended. Stir in oats. Pour into greased and floured 7 x 11-inch pan. Bake for 25 to 30 minutes.

Topping: Mix ingredients together, sprinkle on baked coffee cake. Broil about 1 minute.

Peanut Butter Icing

3 ounces cream cheese
1/2 cup margarine
1 box confectioners’ sugar
1/8 to 1/4 cup milk
3 tablespoons peanut butter

Beat until smooth.

Butter Crunch Candy

Posted by Chefbuzzbuzz at recipegoldmine.com 8/8/2001 3:42 am

Butter Crunch Mixture
16 tablespoons (2 sticks) unsalted butter
1 1/2 cups granulated sugar
3 tablespoons light corn syrup
3 tablespoons water
1 cup toasted almonds, chopped, about 4 ounces

Topping
12 ounces semisweet chocolate, tempered
1 cup toasted almonds, chopped, about 4 ounces

One 12 x 18-inch pan, buttered and lined with buttered foil, plus 2 large cutting boards, jellyroll pans, or cardboard pieces, covered with parchment.

To make the butter crunch mixture, melt the butter in a saucepan. Remove from heat and stir in sugar, corn syrup, and water. Cook, stirring occasionally, until the mixture reaches 300 degrees on a candy thermometer. Remove from heat, stir in almonds, and pour out into prepared pan, spreading the mixture with the back of a spoon to fill the pan. Before the butter crunch hardens, but when it is firm enough to handle, turn it out onto a large parchment-covered cutting board and peel away the foil. Allow the butter crunch to cool completely. To finish the butter crunch, wipe the top surface of the candy with a damp paper towel to remove excess butter and allow drying a few minutes. Have another cutting board or the back of a jellyroll pan ready to turn the candy over onto. Use a small offset metal icing spatula to spread half the tempered chocolate quickly over the butter crunch. Scatter half the chopped almonds over the chocolate. Cover this finished surface with a piece of parchment paper or foil and place another cutting board or the back of a large jellyroll pan. Remove top board and paper and quickly spread with remaining tempered chocolate and scatter on remaining almonds (it isn?t necessary to wipe the second side because it wasn?t against a buttered surface). Refrigerate for 20 minutes to set chocolate. Break the butter crunch into 2-inch pieces.

Store candy in a tin or plastic container with a tight-fitting cover and keep at a cool room temperature for up to a week.

Raspberry Swirl Butter Cake

1 1/4 cup butter, at room temperature
2 1/4 cups granulated sugar
4 eggs
1 teaspoon vanilla extract
3/4 teaspoon almond extract
2 3/4 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup milk
3/4 cup raspberry pie filling

Preheat oven to 325 degrees F (165 degrees C). Grease a Bundt pan generously.

In a mixing bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each egg. Mix in the vanilla and almond extracts.

Mix flour with the baking powder and salt. Add flour mixture alternately with the milk, starting with the flour. Pour half the batter into prepared baking pan. Swirl in half of the raspberry filling. Pour in remaining batter and swirl in the rest of the raspberry filling on top. Bake for 70-75 minutes or until a wooden pick inserted in the center, comes out clean (dry). Cool 15 minutes in pan before turning out.

If desired, serve with melted raspberry jam drizzled over the top.

Yield: 10-12 servings

Apple Butter Bread

2 cups self-rising flour
1 cup granulated sugar
1 1/2 teaspoons ground cinnamon
2 eggs
1 cup butter or margarine, melted
3/4 cup apple butter
2 tablespoons milk
1/2 cup chopped pecans
1/2 cup golden raisins

Combine flour, sugar, and cinnamon; set aside.

Combine eggs, butter, apple butter, and milk; beat well. Stir in pecans and raisins. Add flour mixture, stirring just until dry ingredients are moistened.

Spoon batter into a greased and floured 9 x 5 x 3-inch loaf pan. Bake at 350°F for 65 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove to wire rack and cool completely.

Yields 8 servings.

Per Serving: 566 Calories; 30g Fat (45.9% calories from fat); 6g Protein; 73g Carbohydrate; 3g Dietary Fiber; 109mg Cholesterol; 648mg Sodium

Exchanges: 1 1/2 Grain (Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 6 Fat; 2 1/2 Other Carbohydrates