Butter Recipie?

Question

Looking for some treats need to use up some old butter. Any Ideas??? I have to mix the butter with something(like a chocolate truffle or something)

Answer 1

Pumpkin Gooey Butter Cakes

Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted

Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Preheat oven to 350 degrees F.

To make the cake: Combine all of the ingredients and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. Prepare filling.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

Variations:

For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.

For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.

For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.

Answer 2

Chocolate Truffles Recipe
Makes 24 Truffles

Filling Ingredients

1 pound Chocolate
8 oz. Heavy Whipping Cream
1 Tablespoon unsalted Butter, softened
(Optional: 1 Tablespoon Vanilla Extract)
Coating for entire Batch Ingredients
1/2 cup Cocoa Powder or Confectioner's Sugar
or
1 pound Chocolate, melted
Directions

Finely chop chocolate and set aside in a heat proof glass bowl.
Add cream to a saucepan and gently heat until the cream bubbles at the edges of the pan. Pour the hot cream over the chopped chocolate. Stir until the chocolate has melted and the mixture is smooth. A whisk will speed up this part.
Blend in the butter. If you want to add the vanilla extract, blend it in after the butter has been added.
Cover the bowl and chill for a few hours to overnight until the mixture is firm enough to handle.
When the mixture is firm, place your coating on a plate. If you are using different coatings, use a separate plate for each coating.
Remove your truffle filling mixture from the fridge. It will warm up and soften as you roll the confections. Use a teaspoon of the mixture and roll into a ball. While the mixture is still slightly melted, roll the molded ball in the coating. Set the truffle onto a cookie sheet lined with parchment or waxed paper. Continue to roll each truffle in the coating until you are finished with the batch. Put the mixture back in the fridge for twenty minutes to firm up the filling as needed.
When you have finished coating the batch, chill the coated truffles to firm them again. For a better flavor, you may remove them from the refrigerator for an hour or so before serving.

Answer 3

Cheese Crunchies

1 stick butter, softened
2 cups of shredded cheese (Jack, Cheddar, Colby, Swiss), softened
1 1/4 c flour
1 tsp baking powder
1 tsp Worcestershire sauce
pinch of dried minced onion

Mix the softened butter and cheese with a fork. Add baking powder, Worcestershire, and onion, mix well.

Stir in the flour. Chill dough for an hour if you have time.

Shape into 1" balls with fingers, or drop by small spoonfuls, on a cookie sheet.

Bake at 400 for 12-15 minutes. Don't let the bottoms brown too much.

Serve by themselves, or as an accompaniment to soup or salad.

Answer 4

Aunty Grace's Refrigerator Butter Cookies -- December 8, 1971

2 cubes butter
1 cup sugar
1 egg
3 cup all purpose flour
1/2 tsp soda
1 Tab water

Cream softened butter and sugar then add egg.

Combine dry ingredients, flour with soda then add to above mixture.

Then add water.

Shape into roll. Wrap in waxed paper. Refrigerate at least 2 hrs. before slicing. Or freeze, then slice thin. Place on tray, spacing them a little apart.

Bake in preheated 350° F oven -- 10 minutes (Don't over-bake)
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It's been a few years since I've made these cookies but I don't think they spread a lot when baking. I like these cookies because they are easy and delicious.

Answer 5

Fudge recipe -
Melt 1/2 block butter over low heat. stir in 1 can sweetened condensed milk, 1 cup brown/raw sugar and 2 tablespoons golden syrup. stir until boiling then reduce heat and stir continuously over low heat for approx 10 minutes. Then stir in filling (for caramel fudge around 1/2 block white chocolate for chocolate 1/2 block milk chocolate) and anything else you want to put in it eg nuts, lollies, marshmallows etc - for peppermint fudge add teaspoon peppermint essence & 1/2 block chocolate, for vanilla add teaspoon vanilla etc - you can also add spices like cinnamon etc. I half melted the chocolate in the microwave for around 1 minute before adding just to soften it a bit and it made it easier to add. Once you have added all your extras put in a tin lined with baking paper and cool (you can put in fridge if you want to set it quicker)
hope this helps - i made some yesterday and its really easy and yummy!

Answer 6

don't eat if you say it's old
clarify it and it will keep for 6 months,and you use it to fry whatever,instead of oil or regular butter[it burns]

Answer 7

Try using it in a shortbread cookie recipe.

Answer 8

Decadent Brownies

1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra-large eggs
1 tablespoon instant coffee powder
2 tablespoons real vanilla extract
2¼ cups sugar
1¼ cups flour, divided- 1 cup for batter, ¼ cup in walnuts
1 tablespoon baking powder
1 teaspoon kosher salt
3 cups diced walnut pieces (pecans ok, too)

Preheat oven to 350º F. Grease and flour a 13x18x1½” sheet pan. Melt together the butter, 1 pound chocolate chips, and bitter chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.

Stir together 1 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts with 1/4 cup flour to coat. Then add to the chocolate batter. Pour into prepared pan.

Bake for about 30 min, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not overbake! Cool thoroughly, refrigerate well and cut into squares.
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Brownie Pie

6 Tbsp.(3/4 stick) unsalted butter
3 1/4 cups (20 oz)semisweet chocolate chips
3 extra-large eggs
1 cup sugar
1 Tbsp. instant coffee granules
1/2 tsp pure vanilla extract
1/2 cup all-purpose flour
1/4 tsp baking powder
1/4 tsp kosher salt
1 cup (4 oz) chopped walnuts
2 to 3 Tbsp. heavy cream

Grease and flour a 9-inch tart or pie pan Preheat the oven to 350ºF.

Melt the butter in a bowl set over simmering water. Add 2 cups of the chocolate chips, remove from the heat, and stir until the chocolate melts. Set aside to cool completely.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, coffee, and vanilla on medium-high speed until light and fluffy, about 3 minutes. Stir in the cooled chocolate. In a medium bowl, combine the flour, baking powder, salt, 1 cup of the chocolate chips, and the walnuts. Fold the flour mixture into the batter until just combined. Pour into the pan and bake for 35 to 40 minutes, until the center is puffed (the top may crack). The inside will still be very soft. Cool to room temperature before removing the sides of the tart pan.

Melt the remaining 1/4 cup of chocolate chips with the heavy cream and drizzle on the tart.

--Ina Garten,
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Spanakopita --Ina Garte, FoodTV

1/2 cup olive oil
1 bunch chopped scallions, white and green parts
2 (10-ounce) boxes frozen chopped spinach, defrosted
2 tablespoons chopped fresh dill
3 extra-large eggs, lightly beaten
7 ounces feta cheese, crumbled
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
40 sheets (1 box) frozen phyllo dough (such as Pepperidge Farm), defrosted overnight in the refrigerator
1/2 pound (2 sticks) unsalted butter, melted
1/2 cup plain dry breadcrumbs

Preheat oven to 400ºF. Heat the olive oil in a saute pan and add the scallions. Cook for 5 minutes or until soft. Meanwhile, squeeze most of the water out of the spinach and place it in a bowl. Add the scallions, dill, eggs, feta, salt, and pepper and mix together.

Keep the phyllo dough sheets covered with a damp kitchen towel. Unfold 1 sheet of the phyllo dough. Brush the sheet with melted butter and sprinkle with breadcrumbs. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted butter and sprinkle with breadcrumbs until all 10 sheets have been used. Spoon 3/4 cup of the spinach mixture into a sausage shape along one edge of the phyllo dough. Roll it up. Brush the top with butter and score the roll into 1-inch rounds. Place it on an oiled baking sheet. Repeat until all the pastry and filling have been used.

Place in the oven and bake for 12 minutes or until the edges are lightly browned. Serve warm.
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Gooey Toffee Butter Cake

Cake:
1 (18.25-oz) box yellow cake mix
1 large egg
½ cup (1 stick) unsalted butter, melted

Filling:
1 (8-oz) package cream cheese, softened
2 large eggs
1 tsp pure vanilla extract
1 (16-oz) box confectioners' sugar
½ cup (1 stick) unsalted butter, melted
1 cup almond toffee bits or chocolate toffee bits

Preheat the oven to 350º F. Lightly grease a 13”x 9”x2” baking pan.

For the cake: In the bowl of an electric mixer, combine the cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside.

For the filling: Still using an electric mixer, beat the cream cheese until smooth. Beat in the eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce the speed and slowly pour in butter. Mix well. Fold in toffee bits.

Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point!

Remove from oven and allow to cool completely. Cut into small squares. This cake is very, very rich, and a little will go a long way.

--Paula Dean, FoodTV
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Shortbread

1 Cup butter, room temp
1/2 Cup powdered sugar
3 C All Purpose flour
1 tsp vanilla
pinch salt

Whisk dry ingredients well. Beat butter and vanilla until fluffy. Add dry ingredients to butter. Mix just until combined. Press or roll out to about 3/8" thick, and cut into small squares or use simple cookie cutter. Prick a few holes in each, or use the tines of a fork. Place on parchment paper. Dust tops w/ a bit of granulated sugar to make them sparkle. Bake at 325ºF for approx. 15 mins or til golden brown. about 3 dz. Cool on racks; store room temp in airtight container.