In my original blog I just intermingled the recipes I mentioned in the blog. Many found this hard to follow. So in an effort to make the blogs more user friendly I am posting all the recipes and how to's for all the blogs here. I hope you like this new format. -Jan `

Sunday, January 17, 2016


Categories    : Condiments

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  butter -- room temperature
  2               cups  milk
  4        tablespoons  unflavored gelatin
                        salt -- to taste

Cut the butter into pats and place in a mixing bowl.

Place milk in a sauce pan and sprinkle the gelatin over the top of it.  Heat slowly at the lowest possible heat, stirring constantly to dissolve the gelatin completely.

Once the gelatin is completely dissolved pour the gelatin mixture slowly into the butter, beating as you do so.  Continue to beat the butter until there is no more liquid or air bubbles.

Place into storage containers and refrigerate for several hours to solidify.

  "For spreading and not cooking, a way to get the taste of butter with fewer calories."
  "4 cups"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 3780 Calories; 384g Fat (89.5% calories from fat); 24g Protein; 77g Carbohydrate; 0g Dietary Fiber; 1061mg Cholesterol; 4139mg Sodium.  Exchanges: 2 Non-Fat Milk; 76 1/2 Fat; 3 1/2 Other Carbohydrates.

Serving Ideas : Use as a spread only, not for cooking.

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