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
--------  ------------  --------------------------------
  2             sticks  butter -- room temperature
                        ice cubes -- equivalent to 1 tray full

Using a metal double boiler  put the softened butter in the top part.

Place the ice in the bottom segment and fill the bottom pan with cold water to where it surrounds the bottom of the top section.

Using a mixer beat the butter until it starts to look like frosting.  Continue beating until it gets lighter and color and then starts to stick to the beaters.  Scrape the bowl several times as you do this.

When it starts to stick to the inside of the beaters stop beating and transfer to your storage container.  Refrigerate for several hours until the butter is firm before using.

  "Stop paying extra at the grocery store for whipped butter when you can easily make your own"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1626 Calories; 184g Fat (99.5% calories from fat); 2g Protein; trace Carbohydrate; 0g Dietary Fiber; 497mg Cholesterol; 1873mg Sodium.  Exchanges: 36 1/2 Fat.

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