CINNAMON SUGAR BUTTER

                          CINNAMON SUGAR BUTTER

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              stick  unsalted butter -- room temperature
     1/2           cup  sugar
  1 1/2      teaspoons  ground cinnamon
  1           teaspoon  vanilla
  1               dash  nutmeg -- optional

Mix all ingredients together well.  Store in the refrigerator.

Description:
  "For cinnamon toast, a splash of goodness in hot cereals or other goodies that need just a little cinnamon sweetness"
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Per Serving (excluding unknown items): 1223 Calories; 92g Fat (66.4% calories from fat); 1g Protein; 104g Carbohydrate; 2g Dietary Fiber; 248mg Cholesterol; 14mg Sodium.  Exchanges: 0 Grain(Starch); 18 1/2 Fat; 6 1/2 Other Carbohydrates.

Serving Ideas : On cinnamon toast, topping hot cereals, pancakes, waffles, sweet breads, biscuits the list is long.

HONEY BUTTER WITH VARIATIONS

                     
                      HONEY BUTTER WITH VARIATIONS

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Condiments

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              stick  unsalted Butter -- at room temperature
     1/3           cup  Honey

Mix ingredients together well and store in the refrigerator.

CINNAMON HONEY BUTTER:  add 1/2 tsp cinnamon to the mixture above.

HONEY ORANGE BUTTER: Decrease honey to 2 tablespsoons, add in 1 1/2 teaspoon grated fresh orange peel, 1/2 teaspoon strained fresh orange juice and 1/4 teaspoon cardamon.

Description:
  "Who doesn't love honey butter on hot yeast rolls.  These recipes can be used for that and much more."
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Per Serving (excluding unknown items): 1157 Calories; 92g Fat (68.7% calories from fat); 1g Protein; 93g Carbohydrate; trace Dietary Fiber; 248mg Cholesterol; 17mg Sodium.  Exchanges: 18 1/2 Fat; 6 Other Carbohydrates.

NOTES : T here are many ways to use this sweetness from on hot breads, pancakes and waffles to top sweet potatoes.

CHEESE BUTTERS

                              CHEESE BUTTERS

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Condiments

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              stick  unsalted butter -- at room temperature
                        Cheese(s) of choice -- 1/2 -3/4 c grated or crumbled

Mix together these ingredients well for the flavors listed.

ROQUEFORT BUTTER: mix in crumbled Roquefort cheese and one teaspoon Worcestershire sauce.

ITALIAN GARLIC BUTTER: mix in any one or a mixture of Italian cheeses like mozzarella, Parmsaen, Romano add garlic to taste.

TEX-MEX BUTTER: mix in any one or a mixture of Mexican cheeses like Caquita, Pepper Jack, Cheddar, Queso add seasoning such as chili powder, cumin, pepper flakes to taste.

Description:
  "Buttery cheeses to use in a myriad of ways."
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Per Serving (excluding unknown items): 813 Calories; 92g Fat (99.5% calories from fat); 1g Protein; trace Carbohydrate; 0g Dietary Fiber; 248mg Cholesterol; 12mg Sodium.  Exchanges: 18 1/2 Fat.

Serving Ideas : To top potatoes, pasta or to melt on toasted crusty bread.

NOTES : These are just a few examples.  Let your imagination run wild with all the cheeses you could use to create wonder toppings.

Nutr. Assoc. : 0 0

CHICKEN KIEV AND CHICKEN CORDON BLEU

                   
* Exported from MasterCook *

                               Chicken Kiev

Recipe By     :
Serving Size  : 3     Preparation Time :0:00
Categories    : Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3              whole  boneless skinless chicken breast
  6                tbl  herb butter of choice
  1                cup  Panko bread crumbs
  2                tbl  flour, all-purpose
                        Olive oil for frying
                        butter to flavor olive oil with, optional
  1              whole  egg -- beaten

Make your favorite herb butter or herb butter with cheese and freeze until hard ahead of time.

Lay the chicken breast between two pieces of plastic wrap and pound until the breast is a uniform thickness all over of about 1/4 " or so with a rolling pin or similar heavy object.

Repeat with all the breasts.

starting at one end of the breast place 2 tbl of the herb butter and then roll the breast up aroudn the pat jelly roll fashion. .  Use a toothpick to hold the roll closed if necessary.

Make an egg wash with the egg and about 2 tbl water beaten together.

Mis the flour and bread crumbs together in a separate bowl.

Dip each breast roll first in the egg wash then in the bread crumb mixture.

Heat oil and optional butter in a skillet to approximately 350 F.

Fry the kiev's on all sides until the chicken is thoroughly cooked OR you can lightly brown them and then place on a baking sheet and bake in a 340 oven for 20 minutes or so if you prefer.

VARIATIONS:

Fill the chicken breast not only with the herb butter, but add vegetables like finely chopped broccoli.

Chicken Cordon Bleu.  Add a thin layer of ham, and a thin layer of cheese of your choice to the chicken breast before adding the butter and rolling it up.  I recommend the baking method for this one as it will be thicker.

Description:
  "A variety of different flavors can be achieved by changing the herb butter you use."
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Per Serving (excluding unknown items): 588 Calories; 5g Fat (8.6% calories from fat); 65g Protein; 64g Carbohydrate; 2g Dietary Fiber; 208mg Cholesterol; 178mg Sodium.  Exchanges: 4 Grain(Starch); 8 Lean Meat; 0 Fat.

NOTES : I have substituted boneless, skinless chicken thighs for this recipe with no real difference in taste.

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HERB BUTTERS

                     
* Exported from MasterCook *

                               HERB BUTTERS

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Condiments                      Master Mix

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  butter -- softened
                        ingredients listed below  for each individual butter

CHIVE: 4 tbl snipped chives and 1 tsp of fresh lemon juice to use on fish, poultry or potatoes

CHILI : 1 tsp chili powder, 1/4 tsp garlic salt and a pinch of ground cumin.  Use on Crusty breads, corn and popcorn.

CURRY: 1 tsp curry powder, and 1 tsp lemon juic.  For poultry, lamb, green veggie and rice.

DILL: 2 tbl snipped fresh dillweed OR 1/4 tsp dry dillweed and 1 tsp lemon juice.  For seafood, lamb, potatoes, rice and spinach

HORSERADISH: 3 tbl horseradish and 1 tsp of lemon juice.  Use on roast or corned beef for sandwiches

MUSHROOM: 3 tbl duxelles and 1 tsp lemon juice for green vegetables, roasts and poultry.

MUSTARD: 2 tbl prepapred Dijon mustard.  Use on ham or beef sandwiches and spinach.

PAPRIKA: 1 tsp paprika, 1/4-1/2 tsp dry white wine OR lemon juice.  For poultry and potatoes

PARSLEY: 3 tbl finely minced fresh parsley OR 1 5bl dried parsley flakes, 1 dash of Tabasco sauce and 1 tsp lemon juice.  Add this to poultry, seafood, green vegetables or potatoes.

GARLIC--VERSIONS 1 & 2: use either 1 tsp garlic salt, OR 1/2 tsp garlic powder (OR granulated garlic) 1 tsp lemon juice.  For garlic bread, green veggies, all meats, poultry and seafood.

GARLIC -VERSION 3: melt butter in a small sauce pan on a low heat and add 1 clove minced garlic.  Cook until the garlic is tender and the flavor is infused.  Let cool stirring occasionally to blend the butter well then refrigerate or freeze.

Garlic-VERSION 4 and More.  Make any of the first three versions, but add in 1/2-1 cup grated cheese of your choice.

TARRAGON: 1 tbl. dried tarragon. 1 tsp ground black pepper, salt to taste , 2 tbl minced shallots, 1 1/2 tsp lemon juice.  Roast beef and steak are best for this, but can also be used on potatoes.

Description:
  "Make up ahead of time and keep in the refrigerator or freezer for adding quick flavor to breads, vegetables and meats."
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Per Serving (excluding unknown items): 813 Calories; 92g Fat (99.5% calories from fat); 1g Protein; trace Carbohydrate; 0g Dietary Fiber; 248mg Cholesterol; 937mg Sodium.  Exchanges: 18 1/2 Fat.

Serving Ideas : Use these butters to flavor snack chips, pastas, potatoes and other vegetables, beef, lamb, poultry and seafood or to spread on bread toasted or plain.

NOTES : All these butters will keep in the refrigerator 3-4 days.  For longer storage form into a log on a piece of plastic wrap and wrap tightly.  Freeze until firm then place the wrapped log into a freezer or vacuum sealed bag that has been clearly labeled and return to the freezer.  The flavored butters can then be cut  to the amount you want with a knife that has been heated under hot water easily,  The remainder can be re-wrapped and returned to the freezer immediately.

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CLARIFIED BUTTER, GHEE AND BEURRE NOISETTE

                Clarified Butter, Ghee and Beurre Noisette

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Condiments

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             ounces  Unsalted butter -- will reduce down to 3 oz.

Starting with the least cooked of the three butters CLARIFIED BUTTER

Cut the butter into cubes and melt in a heavy skillet over a very low heat.  This is not a recipe you can rush.

Simmer gently on a low heat until the foam rises to the top.  WARNING! The butter may splatter some to be careful to avoid getting burned.

Once it stops splattering and all the foam has risen to the top skim the foam off with a spoon.  Place this in a jar to store in the fridge to use to flavor vegetables, put in oatmeal or similar uses. Do not worry about trying to get all the foam the rest will be removed in the straining stage.

Line a mesh strainer with a few layers of cheesecloth.  Place the strainer over a heat proof bowl or pan.

Pour clarified butter through the lined strainer to get the rest of the milk solids out.  Do not scrape the solids in the skillet into your strainer, but those with the foam.

Put the strained slightly cool clarified butter in a lidded storage container.  It will keep for 3 to 6 months.



GHEE is often in Indian cooking.  It is sometimes seasoned with tummeric, fenugreek or other spices. and be used in any recipe Clarified Butter is used.

Simply cook the butter a little longer to reduce some of the moisture (thus lowering your yield) and let it get a little darker.



BEURRE NOISETTE  is cooked even longer until it is a nutty brown.  It can either be skimmed or not skimmed and is great on steamed vegetables.

Description:
  "Butters used in cooking at slightly higher temperatures. These are generally very expensive to buy ready made,  so make them far cheaper."
Yield:
  "3 ounces"
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Per Serving (excluding unknown items): 813 Calories; 92g Fat (99.5% calories from fat); 1g Protein; trace Carbohydrate; 0g Dietary Fiber; 248mg Cholesterol; 12mg Sodium.  Exchanges: 18 1/2 Fat.

Serving Ideas : As a cooking oil, over vegetables and meaat or mixed into recipes.  A butter without the milk solids.

NOTES : Clarified Butter, Ghee and Beurre Noisette are basically the same thing with the only difference being the length of time the unsalted butter is slow cooked.  Ghee may be seasoned with spices such as tummeric or fenugreek and is often used in Indian cooking.  The entire purpoe, other than flavor is to creat a butter you can use for long periods of cooking or at a higher heat and to avoid burning the butter.

Please note your butter will reduce by approximately 25% so if you have a recipe for a specific amount start with 1/4 more to get the desired amount.

Nutr. Assoc. : 0

Cherry Bread Pudding

  Cherry Bread Pudding

Recipe By     :C. J (Jan) Patterson
Serving Size  : 9     Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             slices  stale bread, or equivalent of any bread -- cubed small or crumbled and either dried or toasted.
  2              whole  eggs -- slightly beaten
     1/2           cup  sugar
  1                cup  milk
  1                cup  dried cherries
  2          teaspoons  almond extract, or to taste
  4        tablespoons  unsalted butter

Place butter in your baking pan and then place in oven

Preheat oven to 350, removing baking pan once the butter is melted.  Spread the butter on the bottom and up the side of the pan.

In the meantime mix eggs, sugar, milk, cherries and almond extract together and pour over the bread pieces that are in a large bowl . Stir occasionally to help the bread soak up the liquid.

Cool the baking pan slightly so glass ones won't crack when you add the pudding.

Stir the bread mixture one final time and place in the cooled baking dish.  If it isn't fairly soupy add more milk, unless it is really dry, If too dry make more of the liquid mixture and add it.

Bake uncovered at 350 for 35-45 minutes or until set.

Serve either warm or at room temperature.

Description:
  "A twist on the standard bread pudding that is oh so good"
Start to Finish Time:
  "0:01"
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Per Serving (excluding unknown items): 175 Calories; 7g Fat (36.6% calories from fat); 3g Protein; 26g Carbohydrate; 1g Dietary Fiber; 65mg Cholesterol; 32mg Sodium.  Exchanges: 0 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.

Serving Ideas : Serve warm or cold plain, or with whipped cream, ice cream or a suitable dessert sauce.

NOTES : This recipe can have endless variations just by changing the dried fruit and extract. Here are some examples:
Blueberry- dried blueberries in place of the cherries, a little lemon zest and slightly less lemon extract or juice.
Strawberry- dried strawberries, and either strawberry extract or juice or vanilla
Cinnamon raisin-raisins, vanilla and cinnamon (about 1/2 tsp or to taste)
Pecan-chopped pecans add some brown sugar in place of part or all of the white sugar.
Tropical--any mixture of dried coconut, pineapple, mango etc and vanilla extract.

You can use fresh fruit but you may need to adjust your sugar and liquid mixture slightly.

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