Four Easy Homemade Flavored Butters to Enjoy with Your Favorite Fresh, Warm Bread 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Recipes

1. Strawberry Honey Butter:
A sweet blend of fresh strawberries and honey, perfect for spreading on toast or muffins.

½ cup butter, softened
2 tablespoons honey
¼ cup strawberries, mashed
½ teaspoon lemon zest

Whip together for a fruity, creamy spread.
For extra smooth spreads, use a hand mixer to whip the butter for extra fluffiness.
Store in an airtight container in the fridge for up to a week.

2. Garlic Herb Butter:
A savory mix of garlic and herbs, ideal for enhancing the flavor of bread, vegetables, or meats.

½ cup unsalted butter, softened
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped
1 teaspoon thyme or rosemary, chopped
½ teaspoon salt
½ teaspoon black pepper

Mix everything together and spread over warm bread or grilled meats.
Store in a tight container in the refrigerator for up to two weeks. For longer storage, you can freeze it for up to six months.

3. Cinnamon Honey Butter:
A sweet combination of honey and cinnamon, great for adding a warm, sweet touch to your favorite baked goods.

1/2 cup salted butter (softened)
1/4 cup powdered sugar
1 Tablespoon honey
1/2 teaspoon pure vanilla extract
1 1/2 teaspoons ground cinnamon
1/8 teaspoon sea salt

Add all the ingredients to the bowl of a standing mixer fitted with paddle attachment. Beat until well combined and fluffy.

Serve at room temperature on your favorite bread or breakfast food (dinner rolls, pancakes, waffles)

Store in an airtight container in the refrigerator for up to one month, or at room temperature for up to 1 week.

4. Pecan Maple Butter:
A delicious, creamy spread perfect for drizzling over toast, pancakes, or even stirring into oatmeal!

1/2 cup (1 stick) salted butter, softened
1/4 cup crushed pecans, toasted for extra flavor
2 tbsp real maple syrup
1/2 tsp cinnamon (optional, for warmth)
1/4 tsp vanilla extract (optional, for depth)

Instructions:
Heat a dry skillet over medium heat. Add the pecans and toast for about 2-3 minutes, stirring frequently. Let them cool, then crush them into small pieces.

In a bowl, whip the softened butter with a fork or hand mixer until creamy. Stir in the maple syrup, cinnamon, and vanilla extract. Fold in the crushed pecans until evenly distributed.

Transfer the butter to an airtight container and store in the refrigerator for up to 2 weeks. Let it sit at room temperature for a few minutes before serving for a softer spread.