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Compound Butter-Janet Brocklehurst (Alex’s Aunt)

Use room temp butter & mix in your flavor options (go easy on liquid ingredients, use plenty of salt, & fresh herbs are better than dried)

Roll into a log using parchment paper or wax paper & you can slice off a piece when you’re ready to use it

Label and date it–refrigerate for 2 weeks, freeze for about 3 months

Great on grilled meats, fish, veggies, whatever

Options:

  • Anchovy butter: butter & anchovies
  • Parsley butter: butter, parsley, lemon, salt & pepper
  • Escargot butter: butter, shallot, parsley, garlic
  • Mustard butter: butter, Dijon, parsley, salt & pepper
  • Port butter: butter & port
  • Red wine butter: butter, red wine, parsley, shallot, lemon
  • Tarragon butter: butter, meat glaze, tarragon
  • Cowboy butter: butter, parsley, garlic, 1/2 lemon zested and juiced, pinch of red pepper flakes (could add horseradish)
  • Lemon herb: butter, garlic, lemon zested and juiced, fresh herbs, salt & pepper
  • Chili lime: butter, 1 lime zested and juiced, 2 Tablespoons cilantro, 1/2 teaspoon red chili pepper, salt
  • Orange honey butter: butter, orange zested, 1 Tablespoon orange juice, 2 Tablespoons honey
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Lemon Butter Pie

Prep Time 10minutes mins

Cook Time 15minutes mins

chilling 4hours hrs

Total Time 4hours hrs 25minutes mins

Equipment

  • shallow 9 1/2 inch pyrex or metal pie plate, you want something that can go in the freezer if you plan to freeze your pie.
  • instant read thermometer
  • silicone whisk and spoonula are very handy but optional

Ingredients

crust

  • 1 1/2 cups graham cracker crumbs (Stephanie made this for my birthday and it was so much graham crackers. Maybe cut in 1/2)
  • 4 Tbsp butter, melted

lemon butter filling

  • 1/2 cup fresh squeezed lemon juice
  • 3 large eggs
  • 1 large egg yolk
  • 3/4 cup granulated sugar
  • 1 cup unsalted butter, cut in 1 tablespoon sized pieces. The butter should be firm but not cold. Room temperature is good.

(My coworker tripled the recipe and put it in 2 9X13 pans and served in squares like lemon bars. This would be good for a big group.)

Instructions

  • Preheat oven to 350F. Butter a shallow 9 inch pie dish.
  • Mix the graham cracker crumbs with the melted butter. I find this works best if I use my fingers. Once it’s all combined and evenly moistened, gently press it into your pie dish. Don’t worry about messy edges, one of the charms of this lemon pie is the ragged crumb crust.
  • Bake the pie crust for 8 minutes, then set aside to cool.
  • To make the lemon butter filling put the lemon juice, eggs and yolk, and sugar into a medium sized heavy saucepan. Whisk everything together well.
  • Heat, whisking or stirring constantly, over medium to medium high heat until the mixture thickens and reaches 180F. Note: if you haven’t made curd or egg thickened sauces or puddings before you may want to stick to medium heat.
  • Push the lemon curd through a strainer to remove any stray lumps of egg. Stir to cool the curd to 140F (this won’t take long.)
  • Transfer to a food processor and turn the machine on. Add the pieces of butter, one at a time, letting each incorporate before adding the next.
  • Turn the creamy lemon into your pie crust and spread out evenly. Refrigerate the pie for at least several hours before serving. If you would like a firmer consistency you can pop the pie in the freezer.
  • Serve the pie cold, or even frozen. If serving straight from the freezer you may want to let it sit on the counter for 10 minutes or so to soften a bit.

(Author: Sue Moran) https://theviewfromgreatisland.com/wprm_print/lemon-butter-pie

Nutrition

Calories: 344kcal | Carbohydrates: 26g | Protein: 3g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 287mg | Potassium: 65mg | Fiber: 0.5g | Sugar: 18g | Vitamin A: 813IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 1mg

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Croutons/Garlic Bread

  • 1/2 lb margarine
  • 1/2 Tablespoon buttermilk
  • 1/2 Tablespoon parsley
  • 1/2 Tablespoon granulated garlic
  • 1/8 cup Parmesan Cheese

Melt margarine and add remaining ingredients.

For Croutons: Cut up French Bread into 1 or 1/2 inch pieces. Pour mixture on bread and mix. Spread on baking sheet. Bake at 325 degrees for 10 minutes. Toss then cook another 10 minutes.

For Garlic Bread: Cut French Bread into slices. Spread butter mixture on bread. Place on baking sheet. Broil in oven till light golden brown.

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Butter Mints

Butter marble slab before freezing.

Makes 1 1/2 pounds (That’s a lot you can make half) (on my slab which is 12×16 you need to do a half recipe. The full is too much candy for the slab)

3 Cups sugar

1/4 teaspoon salt

5 Drops coloring

1/4 Pound butter (cut into pieces)

1 Cup warm water

17 Drops peppermint oil (15 drops = 1/4 teaspoon)

Butter marble slab and place in freezer.

Stir sugar, salt, butter and water for 2 minutes in large pan.

Put on medium high. Stir until butter melts. Put in thermometer.

Cook without stirring to 254 degrees. (250 in Colorado and Utah). If not below freezing out, cook to 256 (252 in Colorado and Utah). Must be below 40 degrees outside.

Pour on buttered, chilled marble slab (butter slab before freezing). Add flavoring and coloring. Works best with 2 people to keep it on the slab. Mix with spatula. We tried a rubber scraper and it needs something stiffer to get under the candy. So try pancake turner. Use hands as soon as possible.

Go outside and pull till it losses gloss and becomes satin. Don’t twist when pulling. It is still pliable when it is ready. If you go too long you won’t be able to cut it.

Go inside and pull into strips and cut quickly. More hands is helpful. Let cool 5-10 minutes. Store in air tight metal can with wax paper between layers. (We have done plastic and it works too)

They get soft after sitting overnight.