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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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Butterflake Herb Bread

Soften. . . 2 pkgs (2 Tablespoons) yeast in 1/4 cup warm water

Combine. . . in mixing bowl

  • 1/3 cup shortening
  • 1/4 cup sugar
  • 1 Tablespoon salt
  • 1 cup hot scalded milk. Cooled

Blend in. . . 2 unbeaten eggs and the softened yeast

Gradually add. . . 4 1/2 to 5 cups flour to form a stiff dough.

Knead. . . on floured surface until smooth and satiny 2-3 minutes (or in knead in Kitchen Aid mixer). Place in greased bowl. Cover.

Let rise. . . in warm place until light and doubled in size. About 1 1/2 hours. Prepare herb butter.

Roll out. . . half of dough on lightly floured surface. Cut into 5 inch rounds with coffee can cover. (I never have anything that big. I have used the tomato soup cans I save for English Muffin Bread. If you need just do a biscuit cutter (That’s how I usually do it). If you do that place in glass baking sheet instead and do multiple rows. You will need a couple pans.) Spread each round with Herb Butter; fold in half. Continue making and folding rounds. Place in front of preceding round. This will make a rectangular loaf. Place in bread pan or another high sided pan. Leave a little space at the end of each row to allow for rising when rising and cooking or they will spread and make a wiggly row which is fine too.

Let rise. . . in warm place until light, 30-45 minutes.

Bake. . . at 350 for 20 to 25 minutes. Best served warm.

Herb Butter

Combine 1/2 cup butter, 1/2 teaspoon caraway seed, 1/2 teaspoon sweet basil, 1/2 teaspoon grated onion, 1/2 teaspoon oregano, 1/8 teaspoon cayenne pepper, and 1 clove garlic, minced. Mix thoroughly.

I never add the caraway seeds because dad doesn’t like them