Conference turris::cooks

    You just caught me in a seasonal raspberry frenzy and gave me a new
    idea !!! Raspberry butter !!! 
    
    Thanks,
    
    Marshall
    

    I wonder if you could do this (add flavorings, etc) to whipping or
    heavy cream and place it in a food processor with the steel blade
    and make the butter with the "stuff" in it? It would certainly be
    well blended and you could make as much as you want/need for the
    recipe it calls for.
    
    Keith
    
    p.s. I'm sure it's in here somewhere but when I used to be a butter-
         holic, I remember making it with the processor by simply pouring
         the cream (does it matter if it's whipping or heavy?) into it
         and running the steel blade through it until the machine starts
         to dance a bit. This may take 3 to 5 minutes and you do want to
         be careful not to go too long; you can go from the butter stage
         to whipped butter/milk if you fall asleep.

    Here's a recipe for honey butter.  It's delicious with tea breads like
    banana or cranberry.  It's also good on toast, muffins, etc.
    
    1 stick of butter
    3 tablespoons of honey
    1/2 teaspoon of cinnamon
    
    Beat the butter until it is soft.  Add in the honey and cinnamon and 
    whip until smooth.  It's easiest to spread at room temperature, but
    it also freezes well to use later.

    
    Here's one I use when I make beef provencal.
    
    Butter:
    
    6 tablespoons real butter
    1 teaspoon crushed garlic (I use the minced in the jar)
    1 tablespoon parsley
    1 pinch of salt
    
    Soften butter and mix together well.  Then roll in wax paper and chill
    till hard.
    
    Here's the Beef Provencal Recipe.  (Fairly exspensive to make)
    
    2 Lb Beef Tenderloin center cut 
    1 tsp tsp salt
    1 tsp pepper
    2 tblsp real butter
    10 potato's pealed and sliced (1 qtr in thick | |)
    1/2 cup water
    1/2 cube of beef bouilon (or 1/2 tsp) 
    
    Melt butter in pan on med to high heat.  Brown Beef tenderloin on all
    sides. Sprinkle 1/2 of the salt/pepper on all sides. Turn heat down to 
    med - low and cover for 10 minutes turning once. (5 min on each side) 
    Remove meat and cover tightly with aluminum foil and set aside on cutting 
    board.  Add water and beef bouilon to pan to get up all the scrapings, 
    set aside.
    
    Layer potato's in a greased oven safe dish (11 X 9 X 3 is sufficent) 
    sprinkling the rest of salt and pepper between each layer.  Pour pan
    juices over potato's and bake at 375 for 30 minutes or until tender.
    
    When potato's are ready remove dish from oven.  Slice Beef into
    8 slices and lay the slices over the potato's (pour over any remaining
    juices from the foil) Now it's time to take out that butter... put 1 
    slice of garlic butter on each piece of beef.  Put dish back in oven 
    for about 8 minutes.  Serve beef with potato's on the side.  
    
    This is so tender it will melt in your mouth!!  This is good served
    with fresh asparagas, steamed green beans, or baby steamed carrots.
    
    Serve with a red wine. 
    
    serves 4
    
    Enjoy
    
    Michelle