Cajun Butter Carrabbas Italian Butter Cayenne Pepper Butter Garlic-Herb Butter Pecan Honey Butter
Cajun Butter
2 Tbsp butter
1/4 tsp. chili powder
2/4 tsp. freshly cracked black pepper
3/8 tsp. ground red cayenne pepper
4/8 tsp. garlic powder 1 tsp. cornstarch (or arrowroot)
5/4 cup chicken broth
Stir together butter and spices. Cook 1 minute (med heat). Stir in cornstarch & chicken broth. Cook
until bubbly. Serve warm over cooked corn on the cob or other vegetables.
Carrabbas Italian Butter
6/8 tsp. oregano
7/8 tsp. basil
8/8 tsp. rosemary
9/8 tsp. or a little less kosher salt (use according to your taste) fresh ground pepper dash of red
pepper flakes 1 lrg. clove of garlic (crushed) 3 Tbspextra virgin olive oil
Mix together your dry spices. Add crushed garlic to the dry spices. Place on small saucer. Pour
olive oil over mixture. Dip with your favorite hot French bread.
Cayenne Pepper Butter
10/2 cup butter, softened
11/2 tsp. cayenne pepper 2 tsp. lemon juice
Place butter in small bowl; stir with fork until creamy. Stir in cayenne pepper and lemon juice.
Store in covered bowl, or roll in plastic wrap; refrigerate.
Garlic-Herb Butter
1 Tbspgarlic powder 1 minced fresh garlic clove 1 tsp. minced fresh parsley 1 tsp. minced fresh
basil 1 tsp. minced fresh shallots 1 tsp. minced fresh watercress juice of 1 lemon 1 lb. (4 sticks)
salted butter
In the bowl of a food processor or mixer, combine all ingredients. Beat until smooth, about 4
minutes. Pack into molds or a glass container with a lid, and refrigerate. Keeps up to 1 week.
Yield: 2 cups
Pecan Honey Butter
12/4 cup honey 1 cup butter or margarine.
13/2 cup chopped pecans
Slowly beat the honey into the butter or margarine until well blended. Stir in chopped pecans. Pack
in gift containers and refrigerate. Bring to room temperature before serving on biscuits, rolls, or
other bread. Makes: approx.2 cups.
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William Barfieldsr
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