Onion Butter

Posted by bettyboop50 at recipegoldmine.com May 28, 2001

Source: Mary Wells

10 cups chopped onion
Pinch of sea salt
Dark sesame oil
Water

Heat a small amount of dark sesame oil in a heavy pot. Saut? onion for several minutes over medium/low flame until they become translucent. Stir often to saut? evenly. Add a pinch of salt and just enough water to cover the top of the onions. Cover the pot and bring to a boil. Reduce to low and simmer for several hours until the onions become dark brown and very sweet. There shouldn’t be any liquid left and the onions should be almost melted. If necessary, add very small amounts of water occasionally during the cooking process to keep onions from burning. When onion butter is ready allow it to cool. Use on bread, crackers, rice cakes. Store in a jar in the fridge.

Baked White Bean and Rosemary Spread

Posted by bettyboop50 at recipegoldmine.com

1 tablespoon olive oil
1 cup chopped onion
1 tablespoon minced garlic
1 teaspoon dried rosemary chopped
2 ( 15 ounce) cans great northern beans, rinsed and drained
1 1/3 tablespoons white wine vinegar
1/4 teaspoon crushed red pepper
Salt to taste
Paprika

Preheat oven to 350 degrees F.

Heat olive oil in a medium saucepan over medium heat. Slowly cook onions, garlic and rosemary stirring until softened.

In a food processor, blend the onion mixture, great northern beans, white wine vinegar, red pepper and salt until smooth.

Transfer to a medium baking dish and garnish with paprika. Bake uncovered for 25 minutes, or until hot and bubbly.

North Woods Cheese Spread

Posted by bettyboop50 at recipegoldmine.com April 27, 2001

Source: Bakery Shoppe

1/2 teaspoon dry mustard
1/2 teaspoon celery salt
2 teaspoons garlic salt
3 tablespoons plus 2 teaspoons fresh lemon juice
2 teaspoons Tabasco
1 teaspoon paprika
1 pound good quality margarine (not lite or whipped)
3/4 pound finely grated Cheddar cheese
3 ounces Romano cheese. grated

Mix with electric mix until well blended. Spread on bread and place until broiler until bubbly and lightly browned.

Non-Fat Garlic Spread for Garlic Bread

Posted by Olga at recipegoldmine.com 4/4/02 11:29:22 am

Source: Recipe created by Dennis G. Malone, a chef affiliated with Dr. Dean Ornish

2 cups fresh garlic cloves
1/3 cup water
2 tablespoons white miso (soybean paste) or 1/2 teaspoon of salt
2 large garlic cloves Paprika, to taste
1 or 2 loaves French bread
Soy parmesan cheese, if desired

Place the two cups of garlic cloves on a 9 x 13 cookie sheet or baking pan lightly sprayed with Pam. Lightly spray the top of the garlic and add 1/3 cup of water to the sheet pan. Cover tightly with foil, shiny side down, and bake in a preheated oven for 45 minutes at 350 degrees F, until all the garlic is well cooked and beginning to brown slightly.

Remove garlic from oven. Thin the miso with 2 tablespoons of warm water and place it in a food processor with the garlic. Puree the garlic with 1/2 teaspoon salt and 1 or 2 large garlic cloves, thinly sliced, according to taste. Puree until smooth and creamy, and add paprika for richer color, if desired.

Spread this mixture, generously or thinly, according to taste, onto sour French loaves cut in half lengthwise. Sprinkle the loaves with soy Parmesan, if desired, and broil in the oven until the edges are crunchy and golden. For dryer pieces, cut the half loaves and separate the pieces before broiling. For moister pieces, cut the half loaves into pieces after broiling.

Marmalade Butter

Posted by artsycook at recipegoldmine.com

3 tablespoons marmalade
1/4 pound softened butter

Mix marmalade with butter till blended and serve with muffins, biscuits, etc.

Maple Walnut Cream Cheese

Posted by FootsieBear at recipegoldmine.com 8/22/2001 7:40 pm

8 ounces cream cheese, softened
2 tablespoons maple syrup
1/2 teaspoon maple extract
1/2 cup chopped walnuts

Beat softened cream cheese with syrup and extract till well mixed. Fold in walnuts. Let stand 20-30 minutes for flavors to blend before using.

Macadamia Nut Butter

Posted by artsycook at recipegoldmine.com

1/4 cup unsalted macadamia nuts
1/4 cup (1/2 stick) unsalted butter, room temperature
2 teaspoons Cognac or Macadamia nut liqueur

Preheat oven to 350 degrees F.

Spread the nuts on a baking sheet and bake until lightly toasted, about 7 to 10 minutes. Let cool.

Place the nuts in a blender or a food processor and process until finely ground. Add the butter and brandy or liqueur, if desired. Process until just combined. DO NOT OVER-PROCESS, or the butter will heat up and separate. Form into a log or pack into a crock. Store covered in the refrigerator until serving.