Friday, 17 October 2014

Better Butters

Strawberry Honey Butter


1 pint strawberries, hulled
3 tablespoons honey
2 teaspoons fresh lemon juice, or to taste
1 1/2 sticks (3/4 cup) unsalted butter, softened


In a food processor purée the strawberries and force the purée through a fine sieve into a saucepan. Add the honey and the lemon juice and boil the mixture, stirring, for 3 minutes, or until it is thickened. Let the strawberry mixture cool to room temperature. In a bowl cream together the butter and the strawberry mixture. Let the butter stand, covered, in a cool place for 1 hour to allow the flavors to develop. 

This butter is delicious, especially on whole grain bagels!


Blender Butter


2 cups Heavy Cream
Salt to taste


Pour heavy cream into your blender and blend on high. You'll want to shut it off periodically to scrap down the sides and mix it up a little.
Continue blending until finally the heavy cream begins to separate, about 4-5 minutes.
You'll see the beginnings of butter and buttermilk, make sure to stir up and continue blending for another 30 seconds or so.
Remove the lid and pour the buttermilk out into a separate container if you're going to keep it, or down the sink if you just want to discard it.
Add salt to taste.
Blend butter and drain twice more.
Once you've drained as much of the milk as you can, scoop the butter out onto a folded 12 x 12 square of cheese cloth.
Bring the edges of the cheese cloth together over the butter and squeeze the butter out with your hands.
Now run the butter under cold water and continue to squeeze. This will allow the butter to last longer.
Remove from cheese cloth and store in an air tight container for up to three weeks. Do the same thing for the buttermilk if you're saving that too.


Whipped Cinnamon Pumpkin Honey Butter


2 sticks Butter(1 C. or 8 oz.), softened
3/4 t. Cinnamon
6 T. Pumpkin Puree
4 T. Honey
1 t. Vanilla


Beat the butter with an electric mixer until smooth.
Add the cinnamon and 1 T. of the pumpkin puree. Beat until well combined. Continue beating, adding in 1 T. of pumpkin puree every 30 seconds.
Add the honey and vanilla and beat until thick and fluffy, about 2 minutes.
Keep refrigerated in a sealed container.


Saturday, 11 October 2014

Savoury Halloween Dishes

Frankenstein fingers and sheep's eyes


1 tub guacamole, houmous or any other dip
5 baby carrots
4 large carrots
Stuffed green olives
Red grapes
Almond flakes
Sour cream
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Fill a small bowl with ready-made guacamole, houmous or otherfavourite dip.
Take 5 baby carrots and take a thin slice off the tipof each. Then use the knife to make a small incision at the base ofthis cut and push a flaked almond into the slot to look like fingernails! 

Arrange the carrots into the dip so they look like fingers. 

For the sheep's eyes, peel 4 carrots and thickly slice. Slice a fewgreen stuffed olives and red grapes.
Top each carrot slice with a blob of sour cream and the slicedgrapes or olives. Arrange the eyes in pairs on a serving plate.

Blood bath cocktail


Mix pomegranate juice, vodka, raspberry syrup and lemon juice in a cocktail shaker. Shake well.
Serve chilled in a martini glass or poured over ice.

Gory Halloween rice


1 tbsp olive oil
Large knob of butter
1 onion, peeled and finely chopped
1 clove garlic, peeled and finely chopped, or crushed, optional
250g (8oz) Arborio/ risotto rice
600ml (1 pint) chicken stock
560g jar or carton of passata (creamed tomatoes)
1 tsp caster sugar
Salt and freshly ground black pepper
A few fresh basil leaves, shredded, optional
About 60g (2oz) freshly grated Parmesan or Cheddar cheese


Heat a large pan over a medium heat and add the oil, butter and onion. Cook until the onion is soft, about 5 minutes. Add garlic, if using, and the rice, then stir-fry for a couple of minutes, to coat the rice in the butter.
Increase the heat to high and add half the stock. Let it bubble, and stir occasionally until almost absorbed, then pour in the rest of the stock and the passata. Bring to the boil, stirring occasionally. Cook for 15-20 minutes until the rice still has bite, but it's also fairly runny.
Take the risotto off the heat, then add the sugar and seasoning to taste.
Serve in warmed bowls and sprinkle with shredded basil leaves, if you like, and a little grated Parmesan or Cheddar.

See more at Good to Know

Friday, 3 October 2014

Spooky Sweets

Chocolate Crescent Witch


1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
1/4 cup miniature semisweet chocolate chips
2 teaspoons powdered sugar or unsweetened baking cocoa


Heat oven to 375°F. Separate dough into 8 triangles.
Sprinkle a heaping teaspoon of chocolate chips on wide end of crescent triangle, and roll over once to form brim of hat.
Form the rest of the crescent triangle into hat shape. Repeat for remaining crescent triangles. Place on ungreased cookie sheet. Bake 9 to 11 minutes or until golden brown.
Using fine mesh strainer, sprinkle crescent hats with powdered sugar or cocoa; serve warm.

To dress up, melt chocolate chips in microwave, and drizzle over hats.

Use Halloween stencils to make fun designs on the hats with powdered sugar or cocoa, and remember to let the kids in on the fun!

Spooky Bat Cookies


24 round chewy caramels in milk chocolate (from 12-oz bag), unwrapped
1 package (16 oz) Pillsbury™ Ready To Bake!™ refrigerated chocolate chip cookies (24 cookies)
24 chocolate wafer cookies, broken in half
12 black gumdrops, cut in half lengthwise
48 red mini candy-coated chocolate candies


Heat oven to 350°F. Press 1 caramel into center of each cookie dough round, and shape into a ball to cover caramel completely. On ungreased cookie sheet, place balls 2 inches apart.
Bake 9 to 12 minutes or until lightly browned on edges and set. Immediately insert chocolate wafer halves into cookie at an angle for bat wings. Press gumdrops and red candies on cookie for eyes as shown.
Remove from cookie sheet to cooling rack.

Feel free to get creative with the decorating! Use your favorite candy to bring your bats to life!

You can use bite-size chocolate candy bars in place of the caramels.

Mummy Cookies


1 package Pillsbury™ Ready To Bake!™ refrigerated chocolate chip cookies
1 container (1 lb) vanilla creamy ready-to-spread frosting
Neon orange and green food colors
Candy eyes


Heat oven to 350°F. Bake cookies as directed on package. Cool completely.
Separate frosting into 2 small bowls; add food colors to make desired neon orange and neon green colors.
Spoon colored frostings into decorating bags fitted with flat basket weave tip #45. Squeeze bag to pipe frosting in crisscross pattern over cookies to look like mummy bandages. Attach candy eyes. Let stand until set, about 20 minutes.

See more great Halloween Recipes from Pillsbury

Saturday, 27 September 2014

Great Cookbook Finds

The Mac and Cheese Cookbook - $16.99

Nutella 30 Best Recipes - $10.95

Sprinkles! Recipes and Ideas - $18.95

Treats Delicious Food Gifts - $19.95

Stuffed: The Ultimate Comfort Food Cookbook - $19.99

See even more great books on Eating and Drinking from Urban Outfitters: