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harvest maple butter (gf)

Photobucket Yay! It’s Secret Recipe Club time! There’s something so fun about the reveal. I’m excited to see who had my blog and excited to tell you about the blog I had. Let’s get started, shall we?


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This month, I had the chance to look through the blog A Healthy Jalapeno. Laura has a fun time cooking a wide variety of mostly healthy foods, with a few indulgences. I could have chosen her nutella chocolate chip cookies, or her citrus roasted chicken, but because I so enjoyed the cinnamon-vanilla honey butter I made earlier this month, her recipe for maple butter caught my eye.

It was simple and delicious. It was dynamite on toast, and would certainly be a nice addition to the breakfast table on a stack of pancakes or waffles, or spread across a biscuit or roll. The most important thing is to use good-quality maple syrup. None of that Log Cabin or Mrs. Butterworth business; we’re talking the Dark Amber, Grade A (or B) stuff.

If you prefer a stiffer texture, more like the cinnamon-vanilla honey butter I made, you could certainly fold in a bit of powdered sugar. This will keep it spreadable from the refrigerator. As it is, the butter hardens and is served in pats, sliced off from the roll.

Enjoy and happy reveal day!

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Harvest Maple Butter


Ingredients

Scale
  • 1/2c butter, softened
  • 3 Tbsp pure maple syrup
  • pinch salt

Instructions

  1. Mix butter, syrup, and salt until very smooth. Serve immediately, or place onto a large rectangle of waxed paper and shape into a log. Twist up ends of the roll and refrigerate or freeze until ready to serve.
  2. If serving from refrigerator, slice from the roll.
  3. Makes a generous half cup.

Adapted from A Healthy Jalapeno

 

19 Comments

  1. So I have a question on this recipe and the cinnamon butter… When I made it (cinnamon one) I used margarine instead of butter. Would that be the reason they have been kinda runny and separated? or could it be my walmart brand honey? They tasted delicious each time, but have never looked smooth and creamy and haven’t hardened at all. I experimented with more powdered sugar and less honey because the honey seems to separate first, but it didn’t change my results. Any thoughts would be much appreciated.

    1. Shelley–I think that margarine could definitely be the culprit. I find the structure of margarine much less creamy than butter and find that it gets gloopy and separated when I use it. As for the honey, I don’t think brand matters too much. I’ve actually used Wal-mart brand honey and a nice local honey and didn’t notice a textural difference.

  2. I’m your SRC buddy! I made your fall fruit pie and LOVED it! (So did my family!) All your recipes look so delicious that it was hard to pick one to make. 🙂

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