Ingredient: Butter

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imageWe are always excited to see more Amish Roll Butter in the share box!  You may be wondering what makes Amish Roll Butter different from the butter in a grocery store?My obvious answer is taste, one taste of this butter and you will never go back, trust me.  My second answer involves the process of making the butter.  Amish Roll Butter is rolled and packaged by hand.  Rolling the butter is what lets the fat spread out and keep its flavor.  Grocery store butter is formed into sticks using machines so the butter fat is squeezed and not aloud to naturally spread out.  The butter is put into tubes for molding and shaping and this alters the natural flavors of the butter.  So, once the Amish roll butter is churned (they do this part with a machine), it is not put through equipment. Instead, the butter is hand rolled and packaged so the fat stays put and the flavor is amazing.

Here are some tricks to keep it safe and sound until you are ready for use.  

If you love the spreadability of this creamy butter, but can’t wait for it to come to temp, then a butter bell/crock is for you!  We first learned about this lovely little invention from fellow Springdellian Marian Harwood.  (Thanks, Marian!)  When used properly, it will keep butter safely at room temperature for up to 30 days!

Simply smush the butter into the “bell” part of the butter bell. (You need to start with slightly softened butter for this step.)
Add just enough water to seal the bell (an inch is plenty for this bell).
Invert your butter “bell” into the crock
…there you have it- delicious and spreadable butter at a moment’s notice!

If you live in a warm house, we suggest keeping your crock in a cooler area.  If the butter gets too warm, it may melt and drop out of the bell and into the water.  Start with just a smidge of butter, (whatever you might use in a sitting or two) and see what amount is going to work best for you, your butter storage area, and the capacity of your inverted crock. We can’t guarantee that you’ll not begin devouring more butter with one of these around, in fact, we can pretty much guarantee the opposite.  

If you’d like to extend your butter for even longer than the date on the package, then freezing it is a great option.  

Start with the entire roll of butter, which is 2 pounds, the equivalent of 2 boxes of market butter. Cut it in half.
From there, cut it into fourths.
Then cut the fourths in half to make eight discs.
Each disk will be roughly the equivalent of one stick of butter.
Separate each disc with a small square of parchment paper.
Stack the discs into a large freezer bag, removing as much air as possible. Be sure to fold and save your butter wrapper. Store the wrapper in the fridge until ready for use in greasing a baking pan or cookie sheet.

Check out our recipe for Herb Butter, it’s a wonderful way to preserve herbs for winter use!


Recipes Using Butter

Quiche with Sweet Potato Crust

This recipe has many flexible ingredients, what you put in as a filling is up to you! A mandolin slicer is great for slicing the sweet potatoes evenly, making for a tastier crust.

Butternut Squash Scones

These scones are scrumptious! Review the recipe to see which stir-ins you might want to try with these, as they are not on the CSA365 pantry "staples" list and will likely require a trip to the market. (i.e. crystallized ginger, cinnamon chips, coarse sugar etc). You can skip the fancy stir-ins as well, a healthy sprinkle of cinnamon sugar also works.

Farmer Jamie’s Nog Toast

Here's another one from Farmer Jamie, great especially for those that aren'd big fans of nog in beverage form.  Thick cut white bread is Jamie's pick for the best textured bread for this one. Try this one today, and let us know what you think!

Egg Nog Bread with Rum Glaze

This one was brought to our attention by Farmer Jamie, a great recipe for those that aren't big fans of nog in beverage form.  I haven't made it yet but I plan to, as soon as I can hold onto some egg nog long enough…  If you make it, please check in and let us know what you think! Please note you'll need 1 package of Instant Vanilla pudding mix, not something that's on our "Staples" list in the pantry.

Cube Steaks with Gravy

This is a lovely way to prepare cube steak, a true "meat and potatoes" meal, and the final product is so tender and delicious. The mushrooms and onions in the gravy are optional but highly recommended. Roasted acorn squash and mashed potatoes make great set of sides for this one.

Cheese Sauce for Broccoli or Whatever Sounds Good

Just a quick simple and flexible method for cheese sauce, which goes great on just about everything. It's listed for broccoli, but certainly is ready to blanket other vegetables as well. Enjoy!

Peach Shortbread

Brought to our attention by Fellow Springdellian Mandy C, this shortbread is buttery and peachy in all the right places! It freezes well also, if you are looking at this pic in Veggiescope, you are looking at a frozen and thawed piece!

Peach Galette with Cornmeal Crust

This is officially a favorite in the Anderson household. If you have a food processor, it'll make short work of the crust, but if you don't, a fork and a knife will get the job done, too. This recipe was originally adapted from a Cooking Light berry galette recipe, so the crust is perfect for a flexible filling (though peach is our favorite so far). Try it warm or cold with a dollop of freshly whipped cream.

Baked Zucchini Fries

You can be completely flexible here with this method of baking up zucchini fries! Simply chop your zucchini sticks, dip into your wet mixture of choice, roll in your dry mixture of choice, and bake to a golden brown! Vegan options, full-fat delicious options, and slimmed down options are mentioned here. Make it your own!

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