Monday, October 1, 2012

Butter Substitutes

We had some discussion at church about butter substitutes, and I found a few ideas online, especially from a blog called My Year of Living on Food Storage. I recently had another discussion with someone about the subject, and had to do some digging to re-find these ideas, so I am posting the list here so I can find it again. Vicki Sisters, Shelby had asked in RS yesterday about making the butter powder into a spread. I thought I had seen info on that somewhere, so here is what I have found. Although the most common use for butter powder is in baking, it can be made into a spread. It will likely be a little "milkier" than what you are used to, but it will work. Most people recommend using 2 to 2 1/2 parts butter powder to 1 part warm water. Stir well until creamy, then chill. I did find some other suggestions on a blog called My Year of Living on Food Storage ( She tried several substitutes for butter. 1. 1 Tbsp. butter powder 1 scant tsp. water 1 scant tsp. veggie oil pinch of salt or pinch of sugar (she prefered the sugar) 2. Mix the powdered butter with the water, and whip in some butter flavored Crisco for flavor and texture. (She doesn't give amounts) 3. 1 lb. butter flavor Crisco 1/2 tsp. salt 1 2/3 c. evaporated milk OR sweetened condensed milk Whip the shortening and the salt until light, then add the milk a little at a time and blend well. She liked the sweetened condensed milk best, while her kids liked the evaporated milk best. She said it passed the "will it melt on toast" test. 4. Ghee (clarified butter) is available in some stores, and needs no refrigeration, although it has a fairly short shelf-life, maybe around a year. 5. There is also the commercially canned butter, such as Red Feather, although it is quite expensive, but it tastes very good, and has a shelf-life of 15 years. I have not tried any of these except the commercially canned butter, but they may give you a starting point to experiment and see what you like. I hope that helps.

Tuesday, May 29, 2012

Refrigerator Muffins

A friend was asking for breakfast suggestions. These muffins are the kind that you mix up the batter and keep it in the fridge for a few weeks, baking fresh muffins when you want them. You can bake a few in an oven or toaster oven, or I have had success filling cupcake papers 1/2 full of batter (I usually sit the cupcake papers in a custard cup or microwave safe muffin pan). Microwave until muffin looks dry. I can usually cook 2 for 70-80 seconds. It's a fast way to have a hot, healthy breakfast.

30 Day Bran Muffins
2 c. boiling water
2 c. 100% bran cereal (like All Bran)
1/2-1 cup butter or margarine
2 c. sugar
4 eggs
1 quart buttermilk
5 c. flour
1 Tbsp. salt
5 tsp. baking soda
4 c. bran flakes or raisin bran cereal
1 c. raisins (optional)
Pour the boiling water over the 100% bran cereal and set aside to cool. If desired, you can add a cup of raisins to the mixture to soften. Meanwhile, cream butter and sugar. Add eggs and blend well. Stir in buttermilk alternately with dry ingredinets, then stir in bran mixture and bran flakes. Bake in muffin cups at 350 degrees for 20 minutes or til baked, or can be baked in the microwave, about 2 minutes for 6 muffins. Batter may be stored in a covered container in the fridge as long as a month. Do not stir before baking. Makes 5-6 dozen

Refrigerator Oatmeal Muffins
4 cups quick cooking rolled oats
2 1/4 cups boiling water
3/4 c. vegetable oil
1 1/4 c. brown sugar
3 eggs, slightly beaten
3 cups buttermilk
2 1/2 cups whole wheat flour (white flour may be substituted)
1 1/4 c. all purpose flour
3/4 tsp. salt
4 tsp. baking soda
1 c. raisins (optional)
Measure oats into a large bowl. Pour boiling water over oats. If desired, about 1 cup of raisins may be added. Let cool about 10 minutes. Add oil, brown sugar, eggs, and buttermilk. Beat vigorously about 1 minute. Stir in flours, salt, and baking soda, stirring just until blended. Put into a 12 cup container with a tight lid. Store in refrigerator 2-3 weeks. Makes about 50 muffins. To bake, preheat oven to 375 degrees. Grease muffin cups or line with cupcake liners. Fill muffin cups 3/4 full. Bake about 25 minutes or until golden brown. Or put cupcake papers in microwave save muffin pan. Fill 1/2 full. Bake in microwave about 2 minutes for 6 muffins, until mufins look dry.

Applesauce Refrigerator Muffins
1 c. butter, softened
2 c. sugar
2 eggs
3 tsp. vanilla
2 cups applesauce
4 c. flour
1 tsp. cloves
2 tsp. allspice
3 tsp. cinnamon
2 tsp. baking soda
1 tsp. salt
1/2 cup chopped nuts (optional)
Cream together margarine and sugar. Add eggs and vanilla. Beat well. Stir in applesauce. Combine all dry ingredients. Add to creamed mixture. Mix well. Stir in chopped nuts, if desired. Can store covered in refrigerator for 2-3 weeks. Bake in greased muffin pans or muffin pans lined with paper cupcake liners. Bake at 400 degrees for 12 minutes, or until browned. Or line microwave safe cupcake pans with paper cupcake liners. Fill 1/2 full of batter. Bake in microwave, about 2 minutes for 6 muffins, or until batter appears dry.