Easy Lemon Butter

I look forward to spring and seeing the first local produce hitting the farms. Yesterday we took a ride and scored radishes, rhubarb, strawberries, 2 kinds of peas, lettuce, and local milk & cheese. Today I wanted a light and simple lunch, and I thought about the radish/saltine creations I loved last year. I had seen a post on FG of radishes on rye bread with lemon butter and thought that sounded great.

A quick google search brought up this recipe
http://breadbaking.about.com/od/flavoredbutters/r/lemonbutter.htm
I whipped up the lemon butter, spread it on some Club crackers, layered the radishes on, sprinkled with kosher salt and fresh cracked black pepper. So good. I'm thinking that lemon butter would also be excellent on lots of things, like potatoes and green beans.

Easy Lemon Butter

Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
     1/2           cup butter -- (1 stick) softened
1                tsp grated lemon peel
1               tbsp lemon juice

    Cream butter in small bowl until it is fluffy.

    Grate a teaspoon of lemon rind and squeeze a tablespoon of lemon juice. Add to bowl of butter and whip until well blended.

    Keep butter covered in a crock dish or in a plastic container. Refrigerate when not in use.

Source:
"http://breadbaking.about.com/od/flavoredbutters/r/lemonbutter.htm"

Comments

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try. They were delicious, but of course, I knew I could make them at home. I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing. I beat them up with some salt and pepper. Next up, the tomato and spinach. I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture. When you pour it into the pans, be sure that it all gets evenly distributed. They bake up pretty quickly, around 9 minutes or so. Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple. Beat up some eggs with salt and pepper. Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears). Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy. The bacon stayed crisp and there's just the perfect amount of cheese. I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size. I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec

Strawberry Pizzelles

Pizzelles are one of my favorite childhood cookies and I'm constantly looking for ways to put a new spin on them. Since one of my favorite summer fruits is strawberries, I swapped out the vanilla in the original recipe with strawberry extract. This post is sponsored in conjunction with #SummerDessertWeek ! I received product samples from sponsor companies to aid in the creation of my recipes. All opinions are my own. I also added some red food coloring to give it a pink hue, but you can skip that if you like. I use a cookie scoop to portion out the batter, it keeps all the pizzelles the same size, plus it's quicker than using two spoons. They're delicious as is but you can take them over the top by fashioning them into a cylinder which we like to call fauxnoli. You can pipe them full of whipped cream or buttercream. If you want to prepare everything in advance, store the pizzelle in an airtight container, and the filling in a pastry or zip top bag in the f

Jolene's Recipe Journal

Search This Blog