Make it From Scratch Monday

Not a good day in the kitchen today, my hands just do not want to work. I have tried two times to make a knock-off recipe of Screaming Yellow Zonkers and I burnt the candy. Let me tell you, if you have never smelt burnt sugar, you are very lucky.

Since my right hand will not close enough to grasp a pot, a change of plans today. I have pulled out my headset to use my Dragon Speak Program, I was given for Christmas two years ago. This is a lifesaver on days like this. I can control my entire computer through voice commands. 

I thought I would show you how to make butter from scratch and flavor it. Those of us who were in scouts are probably saying, “I made that when I was _______ and it took forever!” I make mine in my Cuisinart Food Processor; if you do not have a food processor, you can try a blender.

Ingredients for butter:

2 cups heavy whipping cream

¼ teaspoon of table salt

Directions:

Place cream and salt into bowl of food processor, with the metal chopping in place. I have used the dough blade but it is smaller and the butter does not set up.

Secure lid and turn machine on. This will take approximately 10 to 15 minutes to go from cream to butter.

*Note it is best to keep the machine running. I have stopped and taken pictures for you at each stage of making the butter.*



After the first few minutes, you will have whipped cream.





After a few more minutes you will see the whipped cream start to break down




Before turning into butter the cream will appear to start folding in


















We have butter!

 After the butter has formed it will have a cottage cheese look to it. Remove the butter from the bowl, leave the butter milk behind. I suggest placing the butter in a zipper bag or plastic container.

After butter is removed, you have to squeeze the liquid out of it. As suggested above a zipper bag works well. Close all but one corner of the bag and slowly start working the butter from the bottom.I find it is best to roll the bag like you would a tube of toothpaste. Remember you want to keep the butter in the bag, so you may have to unroll the bag and start over a few times.If you do not get the butter milk out, the butter will be liquidity. 

Now for the fun part!

 I split the butter into two containers so we can try two different flavors, garlic and honey.

If you made your own garlic oil and saved the garlic cloves here is where you can use them. For this batch I am going to use about six cloves, you can use more if you prefer.

I use a fork to mash the cloves into the butter. You can use a blender or food processor, but I like to have the garlic a bit chunky.

Blended and ready to use on a nice crusty bread!

For honey butter, choose a honey with a nice taste to it. I prefer to use Burleson's honey from Texas. I was really happy, when I was able to find it in Harris Teeter grocery stores here in North Carolina.



Start off with a half tablespoon of honey and mix into your butter. You can always add more if you would like it sweeter. Our family likes to use the honey butter on cornbread.

Other variations of butter you can try: cinnamon,  or crushed red pepper. If you are going to try adding flavors start small on your additives. I would suggest a teaspoon at a time. 

I have been thinking about trying to make a sun dried tomato and basil butter for a mock-burschetta. I think if you spread that on a baguette then top with a slice of fresh mozzarella and broil for a few minutes might be really good.

The Sweet Potato Is Not A Yam

For many the sweet potato and the yam are interchangeable. These two vegetables are not related. They have two common factors; there are both a tuber and orange. It is not hard understand, why many think they are interchangeable; companies like Martindale, are just as confused as the rest of us.

During the holidays, many use canned yams in sweet potato recipes. The Sweet Potato Pie, you eat at Aunt Bessie’s house could actually be yam pie.

 I have never seen yam fries, have you?

I do not know how many times, I have heard or read people saying they do not like sweet potatoes. This is because of the sweet marshmallow topped side dish. In actuality, they are eating canned yams.

 That being said, how about we try a sweet potato and not yam recipe.

This recipe is Sweet Potato Cornbread. I have a picture of this recipe and it is clearly out of a magazine or cookbook. I do not know whom it is by. I have of course changed the recipe, because I wanted more flavor. If you are expecting a sweet corn bread you will be dissapointed. I would suggest with the mild flavor of this bread, to use it to counter balance a strong flavored dish.

Sweet Potato Cornbread

Ingredients:

5 eggs, beaten

½ cup melted butter

2 cups self rising cornmeal

2 cups sweet potatoes, cooked, peeled cooled and mashed

1 cup sour cream

3 Tablespoon of white sugar

¼ each of cinnamon, nutmeg, and ground cloves

Directions:

Preheat oven to 425°F

Mix all dry ingredients in large bowl, set a side

In separate bowl combine eggs, sour cream and butter until smooth. This will look like yellow cake batter when combined well

Add sweet potatoes to the liquid mixture until well blended

add to dry and beat until smooth

Pour into a lightly greased 9 X 13 pan.

Let rest five minutes before placing in oven

Bake for 35 minutes

Let cool before serving