Ingredients and Instructions

2 cups whole hazelnuts, toasted* (about 9 ounces)

3/4 teaspoon confectioners' sugar, or to taste

1/2 teaspoon salt, or to taste (optional)

1 to 2 tablespoons vegetable oil (for blender method)

Food processor method: Place the toasted hazelnuts in a food processor container fitted with the metal

blade. Process to a coarse texture (like crunchy peanut butter), about 3 minutes. Gradually add the

sugar and salt. Scrape down sides; continue to process until desired texture is achieved, about 4 to 7

minutes. Shelf life is about 3 months in the refrigerator.

Blender method: Place toasted hazelnuts and 1 tablespoon of vegetable oil in blender container and

grind to meal on low speed. Continue to blend on low for several minutes, scraping down sides of

container as required and adding another tablespoon of oil, if necessary.

When butter is fairly soft, blend on high for 2 to 3 minutes or until desired texture is achieved.

Gradually add the sugar and salt; blend on low until thoroughly mixed.

* To toast hazelnuts, spread the shelled nuts in a shallow pan and roast at 275 degrees F for 20 to 30

minutes or until the skins crack. To remove skins, rub nuts while warm with a rough cloth.

Crunchy variation

Stir in 1/4 cup roasted, chopped hazelnuts or roasted (or raw) sunflower seeds to finished butter.

Makes about 1 cup butter.

Ingredients and Instructions

1/2 cup (1 stick) unsalted butter

(at room temperature)

1/4 cup aromatic petals, such as

rose, violet, pinks, herb flowers and

other safe−to−eat seasonal flowers

1/4 cup or to taste, sweet marjoram, sweet

basil, thyme or dill (optional)

Mix butter, petals and marjoram, basil, thyme or dill, if using, until well combined.

Spread butter mixture to about 1/4− to 1/2−inch thick on flat plate, if cutting into shapes with small

cookie cutter. Or mold into small serving container or butter molds. Place in refrigerator to harden.

Leave in cool place overnight to allow fragrance to permeate butter. Serve on crackers or bread.

Makes a scant cup.

Ingredients and Instructions

1/2 cup butter, softened

1 cup shredded Cheddar cheese

1/2 teaspoon Worcestershire sauce

1/4 teaspoon garlic salt

Combine all ingredients.

Serve with warm bread.

Ingredients and Instructions

8 ounces cream cheese, softened

2 tablespoons apricot, pineapple or peach preserves

1/3 cup flaked coconut

Combine cream cheese and preserves, mixing until well blended. Add coconut; mix well. Chill. Serve

with nut bread slices.

Variations

Add 1/8 teaspoon aniseed; substitute 1/4 cup whole berry cranberry sauce for preserves.

Ingredients and Instructions

1/2 cup unsalted butter, salted

To softened butter add 1 of these ingredients:

1/4 teaspoon dill weed or 3/4 teaspoon fresh dill

1 tablespoon finely chopped chives

1 tablespoon finely chopped parsley

1/2 teaspoon basil leaves or 1 1/2 teaspoons fresh basil

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon garlic powder or 2 cloves garlic, boiled,

drained and mashed

Mix well and refrigerate. Serve on appropriate breads.

Ingredients and Instructions

8 ounces honey

1 cup butter or margarine

1 1/2 teaspoons cinnamon

Mix all ingredients until smooth.

Ingredients and Instructions

l pound margarine, softened

12 ounces tomato paste

2 cups (8 ounces) shredded mozzarella cheese

2 tablespoons granulated sugar

1 teaspoon oregano

Mix all ingredients.

Spread on English muffins halves, add desired toppings and broil until bubbly.

This can be kept in the refrigerator so that kids can help themselves or it freezes very well. It makes a

big batch but it handy to keep on hand for snacks.

Ingredients and Instructions

7 1/2 pounds large apples, unpeeled and cored

1 cup water

4 cups granulated sugar

3 cups fresh raspberries

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

In a large covered kettle, simmer the apples and water until tender. Press through a sieve or food mill.

Measure 2 quarts of pulp; place in a large roaster (discard the rest or save for another use − such as

applesauce.) Add remaining ingredients; mix well. Bake, uncovered at 300 degrees F for 2 to 2 1/2

hours, stirring occasionally, or until mixture reaches desired consistency. Pour hot into hot jars,

leaving 1/4−inch headspace. Adjust caps. Process for 10 minutes in a boiling−water bath.

Yields 10 half−pints

Ingredients and Instructions

Makes 60 servings.

1 pound butter

1 cup raspberry jam or preserves

1/2 cup fresh raspberries

Soften butter in mixing bowl. Blend in jam or preserves. Blend in fresh raspberries.

NOTE: Other fruits may be substituted for raspberries, such as mangos, grapes or tangerines.

Ingredients and Instructions

4 cups orange blossom or clover honey

2 cups well−drained canned red raspberries

4 ounces fresh mint leaves

In a 3− to 4−quart pan combine all ingredients over medium high heat. Stir mixture occasionally until

honey simmers, about 5 minutes. Simmer 20 minutes.

Pour through a fine strainer and discard pulp and mint leaves. Cool and package in clean, decorative 4

to 12 ounce jars. Decorate with a fabric top and add a wooden honey server. This is excellent as a

spread for scones, crumpets or English muffins. Store at room temperature up to a month.