Butter Canola Spread Recipe 425 Recipes

BUTTER CANOLA SPREAD RECIPE - (4.2/5)

Butter Canola Spread Recipe - (4.2/5) image

Provided by BlueSchmoo

Number Of Ingredients 3

Ingredients

1 cup butter
1 cup canola oil or other light tasting oil
3/4 teaspoon salt

Steps:

Leave butter to soften for several hours or overnight. Blend together butter, oil, and salt. Pour into container and refrigerate.

SPREADABLE BUTTER

Spreadable Butter image

Make your own spreadable butter or you can call it margarine. Just three ingredients butter,canola oil and salt. No preservatives or additives and you can freeze it also. Always wondered what to use all those small storage containers i have in the cupboard. Makes that butter stretch out so is nice on the budget. But do...

Provided by Donna Farley

Categories Spreads

Time 10m

Number Of Ingredients 11

Ingredients

2 c butter
1-3/4 c canola oil (other oils may work well some olive oils may have to strong a flavor)
1-1/2 tsp salt ( i use kosher) or to your taste.~ note i use sweet butter to start (unsalted) but think even with salted butter you might need some extra salt. do it to youtr tase.
ADDITIONAL INGREDIENTS YOU CAN ADD
cinnamon and sugar... to taste
herbs of choice
garlic
dryed fruits
lots of other possibilities. oh yes going to make some honey vanilla butter next batch to see how that is.
NOTE:
if it looks too pale add a small drop of yellow food coloring.

Steps:

1. Allow the butter to soften completely, it needs to be very soft.
2. Blend the butter, canola oil and salt. The key is whipping air into the butter to get it fluffy. You can I use a handheld Baun type stick mixer for this task.Or a hand mixer or blender or stand mixer would work as well.
3. It is at this step I add things to flavor the butter. Herbs, garlic, fruit etc. Depending on what I am adding it can be by hand or with the mixer on. Usually do it in the container it is going in if it is just folded in.
4. Pour into containers and refrigerate or freeze. It will keep the fridge as long as the expiration date on the butter you use. So I put in smaller containers and freeze some as usually there is just me at home.
5. It will get thin if you leave it out, but will firm right back up in the refrigerator.
6. Remember do not use in recipes won't work well. I do use it for cooking eggs and sauteing things calling for butter sometimes.

HOMEMADE SOFT BUTTER SPREAD

Homemade Soft Butter Spread image

This has the taste of butter with the spreadability of soft margarine, the combination of oil and water reduces cholesterol and some of the fat, if desired you can make a large amount and freeze, before you start make certain that the water and butter are at room temperature or you might have trouble mixing the water and oil into the butter.

Provided by Kittencalrecipezazz

Categories Very Low Carbs

Time 7m

Yield 1 pound

Number Of Ingredients 4

Ingredients

1 lb butter, room temperature
1 cup water, room temperature
1 cup vegetable oil (can use Canola also)
1/2-1 teaspoon salt (or to taste)

Steps:

In a food processor, process the room temperature butter for a couple of seconds.
With the machine running, slowly pour in the oil, then the water in a thin stream to allow the butter to absorb the liquids (this may take several minutes of pulsing and the mixture will be very "loose" like a pudding texture).
Pour into a crock or bowl.
Freeze or refrigerate until it firms up.

SOFT SPREAD BUTTER

Soft Spread Butter image

This is a homemade margarine or soft spread 'butter'. While it is not lower in calorie, it has a higher ratio of unsaturated to saturated fat than butter, and unlike margarine, it contains no trans fat. Create a flavored butter by adding garlic or cinnamon, or anything you chose!

Provided by Cal Schroeck

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 3h20m

Yield 36

Number Of Ingredients 2

Ingredients

1 cup butter, softened
1 ¼ cups canola oil

Steps:

In a lidded, plastic storage container stir butter until it has a smooth, frosting-like consistency.
Slowly, one tablespoon at a time, stir in the first 1/2 cup of oil; mix until smooth. Stir in the remaining oil a little more quickly, mixing well.
Refrigerate for 3 hours, or until set.
Store in refrigerator. If the 'butter' melts after being left out, refrigerate to restore solidified quality.

Nutrition Facts : Calories 114 calories, Cholesterol 13.6 mg, Fat 12.9 g, Protein 0.1 g, SaturatedFat 3.8 g, Sodium 36.3 mg

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