Saturday, March 12, 2011

Strawberry Butter

We've all had it happen... that box of strawberries that gets lost in the back of the fridge only to surface when they've grown softer than we'd like. They aren't bad... but they don't look so good.
This is the perfect recipe for them! You can OF COURSE use gloriously fresh and perky berries too.

This was used in place of maple syrup on our French Toast for dinner night. I had to focus on finishing the gift for my nephew rather than spending loads of time in the kitchen - both were a success!! Yum!

Quantities in this recipe are all to taste. It can be changed in all quantities to suit your own taste.

Printable version of Recipe

Serves 2-3

4 tablespoons salted butter, softened to room temperature
6 strawberries, bad spots cut off if there are any
1 tablespoon confectioners sugar (10x powdered sugar) You may need more or less.

Into the bowl of a small food processor put the strawberries and process until well chopped. There will likely be some chunks larger than others. That's OK. They'll break down.

Add the butter and continue to process, stopping to scrape down the sides as needed.

Add the sugar, a little at a time. The amount you will need all depends upon the sweetness of the berries. The sugar seems to bind it all together providing the needed texture, so I wouldn't cut it out all together.

Printable version of Recipe

1 comment:

  1. Oh wow, a little of this would go great on some banana bread!