Ingredients

• 4 T. butter
• 1 oz. semisweet chocolate

Directions

Melt chocolate, set aside to cool. Cream butter, beat in cooled chocolate. Pour into 4 small ramekins and chill until firm. You may use butter molds-refrigerate for 20 minutes, then pop out and store in plastic bag. Serve with warm brioche or croissants. Or even better, serve with Chocolate Bread.

Ingredients

• 1 C. (2 sticks) butter, softened
• 1/3 C. sweetened condensed milk (chilled)
• 1/2 tsp. corn syrup
• 3/4 to 1 tsp. cinnamon (to taste)

Directions

Place all ingredients in a food processor and blend until mixture is smooth. Serve with hot rolls or muffins. This may be stored in the refrigerator.

Ingredients

• 1 pound butter, unsalted preferred

Directions

Melt butter in heavy saucepan over moderate heat.

* Skim froth from surface.

* Carefully pour off clear melted butter into another container, leaving milky water at bottom of saucepan.

Makes 12 to 13 ounces clarified butter.

Butter consists of butterfat, water and milk solids. Clarified butter is purified butterfat, with water and milk solids removed.

Clarified butter is used in sautéeing, broiling and other applications because the milk solids of unclarified butter would burn at such high temperatures.

Ingredients

• 2 cups instant nonfat dry milk powder
• 3/4 cup cornstarch
• 1/4 cup chicken bouillon granules
• 1 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/4 teaspoon pepper

Directions

Combine ingredients; mix well. Store in airtight container. Makes 3 cups of mix.

For condensed cream soup substitute: Blend 1/3 cup mix and 1 1/4 cups water in a saucepan and bring to a boil. Stir occasionally. Cool. Use as a substitute for one 10 3/4 ounce can condensed cream of chicken, celery or mushroom soup.

Ingredients

• One 3 oz. pkg. cream cheese, softened
• 1/4 lb margarine, room temperature
• 1 cup flour (maybe slightly more)

Directions

Blend cream cheese and margarine; stir in flour and mix until smooth. Form into ball. Use finger to press 1-inch portions into small muffin tins. Fill with lemon chess or pecan pie filling and bake, or prick and bake at 350F 10 to 12 minutes or until light brown. Remove and fill with fresh berries, prepared pie filling or creamed meats.