| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Healthy and, Spreads |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Unsalted butter, (1 stick), cut in 8 pieces |
| 1/4 |
c |
Linseed oil (cold pressed), food quality |
| 2 |
tb |
Safflower or sunflower oil |
| 1 |
tb |
Olive oil |
INSTRUCTIONS
Combine all ingredients in a blender or food processor and whiz for 2
minutes or until all ingredients are blended together. Mold into 2 small
bowls and store in the freezer. May be used directly from the freezer. Use
for spreading. For baking and sauteing, substitute olive or canola oil for
the linseed oil.
>From "Smart Breakfasts" by Jane Kinderlehrer
Submitted by Carolyn Cloe
NOTES : Note: This recipe had several variations which are not included
here. The author stated that this butter has an excellent country-fresh
flavor and is rich in essential fatty acids. Recipe by: Yield: 1 cup Posted
to MC-Recipe Digest V1 #511 by Carolyn <c4@groupz.net> on Mar 11, 1997
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