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Posts Tagged ‘softened butter’

What you need:

4oz /100g butter, softened
2oz /50g  castor sugar
5oz / 150g sifted plain flour
½ tsp / 2.5ml ground mixed spice

What you do:

Preheat oven to 180°C  /350°F / gas mark 4

Place the softened butter in a bowl with the castor sugar and beat until pale and creamy. Stir in the sifted plain flour and ground mixed spice and mix to a stiff dough. Wrap in cling film and chill in the fridge for 30 mins.

Roll out the dough on a lightly floured surface and stamp out about  8 pumpkins & 10 bats, re-rolling the dough as necessary. Place on a large lightly greased baking sheet and bake for 12-14 mins until pale golden. Cool on a wire rack.

Decorate the cold cookies with thinly rolled-out coloured fondant and attach with a little glacé icing. Pipe faces and eyes with icing or cut out faces with the tip of a small knife.

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What you need:

6 tbsp softened butter
2 tsp finely chopped shallots
1 clove garlic, crushed and finely chopped
1 tbsp finely chopped celery
1 tbsp finely chopped fresh parsley
¼ tsp salt
1/8 tsp ground black pepper
12 large mushrooms, cleaned with stems removed
12 large canned snails

What you do:

Preheat the oven to 190C / 375F / gas mark 5

Mix together 6 tablespoons of the softened butter with the shallots, garlic, celery, parsley, salt, and pepper. Place a small spoonful of herb butter and a snail in each mushroom cap, and then brush the exterior of the mushroom with a bit of the herb butter. Arrange the mushrooms in a shallow baking dish and bake them for 15 minutes.

Serve hot.

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What you need :

18lb turkey
4 oz / 115 g of softened butter
8 cups of prepared stuffing

What to do:

Preheat the oven at 180C /350F / gas mark 4
Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter. Cover with foil.
Place turkey in the oven, Baste all over every 30 minutes with the juices on the bottom of the pan.
Remove aluminum foil after 2 1/2 hours, and continue cooking for around 3 1/2 to 4 hours.
Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.

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