iona Posted May 8, 2011 Share Posted May 8, 2011 what would you make? Quote Link to comment Share on other sites More sharing options...
myfunnybunch Posted May 8, 2011 Share Posted May 8, 2011 I'd make and freeze muffins for breakfasts. :) And I'd make a double batch of cookies! Or you can put it in the freezer and take it out as needed. Cat Quote Link to comment Share on other sites More sharing options...
texasmama Posted May 8, 2011 Share Posted May 8, 2011 I make granola that calls for a stick of butter, half a cup of honey, some nuts/dried fruits and four cups of old fashioned oats, melted and stirred together and then baked in the oven for 10 minutes at 350. I'd freeze half of it and make two batches of granola. That would leave me two sticks for incidentals. :) Quote Link to comment Share on other sites More sharing options...
SeekingSimplicity Posted May 8, 2011 Share Posted May 8, 2011 That's about what we use every week. *blush* Mashed potatoes or a large batch of rice would use up a whole stick. Short bread cookies would take 2 sticks. Quote Link to comment Share on other sites More sharing options...
nmoira Posted May 8, 2011 Share Posted May 8, 2011 Ghee Quote Link to comment Share on other sites More sharing options...
RoughCollie Posted May 8, 2011 Share Posted May 8, 2011 (edited) Chocolate fudge - not the kind that uses marshmallow cream. The real thing. A quadruple batch. Peanut butter cookies, using the super-crunchy peanut butter, made with lots of fork marks so they are extra crisp. French almond cookies, made with extra butter so they would spread out real thin and be extra crisp. Then I would eat it ALL! Edited May 8, 2011 by RoughCollie Quote Link to comment Share on other sites More sharing options...
iona Posted May 8, 2011 Author Share Posted May 8, 2011 i didn't realize i could freeze them. thanks for the recipes. any more suggestions...anything savory? Quote Link to comment Share on other sites More sharing options...
RoughCollie Posted May 8, 2011 Share Posted May 8, 2011 i didn't realize i could freeze them. thanks for the recipes. any more suggestions...anything savory? Freezing them takes all the fun out of it! :D Can't you just make my suggestions (I'll even provide the recipes) and then bring all of it over here? :D Quote Link to comment Share on other sites More sharing options...
arghmatey Posted May 8, 2011 Share Posted May 8, 2011 All of the above and some pie crusts for future baking. I make my crust, form it in the pie dish, then freeze the pie dishes for when I'm ready to make pie. My pie crusts take a lot of butter. =) Quote Link to comment Share on other sites More sharing options...
Michelle My Bell Posted May 8, 2011 Share Posted May 8, 2011 Just go to Food Network and look up Paula Deen. You should have no trouble using up that butter "right quick". LOL Quote Link to comment Share on other sites More sharing options...
SeekingSimplicity Posted May 8, 2011 Share Posted May 8, 2011 i didn't realize i could freeze them. thanks for the recipes. any more suggestions...anything savory? marlboro man's favorite sandwich. Tons of butter. Tons http://thepioneerwoman.com/cooking/2007/06/marlboro_mans_f/ Quote Link to comment Share on other sites More sharing options...
iona Posted May 8, 2011 Author Share Posted May 8, 2011 All of the above and some pie crusts for future baking. I make my crust, form it in the pie dish, then freeze the pie dishes for when I'm ready to make pie. My pie crusts take a lot of butter. =) Ok, how do you make your pie crusts? does the butter need to be cold?...it has been softening on the counter for about 20 minutes. Quote Link to comment Share on other sites More sharing options...
iona Posted May 8, 2011 Author Share Posted May 8, 2011 marlboro man's favorite sandwich. Tons of butter. Tons http://thepioneerwoman.com/cooking/2007/06/marlboro_mans_f/ :grouphug: Quote Link to comment Share on other sites More sharing options...
Ali in OR Posted May 8, 2011 Share Posted May 8, 2011 Make cookies with 2 sticks, keep 2 sticks in the fridge for basic cooking needs, put the other package of 4 in the freezer. I freeze butter all the time because I try to only buy it on a good sale. That used to be $2 per package, but now I'm buying when I find it for $2.50 or less per package--it's gone up a bit. Quote Link to comment Share on other sites More sharing options...
SunD Posted May 8, 2011 Share Posted May 8, 2011 If I had eight sticks of butter, I would cook normally for two weeks! Right now I'd make brownies or cookies (maybe a LOT of cookies, and freeze the extra dough), and plan on mashed potatoes with lots of butter for dinner. Depending on the amount your family eats, you could get a whole stick in the potatoes! It does keep well in the freezer though. Maybe something like Shepherd's Pie for dinner, with lots of butter in the potatoes? Rolls use up butter, too. And brownies for dessert. If you like fish, most kinds are very good seasoned and baked with a little lemon juice, then served with melted butter over the top. Quote Link to comment Share on other sites More sharing options...
OnTheBrink Posted May 8, 2011 Share Posted May 8, 2011 Just go to Food Network and look up Paula Deen. You should have no trouble using up that butter "right quick". LOL Ain't that the truth! If I HAD to use up the butter, I'd make lots of cookies. Quote Link to comment Share on other sites More sharing options...
bettyandbob Posted May 8, 2011 Share Posted May 8, 2011 I've never heard of refridgerated butter going bad. If I think I have too much I freeze it. When I'm preparing for bulk cooking I could easily have 8 sticks of butter. Breads, muffins, cookies, pound cake. Pie crusts (these can be sweet or savory). Quote Link to comment Share on other sites More sharing options...
jewellsmommy Posted May 8, 2011 Share Posted May 8, 2011 buttercream frosting with a little bit of cake under it :D Quote Link to comment Share on other sites More sharing options...
kiana Posted May 8, 2011 Share Posted May 8, 2011 I buy butter on sale and freeze it all the time, it thaws just fine. So I don't think you *have* to use it up. That being said, a yorkshire pudding and a pound cake with buttercream frosting would do nicely :D Quote Link to comment Share on other sites More sharing options...
Carrie12345 Posted May 8, 2011 Share Posted May 8, 2011 The concept of having to "use up" butter is foreign to me. :D I just bought 4lbs for regular use! (Not that I expect to use it all in a week!) Quote Link to comment Share on other sites More sharing options...
justasque Posted May 8, 2011 Share Posted May 8, 2011 I wouldn't want my family to eat 8 sticks of butter in one week. I would freeze most of it, and make one thing from the rest. Cookies, cake, frosting, pie dough, white sauce, gravy, spread on good bread, etc. Quote Link to comment Share on other sites More sharing options...
delaney Posted May 8, 2011 Share Posted May 8, 2011 I believe Paula Dean's poundcake takes a full pound and is YUM. PM me if you need the recipe. Quote Link to comment Share on other sites More sharing options...
Ferdie Posted May 8, 2011 Share Posted May 8, 2011 Scones and then have a tea party! I just made these for the royal wedding day. I used dried cranberries instead of raisins. So good! http://allrecipes.com/Recipe/Grandma-Johnsons-Scones/Detail.aspx Quote Link to comment Share on other sites More sharing options...
ocelotmom Posted May 9, 2011 Share Posted May 9, 2011 Ghee Me too, since it's the only way I can eat butter right now. Quote Link to comment Share on other sites More sharing options...
LibraryLover Posted May 9, 2011 Share Posted May 9, 2011 Butter freezes beautifully if you don't want to use it all up today. :) ETA somebody beat me to it. lol Quote Link to comment Share on other sites More sharing options...
Swirl Posted May 9, 2011 Share Posted May 9, 2011 I would use 3 of the sticks to make Caramel Puffed Corn. Quote Link to comment Share on other sites More sharing options...
Truscifi Posted May 9, 2011 Share Posted May 9, 2011 I would freeze most of it too, but for savory dishes to use it up you could make spinach sauteed in butter to go with your buttery mashed potatoes and butter rolls. Oh, and some pork chops or something. :tongue_smilie: Quote Link to comment Share on other sites More sharing options...
alpidarkomama Posted May 10, 2011 Share Posted May 10, 2011 Lemon curd. A LOT of lemon curd. :) Oh, yum. I might also make buttercream frosting and keep it in the freezer for a quick cake frosting. :) Quote Link to comment Share on other sites More sharing options...
alpidarkomama Posted May 10, 2011 Share Posted May 10, 2011 And hollandaise sauce/eggs benedict... Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.