Tuesday, February 22, 2011
A better butter
I love butter. I agree with the folks who say you can't have too much butter. It is tasty and adding butter or cream cheese to a recipe usually makes it a winner. Unfortuneately, I have to go easy on those ingredients to help my waistline and cholesterol numbers.
Here is a recipe we are using at my house to cut the fat and add flavor to toast, baked potatoes and things like the slow-cooker oatmeal I ate for breakfast. It won't work for everything. There isn't enough fat in this buttery substitute to saute or use in baking, but it is good as a spread and has only 1/3 the fat of butter. It also has more beneficial nutrients than butter. It is especially good for people who can't eat milk products. This recipe contains coconut milk which has been in the news of late as an ingredient with beneficial fat.
3/4 cup coconut milk
1/2 cup water
2 tablespoons millet (or yellow corn meal)
1/2 teaspoon salt (or butter-flavored salt)
Place ingredients in a saucepan and bring to a boil on medium high. Turn down to medium and allow to simmer for five minutes. Transfer to a blender and blend on high for one minute. Place in a container and allow to chill overnight or until it sets.
Use as you would butter or margarine. If may get stiffer after a few days and if this happens, add a little water until it is a better consistency for spreading.
Makes one cup.