From one of Mr. Hairball's favorite Christmas shows, The Year Without a Santa Claus
I've always liked Clarice for not freaking out when she discovers that Rudolph is different from the other reindeer. She's so much wiser than the adults who go bonkers and tell him to wear that ridiculous fake nose so he will look just like everybody else.
Once again, I like the message that the so called "misfits" find homes where they are loved and accepted just as they are. I've always felt like a misfit myself so I choke up a little when I see this scene.
I haven't baked as much this Christmas as some of you have. I enjoy seeing the vast variety of goodies and honestly I've had a hard time picking only a few recipes to make. Earlier this week I made sugar cookies and buckeyes. Both recipes turned out great. I didn't have any colored sugar for the top of sugar cookies so mine are not as pretty as Rosie's but, they are tasty!!
Happy weekend everyone!
Friday, December 19, 2008
Country Butter
I found this recipe years ago in a book that is sadly now out of print. When I get all my books unpacked again, I'll try to remember to update this with the correct source. Edited to add: The source is Cheaper & Better Homemade Alternatives to Storebought Goods by Nancy Birnes.
Country Butter
1 lb softened butter or margarine--- I always use butter.
1 cup vegetable oil--- I use extra light olive oil.
1 cup buttermilk-- I use powdered buttermilk and add the water in with the oil.
Unwrap the softened sticks of butter or margarine and place in a mixing bowl or your food processor. If using your mixer, begin beating the butter or margarine till it is fluffy and *slowly* add the buttermilk and oil. Continue beating until it is nice and smooth.
If using your food processor, place all of your ingredients in the work bowl.
Then add the lid and process until smooth. Scrape it out into the covered container of your choice and store in the refrigerator.
This will keep for about a month in the refrigerator. Use as you would any commercial butter or margarine spread that comes in a tub. I don't recommend baking with it as you will likely be disappointed with the results.
Country Butter
1 lb softened butter or margarine--- I always use butter.
1 cup vegetable oil--- I use extra light olive oil.
1 cup buttermilk-- I use powdered buttermilk and add the water in with the oil.
Unwrap the softened sticks of butter or margarine and place in a mixing bowl or your food processor. If using your mixer, begin beating the butter or margarine till it is fluffy and *slowly* add the buttermilk and oil. Continue beating until it is nice and smooth.
If using your food processor, place all of your ingredients in the work bowl.
Then add the lid and process until smooth. Scrape it out into the covered container of your choice and store in the refrigerator.
This will keep for about a month in the refrigerator. Use as you would any commercial butter or margarine spread that comes in a tub. I don't recommend baking with it as you will likely be disappointed with the results.
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