Sometimes the little things offer the biggest dazzle. Flavored sweet butters (easy to whip up and easier to freeze) take a pancake, muffin, or toast from ho-hum to wow. Savory butters atop steak, fish, or vegetables add drama and flavor. Next food swap consider a flavored butter swap. Your frozen stash will be sure to dazzle.

Orange Butter
Yields 2 logs

1 cup unsalted butter, softened
½ cup sweet orange marmalade
2 teaspoons honey

In a mixing bowl, stir together butter, marmalade, and honey until smooth. On a sheet of plastic wrap, form orange butter into a log. Wrap securely in plastic wrap. Chill until firm. Wrap securely in foil, label, and freeze.

Coconut Butter
Yields 2 logs

½ cup shredded coconut

Preheat oven to 350 degrees. Spread coconut on a foil-lined baking tray. Toast 5 minutes. Stir. Toast 2 to 3 more minutes. Stir. Repeat as necessary until coconut is toasted light brown. Cool.

1 cup unsalted butter, softened
7 ½ ounces (½ can) Coco Lopez® cream of coconut

In a mixing bowl, stir together shredded coconut, butter and cream of coconut until smooth. On a sheet of plastic wrap, form coconut butter into a log. Wrap securely in plastic wrap. Chill until firm. Wrap securely in foil, label, and freeze.

Cinnamon Butter
Yields 2 logs

1 cup unsalted butter, softened
1 cup powdered sugar
2 teaspoons cinnamon
1 teaspoon grated orange peel

In a mixing bowl, stir together butter, powdered sugar, cinnamon and orange peel until smooth. On a sheet of plastic wrap, form cinnamon butter into a log. Wrap securely in plastic wrap. Chill until firm. Wrap securely in foil, label, and freeze.

Honey Pecan Butter
Yields 2 logs

1 cup unsalted butter, softened
½ cup finely chopped toasted pecans
2 tablespoons honey
¼ teaspoon vanilla extract

In a mixing bowl, stir together butter, pecans, honey and vanilla. On a sheet of plastic wrap, form honey pecan butter into a log. Wrap securely in plastic wrap. Chill until firm. Wrap securely in foil, label, and freeze.

Gorgonzola Butter
Yields 2 logs

½ pound Gorgonzola cheese, softened
½ cup unsalted butter, softened

In a mixing bowl, stir together cheese and butter until smooth. On a sheet of plastic wrap, form Gorgonzola butter into a log. Wrap securely in plastic wrap. Chill until firm. Wrap securely in foil, label, and freeze.

Garlic Butter with Pecorino Romano
Yields 2 logs

1 cup unsalted butter, softened
1 cup grated Pecorino Romano cheese
½ cup finely chopped Italian parsley
4 cloves garlic, minced

In a mixing bowl, stir together butter, Pecorino Romano, parsley, and garlic until smooth. On a sheet of plastic wrap, form garlic butter into a log. Wrap securely in plastic wrap. Chill until firm. Wrap securely in foil, label, and freeze.

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