Raspberry Butter Recipes

Steps:

• In a small bowl, combine all ingredients. Serve immediately. Refrigerate leftovers.

Steps:

• In a small bowl, beat all ingredients until well blended and smooth. Store in a covered container in the refrigerator; bring to room temperature before serving.

Steps:

• Combine the butter, raspberry preserves, and salt in the bowl of an electric mixer fitted with paddle attachment.
• Serve at room temperature.

Steps:

• Combine the butter, raspberry preserves, and salt in the bowl of an electric mixer fitted with a paddle attachment. Serve at room temperature.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• In a medium bowl combine butter, white sugar, brown sugar, flour, baking powder and salt; mix well. Spread 2/3 of mixture into prepared pan.
• Spread jam over mixture.
• Combine remaining mixture with oats and walnuts; sprinkle over jam layer.
• Bake in preheated oven for 30 minutes.

Steps:

• Add butter to large bowl and beat until soft and creamy. While the mixer is still mixing the butter, add in the raspberry jam, honey, and vanilla. Beat until all mixed together and creamy (like the consistency of a soft butter); about 8 minutes.
• Serve over warm bread or toast.
• Store leftovers in the fridge in a sealed container.

Steps:

• Place raspberries in a blender and mix until a smooth puree. Place raspberries into sieve. Using a spatula, press berry puree, separating the juice and the seeds. Toss seeds, keep seedless puree. In seedless puree bowl add butter and powdered sugar. Mix until well incorporated. Keep refrigerated.