Best Food Processor Butter Recipes

Food Processor Peanut Butter image

Provided by javacookie

Time 5m

Yield 20 serving(s)

Number Of Ingredients 3

2 cups roasted peanuts
1 tablespoon peanut oil
1/2 teaspoon salt (omit if salted peanuts are used)

Steps:

Using the metal blade, process ingredients continuously for 2 to 3 minutes. The ground peanuts will form a ball which will slowly disappear. Continue to process until the desired consistency is obtained. If necessary, stop machine and scrape sides of container with a rubber spatula.
For crunchy peanut butter, stir in 1/2 cup chopped roasted peanuts after the processing is completed.
Yields 1 cup creamy or 1-1/2 cups crunchy peanut butter.
Store in a tightly closed container in the refrigerator. Oil may rise to the top. If this occurs, stir before using.

Nutrition Facts : Calories 138.7, Fat 11.9, SaturatedFat 1.7, Sodium 242.5, Carbohydrate 4.9, Fiber 1.8, Sugar 0.9, Protein 5.4

BUTTER PIE CRUST IN FOOD PROCESSOR image

Yield 1-2 Crusts

Number Of Ingredients 10

For two 9-inch crusts or one 9-inch double crust:
2 cups all-purpose flour
1/4 teaspoon salt or 2 teaspoons sugar
2/3 cup cold butter
4-5 tablespoons cold water (or substitute half cold vodka and half cold water)
For one 10-inch crust:
1-1/2 cups flour
1/8 heaping teaspoon salt or 1-1/2 teaspoons sugar
1/2 cup cold butter
2-4 tablespoons cold water (or substitute half cold vodka and half cold water)

Steps:

Cut up butter and place in food processor work bowl and place in freezer 15 minutes. Remove from freezer, add flour and salt and turn on processor until butter is cut in - 15-20 pulses. Add half water and pulse 5-6 times. Sprinkle on more water, a teaspoon (two for the two-crust recipe) at a time, with 2 to 3 quick pulses after each addition, adding just enough water for the dough to hold together easily when pressed into a ball. Divide dough in half for two crust recipe; shape each half into ball. Flatten slightly. Wrap (each) ball in plastic food wrap; refrigerate at least 1 hour. For 1-crust pie, roll out 1 ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Fill and bake according to pie recipe directions. For 2-crust pie, roll out remaining ball of dough on lightly floured surface into 12-inch circle. Fold dough into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Cut 5 or 6 large slits in crust. Bake according to pie recipe directions. For baked unfilled pie shell, prepare dough as directed above for 1-crust pie. Prick crust all over with fork before baking. Bake at 475°F. for 8 to 10 minutes or until lightly browned.

Food Processor Butter image

Provided by Anna Stockwell

Yield 1/2 lb. (1 cup) butter

Number Of Ingredients 16

2 cups heavy cream, preferably not ultra-pasteurized
1 tsp. kosher salt (optional)
For Cinnamon-Orange Butter:
2 Tbsp. sugar
1 Tbsp. ground cinnamon
1 tsp. finely grated orange zest
For Garlic-Herb Butter:
1/4 cup parsley leaves with tender stems, finely chopped
1 tsp. finely grated garlic
1 tsp. finely grated lemon zest
For Paprika-Sesame Butter:
2 Tbsp. toasted sesame seeds
2 tsp. coarsely grated black pepper
2 tsp. smoked paprika
Special Equipment:
Cheesecloth

Steps:

Process cream in a food processor until the butter solids have separated from the buttermilk and you see lots of little clumps of butter clinging together distinctly separated from thin milky liquid, 4-7 minutes (unpasteurized cream will separate more quickly). Carefully drain buttermilk; reserve for another use.
Remove jar with blade still attached. Pour cold water over butter solids left in food processor jar, then drain. Repeat until water runs clear, 3-4 times. Pour off as much water as possible out of jar of food processor, using your hands to hold the butter solids in place while you pour. Continue to process until butter forms a solid ball, about 2 minutes. Pour off water again, then add salt (if using) and process to combine.
If making compound butter, add ingredients for chosen flavor and process until fully incorporated.
Transfer butter to a medium bowl lined with a double layer of cheesecloth. Gather cheesecloth up around butter and twist to squeeze until no more liquid runs out of butter. Transfer butter to a sheet of parchment or waxed paper and roll up into a log. Chill until firm, about 1 hour.
Do Ahead: Butter can be made 5 days ahead. Keep chilled.