Best Soft Margarine Recipes
HOMEMADE SOFT BUTTER SPREAD
This has the taste of butter with the spreadability of soft margarine, the combination of oil and water reduces cholesterol and some of the fat, if desired you can make a large amount and freeze, before you start make certain that the water and butter are at room temperature or you might have trouble mixing the water and oil into the butter.
Provided by Kittencalrecipezazz
Categories Very Low Carbs
Time 7m
Yield 1 pound
Number Of Ingredients 4
Steps:
- In a food processor, process the room temperature butter for a couple of seconds.
- With the machine running, slowly pour in the oil, then the water in a thin stream to allow the butter to absorb the liquids (this may take several minutes of pulsing and the mixture will be very "loose" like a pudding texture).
- Pour into a crock or bowl.
- Freeze or refrigerate until it firms up.
SOFT SPREAD BUTTER
This is a homemade margarine or soft spread 'butter'. While it is not lower in calorie, it has a higher ratio of unsaturated to saturated fat than butter, and unlike margarine, it contains no trans fat. Create a flavored butter by adding garlic or cinnamon, or anything you chose!
Provided by Cal Schroeck
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 3h20m
Yield 36
Number Of Ingredients 2
Steps:
- In a lidded, plastic storage container stir butter until it has a smooth, frosting-like consistency.
- Slowly, one tablespoon at a time, stir in the first 1/2 cup of oil; mix until smooth. Stir in the remaining oil a little more quickly, mixing well.
- Refrigerate for 3 hours, or until set.
- Store in refrigerator. If the 'butter' melts after being left out, refrigerate to restore solidified quality.
Nutrition Facts : Calories 114 calories, Cholesterol 13.6 mg, Fat 12.9 g, Protein 0.1 g, SaturatedFat 3.8 g, Sodium 36.3 mg
"I CAN'T BELIEVE IT IS BUTTER" MARGARINE SPREAD
Make and share this "i Can't Believe It is Butter" Margarine Spread recipe from Food.com.
Provided by Montana Heart Song
Categories Egg Free
Time 25m
Yield 30-40 serving(s)
Number Of Ingredients 4
Steps:
- If you make your own buttermilk, mix vinegar to milk and let it stand at least 20 minutes and stir.
- In large mixing bowl, add softened margarine, buttermilk, vegetable oil and butter buds flavoring. Mix on slow speed until well mixed.
- Put in a container with lid in refrigerator.
- Preparation time includes making your own buttermilk.
Nutrition Facts : Calories 144.1, Fat 15.9, SaturatedFat 2.6, Cholesterol 0.3, Sodium 151.2, Carbohydrate 0.5, Sugar 0.4, Protein 0.4
WHIPPED MARGARINE, THAT THINKS ITS BUTTER
This is very good. Have not made this in while, especially since all kids have gone. Always made full recipe for large family gathering. I cut recipe in half, when kids were home, and that worked really well, but found that even half, was really more than we could eat.Try this and see what you think.
Provided by Pat Campbell
Categories Spreads
Time 10m
Number Of Ingredients 2
Steps:
- 1. Soften margarine at room temperature until very soft. In a mixing bowl beat the margarine at high speed, adding the buttermilk slowly. Whip until light and fluffy. Use as a butter replacement, as it tastes as good as the real thing.
SOFT MARGARINE
Add to Sandwiches, crackers, alot of foods and recipes
Provided by Catherine Ferensic @bubbiedude
Categories Spreads
Number Of Ingredients 2
Steps:
- Softened Margarine (1lb) Add 1/2 Cup Milk
- Whip it,Return it to Refrigerator
GRANDMOTHER'S SUPER FLAKY PIE CRUST
This pie crust is delicious for all pies. with all the butter in it, this crust always bakes perfectly, and is never tough. i got this from my Grandmother. The secret to this flaky, buttery soft pie crust is all in the margarine.
Provided by Elisebeth
Categories Dessert
Time 45m
Yield 2 pie crusts
Number Of Ingredients 3
Steps:
- preheat oven to 350 F degrees (Fahreinheit).
- pour flour into medium bowl, add margarine using pastry blender (or crisscrossing with knives) until lumps are slightly smaller than pea-size.
- Add water. mix gently with fork until dough comes away from the sides of bowl. (you may need more water) be very gentle, and try not to mix too much.
- transfer half of dough to a sheet of wax paper lightly sprinkled with flour. sprinkle a little flour onto top of pie dough.
- cover pie dough with another sheet of wax paper.
- roll out so the pie crust is level, and not too thick in one place, or too thin in another. (about 11 or 12 inches in diameter).
- peel off top layer of wax paper from dough, and place pie pan on top of dough. carefully slide your hand underneath bottom layer of wax paper, and flip.
- Then,carefully peel the wax paper from pie dough, and ease into pan.
- repeat steps 4-8 with other half of dough.
- Bake for 15 min, or so or until golden brown in color.
- Fill with any pie filling!
Nutrition Facts : Calories 1063.3, Fat 69.3, SaturatedFat 12, Sodium 800.7, Carbohydrate 96.2, Fiber 3.4, Sugar 0.3, Protein 13.7
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