Maple-Cinnamon Butter
This smooth maple-y butter is delicious on anything – and I mean anything!
Welcome to Grandma’s Recipe Box – a place where we can enjoy and share each other’s treasured family recipes and the stories behind them.
On my last post, I shared the recipe for my grandma’s Butterhorn Rolls. Yes, it is bread baking, but those rolls are really easy to make and so delicious. And no need to wait for a holiday or special occasion. Just making them creates a special occasion!
I thought maybe this time I’d go with something that is very easy, yet very delicious: Maple-Cinnamon Butter! It’s quick to make, you probably have the ingredients on hand, and it is yummy on anything. Anything! And, yes, I realize this makes two times in a row that the recipe is centered around butter…but…well…it’s okay to be indulgent now and again.
This recipe is an oldie, but a goodie. It is served anytime we have a big family brunch, when I always make cinnamon bread (possibly a recipe for a later post…I see a bread trend here), and a batch of this butter to spread all over it. I know this recipe will continue on in our family, as there is always an argument about who has the Maple Butter sitting right next to them at brunch time.
Like I said, this butter is good on anything. Besides the cinnamon bread, we put it on cranberry muffins (or any muffins, for that matter), pancakes, raisin toast, we let it melt into those little squares of the waffles, (and it’s even tasty just licked off your finger!)
MAPLE-CINNAMON BUTTER
½ cup (1 stick) unsalted butter, softened
2 Tablespoons maple syrup (I use locally made, pure maple syrup)
2 drops of vanilla (or, more realistically, as drops are hard to measure, a teeny-tiny splash)
¼ teaspoon cinnamon
Combine all ingredients in a bowl and beat with a hand-held electric mixer until smooth. (If you have more ambition than I do, you could use a whisk.)
Shape butter into an oval, wrap in plastic wrap, refrigerate until firm, and serve on a small, pretty plate. Or pack it into a small decorative dish, cover in plastic wrap, and refrigerate until firm.
Store the butter in the refrigerator, but this is best if you take it out about a half hour before serving so it can soften up to a nice spreading consistency.
Enjoy on everything you can find!
I hope you are enjoying these old family recipes. I, and I know other members of this Grandma’s Recipe Box community, would really love to see what treasures belong to your family. Please jump on in and submit them to: ourgrandmasrecipebox@gmail.com
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