Just Call Me Paula Dean...

This all started a few days ago when I had an intense craving for maple, maple Anything! That lead to memories of going to the Erie County Fair with my parents as a little kid, and being dragged through the boring buildings. The only up-side, getting free samples of maple butter :). Then I read this post and was inspired to make all sorts of flavored butter. 

Blackberry Butter, Raspberry Butter and Maple Butter

You will need:

• 6 sticks of unsalted butter
• 1/2 cup raspberries
• 1/2 cup blackberries
• 1/2 cup pure maple syrup
• 1 tsp. brown sugar
• 8-4 oz. mason jars (mason jars, I know, right. Looking back I should have gotten 8 oz. jars)

Whip 2 sticks of butter on high speed with whisk attachment. Add 1/2 cup raspberries and mix on low speed with beater attachment for 5-10 seconds (until berries just begin to break apart). Add a pinch of salt. Also you can add some confectioners sugar to sweeten it further if you'd like.

Follow the same directions for the blackberries :).

For the maple butter cream together 2 sticks of butter with 1/2 cup maple syrup and 1 tsp. brown sugar. Next time I may add some cinnamon to half the batch and see how that tastes.

A perfect topping for waffles, pancakes, french toast or just an english muffin. I froze one of the maple ones and a blackberry/raspberry one (I had a little left over from each so I just mixed them together). We'll see how they freeze. I'd assume they'll be fine but there's no telling until I take them out and defrost them :).

Yum!