[Home]  [GFCF Recipe Index]  [Frugal Food Storage]  [Biblical Womanhood]  [Archived Recipe Index]  [Links] [New Blog]  [Old Fashioned Education]  [Prairie Homemaker]  [My Mother's Blog] Blender Margarine 2/3 cup instant nonfat dry milk powder 2 packets Butter Buds, dry butter flavoring (optional, for flavor) 1/4 teaspoon salt 2/3 cup fresh water 4 drops yellow food coloring (optional, for color) 1-1/2 cups corn oil or other good tasting vegetable oil This is one of those cool recipes that makes you feel like an alchemist in the kitchen. You do need a blender to make this recipe. Non-electric blenders can be found at www.Lehmans.com or by Googling  Hand Crank Blenders. A regular electric blender will work too. Begin by measuring the dry milk powder, Butter Buds, salt and fresh water into the blender. Add the food coloring if you are using it and process the mixture for a few seconds. Remove the center of the blender lid. With the blender running, dribble in the oil in a thin stream. This is important. If you dump the oil all in at once, the recipe won't turn out, so add the oil slowly. The mixture will thicken and become very creamy. When all of the oil has been added the mixture will be very thick. Turn the blender off. Scrape the margarine into a resealable container. You should have about 2-cups of margarine or the equivalent of a pound. The flavor of the oil is very important to this recipe. Only use fresh, high quality oil. Corn oil tastes good, as does safflower oil. Canola oil will work also, but I do not recommend soybean oil. I made it with soybean oil the first time because I had a big gallon of it I was trying to use up. The recipe turned out fine, but didn't have the delicacy of flavor that it did when made with corn oil. I would not use olive oil in this recipe. If you do not have Butter Buds, then increase the salt to 1/2-teaspoon. Butter Buds give the margarine a light, buttery flavor that I enjoy, but not everyone does. Use this margarine as a spread and for seasoning vegetables. Do not use it for frying or baking. The water content makes it spatter when frying, and makes cakes fall when baking. [Home]  [GFCF Recipe Index]  [Frugal Food Storage]  [Biblical Womanhood]  [Archived Recipe Index]  [Links] [New Blog]  [Old Fashioned Education]  [Prairie Homemaker]  [My Mother's Blog] GFCF = Gluten Free & Casein Free The Christian Counter © FrugalAbundance 2007-2008  :-)  And above all things have fervent charity among yourselves: for charity shall cover the multitude of sins.  Use hospitality one to another without grudging.  As every man hath received the gift, even so minister the same one to another, as good stewards of the manifold grace of God.--1 Peter 4:8-10