KITCHENAID 4KPTT780 - Manuel (Page 23)

21
F
EA
TURES
AND
O
PERA
TION
HONEY-ORANGE BUTTER
Add all ingredients to food processor. Process until
thoroughly mixed, about 30 seconds.
Yield: 1 ⁄
2
cup (125 ml) (16 1 ⁄
2
-tablespoon servings).
Per serving: About 56 cal, 0 g pro, 1 g carb,
6 g fat, 16 mg chol, 38 mg sod.
1 ⁄
2
cup (125 ml) very
soft butter,
margarine, or
reduced-calorie
margarine
2 tablespoons (25 ml)
orange juice
concentrate, thawed
1 tablespoon (15 ml)
honey
1 ⁄
2
teaspoon (2 ml)
cinnamon
RECIPES FOR
FLAVOURED BUTTER