Composed/Compound Butter

Composed/Compound Butter

Composed/Compound butter is nothing more than added various herbs add flavors to softened butter and forming into a log.

Label and freeze or refrigerate the flavored butter log and slice of a piece to add on top of cooked meats or vegetables .

Mine has roasted garlic, pepper and rosemary mixed with 1 stick of butter. So easy and great to have on hand. Let your imagination run wild.

Nothing like warm Sticky Honey Buns for breakfast.

Sticky Honey Buns

Honey Base:

3/4 cup butter

1 1/2 cups packed brown sugar

1/3 cup honey

1/3 cup heavy cream

1/3 cup water

1/4 tsp. salt



1 tablespoon active dry yeast

1/2 cup warm water

4 1/2 cups flour

4 eggs

1/4 cup sugar

2 tsp. salt

1/2 cup butter , room temperature



1/4 cup packed brown sugar

1/4 cup granulated sugar

1/8 tsp. cinnamon

1 cup toasted, chopped pecans


Honey Base:

In a saucepan, melt butter. Whisk in the brown sugar until it’s dissolved. Remove from heat and whisk in the honey, cream, water and salt. Allow to cool to room temperature. You should have 2 cups. Only use 2 cups, if there is extra.


To make the dough, in a bowl of a stand mixer, sprinkle yeast over the water, allow to bloom for a few minutes, then whisk until smooth. Whisk in 1/2 cup of the flour. Cover with plastic wrap and let stand in warm spot for 30 minutes.

Add the eggs, sugar, salt and the remaining flour to the yeast mixture. Fit the mixer with dough hook and knead for 3-4 minutes at medium speed. Add the butter and continue to knead, adding a little flour to reduce stickiness if needed, until dough is smooth. Cover and let rise until double, about 2 hours.

Butter a 9×13 baking dish. Pour honey base into the baking dish. Transfer dough to a floured surface and roll out to a 15×10-inch rectangle. Sprinkle the sugar mixture over the  dough. Sprinkle the half the chopped pecans evenly over the dough. Using a rolling pin , gently roll over the top of the dough sprinkled with sugar and nuts. Starting at the long side cover with sugar and nuts, roll up rectangle snugly and pinch seam together. With seam facing down , cut into 10 equal pieces. Place the pieces cut side up in prepared dish. Cover with plastic wrap and refrigerate overnight.

The next day, remove from refrigerator and let rise until half as high, about 1 hour. Preheat oven to 350 degrees. Bake until golden brown , about 30 minutes. Let rest about 20 minutes before turning out onto a serving dish.

Baked Salmon with Hazelnut Butter Sauce makes a light elegant dinner.



2 (4oz. ) salmon fillets

1/4 cup hazelnuts, toasted, skinned and finely chopped

olive oil

2 tablespoons butter

white wine

Preheat oven to 425 degrees. In a ovenproof skillet add the butter and a good drizzle of olive oil. Melt the butter on the stove top. Remove from heat. Place salmon fillets on top of the melted butter and turn over in butter so that both sides are coated. Season with salt and pepper. Place in oven and bake for 4 minutes. Remove from oven and add a splash of whit wine and top the salmon fillets with the chopped hazelnuts. Bake another 4 minutes or until salmon is cooked. Remove from oven and spoon sauce from pan over fillets when served.

Mud Puddle aka. Peeky Cookies, named for one of my sons. These are his favorite cookies. Easy and quick to make.

Mud Puddle aka. Peeky Cookies

Cookie Base:

1 lb. butter

1 cup sugar

1/4 tsp. salt

1 tsp vanilla

4 cups flour

Chocolate Mud:

2 lbs. semisweet chocolate, chopped

2 cups heavy cream

1 1/2 cup sugar


Cookie Base:

Preheat oven to 325 degrees.

Cream the butter and sugar until fluffy. Add salt and vanilla; blend well. Slowly add flour and combined well. Divide in half and roll out to about 1/4 inch thick. Cut in circles using a 2 inch round cookie cutter. Place on parchment line baking sheets for about 20 minutes or until the edges just begin to lightly brown. Do not over bake. Allow to cool completely.


Chocolate Mud:

Place the chopped chocolate in a heatproof bowl; set aside. In a small saucepan, add the cream and sugar. Bring to boil’ stirring constantly until sugar is dissolved. Pour the hot cream mixture over the chopped chocolate and allow to set for about a minute. Stir until smooth. Using a tablespoon, dollop about 1 spoonful on top of each cookie. Spread slightly to allow mud to go over the edges of the cookies. Place in refrigerator for the mud to firm. Once firm the cookies can be stored in an airtight container. Serve at room temperature.