Recipes incorporating Muirhead Rutabaga Butter

Muirhead  Recipes

Home History Products Gift Box Order Recipes Shipping
Mailing List News Press Room Wholesale Customers Charitable Giving Contact Us Site Map


Recipes Incorporating Muirhead  Rutabaga Butter

Bread, sweet Soup Vegetables sautéed mushrooms Vegetables, sweet potatoes
Rice pudding Vegetables, mashed potatoes


Muirhead  Rutabaga Butter BREAD

  ½ cup unsulfured molasses
1/4 cup butter
2 large eggs
1 cup Muirhead  Rutabaga Butter
1 cup white flour
1/3 cup whole wheat flour*
           1/3 cup yellow cornmeal *
½ tsp baking powder
1 tsp baking soda
¾ tsp salt
1/3 cup cider (or water)
½ cup chopped nuts (or raisins)

Preheat oven to 350° F. Beat molasses and butter until mixed. Beat in eggs, one at a time. Stir in Muirhead  Rutabaga Butter. Sift together flours, cornmeal, baking powder, baking soda and salt. Add alternately with cider to batter. Do NOT over mix. Stir in nuts or raisins. Pour in well greased and floured 9" x 5" x 3" loaf pan. Bake for 60 minutes or until done as determined by a cake tester. Serves 12. (*Substitute same measurement of uncooked quick cooking oatmeal in recipe. Garnish with a sprinkle of uncooked oats on the surface of the loaf before baking.)
Printer friendly version Printer friendly version Email this recipe to a friend Email this recipe to a friend Muirhead  - 2004            
return to recipe index

MASHED POTATOES with Muirhead  Rutabaga Butter

             3 pounds potatoes, peeled and cubed
             3 Tbsp butter
             ½ cup buttermilk
             1 cup Muirhead  Rutabaga Butter
             salt and pepper to taste, optional
             chopped scallions, optional


Boil potatoes in water until tender. Drain. Mash with butter and buttermilk. Add Muirhead Muirhead Rutabaga Butter. Season with salt and pepper. Garnish with chopped scallions. Serves 4.
Printer friendly version Printer friendly version Email this recipe to a friend Email this recipe to a friend Muirhead  - 2004
return to recipe index

Sautéed MUSHROOMS with Muirhead  Rutabaga Butter

             2 Tbsp butter
             1 lb chopped mushrooms
             ½ cup Muirhead  Rutabaga Butter
             salt and pepper to taste

Sauté mushrooms in butter until brown. Add Muirhead  Rutabaga Butter. Season with salt and pepper. Serves 4.
Printer friendly version Printer friendly version Email this recipe to a friend Email this recipe to a friend Muirhead  - 2004
return to recipe index

Muirhead  Rutabaga Butter RICE PUDDING

  1 Tbsp corn starch
dash of salt
½ cup sugar
2½ cups milk
           2 large eggs
½ cup Muirhead  Rutabaga Butter
1 Tbsp orange juice
1½ cups cooked rice

Preheat oven to 350° F. Combine corn starch, salt, and sugar in a large bowl. Beat milk, eggs, Muirhead  Rutabaga Butter, and orange juice until well blended. Whisk liquid ingredients into dry ingredients. Place cooked rice in casserole. Pour liquid mix over rice, and gently stir with a fork to wet the rice. Set casserole in warm water bath, and bake at 350° F for 1½ hours, stirring occasionally. Bake until set yet creamy. Sprinkle with nutmeg and chill. Serves 4.
Printer friendly version Printer friendly versionEmail this recipe to a friend Email this recipe to a friend Muirhead  - 2004            
return to recipe index

Muirhead  Rutabaga Butter SOUP

  3 onions, large, chopped
1 cup celery, chopped
1 clove garlic, minced
4 Tbsp butter, softened
4 cups chicken stock
1 jar of Muirhead  Rutabaga Butter
2 tsp rosemary
          2 Tbsp parsley, chopped
1 Tbsp cider vinegar
1 cup heavy cream (optional)
1 cup milk (optional)
salt, to taste
pepper, to taste
nutmeg, garnish

In a soup pot, sauté onions, celery and garlic in butter. Add chicken stock, Muirhead  Rutabaga Butter, and herbs, bring to a boil, simmer ten minutes, and add cider vinegar. Remove from heat and add cream/milk (optional). Season with salt and pepper. Dust with nutmeg before serving. Serves 6-8.
Printer friendly version Printer friendly version Email this recipe to a friend Email this recipe to a friend Muirhead  - 2004            
return to recipe index

Baked SWEET POTATOES with Muirhead  Rutabaga Butter

             2 sweet potatoes, cleaned
             ¼ cup Muirhead  Rutabaga Butter


Preheat oven to 375° F. Prick sweet potatoes with fork. Bake in oven for 40 - 45 minutes or until cooked. Serve warm sweet potatoe topped with 2 tablespoons of Muirhead  Rutabaga Butter. Serves 2.
Printer friendly version Printer friendly version Email this recipe to a friend Email this recipe to a friend Muirhead  - 2004
return to recipe index

                 back to the Muirhead  home page