Put a twist on your signature winter favorites with us!
Who knew one ingredient could take a classic recipe to the next level? Time time to amp up your baking game! We’ve got four delicious secrets for you – it all starts with our flavor-infused Amish Roll Butter. This month’s featured recipes are made to impress!
Shiitake Mushroom Leek Frittata
This meatless main dish is simple, yet scrumptious perfect for brunch or feeding your vegetarian relatives!
- 10 Eggs
- 1 cup Greek Yogurt
- 1/4 cup All-Purpose Flour
- 1/4 cup Minerva Dairy Smoked Butter
- 1 Leek, cleaned and sliced
- 8 oz. Shitake Mushrooms, cleaned and sliced
- 1 1/2 cups Minerva Dairy Gouda Cheese
- Sea Salt and Black Pepper to taste
Whisk eggs, Greek Yogurt, and flour together. Melt the Smoked Butter in a 12 inch iron skillet and coat pan. Cook the leeks and mushrooms until softened. Add in the egg mixture and cook until starting to solidify. Sprinkle in 1 cup of the cheese. Place in a 375 degree oven and bake until golden brown and completely setup. Edges will separate from the pan. Remove from pan, top with remaining Gouda and slice into pieces and serve.
Grilled Peaches with Caramel
Are you in the mood to try a new dessert tonight? Decadent caramel sauce delicately drizzled over warm, mouthwatering peaches is the perfect combination of sweet and fruity.
- 4 fresh Peaches, cut in half & pitted
- 1 cup Minerva Dairy Amish Roll Butter
- 2 cups Packed Brown Sugar
- 1/2 cup Baker's Whole Milk
- 1 Tbsp. Canola Oil
- 1 tsp. Vanilla Extract
- Pinch of Himalayan Pink Sea Salt
Brush the cut sides of the peaches with canola oil and place on hot grill and cook until tender. For the caramel sauce, add brown sugar, Baker's Whole Milk and sea salt to a 3-quart saucepan over medium-low heat. Stir together to combine. Next, add Minerva Dairy butter. Allow the butter to melt completely and the mixture to reach a rolling boil, then cook until the caramel sauce thickens, about 5 to 7 minutes. Remove from heat and stir in vanilla. Allow to cool a bit and drizzle over warm peaches.
Lemon Herb Salmon
Make your seafood extra flavorful with our Garlic and Herb Butter.
- 1 filet of Salmon
- 6 oz. Minerva Dairy Garlic & Herb Butter
- 1 Tbsp. extra virgin OliveOoil
- 1/2 cup fresh Parsley, chopped
- 1 tsp. dried Dill Weed
- 1 Lemon zested and juiced
- Sea Salt and fresh Black Pepper to taste
Melt Minerva Garlic and Herb butter in large frying pan over medium heat and add Olive Oil. Season salmon with sea salt and black pepper. Cook salmon flesh side down first, flip and cook until almost done skin-side down. Place in baking dish and place under broiler for 5 minutes. Place parsley, lemon zest, lemon juice, and dill in frying pan and stir to combine. Top salmon with butter, lemon, and herb mixture. Serve immediately.
You may think its crazy to use Pineapple Sundae topping and Peach Soda as the glaze ... we say its crazy good!
- 1 Whole Smoked Ham (14-16 lbs)
- 2 jars Pineapple Sundae Topping
- 1 lb. Minerva Dairy Maple Butter
- 1 can Peach Soda
- 1 tsp. ground Ginger
- 1/2 tsp. ground Cloves
Melt Maple butter in saucepan and add other ingredients. Cook on medium heat until it's bubbling.
Preheat oven to 325 degrees.
Place whole ham in roasting pan and score with knife 1/2 inch apart and then score the ham perpendicularly 1/2 inch apart.
Pumpkin Butter Muffins
Pumpkin flavor is delicious any time of the year. Try these Pumpkin Butter Muffins with our Pumpkin Butter!
- 1 cup Minerva Dairy Pumpkin Butter
- 1 cup All-Purpose Flour
- 3/4 cup Buckwheat Flour
- 1/3 cup Brown Sugar
- 2 tsp. Baking Powder
- 1/2 tsp. Cinnamon
- 1/4 tsp. Salt
- 1/4 tsp. Nutmeg
- 1/4 tsp. ground Cloves
- 3/4 cup Baker's Whole Milk
- 1 large Egg, slightly beaten
- 1/4 cup Vegetable Oil
- 1/2 tsp. Mexican Cinnamon
- 1/4 cup unrefined Coconut Palm Sugar
Preheat oven to 400?F. Combine all dry ingredients in a medium bowl. In a second medium bowl, mix together milk, egg, oil, and 1/2 cup pumpkin butter (melted). Stir together wet and dry ingredients till just moistened. Batter will be slightly lumpy.
Fill greased or paper lined muffin tin with half the batter. Then top that with a teaspoon of pumpkin butter, then spoon the rest of the batter on top of that, so that the pumpkin butter is in the center. Stir together topping ingredients and sprinkle heavily over muffins. Bake them for 15-18 minutes or until a toothpick through the center comes out clean. Allow to cool for a few minute before removing from the pan.