Want to find great new ways to use your favorite fruit butter?
See what everyone's been sharing below!
"I use the butters on hot, toasted cinnamon raisin bagels. I apply the Apple or Peach butter right to the bagel immediately upon removal from the toaster and let it sit for a few moments so that the heat of the bagel warms the spread. With the plum butter, I first apply a thin layer of cream cheese and then place the butter on top of that. The heat from the bagel will warm both for a tasty treat!" -Richard Delaney, Chicago, IL
Looking to spice up your summer grilling experience? No problem! "I mix 2 T peach butter, 1 T lemon juice, 1/4 tsp lite soy sauce & 1/4 tsp hot sauce spread it over basa fillets (tilapia would work too), seal it in foil and cook on the grill for about 8 minutes. Wonderful! I also slice sweet onions into 1/2-3/4" slabs and cook them on the grill for 6-7 minutes per side. As each side softens and browns I smear them with spicy BBQ sauce mixed with rhubarb butter -- about 1/4 cup BBQ to 1 Tablespoon Rhubarb Butter." -Beverly DeLao, Crown Point, IN
Looking to spice up your summer grilling experience? No problem! "I mix 2 T peach butter, 1 T lemon juice, 1/4 tsp lite soy sauce & 1/4 tsp hot sauce spread it over basa fillets (tilapia would work too), seal it in foil and cook on the grill for about 8 minutes. Wonderful! I also slice sweet onions into 1/2-3/4" slabs and cook them on the grill for 6-7 minutes per side. As each side softens and browns I smear them with spicy BBQ sauce mixed with rhubarb butter -- about 1/4 cup BBQ to 1 Tablespoon Rhubarb Butter." -Beverly DeLao, Crown Point, IN
Butter Baron's Best Roast Pork Loin
Ingredients
1 full pork tenderloin
1 jar SWMB Apple Butter
Salt, Pepper & Poultry Seasoning to taste
Preheat oven to 350 degrees. Wash and pat dry one boneless pork loin. Season with salt, pepper and poultry seasoning. Place in roasting pan or 9 x 13 baking pan fatty side up. Pour a ribbon of SWMB Apple Butter on top of the loin. Bake approximately 15 min per pound, until internal temp reaches 165 degrees. Pull from oven and let rest 5-10 minutes. Slice and serve with SWMB Apple Butter on the side as a delectable condiment.
Peach Butter Vinaigrette
Ingredients
Southwestern Michigan Buttery Peach Butter
Red wine vinegar
Mixed greens
Nectarine chunks
Slivers of sweet onion
Sliced red pepper
Sliced almonds
Whisk equal parts Southwestern Michigan Buttery Peach Butter & red wine vinegar together to make the vinaigrette.
Dress the salad with the vinaigrette & enjoy!
Sweet & Spicy Chicken Thighs
Ingredients
8 chicken thighs
3 to 5 chipotle peppers in adobo sauce (depends on your heat tolerance)
1 medium yellow onion, roughly chopped
10 garlic cloves, minced
1/4 cup Worcestershire sauce
3/4 cup Southwestern Michigan Buttery Apple Butter
Mince the garlic, chop the chipotle peppers and rough chop the onion. Combine the garlic, onion, chipotle peppers, Worcestershire sauce and apple butter in a dish and mix. Put the chicken thighs in a bag and add in the marinade, massaging the marinade into the thighs until thighs are fully covered. Refrigerate for at least 3 hours. Preheat over to 425 F. Line a 9 x 13 dish with foil and spray with cooking spray. Place the thighs skin up in the dish and cover with the marinade. Bake for 30-45 minutes or until the internal temperature is 165 F. Allow to rest for 5 minutes so the juices can go back into the meat. Serve and Enjoy!
Ben's Apple-Cherry-Que Grilled Shrimp & Bacon
Ingredients
1 lb. Jumbo Shrimp, thawed, shelled & deveined
1 lb. Bacon
Skewers
Plum-A-Que Sauce
3 Tbsp. of Southwestern Michigan Buttery Apple-Cherry Butter
1 Tbsp. of Sweet Baby Ray's BBQ Sauce
1 tsp. of Worcestershire Sauce
1 Tbsp. of Water
Rinse shrimp. Wrap bacon around shrimp & put on skewers. Start grill. Mix all the ingredients for the Apple-Cherry-Que Sauce together. Grill shrimp & bacon skewers for 4 minutes, then start brushing/drizzling them with the Apple-Cherry-Que Sauce for an additional 4 - 5 minutes. Additional sauce can (and should) be served alongside for more Apple-Cherry-Que-dipping pleasure! Enjoy!
Perfect Cranberry Vinaigrette on Mixed Greens Salad
Ingredients
1 Large Bag of Mixed Greens Salad
1 Bag of Dried Cranberries & Pomegranates
1 Can of Roasted Pecans
1 Jar of Southwestern Michigan Buttery Apple-Cranberry Butter
Red Wine Vinegar
Toss your mixed greens in a large salad bowl, along with 1 cup of cranberries & pomegranates and 1 cup of roasted pecans. Whisk 1 cup of Southwestern Michigan Buttery Apple-Cranberry Butter & 1 cup of red wine vinegar together to make the vinaigrette. Dress the salad with the vinaigrette & enjoy!
Delightful Cornish Game Hens
Ingredients
2 Cornish Game Hens, thawed
1 Jar of Southwestern Michigan Buttery Apple-Cranberry Butter
Salt & Pepper
Season the hens with salt and pepper inside and out. Place breast side up in shallow roasting pan and roast uncovered for 1 hour and 15 minutes or until internal temperature reaches 180 degrees. During the last 15 minutes of cook time, take hens out of oven and cover them in fruit butter. Return to oven to finish cooking. Remove from oven, cool for 10 minutes and enjoy!
The Fluffer Butter Pie
Ingredients
1 Package 8 oz. cream cheese
2 Tbs Powdered Sugar
1/2 jar SWMB Blueberry Butter
1 - 8 oz. Tub Non-Dairy Whipped Topping
1 pre-made Graham Cracker Pie Crust
Allow cream cheese to warm (1/2 hour -1 hour at room temperature). In stand mixer with wire whisk, blend cream cheese & powered sugar. Add 1/2 jar of SWMB blueberry butter, blend until smooth. Add whipped topping to bowl and blend until incorporated (don't over do it or your fluffer won't be so fluffy). Pour into pre-made graham cracker crust. Refrigerate 1 hour to overnight. (most times they don't last over night, some folks just can't wait). Enjoy!!!
You may enjoy a different twist on the same recipe by changing out the blueberry butter with any flavor you prefer. For example, Southwestern Michigan Buttery Peach Butter is wonderful with a shortbread pie crust.
Icelandic Potatoes with Rhubarb Butter
Ingredients
2.5 lbs of Redskin Potatoes
1 Stick of Butter
Sugar
1 Jar of Rhubarb Butter
Wash & slice the redskin potatoes. Roll each slice in sugar (coating both sides). Melt butter in pan. Sauté the potatoes in the butter. They will caramelize & turn a beautiful golden brown! Put them in a serving dish & top them with a jar of rhubarb butter! Enjoy!
Grilled Onion Rings
Slice sweet onions into 1/2-3/4" slabs and cook them on the grill for 6-7 minutes per side. As each side softens and browns, smear them with spicy BBQ sauce mixed with rhubarb butter -- about 1/4 cup BBQ to 1 Tablespoon Rhubarb Butter.
Toasted Brie, Turkey & Rhubarb Butter Sandwich
Ingredients
1 Loaf of Nine Grain Bread
1 Wheel of Brie Cheese
Slices of Roasted Turkey (you can also use smoked turkey from the deli)
1 Jar of Southwestern Michigan Buttery Rhubarb Butter
1 Stick of Butter, softened
Butter two slices of 9 grain bread and toast in skillet with thin slices of brie on top (like you're making a grilled cheese sandwich). Heat the turkey slices and add to the sandwich, topping the turkey with Southwestern Michigan Buttery Rhubarb
Butter!
Rhubarb Butter on Baked Brie
Ingredients
1 Jar of Southwestern Michigan Buttery Rhubarb Butter
1 Wheel of Brie
1 Puff Pastry Sheet
Roasted Vegetable Crackers
Roll out the puff pastry sheet large enough to wrap your brie in. Slice the brie in half horizontally, setting aside half. Take half of the jar of rhubarb butter and spread it over the brie leaving 1/4 inch space around the edge. Place the other half of the brie on top, covering the rhubarb butter. Set the brie on your puff pastry and wrap it, pinching the pastry together as you bring it up over the top of the brie. You can decorate the top with the excess pastry if you would like. Bake 20 minutes or until golden brown. Pour the remaining half of the rhubarb butter over the top of the baked brie and serve with roasted vegetable crackers.
Broiled Tilapia with Peach Butter Glaze
Ingredients
1 Lb. Bag of Tilapia Fillets, thawed
Salt & Pepper, to taste
2 Tablespoons of Melted Butter
1 Jar of Southwestern Michigan Buttery Peach Butter
Season both sides of tilapia with salt & pepper and brush with half of the butter. Broil in oven (or at 550 degrees) for 5 minutes, or until light brown. Carefully turn tilapia, brush with remaining butter and broil another 5 minutes until that side is light brown. Take out of oven and drizzle Southwestern Michigan Buttery Peach Butter over the tilapia (so it's well-covered) and return to the broiler for an additional 3 minutes. Remove from broiler and let cool for 5 minutes and enjoy! This dish is great served with baked potatoes & asparagus!
Ingredients
1 full pork tenderloin
1 jar SWMB Apple Butter
Salt, Pepper & Poultry Seasoning to taste
Preheat oven to 350 degrees. Wash and pat dry one boneless pork loin. Season with salt, pepper and poultry seasoning. Place in roasting pan or 9 x 13 baking pan fatty side up. Pour a ribbon of SWMB Apple Butter on top of the loin. Bake approximately 15 min per pound, until internal temp reaches 165 degrees. Pull from oven and let rest 5-10 minutes. Slice and serve with SWMB Apple Butter on the side as a delectable condiment.
Peach Butter Vinaigrette
Ingredients
Southwestern Michigan Buttery Peach Butter
Red wine vinegar
Mixed greens
Nectarine chunks
Slivers of sweet onion
Sliced red pepper
Sliced almonds
Whisk equal parts Southwestern Michigan Buttery Peach Butter & red wine vinegar together to make the vinaigrette.
Dress the salad with the vinaigrette & enjoy!
Sweet & Spicy Chicken Thighs
Ingredients
8 chicken thighs
3 to 5 chipotle peppers in adobo sauce (depends on your heat tolerance)
1 medium yellow onion, roughly chopped
10 garlic cloves, minced
1/4 cup Worcestershire sauce
3/4 cup Southwestern Michigan Buttery Apple Butter
Mince the garlic, chop the chipotle peppers and rough chop the onion. Combine the garlic, onion, chipotle peppers, Worcestershire sauce and apple butter in a dish and mix. Put the chicken thighs in a bag and add in the marinade, massaging the marinade into the thighs until thighs are fully covered. Refrigerate for at least 3 hours. Preheat over to 425 F. Line a 9 x 13 dish with foil and spray with cooking spray. Place the thighs skin up in the dish and cover with the marinade. Bake for 30-45 minutes or until the internal temperature is 165 F. Allow to rest for 5 minutes so the juices can go back into the meat. Serve and Enjoy!
Ben's Apple-Cherry-Que Grilled Shrimp & Bacon
Ingredients
1 lb. Jumbo Shrimp, thawed, shelled & deveined
1 lb. Bacon
Skewers
Plum-A-Que Sauce
3 Tbsp. of Southwestern Michigan Buttery Apple-Cherry Butter
1 Tbsp. of Sweet Baby Ray's BBQ Sauce
1 tsp. of Worcestershire Sauce
1 Tbsp. of Water
Rinse shrimp. Wrap bacon around shrimp & put on skewers. Start grill. Mix all the ingredients for the Apple-Cherry-Que Sauce together. Grill shrimp & bacon skewers for 4 minutes, then start brushing/drizzling them with the Apple-Cherry-Que Sauce for an additional 4 - 5 minutes. Additional sauce can (and should) be served alongside for more Apple-Cherry-Que-dipping pleasure! Enjoy!
Perfect Cranberry Vinaigrette on Mixed Greens Salad
Ingredients
1 Large Bag of Mixed Greens Salad
1 Bag of Dried Cranberries & Pomegranates
1 Can of Roasted Pecans
1 Jar of Southwestern Michigan Buttery Apple-Cranberry Butter
Red Wine Vinegar
Toss your mixed greens in a large salad bowl, along with 1 cup of cranberries & pomegranates and 1 cup of roasted pecans. Whisk 1 cup of Southwestern Michigan Buttery Apple-Cranberry Butter & 1 cup of red wine vinegar together to make the vinaigrette. Dress the salad with the vinaigrette & enjoy!
Delightful Cornish Game Hens
Ingredients
2 Cornish Game Hens, thawed
1 Jar of Southwestern Michigan Buttery Apple-Cranberry Butter
Salt & Pepper
Season the hens with salt and pepper inside and out. Place breast side up in shallow roasting pan and roast uncovered for 1 hour and 15 minutes or until internal temperature reaches 180 degrees. During the last 15 minutes of cook time, take hens out of oven and cover them in fruit butter. Return to oven to finish cooking. Remove from oven, cool for 10 minutes and enjoy!
The Fluffer Butter Pie
Ingredients
1 Package 8 oz. cream cheese
2 Tbs Powdered Sugar
1/2 jar SWMB Blueberry Butter
1 - 8 oz. Tub Non-Dairy Whipped Topping
1 pre-made Graham Cracker Pie Crust
Allow cream cheese to warm (1/2 hour -1 hour at room temperature). In stand mixer with wire whisk, blend cream cheese & powered sugar. Add 1/2 jar of SWMB blueberry butter, blend until smooth. Add whipped topping to bowl and blend until incorporated (don't over do it or your fluffer won't be so fluffy). Pour into pre-made graham cracker crust. Refrigerate 1 hour to overnight. (most times they don't last over night, some folks just can't wait). Enjoy!!!
You may enjoy a different twist on the same recipe by changing out the blueberry butter with any flavor you prefer. For example, Southwestern Michigan Buttery Peach Butter is wonderful with a shortbread pie crust.
Icelandic Potatoes with Rhubarb Butter
Ingredients
2.5 lbs of Redskin Potatoes
1 Stick of Butter
Sugar
1 Jar of Rhubarb Butter
Wash & slice the redskin potatoes. Roll each slice in sugar (coating both sides). Melt butter in pan. Sauté the potatoes in the butter. They will caramelize & turn a beautiful golden brown! Put them in a serving dish & top them with a jar of rhubarb butter! Enjoy!
Grilled Onion Rings
Slice sweet onions into 1/2-3/4" slabs and cook them on the grill for 6-7 minutes per side. As each side softens and browns, smear them with spicy BBQ sauce mixed with rhubarb butter -- about 1/4 cup BBQ to 1 Tablespoon Rhubarb Butter.
Toasted Brie, Turkey & Rhubarb Butter Sandwich
Ingredients
1 Loaf of Nine Grain Bread
1 Wheel of Brie Cheese
Slices of Roasted Turkey (you can also use smoked turkey from the deli)
1 Jar of Southwestern Michigan Buttery Rhubarb Butter
1 Stick of Butter, softened
Butter two slices of 9 grain bread and toast in skillet with thin slices of brie on top (like you're making a grilled cheese sandwich). Heat the turkey slices and add to the sandwich, topping the turkey with Southwestern Michigan Buttery Rhubarb
Butter!
Rhubarb Butter on Baked Brie
Ingredients
1 Jar of Southwestern Michigan Buttery Rhubarb Butter
1 Wheel of Brie
1 Puff Pastry Sheet
Roasted Vegetable Crackers
Roll out the puff pastry sheet large enough to wrap your brie in. Slice the brie in half horizontally, setting aside half. Take half of the jar of rhubarb butter and spread it over the brie leaving 1/4 inch space around the edge. Place the other half of the brie on top, covering the rhubarb butter. Set the brie on your puff pastry and wrap it, pinching the pastry together as you bring it up over the top of the brie. You can decorate the top with the excess pastry if you would like. Bake 20 minutes or until golden brown. Pour the remaining half of the rhubarb butter over the top of the baked brie and serve with roasted vegetable crackers.
Broiled Tilapia with Peach Butter Glaze
Ingredients
1 Lb. Bag of Tilapia Fillets, thawed
Salt & Pepper, to taste
2 Tablespoons of Melted Butter
1 Jar of Southwestern Michigan Buttery Peach Butter
Season both sides of tilapia with salt & pepper and brush with half of the butter. Broil in oven (or at 550 degrees) for 5 minutes, or until light brown. Carefully turn tilapia, brush with remaining butter and broil another 5 minutes until that side is light brown. Take out of oven and drizzle Southwestern Michigan Buttery Peach Butter over the tilapia (so it's well-covered) and return to the broiler for an additional 3 minutes. Remove from broiler and let cool for 5 minutes and enjoy! This dish is great served with baked potatoes & asparagus!
Regardless of variety, ALL of our fruit butters are:
Kosher
Low Sugar & Diabetic Friendly
100% Gluten Free
100% Lactose Free
Preserved in Eco-Friendly Recycled Glass Jars
Made from Locally Grown Fruit
All-Natural
Fat Free
Low Sodium
Kosher
Low Sugar & Diabetic Friendly
100% Gluten Free
100% Lactose Free
Preserved in Eco-Friendly Recycled Glass Jars
Made from Locally Grown Fruit
All-Natural
Fat Free
Low Sodium
