If you’re a Susan
Branch fan like I am, and you don’t already have her Autumn
from the Heart of the Home
book in
your collection, buy it now. I think it
is the best of all of her seasonal books, each of which exudes coziness and
charm, and features lovely illustrations, stories, decorating tips, thoughtful
little gift ideas, and her yummy, unique recipes. Below is an easy recipe that I make every
fall because it seems to complement almost any muffin or quick bread recipe
that I bake. The
addition of the hot sauce may surprise you, but it gives it quite a unique “zing” without a hint of
hot sauce taste. I like to mold mine
into maple leaf shapes and store them in the freezer until I need them. Make these ahead for Thanksgiving and dazzle
your guests when you serve the bread course!
book in
your collection, buy it now. I think it
is the best of all of her seasonal books, each of which exudes coziness and
charm, and features lovely illustrations, stories, decorating tips, thoughtful
little gift ideas, and her yummy, unique recipes. Below is an easy recipe that I make every
fall because it seems to complement almost any muffin or quick bread recipe
that I bake. The
addition of the hot sauce may surprise you, but it gives it quite a unique “zing” without a hint of
hot sauce taste. I like to mold mine
into maple leaf shapes and store them in the freezer until I need them. Make these ahead for Thanksgiving and dazzle
your guests when you serve the bread course!
Maple Butter
From Susan Branch’s Autumn from the Heart of the Home
1 cup (2 sticks) Butter, softened
1/4cup real Maple
Syrup
½ teaspoon Mexican Hot Sauce, such as
Cholula
Beat the butter, syrup, and hot sauce together until combined. Transfer to a parchment paper-lined baking. pan and cover with another sheet of parchment paper. Press, using a rolling pin to pack the butter to 1/2-inch-thick slab. Chill for 30 minutes. Remove top sheet of parchment paper and cut butter into pats.
Beat the butter, syrup, and hot sauce together until combined. Transfer to a parchment paper-lined baking. pan and cover with another sheet of parchment paper. Press, using a rolling pin to pack the butter to 1/2-inch-thick slab. Chill for 30 minutes. Remove top sheet of parchment paper and cut butter into pats.
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