There has been a lot of 'talk' among bloggers lately of ways to save money, so I thought I'd share this recipe for 'soft' butter spread that I have used for years. It is from Cheaper & Better by Nancy Birnes.
1 pound of margarine (I use butter to avoid hydrogenated fat)
1 cup corn oil
1 cup buttermilk
Whip ingredients thoroughly in a food processor or with a hand mixer. Store in tightly covered container in the refrigerator. Will keep well for one month.
You can halve or quarter this recipe if you want to mix up less spread.
Since I use butter instead of margarine, I usually take it out of the fridge about 5 minutes before I want to spread it on toast, muffins, pancakes, etc.
13 hours ago