Mrs. Johnson's 3rd Grade Cookbook
Fall is a great time to declutter your living space. Before all the holiday decorating starts, it’s nice to have a clean slate to work with. As I was tidying a few weeks ago I came across an old cookbook that my 3rd grade teacher had made for my class in 1996.
It seemed like a good idea to flip through and maybe adapt some of these kid-friendly recipes to my current dietary preferences. So that is what I did, and that’s what I’ll be posting this week!
To start off I have a simple method below for making herb compound butter which is used in the first recipes post going up tomorrow.
1 stick of butter
1 oz mixed fresh herbs (rosemary, sage, thyme here)
soften the butter so you can whisk it, but don’t melt it. I cubed and microwaved a stick of cold butter for two or three 15 second sessions. If the butter melts completely, the milk solids will separate from the fat and you’ll have a harder time using it later on.
chop the herbs as fine as you can and whisk them into the butter.
if you want to use the herb butter to spread on toast (meaning you won’t be cooking it), and you have sage in the mix like me, I highly recommend toasting the herbs in a dry hot pan on the stove or microwaving them with the butter first. Raw sage is not pleasant to the mouth.
Place the butter into a small tupperware or butter bell and keep in the fridge.