Maple-Nutmeg-Cinnamon Butter
  • 1/4 cup (1/2 stick) butter, softened
  • 2 tablespoons pure maple syrup
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon ground cinnamon
  1. Using a fork, mix ingredients in a small bowl.
Recipe courtesy of 'Stonewall Kitchen Favorites' This recipe can be made several days ahead of time; cover and refrigerate until ready to use, about 5 days. You may also make the butter in a small ramekin, cover with plastic wrap, and freeze for up to 3 months. Spread on pancakes, waffles, muffins, toast, scones, squash, cooked carrots or beans, cooked salmon or fish fillets, pork chops, or pork tenderloin.