Product Details: Butter powder tastes great sprinkled
over warm, moist foods like potatoes, steamed vegetables, pasta, rice, and hot
cereal. It adds a dairy richness to dry seasonings, gourmet mixes, baked goods, and beverages. Use it in baked goods such as cookies and sweet breads. 1 pound of butter powder yields the flavor strength of approx. 8 pounds of standard butter. Heat-stable; no refrigeration required; great for
emergency food supplies.
This item ships for $5
along with anything else in the same order. Click here for offer details.
Our 10 Pound Bulk Bag (160 ounces / 4.54 kg) is packaged in a clear
value-priced bag with a twist-tie closure. Quantities of 2 or more will be
packed into 1 bag.
Ingredients: maltodextrin, modified butter oil, salt, dehydrated butter, guar gum, sodium bicarbonate, annatto & turmeric (for color). Contains milk. Packaged in a facility that also
handles wheat,
milk, soy, egg, sesame, peanuts, and tree nuts. May contain bioengineered ingredient(s).
Click here to view all available sizes.
Country of Origin: USA
Volume: 1 cup ≈ 0.28 pounds / 1 pound ≈ approx. 3.57 cups
Shelf Life: 1+ Year when stored at room temperature or below in an air-tight
container out of direct light
We use this to make our: Garlic Butter Seasoning, Cinnamon Roll Frosting Flavored Powder, Sour Cream & Onion Powder, Loaded Potato Popcorn Seasoning, Loaded Baked Potato Dip Mix, and Cinnamon Roll Icing Dip Mix.
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Recipe: Butter Cookie Mix (and 2 types of cookies you can make with the mix)
Whether you're making tasty holiday gifts in Mason jars or a survivalist treat, this recipe makes a couple of different delicious cookies with one shelf-stable mix.
6 cups all-purpose flour
3 cups granulated sugar
1 1/2 cups Butter Powder
2 tsp. cream of tartar (no substitutions will work, sorry :)
1 1/2 tsp. baking powder
1 1/2 tsp. Salt
1 tsp. Vanilla Powder
~ Whisk or shake together all ingredients.
~ Store in an airtight container.
Butter Cookies
2 cups Butter Cookie Mix
1 beaten egg plus enough water to equal 1/3 cup
~ Measure cookie mix into a bowl. Stir egg/water mixture into mix.
~ With your hands, roll dough into walnut-sized balls and place 2 inches apart on a greased cookie sheet. Cookies will spread, so spacing is important.
~ Flatten cookies slightly with a glass.
~ Bake in a 350 degree oven for 12-15 minutes.
~ Cool on pan before moving to an airtight container for storage.
Nutty Butterdoodle Cookies (Buttery Snickerdoodle Cookies with Nuts)
1 cup granulated sugar
3 Tbls. Ground Cinnamon
2 cups Butter Cookie Mix
1/2 cup chopped walnuts or pecans
1 beaten egg plus enough water to equal 1/3 cup
~ Combine sugar and cinnamon in a bowl; set aside.
~ Measure cookie mix and nuts into a bowl. Stir egg/water mixture into mix.
~ With your hands, roll dough into walnut-sized balls.
~ Roll balls in cinnamon sugar and place 2 inches apart on a greased cookie sheet. Cookies will spread, so spacing is important.
~ Flatten cookies slightly with a glass.
~ Bake in a 350 degree oven for 12-15 minutes.
~ Cool on pan before moving to an airtight container for storage.
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Recipe: Quick Garlic Butter Chicken Tenderloins
Juicy, flavorful chicken is a snap to prepare and boasts less calories and
cholesterol than using real butter.
1/2 cup flour
2 Tbls. Garlic Pepper Seasoning
1 Lb. chicken breast tenderloins
1/4 cup vegetable oil OR olive oil
4 tsp. Butter
Powder
~ In a shallow dish, stir together flour and Garlic Pepper Seasoning.
~ Coat each tenderloin completely in flour mixture and set aside on a piece of
aluminum foil or waxed paper.
~ In a large skillet over medium heat, whisk together oil and Butter Powder.
~ When oil mixture is hot, lay tenderloins in skillet in a single layer (you may
have to fry in 2 batches).
~ Brown the first side of the chicken until it's a golden brown color, turn
once, and brown the other side. Do not move around, stir, or disturb too much
while cooking.
~ To hold cooked chicken until ready to serve, or if the centers are not quite
done, tightly wrap all of the cooked tenderloins together in aluminum foil. Hold
this way for up to 20 minutes.
Notes: These tenderloins are perfect to serve atop pasta or a salad.
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Recipe: Italian Butter & Herb Popcorn
Turn popcorn into a gourmet treat!
2 Tbls. Parmesan
Cheese Powder OR 1/4 cup fresh grated Parmesan cheese
2 Tbls. Butter
Powder
1 tsp. dried basil
1/2 tsp. dried
oregano
1/8 tsp. ground black pepper
3 Tbls. vegetable oil
1/2 cup unpopped
popcorn
~ In a large popcorn bowl, toss together all ingredients except oil and popcorn.
~ Pour the oil into a 2 or 3 quart saucepan/pot over medium-high heat. Drop in
2-3 kernels of popcorn.
~ Once a kernel pops, quickly pour in remaining popcorn and cover with lid.
~ As soon as the kernels start popping, constantly shake the pan back and forth
until the popping slows down.
~ When the pops slow to about 2 seconds apart, remove pan from the heat and pour
into the popcorn bowl.
~ Toss popped corn with cheese mixture until coated evenly.
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Recipe: Unfried Rice
One pot and a lid - no wok required - to make a quick dinner or side dish.
4 cups water
2 cups long-grain white rice
1 egg - beaten
2 Tbls. butter OR 1 Tbls. butter powder
2 Tbls. dried minced onion
1 Tbls. soy
sauce powder
1 tsp. chicken soup base OR chicken bouillon
1 cup frozen peas and carrots blend (thawed is better, but not necessary)
~ In a 2-quart saucepan over medium-high heat, bring water to
a boil.
~ In the meantime, measure the rice into a sieve and rinse thoroughly under cold
water for at least 1 minute; set aside to drain.
~ Once the water is boiling, slowly pour the beaten egg into the water while
whisking briskly with a fork. This will create thin threads of cooked egg.
~ Stir rice and remaining ingredients into water, bring back to a boil, then
reduce heat to low, cover, and cook for 20 minutes. Do not open lid or stir.
~ After the 20 minutes are up, remove the pot from the burner and allow to rest
for 5 minutes with the lid on.
~ Fluff with a fork and serve.
Note: You can add diced, cooked chicken or pork or even a can of
shrimp to the rice and make it a meal.
