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Butters, Curds and Creams
 
Maple Butter
 
1/2 cup salted butter, softened
1/4 cup maple syrup
 
In a medium bowl and using an ecectric mixer at medium speed, cream together butter and maple syrup.  Store covered in the refrigerator for up to 5  days.
 
Accompaniments:  Pumpkin scones
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Cranberry Cream Cheese
 
11 oz. cream cheese, softened
1 cup canned whole-berry cranberry sauce
 
In a medium bowl, combine the softened cream cheese and cranberry sauce.  Stir well to combine.  Refrigerate until ready to use.
 
Uses:  Accompaniment to scones/quick breads or as a tea sandwich filling (use with pumpkin bread)
 
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