Make your bread better by adding chocolate-orange or cranberry-sage butter.

Butter is a delicious by-product of milk and cream has gotten an undeserved "bad rap" over time. Of course, that would be my opinion because I love it.

Generally used as a spread and a condiment, it is used as well in baking. It has a low burn temperature, so it is not good for frying. I have used it to simmer, however, with great success.

Depending on the country you are from, it can be made from cows milk, goats milk, etc. Basically, any animal you are able to milk. I'm dating myself, but I remember the old churn. Now, that made your arms tired!

Cranberry sage brown spread

1 C (2 sticks) softened unsalted butter
1/2 C onion, diced
1 clove garlic, minced
2 T fresh sage, chopped
1 tsp sea salt
1 tsp pepper
1/4 C cranberries, finely diced

• Using a medium skillet, melt one stick. When it begins to foam, add onion and garlic. Cook until it turns a nut brown color. Remove from the heat and stir in sage, salt and pepper. Cool completely.
• Beat remaining stick until light and fluffy. Use a medium mixing bowl and scrape down the sides.
• Add the brown mixture and beat well. Stir in cranberries.
• Scrape into a serving pot or mold and cover tightly.If you would rather, roll into a log in greaseproof paper for storing and slicing later.

Bittersweet chocolate orange spread

3 oz bittersweet chocolate, chopped
1 C (2 Sticks) salted butter, slightly chilled
2 T unsweetened cocoa powder
2 T orange zest, finely grated
2 T confectioner's sugar

• Melt chocolate in microwave on low at one-minute intervals, stirring until just melted and smooth. Or melt in the top of a double boiler, stirring frequently. Cool chocolate enough to touch.
• Beat the 2 sticks in a medium bowl until light and fluffy.
• Beat in the cooled chocolate, cocoa, zest and sugar.
• Scrape into a small bowl or special mold and cover tightly.

Or shape into a long roll in greaseproof paper for storing and slicing as needed.

Bread and butter! Click here to see bread recipes