i don't know about you, but margarine freaks me out a little. a few years ago, there was some kind of email deal going around about margarine being one molecule away from plastic...and now, i've had chemistry and microbiology, and several (like lots) of nutrition classes and i understand that even a difference of a molecule makes it a whole separate substance...BUT the truth is, margarine is fake fat.
FAKE FAT. cause the real stuff isn't bad enough.
yeah...just freaks me out.
so. i use the real deal. stick butter. hard, sticks of butter. it just feels better to me.
what do i do when i have a lovely yummy biscuit, or some toast, or a muffin, or zuchinni bread, or banana bread, or pancakes, or waffles, and all i want is some spreadable butter?
my mom started me in on doing this back when i was in high school.
take one stick of butter and a half cup of extra virgin olive oil (equal amounts). cut up the butter into small pieces and put it in your mixer. beat starting slow so you don't slosh oil all over your kitchen, then work your way up to full speed. i usually let the mixture whip for about 10-15 minutes. it will turn fluffy and a pale yellow/white color. put it in a tupperware bowl, snap on the top and let it firm up in the fridge. it will be the consistency of margarine after it's been in the fridge for awhile.
perfect. spreadable. tasty and easy. not fake and not freaky.
try it! you'll never know it's not...margarine. :)