Augason Farms Food Storage Butter Powder is appropriate for use in any recipe that calls for butter. Amazingly useful, versatile and flavorful, Butter Powder can be used in soups, sauces and candies—any recipe that calls for regular butter.
- 10 year shelf life*
- 204 servings
- 2 lb 4 oz, institutional size (#10) can
- Easy to use
- Add to any recipe in place of butter
- Recipes on label
- For emergency food storage, camping or everyday use
- No refrigeration needed
- Non-GMO
Made from real, sweet cream butter, this dehydrated essential blends in smoothly and easily, mixing directly into the dry ingredients. It doesn’t clump like regular butter. It’s also easier to measure and handle, and it has a much longer shelf life. When using Butter Powder, add just a little more liquid to the recipe. Sprinkle it on popcorn; use it to make honey butter. Created specifically for long term storage, it requires no refrigeration. But it’s equally useful for everyday cooking and for camping as well.
* Sealed/Opened to 1 year. Best when stored in a cool dry place at temperatures between 55°F and 70°F (ideal humidity 15%).
Nutrition Facts:
Nutrition Facts, Ingredients, Directions, Shelf Life, Recipes
Pie Crust
2 cups all-purpose flour
1 cup cake flour
2 tablespoons Augason Farms Butter Powder
1 cup shortening
1 whole egg
1 tablespoon apple cider vinegar
1/2 teaspoon salt
1/3 cup ice water
In large mixing bowl, combine the flours and butter powder. Cut in the shortening using a pastry blender or fork until it resembles coarse crumbs. Set aside. In small bowl, beat egg, vinegar, salt, and water. Add egg mixture to the flour mixture and combine with fork until the dough comes together. Do not over mix. Form dough into a disk, wrap in plastic, and chill for several hours. Using a little more than 1/3 of the dough, roll it out between 2 pieces of plastic wrap to a size that will overlap the edge of a 9” pie plate. Fit dough in pie plate, trim off excess. Add your favorite filling. Roll out remaining dough to fit the top. Place dough over filling. Cut off excess and crimp edges to seal the dough. Brush the top with milk and sprinkle with sugar. Cut 3 or 4 slits for steam vents. Places on bottom shelf of oven, bake at 400°F for 10 minutes. Move to middle shelf, reduce heat to 300°F, and bake until crust is golden brown, about 30-35 minutes. Cool completely before cutting.
Apple Crumb Cake
Cake
3 cups flour
2 tablespoons baking powder
1/3 cup Augason Farms Dried Whole Eggs
1 3/4 cups water
1 1/2 cups sugar
1/2 cup shortening
1 1/2 teaspoons salt
1 cup Augason Farms Dehydrated Apple Slices – chopped & rehydrated
In large bowl, blend all ingredients and mix well. Pour into a greased 9x13” baking dish.
Topping
2/3 cup Augason Farms Brown Sugar
3/4 cup Augason Farms Butter Powder
2 tablespoons water
1/2 cup flour
1 teaspoon cinnamon
In small bowl, mix all topping ingredients with fork until crumbly. Sprinkle crumb topping on top of cake. Bake at 375°F for 25-30 minutes.
