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- Hey, how are y'all doing?
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I'm fixing to share with y'all,
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it's October, it is October.
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So, everything is about pumpkin.
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If you go to the coffee shop, it's pumpkin.
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If you go to the donut shop, it's pumpkin.
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Oh, I think this would be perfect to put it in.
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But anyway, cookies, cakes, everything's pumpkin.
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So, somewhere along the way,
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there was some children and maybe adults too
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that gave me a new name.
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I have been told that so many children would say
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when my show would come on,
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"Look mama it's the butter lady."
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So, y'all all know my love for butter.
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So, I'm gonna share with you a compound butter
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that is just wonderful to have in the month of October.
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So, let's get in the kitchen
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and it's not gonna take us three minutes,
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to make this wonderful butter.
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What you looking at Gussy?
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What you looking at buddy?
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He's just waiting for somebody to come visit him.
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- [Cameraman] Or a leaf to drop.
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- Or a leaf to drop, yep.
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Okay, so I'm sharing with y'all,
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I adore compound butters, I adore butter.
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And to go along with your pumpkin coffee,
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your pumpkin flavored coffee,
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this would be so good on a muffin.
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The muffins that Bobby Deen made were incredible.
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- [Cameraman] Right, the pumpkin corn bread muffin.
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- Yeah, the pumpkin corn bread,
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it wasn't real strong with pumpkin.
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This butter would be perfect for that muffin
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and it was a little healthier muffin
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and I took 'em to the children.
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I took' em to the triplets and they loved 'em.
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So, I'm sure you'll be able to find a recipe
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that this is gonna be perfect on top of.
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Alright, we're starting with a pound of butter,
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and I'm just using canned pumpkin.
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I mean, you can use fresh but why,
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you know when the King hand is so handy.
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Now, and this is canned pumpkin,
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this is not pumpkin pie filling.
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Those are two totally different animals.
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And I've got one tablespoon of packed brown sugar.
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I've got a tablespoon and a half of pure maple syrup.
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Get every bit of that good ole maple syrup.
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Okay I've got a teaspoon of ground cinnamon.
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I've got, I think that's a teaspoon
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or maybe it's a half a teaspoon,
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- [Theresa] Half a teaspoon.
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And this is, I can't remember.
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- [Theresa's Voice] Nutmeg.
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- Nutmeg yeah cause it's a darker.
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It almost looks like cloves too,
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but, oh yeah it's nutmeg.
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All we have to do is mix, mix, mix.
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Oh my gosh, that smell.
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Oh, coming out of that bowl, it's autumn.
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- [Cameraman] Yeah (giggling).
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- [Paula] It's time to go to the fair.
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It's time to pick out your Halloween costume.
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I wonder if there will be trick or treaters
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this year because of COVID?
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- [Cameraman] I think in Savannah,
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- [Theresa] They are doing it?
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- [Cameraman] I think they are doing it.
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- [Theresa] I don't know.
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- [Theresa] I think every state has it different.
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So, you want to make sure
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that you've gotten your butter at room temperature
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so it will get real creamy.
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This mixer is getting old, kind of like somebody else
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in this house, Theresa.
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I'm talking about you, not me.
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- [Theresa] I know who you're talking about.
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I thought you were talking Eddie myself.
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- [Theresa] Who's the youngest.
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- Eddie's next birthday is that big one.
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- He'll be half of a lifetime.
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- You're a lying sack.
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- [Theresa] He gets to welcome,
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we'll welcome him into the club.
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- [Theresa] The other half of the hill.
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The backside. - [Theresa] The backside,
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- [Camerman] I think the mountains
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are getting higher these days.
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- Oh, they definitely already.
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All right, I found this pretty little dish
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in the pantry, so I'm just going to put some in here
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and hopefully very soon,
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I'm going to be able to share with y'all
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some compound butters.
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I hope very, very soon.
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I need a tiny spatula.
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- [Theresa] Do you want this one?
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- [Paula] Nope, I need something more flexible.
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You'll notice there was no sugar in that either.
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Oh, you know what, I forgot.
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I forgot to add the salt.
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- [Theresa] It's okay.
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- [Paula] I forgot to add the salt, y'all.
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- [Theresa] Well, if you you use salted butter,
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you really wouldn't have to add the salt.
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- [Paula] That's right, because,
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- [Theresa] And you only use salted butter.
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- [Paula] I do, what did my recipe call for?
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- [Theresa] Unsalted butter.
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- [Paula] Okay, good, so yes, we've got the salt
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and Theresa is right.
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She's telling y'all the truth.
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it all calls for unsalted butter.
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And I do not use unsalted butter.
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I don't use it for my cakes, my cookies.
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The only time I would use an unsalted butter, y'all,
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is if whatever I was putting together
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was already real, real salty,
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then I would use an unsalted butter,
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so it wouldn't get too, too salty.
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- [Theresa] But that's because you like salt.
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- [Theresa] So the reason we do it in the cookbooks
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as unsalted is because
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Pete will need to be conscientious of that
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and it's easier to add - [Paula] Absolutely.
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- [Theresa] Than to take away.
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- [Paula] Absolutely, absolutely.
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- [Cameraman] I was gonna say
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Let's call Bobby Deen up
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and tell him to make us some pumpkin muffins.
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- So I hope y'all will enjoy this
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if you're going to somebody's house for dinner.
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I know our social life is
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really kind of narrowed down,
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it's a perfect little hostess gift.
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- [Camerman] So earlier you mentioned
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how long it lasts though.
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You can freeze it up to three months
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- [Theresa] Five days in the refrigerator.
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- [Paula] Five days in the refrigerator.
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and I know that it will last so much longer than that.
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- [Cameraman] Maybe not.
