and that is why we don't churn our own butter

A few weeks ago, I made mayonnaise  - "may-oh-naize" it sounds more refined than "man-aze." I also roasted my own red peppers - which provides very few photo ops. In keeping with the "do it yourself" theme, I decided to make butter. I like the idea of flavoring homemade butter with honey, orange, or herbs. I think this is a great accompaniment to some delicious toast at brunch.

In the mixer, whip a pint of cold heavy cream on medium-high speed.

It takes about 7 minutes to get to whipped cream and then it starts to get chunky and a bit yellow. Whip for about 11 to 12 minutes and remove to colander. Push out all the butter milk.

Squeeze the butter to remove all liquid, mix in your ingredients. I used about 1-2 tablespoons fresh chopped sage and salt to taste.

 Butter is something interesting to try - but honestly you only end up with a small amount - definitely not more economical to make your own!

I also made an apple skillet cake in my Lodge Cast Iron Skillet.
Apple topping

1-3/4 stick Butter
3/4 cups Sugar
2 whole to 3 large Granny Smith Apples, Peeled, Cored, And Cut Into Six Equal Piece
Cake batter
1 stick Butter
2/3 cups Sugar
1-1/2 teaspoon Vanilla
2 whole Large Eggs
1/2 cup Sour Cream
1-1/2 cup All-purpose Flour
1-1/2 teaspoon Baking Powder
1 teaspoon Salt
1/2 teaspoon Cinnamon
1 whole apple, peeled and cored

Preheat oven to 375 F. In a 9 to 10-inch skillet, melt 1 3/4 sticks butter over low heat. Add 3/4 cup sugar to the pan and stir around, then place apple slices, cut side down, in the pan. Don’t pack them too tightly, but try not to leave overly large gaps. Allow this to cook over low/medium-low heat while you make the cake batter.

In the bowl of an electric mixer, beat 1 stick of butter and 2/3 cup sugar until light and fluffy. Mix in vanilla and eggs. Add sour cream and mix well.

In a bowl, mix flour, baking powder, salt, and cinnamon. Stir together then gradually add flour mixture into the creamed mixture until just combined. Gently stir in 1 chopped apple.

Remove skillet from heat. Spoon batter over the top, then spread gently so batter is evenly distributed. Bake for 20 to 25 minutes, or until cake is golden brown and bubbly. Allow cake to sit in skillet for five minutes, then invert onto a serving plate.

Bake until golden, allow to cool for about 5 to 10 minutes. Take a large plate for the flip...

Ta-da! Enjoy with ice cream or a good cup of Joe.