This recipe for raspberry nut butter brings a sweetly earthy taste to toast, bagels, and even plain muffins!

Note: this recipe is adapted from one found in Hannaford’s Best of Fresh: A Special 10^th Anniversary Issue Celebrating Readers’ Favorite Recipes.

Ingredients:

• 1 stick of unsalted butter that has been softened at room temperature
• 1 tablespoon of milk
• ¼ cup of raspberry fruit spread
• ¼ cup of toasted and chopped walnuts

Directions:

1. Place the butter in an electric mixer and whip it on high speed for one minute.
2. Turn off the mixer and use a rubber spatula to scrape the sides and bottom of the mixing bowl.
3. Whip the butter on high speed for an additional minute before turning off the mixer and scraping the bowl again.
4. Add in the milk, and whip at high speed for one minute until it has been fully incorporated.
5. Repeat the process of turning off the mixer and scraping the bowl.
6. Add the fruit spread, whipping the mixture at high speed for, again, one minute.
7. Turn off the mixer, add in the walnuts, and whip the mixture at high speed for 30 seconds, resulting in butter.
8. Refrigerate the butter for about 10 minutes, then serve.

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