I've made logs of compound butter for the freezer and they are quite easy to slice off a single pat or two. I wrap them in plastic, then in foil and then in a zip bag, just to be sure they don't trade flavors.

Alexa

I'm with Alexa. I just roll them in plastic logs, then wrap some more and bag. Easy to slice or just dip knife in warm water if they shatter a bit on you. I have on occasion put it in a piping bag and pipe out dollops, freeze, then bag. That's nice if your husband would be feeding himself. Smiles. I do it so Christy doesn't have to bother unwrapping and re wrapping. They keep better for longer as a log though.

I do the same thing...make a log using parchment paper or plastic wrap, and then quick-freeze it. When completely frozen, I use my butter slicer (a stainless steel frame with thin wires designed for slicing a stick of butter into individual pats) to slice the whole log into butter "coins". Then I package them for the freezer and vacuum-seal them shut using my FoodSaver.

-Grainlady

Here is a link that might be useful: butter slicer

Here are a few recipes for ones that are usually in my freezer.

TOMATO BASIL BUTTER

1 Tbs. olive oil
1 1/2 cups peeled, seeded and chopped tomatoes (about 1 lb.)
2 tsp. minced garlic
1/2 cup sweet butter softened
2 tsp. grated lemon rind
1/2 tsp. salt
1/8 tsp. pepper
1/4 cup minced fresh basil

Heat the olive oil in a small skillet. Add the tomatoes and garlic and saute, stirring occasionally, for about 10 minutes or until the tomatoes form a puree that will mound. Let cool. Put the butter in a mixing bowl and beat in the tomatoes and remaining ingredients. Roll into a log shape, wrap well, and refrigerate or freeze.

Ideas: any type of fish, chicken breasts, green vegetables

RED WINE BUTTER (makes 1/2 cup)

1/2 cup good quality red wine
3 shallots, finely chopped
1 tsp. red wine vinegar
1/8 tsp. salt
1/8 tsp. freshly ground black pepper
1/2 cup unsalted sweet butter

In a small saucepan, boil down the wine, shallots and vinegar until only two tablespoons remain. Season with salt and pepper and cool. Cream the butter and blend in the wine mixture. Roll into a log shape, wrap well, and refrigerate or freeze.

Ideas: steaks, broiled tomatoes, baked oysters, lamb chops

ORANGE-CHIVE BUTTER

1/2 cup sweet butter
1 to 2 tsp. grated orange zest (no white part)
2 Tbs. fresh orange juice
1/2 tsp. fresh lemon juice
2 Tbs. fresh chopped chives

Cream the butter and mix all the ingredients together until well blended. Roll into a log shape, wrap well, and refrigerate or freeze.

Ideas: shrimp, cooked carrots or yellow squash, chicken

Grainlady, you've given me a perfect excuse to purchase a new gadget -- a butter slicer. That sounds like a good method. Ruthanna, thanks for the recipes. I've got chives growing like mad, so the orange butter would be great.

I'll be busy next week, I can tell.

I love Ruthanna's tomato basil butter and try to always make enough when the tomatoes are good to last through the holidays.

Like nearly everyone else, I make a log, wrap it, then wrap it again. It slices nicely when I need it.

Annie