Orange-Cinnamon Butter

1/2 cup butter
1 tablespoon brown sugar; firmly packed
1 teaspoon orange peel; grated
1/2 teaspoon ground cinnamon
Combine all ingredients in small mixer bowl. Beat at medium speed until fluffy and well mixed (1 minute).
Serve on muffins. Store refrigerated in airtight container up to 2 weeks.

Horseradish Chive Butter

3/4 cup unsalted butter; softened
2 tablespoons bottled horseradish; drained
2 tablespoons chives; minced
In a small bowl cream together the butter, the horseradish, the chives, and salt and pepper, to taste.  Let the butter stand, covered, in a cool place for 1 hour to allow the flavors to develop.  Serve the butter with grilled meat.
Source:  Sara Moulton
3/4 [...]

Honey Orange Butter

1 cup butter
1/2  orange; zested
1 tablespoon honey
  Salt; (optional)
In a bowl, combine all ingredients well.  Season with salt or more honey, as desired.
By:  Sara Moulton
1 cup

Peanut Butter

In a food processor blend two cups roasted peanuts plus one to two tablespoons peanut oil. 
Store it in the refrigerator.

Hazelnut Butter

Combine one cup roasted and skinned  hazelnuts and one or two tablespoons vegetable oil and salt and sugar to taste in a food processor or blender and mix until it has a spreadable consistency. 

Cashew Butter

Blend in food processor two cups roasted cashews plus one to two tablespoons vegetable oil.  Store it in the refrigerator. 

Almond Butter

Process two cups of blanched and toasted whole almonds in a food processor for a few minutes, add up to one teaspoon of salt, then process for a few minutes more.
Yields a bit more than one cup.