egrees Celsius.
Melt the butter and lightly grease a pan
aking tray.
Cream together butter and sugar, then beat in
Toast the two slices of bread, right after it pops out of the toaster, top one side of toast with the grated dark chocolate. On the other toast add peanut butter. Layer banana slices on top of peanut butter, then add jam preserves on top of bananas. Put both slices together and enjoy the best peanut butter sandwich ever! You can add more or less of the ingredients, according to taste.
Great for Breakfast or whenever you want a great snack. This is my son's favorite sandwich.
Combine yeast and warm water.
Let set 5 minutes.
Combine flour, baking soda, baking powder and salt in large bowl.
Cut in shortening with pastry blender until crumbly.
Combine yeast mixture, buttermilk and honey.
Add to dry ingredients.
Stir just until moistened.
Turn out on floured surface.
Knead for 1 minute. Roll out to 1/2-inch thick.
Cut with 2-inch cutter.
Place on ungreased baking sheets.
Bake at 400\u00b0 for 10 minutes or until golden.
Makes 4 dozen 2-inch biscuits.
Serve with Honey Butter.
to prepare cookies:.
beat butter on medium to high speed
lour mixture.
Melt the butter and pour into a 9x13
onsistency of creamy peanut butter.
Pecan honey butter: Chop pecans and add
n a large bowl cream butter with sugar.
Gradually add
Rosemary Honey Butter--Mix all ingredients in blender till smooth.
Chicken--Pound chicken breasts between two sheets of plastic wrap to 1/4\" thick.
Season with salt and pepper.
Brush chicken well with Rosemary Honey Butter.
Grill until well-browned and cooked through, about 10 minutes, brushing occasionally with Rosemary Honey Butter.
Using only what you need to keep chicken basted.
Refrigerate left over butter for biscuits, rolls, other bread or for grilled pork or fish.
To make pecan honey butter: Combine butter, honey and toasted pecans.
Set
ixture separates, (these are the butter solids and buttermilk), stop processing
ises, make the honey butter by whipping together the softened butter, honey, cinnamon and
alf.
Add onions and butter, one tablespoon at a time
Preheat oven to 325 degrees F. Line an 8 x 8-inch square baking dish with parchment paper. Spray with nonstick cooking spray.
In a large bowl, using an electric mixer, whip eggs, sugar, honey and vanilla until blended. Beat in Betsy's Best almond butter until well combined and smooth. Stir in cocoa powder, baking soda and salt. Fold in chocolate chips/chunks.
Spread brownie mixture evenly into prepared pan.
Bake for 30-35 minutes, or until a toothpick inserted in center comes out clean.
Yield: 12 squares.
Preheat oven to 350F and lightly grease/flour a 13 x 9\" cake pan.
Mix cake according to box instuctions and bake as directed.
As soon as you remove cake from oven, poke holes with a fork all over the cake, pour chocolate syrup from can evenly all over top of cake and allow to cool to room temperature.
When cool, spread with cool whip and refrigerate until ready to serve.
This is a great recipe!
Jean.
Simply put everything into a bowl and mix using the electric mixer until the spread is thoroughly incorporated.
Empty into a Tupperware container or an old margarine type container with a lid and store in the fridge.
I usually take the honey butter out of the fridge about 10 minutes before I spread it on my toast so it spreads easily. Sooo YUMMY! :).
Note: I usually double this recipe because it doesn't last long enough in my house but you might want to go by the amounts used above first to see if it is something you will like.
br>Icing:
Set the Butter out so it gets to
ven is heating up, divide butter in half (1/4 cup
For the buttermilk and honey butter: combine the first 4 ingredients
alt.
Beat together the butter, peanut butter, and sugar until light