nd gradually whisk in the butter (all but 3 Tbsp), a
inutes.
Heat milk, sugar, butter, salt in a saucepan over
br>For glaze:.
Melt butter in saucepan.
Stir in
Preheat oven to 400 degrees F (200 degrees C). Place tart shells on a baking sheet.
Mash blackberries and lemon zest together lightly in a small bowl. Divide blackberry mixture evenly into the bottom of tart shells.
Whisk brown sugar, honey, egg, butter, vanilla extract, and salt together in a bowl; spoon mixture evenly over blackberries in shells.
Bake in the preheated oven until filling is bubbly and shells are golden, 22 to 27 minutes.
Stir jam into butter; cover and chill 8 hours.
Serve on waffles, pancakes, or ham.
combine cake mix, egg, and butter with an electric mixer. Mix
Mix the butter ( I melt it in the
br>Immediately stir in peanut butter.
Drizzle warm frosting over
ake mix, pudding mix, water, butter, eggs and 2 teaspoons rum
br>1.\tCream together peanut butter and butter until fluffy. Add 1
In food processor, process the butter and berries to a smooth puree.
The butter will be a deep pink color.
Spoon butter into cute serving dish and refrigerate 1 hour before serving.
Serve with a small butter spreader, to accompany scones or homemade rolls.
ake mix other than a butter recipe cake, follow the directions on
On a large microwave-safe platter, arrange broccoli and cauliflower around outer edge.
Sprinkle with water.
Cover with microwave-safe clear plastic wrap; vent by leaving a small area unsealed at the edge.
Micro-cook on 100% power (High) for 2 minutes.
Place zucchini, mushrooms and peppers in center.
Cook, covered, on High for 4 to 5 minutes more, or until vegetables are crisp-tender.
Carefully drain off liquid.
Drizzle with Garlic Butter.
Mix Duncan Hines Butter Recipe cake mix, eggs, milk and peanut oil together.
Pour into 3 or 4 layers; cook as directed.
Cool.
/4 cup apple butter, apple juice, butter and egg together. Fold
For butter, mix all ingredients in a
Mix 1 box of Duncan Hines yellow Butter Recipe cake mix with eggs, oil, sugar and sour cream.
Beat with mixer until creamy. Pour 1/2 of mixture in Bundt cake pan.
Sprinkle 2 tablespoons brown sugar, mixed with 1 teaspoon cinnamon and 1/2 cup nuts.
Add rest of cake mix on top of this mixture and cook 40 minutes or less.
Test for doneness.
Mix all ingredients together. Spread on a loaf of sliced Italian bread and toast in oven. Serve warm from oven.
*You may substitute 4 teaspoons of chopped garlic (4 whole cloves) for garlic powder.
My Notes: We usually freezes half of this recipe in a sealed bag for later. For optimum freshness, use from the freezer within 3 months. Only store in the refrigerator for a week.
orn with the sundried tomato butter (recipe below).
Note: I am
0 seconds) cake mix, peanut butter and brown sugar until crumbly