owl.
Than add the butter and slowly add drops of
Cook sugar, water, salt and syrup until it forms a hard ball in cold water.
Pour into 3 beaten egg whites and beat until creamy.
Add 1/2 tsp. vanilla.
Spread on buttered foil or dampened cloth. (I use buttered foil.)
Let set a few minutes, spread with peanut butter, roll up into a roll.
After it is cool, slice into desired thickness.
Refrigerate.
Cream butter and milk; add vanilla and sifted sugar.
Roll out on biscuit board 1/2-inch thick.
Spread with peanut butter. Roll up like jelly roll.
Put in refrigerator until firm enough to cut.
Roll out on wax paper. Spread with peanut butter. Roll up and place in refrigerator to chill and then slice.
Dissolve sugar, syrup and salt in the hot water. Cook, without stirring, to firm-ball stage. Remove from heat and pour gradually over stiffly beaten egg whites. Add vanilla, beating constantly, until mixture has lost its gloss. Spoon out on wax paper sprinkled with confectioners sugar. Press out with hand, then spread peanut butter. Roll up and wrap in wax paper and foil. Refrigerate.
eaten until light), salt, and butter to the mixture.
Blend
emaining milk. Add 5 tbsp butter, 1 egg, the salt, and
Combine butter, parsley, tarragon, chives,1 teaspoon
lour; set aside.
Melt butter; add 1/2 and 1
Flatten bread with rolling pin.
Spread with peanut butter and roll up.
Soak 1/2 teaspoon saffron in 2 tablespoons single cream.
Beat this, 1/4 teaspoon salt flakes and 1/2 teaspoon ground cardamom into the butter until smooth.
Roll, sprinkle another 1/2 teaspoon saffron strands over rolled butter, cover again and store in refrigerator.
FOR GIFT:
Wrap each butter roll in foil and then tissue paper, twisting the ends like a sweet wrapper.
Add a label with the flavour.
Include suggestions for uses or recipes and bundle together in a gift basket.
peed, beat margarine and peanut butter until smooth.
Beat in
Roll dough into a rectangle.
Spread 1 stick of oleo over dough.
Add 1 cup sugar and 1 teaspoon nutmeg.
Roll dough up and put in a pan.
Put remainder of oleo, sugar and nutmeg over roll. Add vanilla and boiling water.
Bake at 400\u00b0 for 25 minutes, until juice is thick and roll is brown.
Make the butter roll-in first.
With a
out 4 tablespoons of frozen butter onto the surface of the
Cream butter, sugar, vanilla and peanut butter. Roll into balls; then flatten. Dip in chocolate coating.
astry blender.
Place the butter mixture between two sheets of
rap.
Add remaining sugar, butter, extracts, and enough cream to
Boil water, syrup, 3 cups of sugar and salt until mixture will form ball that will crack on side of cup in cold water or cook to 250\u00b0 or hard ball stage.
Pour syrup slowly over beaten egg whites. Beat until it becomes stiff and dough like (7 to 10 minutes).
Cool so you can handle with hands.
Add enough powdered sugar to make pliable dough to roll out.
Divide dough into 3 parts.
Roll out each round on wax paper sprinkled with powdered sugar.
Spread peanut butter on top.
Roll up like jelly roll.
Cut into slices.
soft puffy easy to roll dough. Dust a rolling pin