For Cranberry Butter.
Pour boiling water over berries and let sit for 10 minutes
rease or butter an 8 inch baking pan.
FOR CRANBERRY FILLING ~ In
br>Using pastry blender, cut butter into dry ingredients until mixture
FOR THE BREAD, Preheat oven to
ell, set aside.
Melt butter, add brown sugar and mix
Combine eggs, milk, salt, sugar and butter.
Dip bread into mixture, turning to coat both sides.
Brown in fat in heavy skillet.
Serve with Hot Cranberry Butter.
In a mixing bowl, combine all the ingredients, pressing together & mixing until well blended.
Place the cranberry butter on a piece of plastic wrap & form into a log.
Squeeze out (or blot with a paper towel) the excess liquid, then refrigerate until firm.
Cut into rounds, then serve & enjoy!
Spoon peanut butter batter in muffin pan about 3/4 full. Stir together oats, raisins, honey and butter. Spoon over batter. Bake at 350\u00b0 for 30 minutes.
nd foamy.
Add melted butter (after allowed to cool), eggs
For the crust: Preheat oven to
hand mixer), cream the butter until smooth (about 1 - 2
urchased a Butterball or a butter basted bird, you should still
Lightly sautee chopped red onion in butter. Let cool.
Mix cooled red onion with cranberry sauce. Best when made ahead for the flavors to meld and blend.
Enjoy with your turkey dinner or in your favorite turkey sandwich. Can be used in turkey sandwich see recipe #261937. Substitute chutney for cranberry sauce and red onion in this recipe.
at in a dry skillet for 10 minutes stirring occasionally.<
IX in softened BUTTER to CRUSHED CEREAL until butter is well distributed
From the drippings (at least 2 T of oil) and brown bits from Recipe #32541 add butter, onions, and garlic. Sautee onions till just turning brown.
Add flour and stir till a light brown roux.
Add water slowly.
Add one can of tomato soup.
Stir and simmer for 20 minutes.
Add Kitchen bouquet for color.
Serve with breaded pork chops.
n hand and just guessed for the recipe).
Soak the All
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
en to 350 degrees F. Butter and flour two 8-inch
For the cake:
Mix all