For the Whipped Maple Pecan Butter, beat softened butter with maple syrup until light
For the crust: Preheat oven to
ell, set aside.
Melt butter, add brown sugar and mix
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.
Cream together whipped butter, peanut butter, powdered sugar and vanilla.
Roll in balls the size of a big marble.
Melt paraffin and chocolate in double boiler.
Dip balls and let stand on wax paper until hard.
Add 2 sticks cut up softened butter to a mixing bowl.
Beat until well beaten.
Begin adding buttermilk slowly.
Beat until fluffy.
Scrape loose the first solid butter clinging to the bowl, then beat until there are no solid lumps in the whipped butter.
Serve with my hot Kentucky biscuits.
Store unused portion in refrigerator, tempering and whipping before serving again.
nd foamy.
Add melted butter (after allowed to cool), eggs
FOR THE BREAD, Preheat oven to
lain, or with a little whipped cream (recipe follows) or cinnamon on
an generously with the melted butter.
Finely grate peel from
quare cake pan.
Beat butter, sugar and egg yolk until
at in a dry skillet for 10 minutes stirring occasionally.<
d sifted flour mixture to butter mixture alternately with buttermilk, beginning
cup of raw sugar (for camping purposes, 1/4 may
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.
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.
rge bowl of chilled water for one to two hours before
For the cake:
Mix all
For the waffle you can use any Belgium waffle batter recipe, feel free
re still hot, add the butter, sour cream, and cream cheese