aking soda.
Cut in butter with pastry blender or two
airly clean.
Serve with strawberry butter.
Butter.
Combine ingredients & blend
Combine all ingredients in processor. Blend until smooth, scraping bowl occasionally, about 5 minutes. Transfer strawberry butter to medium bowl. Cover and chill. (Can be made 5 days ahead. Keep chilled. Bring to room temperature before serving.)
alt onto wax paper. Cream butter until soft in a large
In a food processor fitted with plastic blade, or in a medium-size bowl with electric mixer, beat strawberry puree into butter until fairly smooth (mixture should have a few little pieces of fruit).
Beat in sugar; pack strawberry butter into serving bowl or mold. Refrigerate until firm.
mix together the milk, melted butter, beaten eggs and vanilla.
ver very low heat, melt butter and chocolate, stirring constantly, until
Combine butter, 1/4 cup plus 2 tablespoons confectioners' sugar, and strawberry preserves in a large bowl; beat with an electric mixer until creamy. Cover and chill until serving.
Carefully spread peanut butter across one of the pieces
In a small bowl, beat together the butter, confectioners' sugar and strawberry preserves until creamy. Cover, and refrigerate until serving.
Beat butter until creamy.
Beat in preserves, 1 tablespoon at a time -.
It may look curdled, but not to worry!
Fold in fresh strawberries.
Keep in refrigerator; Before serving, let it soften at room temperature without stirring.
Whip butter in bowl of an electric mixer until fluffy.
Fold in strawberry preserves.
Return to refrigerator and allow butter to solidify.
Heat oven to 325\u00b0.
Grease bottom of an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.
Cream butter, sugar and vanilla and beat until fluffy.
Add eggs one at a time, beating after each addition. Sift dry ingredients together.
Combine preserves and buttermilk and add alternately with flour mixture.
Beat until well blended. Stir in nuts.
Pour into prepared pan and bake for 1 1/4 to 1 1/2 hours.
Cool in pan 15 minutes.
Cool completely.
Wrap loaf and store overnight in cool place.
Good served with strawberry butter.
Blend butter, sugar, vanilla, salt and lemon juice in a large bowl.
Beat in eggs, one at a time.
Dissolve soda in sour cream. Add to egg mixture. Fold in remaining ingredients; mix well.
Pour batter into 2 greased loaf pans or into cupcake pans. Bake at 350\u00b0 for 35 to 40 minutes. Cupcakes take 20 to 25 minutes. Serve with Strawberry Butter for a special treat.
Place yeast in 2 cups warm (not hot) water.
Melt butter; add to sugar in large bowl.
Add beaten egg and dissolved yeast mixture.
Add flour and stir until thoroughly mixed.
To cook, drop by spoonfuls into well-greased muffin tin (or use cupcake papers) and bake at 400\u00b0 for 20 minutes or until brown.
Bring margarine or butter to room temperature and whip.
Let strawberries thaw.
Whip all ingredients together including strawberry juice with large mixer.
Fresh strawberries can be used in season.
Vary amount of sugar to taste (increase when using frozen berries and decrease when using fresh berries).
Serve on your favorite bread.
Bring margarine or butter to room temperature and whip.
Let strawberries thaw.
Whip all ingredients together, including strawberry juice, with large mixer.
Vary amount of sugar to taste (increase when using frozen; decrease when using fresh).
Soften butter.
Add preserves and mix thoroughly.
Serve with warm breads.
Puree strawberries in a blender. Blend cornstarch and sugar in a medium saucepan. Stir real good to mix. Add the pureed strawberries. Stir to mix well. Bring the mixture to a boil, then simmer for 2 minutes, stirring often. Mixture should be cooled to room temperature. Place butter in mixer bowl and whip the butter. Add the strawberry mixture slowly, beating constantly, until butter and pureed mixture are blended well. Refrigerate.
Combine butter and preserves.
Beat at low speed of an electric mixer 1 minute or until mixed well.
Cover and chill. Remove from refrigerator 30 minutes before serving.
Serve with croissants.
Yields about 1 1/4 cups.