For the Whipped Maple Pecan Butter, beat softened butter with maple syrup until light
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.
lain, or with a little whipped cream (recipe follows) or cinnamon on
quare cake pan.
Beat butter, sugar and egg yolk until
orn with the sundried tomato butter (recipe below).
Note: I am
br>For glaze:.
Melt butter in saucepan.
Stir in
Add and beat ingredients together in order listed.
Drop by rounded spoonful onto center of preheated Pizelle Iron.
Close lid and cook until steaming stops (30-45 seconds).
Remove with fork. While still hot, roll into a cylinder.
Fill with Baker's Whipped Icing (recipe follows) after cooling.
Makes about 36 Pizelles.
ix, have 1 stick of butter and 3 large eggs at
Prepare and bake cake mix as directed on package.
Pour into 2 (9-inch) pans, greased and floured.
Cool.
Split layers to make 4 layers.
Beat brown sugar and whipping cream in chilled bowl until stiff.
Fold in coconut and pecans.
Fill each layer with 3/4 cup of whipped cream mixture.
Frost top with remaining cream mixture. Garnish with whole pecans if desired.
Refrigerate.
combine cake mix, egg, and butter with an electric mixer. Mix
Mix the butter ( I melt it in the
Blend
butter,\tsugar
and
egg<
br>Immediately stir in peanut butter.
Drizzle warm frosting over
ake mix, pudding mix, water, butter, eggs and 2 teaspoons rum
Heat oven to 350\u00b0.
Grease and flour 2 round pans, 8 or 9 x 1 1/2-inches.
Prepare and bake cake mix as directed on package. Cool 10 minutes and remove from pans.
Cool completely.
Split cake to make 4 layers.
Beat brown sugar and whipping cream in chilled bowl until stiff.
Fold in coconut and pecans.
Fill each layer with 3/4 cup of the whipped cream mixture.
Garnish with whole pecans, if desired.
Refrigerate any remaining cake.
br>1.\tCream together peanut butter and butter until fluffy. Add 1
In a medium mixing bowl crack 6 large eggs into the bowl and then add 6 tablespoons of cold tap water. Beat together, then add to a non stick pan with 2 tablespoons of margarine or whipped butter.
Cook over medium heat and be vigilant by constantly stirring. When done, sprinkle with your desired amount of salt and pepper.
* Tip for lesser eggs or more eggs per batches.
The key is to always add one tablespoon of water per egg and one teaspoon of margarine or whipped butter per egg.
Bring the butter and cheese spread to room
Bring 2 cups water to a boil.
Add shrimp and cook 3 to 5 minutes.
Drain well; rinse with cold water.
Peel and devein shrimp.
Combine whipped butter and next 3 ingredients; add shrimp.
Add salt, basil, poultry seasoning, garlic and lemon juice; mix well.