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.
quare cake pan.
Beat butter, sugar and egg yolk until
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.
Place cubed butter in a bowl; lower into
he maple cream cut the butter into cubes and allow to
ore). Pour in the melted butter and gently mix just until
In a small bowl, combine the first eight ingredients.
In another bowl, whisk the egg, milk, sweet potatoes and melted butter.
Stir into dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top.
Cook until the second side is golden brown.
Drizzle with caramel topping; sprinkle with nuts.
Serve with whipped butter if desired.
Combine dry ingredients and orange peel in bowl.
Add combined egg, orange juice, margarine, milk and vanilla.
Mix just until moistened.
Spoon batter into greased muffin cups (12) half full. Bake at 400\u00b0 for 20 minutes.
Let cool in pan.
Remove from pan. Serve warm with whipped butter and marmalade.
Preheat oven to 400 degrees.
Grease twelve medium-sized muffin cups or line with paper liners; set side.
In medium bowl, combine dry ingredients and orange peel.
Add combined egg, orange juice, butter, milk and vanilla; mix until dry ingredients are moistened. Spoon batter into prepared muffin cups, filling each cup half full. Bake 18-20 minutes or until golden brown.
Let cool in pan on wire rack 5 minutes.
Remove from pan; cool.
Serve warm or at room temperature.
Spread with whipped butter and marmalade, if desired.
Preheat oven to 350\u00b0F (180\u00b0C).
Line cookie sheat with parchment paper if possible.
Cream butter.
Sift together icing sugar, cornstarch, and flour.
Add dry ingredients and vanilla to the butter and beat until consistency of whipped butter.
Drop by teaspoon onto parcment lined baking sheet. Or can use a cookie gun with star tip or sprtiz tip to form cookies.
May decorate with small pieces of green or red cherries or colour sprinkles.
Bake at 350\u00b0F (180\u00b0C) or 15-20 minutes.
Stores well in covered tin.
br>Add two Tbs of whipped butter, then sprinkle some cinnamon/sugar
Cream butter and sugar (on No. 8 of the mixer) until fluffy. Add eggs, one at a time.
Reduce mixer speed (to No. 2).
Add flour and cream alternately.
(Beat after each addition.)
Spoon into well-greased 10-inch tube pan.
Put into cold oven to bake at 350\u00b0 for 1 hour and reduce heat to 325\u00b0 to continue baking until done (about 20 minutes).
Start with enough whipped butter or margarine to equal the desired quantity of spread.
Add ingredients to taste.
Mix and refrigerate for several hours for best flavor.
Spread on bread (crusty is best) and broil until brown and bubbly.
In a large bowl, mix all dry ingredients together.
In a separate bowl, mix eggs and oil.
Add milk and dry ingredients to egg and oil mixture.
Mix until batter is smooth, but still lumpy, being careful not to over mix.
Cook on a hot griddle. Prior to flipping the hotcake, spread pine nuts evenly throughout. Serve with hot maple syrup and whipped butter.
Combine first 4 ingredients in a small bowl, stirring until blended.
Set aside.
Cook corn and spread butter mixture evenly over corn.
Preheat oven to 350\u00b0.
In custard cup, melt butter in oven or microwave; stir in soy sauce.
Place bread crumbs on wax paper. Brush each drumstick with butter mixture; roll in crumb mixture until evenly coated.
Place drumsticks in single layer on baking pan.
Bake 45 minutes or until juices are clear when meat is pricked with a fork.
Makes 2 servings.