|The Peanut Butter Cookbook|
|by Mable Hoffman|
The New York Times bestselling author of Crockery Cookery and The Complete Tomato Cookbook has coooked up a collection of deliciously diverse reci...
1 - 10 of 87 for fruit butters
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Surplus fruits may be preserved by making fruit butters. The only ... plums have been cooked. Freestone plums, however, may be treated exactly like peaches.
Topping: Boil until ... mix well. Add fruit and stir well. ... 35 minutes. Cool before serving. Top individual pieces with Hot Butter Topping, if desired.
This is a ... for a simple butter cake. It is ... I bought individual fruits and mixed them ... ahead. Chill and bring to room temperature before serving.)
Stir together honey ... Stir in peanut butter until smooth. Put aside 1/3 cup dried fruit. Stir the ... and wrap each bar in plastic wrap. Yields 24 bars.
Heat oven to ... sugar, and dried fruit. In small ... beat milk, peanut butter, oil, and ... Do not over mix. Spoon into muffin cups. Bake 13-15 minutes.
Apples, cherries, peaches, ... c. fresh, cooked fruit. Layer ingredients ... baking dish. Do not mix. Bake at 350 degrees for 30 minutes or until browned.
Cook 30 minutes. Seal in hot jars. Add spices as desired. Some fruits depending on the water content may need to cook longer.
Cream together light brown sugar and butter. Add beaten ... Put batter in pan and let set overnight. Bake at 250°F for 3 1/2 hours over a pan of water.
After mixing, divide ... 1/2 stick warm butter over each piece. ... Place 3 cups fruit (peaches, berries, etc.) ... fruit can be cooked in syrup for color.
Fruit butter is made by ... added to fruit butters are a mixture ... the butter. Pour boiling hot butter into hot, clean, sterilized jars; seal at once.
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