Strawberry jam butter
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Unsalted butter; room temp |
| 2 | tablespoons | Nonfat dry milk |
| ⅓ | cup | Strawberry jam |
| ½ | cup | Confectioners' sugar (icing) |
| pinch | Salt | |
Directions
NORMA WRENN NPXR56B
In a food processor fitted with the metal blade, process the butter until smooth and light, scraping down the work bowl once or twice. Add 1 tablespoon of the dry milk, the jam and sugar and process untl blended. Add the remaining 1 tablespoon dry milk and the salt and process until smooth, scraping down the work bowl once or twice. Store tightly covered in the refrigerator for up to 1 week; bring to room temperature before serving.
Makes about 1 cup. Source: Williams-Sonoma Kitchen Library Muffins & Quick Breads
Posted to MM-Recipes Digest V3 #190 Date: 07/03/96
From: eboyd@...