Perfect for Irish Soda Bread!
Extra yummy on waffles, warm biscuits, warm corn bread and for baked sweet potatoes
By Deeli from Richland, WA
In a Tupperware or Rubbermaid container with tight-fitting lid, place a layer of perfectly clean and spray-free rose petals. Lay the waxed-paper-wrapped butter on top of the rose petals. Cover the butter with another thick layer of rose petals and cover tightly. Leave in refrigerator for a day or at least overnight. A couple of days is best.
Remove from refrigerator and allow the butter to soften slightly if you intend to color it. Use food coloring sparingly until you get the color you want and mix it in thorougly. Shape butter whatever way you choose, then re-wrap and return it to the refrigerator until needed. You may save the rose petals to use as garnish if you like. Perfectly clean rose petals are edible.
This butter is delicious used on crackers or tiny sandwiches made with watercress or very thinly-sliced cucumber. The rose flavor is delicate, but what a delightful treat it is.
The recipe can be doubled or tripled depending on number of people to be served.
|Time:||30 Minutes Preparation Time|
N/A Minutes Cooking Time
Source: This recipe came from an old Tea and Poetry book that my hubby found in a thrift store. It's from the 1920's. I believe it was put together by a church in Virginia.
By Pookarina from Boca Raton, FL
Place pecans in a single layer in a shallow dish.
Bake for 5 - 7 minutes at 350 degrees F. until the pecans are toasted.
Stir pecans into the remaining ingredients until blended.
Chill until ready to serve (Keeps for 1 week in refrigerator or 3 months in freezer).
Source: 2007 recipe card
By Robyn Fed from Tri-Cities, TN
Beat together sugar, syrup and butter. Add beaten egg yolk. Serve with pancakes, waffles, toast, french toast, etc. Refrigerate when not using.
By Terri from Pahrump, NV
Mix together and use like butter to spread onto toast, bagels, etc.
By Barb from Sioux Falls, SD