Yield: 1 servings
| Measure | Ingredient |
|---|---|
| \N \N | -EILEEN SPARKES (TCVB74B) |
| 2 \N | Sticks butter |
| ½ cup | Brown sugar |
| 2 \N | Sticks butter |
| 1 teaspoon | Orange rind |
| 1 \N | Stick butter |
| 4 \N | Strawberries Spread |
| ⅓ cup | Pecans; in a shallow pan. Toast in a 350 oven for about 8 minutes; cool. Chop toasted pecans finely. In a medium bowl; beat |
| ½ cup | Butter; until fluffy; |
| 1 teaspoon | Cinnamon Blend together well. |
| ⅛ teaspoon | Mace Blend together well. ripe; hulled fresh |
| \N \N | Powdered sugar; to taste beat in |
| ¼ cup | Honey; until well combined. Then mix in chopped pecans. made ahead; cover an refrigerate. Let stand at room temperature to soften before serving. |
CINNAMON BUTTER
ORANGE BUTTER
STRAWBERRY BUTTER
HONEY-PECAN BUTTER
We had a brunch potluck at work and I made 4 or 5 different breads with the assorted butters - they make yummy toast! Formatted by Elaine Radis