French bread butter
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Butter; or margarine (I like salted real butter) |
| 1 | teaspoon | Thyme |
| ½ | teaspoon | Dry parsley flakes |
| 1 | teaspoon | Celery seed |
| 4 | Green onions; finely chopped | |
| ½ | teaspoon | Garlic powder |
Directions
Butter should be at room temperature. Mix all together and let stand 2 hours before using. Slice French bread; butter both sides. Freeze about 3 days before needed. Keeps about 6 weeks frozen. Bake frozen at 400 degrees for 45-50 minutes.
Posted to Bakery-Shoppe Digest V1 #230 by Becky Kivak <bkivak@...> on Sep 11, 1997