French bread butter

Yield: 1 Servings

Measure 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

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

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