| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 2 | c | All purpose flour |
| 3 | tb | Sugar |
| 2 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 1/4 | ts | Salt |
| 1/3 | c | Butter or margarine |
| 1/2 | c | Sour cream |
| 1 | Egg; slightly beaten | |
| 2/3 | c | Currants; (optional) |
| 2 | ts | Milk |
| 1 | tb | Sugar |
| 1/2 | c | Butter; softened |
| 2 1/2 | tb | Strawberry preserves |
INSTRUCTIONS
STRAWBERRY BUTTER Combine first 5 ingredients in a medium bowl; stir well; cut in butter with a pastry blender until mixture resembles coarse meal. Add sour cream and egg, stirring just until dry ingredients are moistened. Stir in currants, if desired. Turn dough out onto a lightly floured surface, and knead lightly 4 or 5 times. Pat dough to an 8 inch circle on a greased baking sheet. Brush top with milk; sprinkle with 1 tablespoon sugar. Cut circle into 8 wedges, using a sharp knife, separate wedges slightly. Bake at 400 degrees for 14-16 minutes or until lightly browned. Strawberry Butter: Cream butter, stir in preserves. Transfer to a small serving bowl. Yields 1-1/2 cups. Posted to Bakery-Shoppe Digest by Shelley Sparks <ssparks@mailbox.arn.net> on Feb 22, 1998
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