| 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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