| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
servings |
INGREDIENTS
| 1 |
lb |
Unsalted butter; softened |
|
|
Candy molds; see * Note |
|
|
Cinnamon sugar; (optional) |
INSTRUCTIONS
* Note: You can purchase candy molds at craft and baking supply stores.
With a spatula, press soft butter into the candy molds. Or, you can first
flavor the softened butter with cinnamon sugar and then press into molds.
Refrigerate or freeze the molds for an hour. Remove them and, while they're
still chilled, pop the decorative pats onto a plate. Let the pats soften a
little, or place them directly on bread or toast, and spread.
Source: "Martha Stewart Living Magazine, Apr 1997" S(Formatted for MC5):
"by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 pound"
Per serving: 3255 Calories (kcal); 368g Total Fat; (99% calories from fat);
4g Protein; trace Carbohydrate; 994mg Cholesterol; 50mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 73 1/2 Fat;
0 Other Carbohydrates
Recipe by: Martha Stewart
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