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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Achievable elevated desserts — laminated doughs, cakes, custards
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Achievable elevated desserts — laminated doughs, cakes, custards
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
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Melt together in large bowl: 1 cup butter (2 sticks) 1 cup creamy peanut butter Microwave 50 seconds and stir. Add: 1 1/2 cups graham cracker crumbs (10 whole crackers, 2 1/4" X 5") 2 1/2 cups powdered sugar Spread mixture in a 9 X 13 baking pan. Cool. Melt over boiling water: 1 12-oz. bag semisweet chocolate chips Spread melted chocolate on top of the cooled peanut butter mixture. Refrigerate until cold. Cut up and serve! Note: When cold, it was hard to cut into little squares. Mostly it broke into shards...which was more interesting! These freeze beautifully. Note: Don't try to cut the bars until they have REALLY cooled for several hours. The bottom will disintegrate, if you do.