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Return to July 13, 2009 Newsletter
                 
 

For Susan:

Easy Raspberry Butter

4 oz unsalted butter, softened
4 tbsp strained raspberry jam

Whip butter until fluffy. Beat in jam. Spoon into a small crock or bowl and refrigerate at least 4 hours. Set out a few minutes before using to soften. Use seedless raspberry jam if you wish.
grannym IL

http://www.nancyskitchen.com

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