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You'll need only three ingredients to whip up this fruity spread from Irene Marquardt. "It's great on plain bread or toast, but it's especially good on pancakes and waffles," says the Peshtigo, Wisconsin cook.
This recipe is:
Quick
Nutritional Facts 1 serving (1/4 cup) equals 213 calories, 17 g fat (10 g saturated fat), 45 mg cholesterol, 169 mg sodium, 18 g carbohydrate, trace fiber, trace protein.
Originally published as Strawberry Butter in Quick Cooking March/April 2005, p63
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Reviewed on May. 18, 2012 by N.L.
My mom and I did this butter because we were curious on how it would taste. It does taste good and it is easy to do, but I usually do not eat bakery products that need butter so I really can't find where to use it other than my toasts. :-(
Reviewed on May. 23, 2011 by gator2666
This exactly the same recipe, that my family has used for generations. I make it on Thanksgiving and Christmas and serve it for breakfast with nut bread. This recipe is simple and delicious. I always get request for more of the butter and the recipe.
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