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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Flower butter
Contributed by:
  • 1 lb. unsalted butter
  • 1â�„2 tsp. vanilla or almond extract
  • 1â�„2 cup to 1 cup fresh rose, violet, geranium or nasturtium petals
Soften butter. Mix extract into softened butter. Finely chop flower petals and fold into butter mixture. Let mixture stand for several hours at room temperature, then refrigerate for several days to bring out the flavor. Garnish with fresh petals.
It can be frozen for several months. It’s wonderful on breads and crackers or used in sugar cookie or pound cake recipes.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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