Recipe - Strawberry Jam Butter

NORMA WRENN NPXR56B
One half cup Unsalted butter; room temp
2 tablespoon Nonfat dry milk
1/3 cup Strawberry jam
One half cup Confectioners' sugar (icing)
pn Salt

In a food processor fitted with the metal blade, process the butter until
smooth and light, scraping down the work bowl once or twice. Add 1
tablespoon of the dry milk, the jam and sugar and process untl blended. Add
the remaining 1 tablespoon dry milk and the salt and process until smooth,
scraping down the work bowl once or twice. Store tightly covered in the
refrigerator for up to 1 week; bring to room temperature before serving.
Makes about 1 cup. Source: WilliamsSonoma Kitchen Library Muffins & Quick
Breads
Posted to MMRecipes Digest V3 #190

Date: 07/03/96

From: eboyd@shentel.net