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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Individual cups for perfectly shaped poached eggs
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
Individual cups for perfectly shaped poached eggs
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
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remove wrappers from peanut butter filled chocolates. beat butter and peanut butter in large bowl until light and fluffy. add sugar, corn syrup, egg and vanilla; blend well. stir together flour, baking soda and salt; add to peanut butter mixture, blending well. heat oven to 350f shape dough into 30 (about 1-1/4 inch) balls. press peanut butter filled chocolate piece into each ball; covering completely with dough. reshape into balls; roll in granulated sugar. place on ungreased cookie sheet. bake 10 to 12 minutes or until golden brown around edges. cool slightly; remove from cookie sheet to wire rack. cool completely. set aside 30 peanut butter filled chocolates. place remaining chocolates in heavy-duty resealable plastic food storage bag. microwave at medium (50%) 1 minute; knead. if necessary, microwave at medium an additional 15 seconds at a time, kneading after each heating, just until chocolates are melted and mixture is smooth. cut small piece from corner of bag; drizzle melted chocolate over cookies. before drizzle sets, place peanut butter filled chocolate in center of each cookie. allow drizzle to harden.