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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
Adjustable stand — hold cookbook or tablet at eye level while cooking
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In large bowl, combine the flour, sugar, baking powder, salt and cheese; add milk. Stir slowly with fork. When dough clings together, turn onto well-floured surface. On a floured surface, knead gently 10 times. Roll dough into 12x8-in. rectangle. Cut dough in half lengthwise with sharp knife, then into 16 strips. Place butter in a . Dip both sides of strips in melted butter. Place 2 rows in pan. Sprinkle with topping of your choice. Bake at 450° for 12-15 minutes. Serve immediately.