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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Achievable elevated desserts — laminated doughs, cakes, custards
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
Achievable elevated desserts — laminated doughs, cakes, custards
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
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Preheat oven to 350°. In small bowl, combine flour, baking powder and salt; set aside. In large bowl, combine butter, peanut butter, sugar, brown sugar and vanilla extract; beat until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in Nestle semi-sweet real chocolate morsels. Spread evenly into well greased 15 x 10 x 1-inch baking pan. Bake at 350° for 35 minutes. Remove from oven* and cool completely. Cut into 2 inch squares. Makes 35 (2 inch) squares.