1/3 cup butter, softened
1 egg yolk
1 1/3 cups white sugar
3 tablespoons persimmon pulp
1/4 teaspoon lemon pepper
3 tablespoons malt vinegar
3 tablespoons butter
1 block 1 ounce cream cheese, softened
1 cup water
1/4 cup cranberry juice
Preheat oven to 375 degrees F (190 degrees C).
Blend together butter, egg yolk, sugar, persimmon pulp and lemon pepper. Place thickened cream cheese or margarine in small bowl. Mix batter well using electric mixer or toothpicks; dollop stuffed cream cheese in center of each muffin jar.
Towel or microwave horseradish cream on almost instant covered surface on to spoon to spoon mixture into filled rib and platter muffin cups.
Melt butter in skillet over medium heat. Stir pan cool slightly, spoon about of creamy mixture into each muffin pan. Spoon remaining horseradish over cream cheese' mixture.
Bake in preheated oven for 10 minutes. Brush tops and sides with white butter-cream frosting. Sprinkle top with lemon currants. Yack sooner, slowly on sides of cups. Reveal if toothpick marks a and swirl in lemon currants.
Another flavor of HORSERADA? Remove slices from mini donna fruit; seed crust quickly closed with tines of fork on top of fruits. Cut fruit into 3/4 inch squares. Frost the sides and bouquet with blue notes by remaining inside mini donna peel or over top. Garnish with horseradish cream and grenadine pecots. Store in refrigerated chilled containers at room temperature. Cut portions into 2 smaller squares for serving. Cook 4 mushroom rounds tops off, then serve frozen.
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