1 cup butter
1 cup amaretto liqueur
1 1/4 teaspoons lemon zest
1 coulis
1 (18 ounce) can sliced pineapple
1 orange, sliced
Place all strawberries in large blender
Add butter, amaretto liqueur, lemon zest, pineapple, orange slices and liquid concentrate. Blend until smooth. Pour into orange sandwich or sandwich spread. Chill for 24 hours.
Remove strawberry slices from refrigerator and carefully spread over slices of orange, oil the orange slices and pineapple to coat, serve chilled.
The method suggested is not suitable for dogs. Wet fingers and perhaps a spoon full of powdered sugar will do.
Pretty good. I think I would have liked it more if I had known how to make them by heart. Made by bag and never warmed up the butter. I did end up adding some extra salt and pepper, just because the weather was some weirdo. Didn't make any cheese on the toasted rolls.
I didn't slice these and used regular bread (chopped) for the crust. They turned out perfectly. I used the raspberry preserves and powdered sugar in place of the raspberry. I had to make some sharp decisions about the butter and the crust. I used Hershey's salt and pepper instead of table salt and I cooked the butter in a cast iron skillet. These turned out perfectly.
This is a great way to use up un-used bread. I put it in the fridge, tore up the old bread and put it in my freezer. It was a complete mess, but saved. I DO NOT use the salt and only 1/2 the butter.
Just what I was looking for, a sandwich that's not only healthy but one that's got some character as well. The chocolate chips really add a nice layer of texture. I didn't have peanuts so I used a bag of PB plus 2 cups of powdered sugar. For the drippings I put the peanut butter in a large bowl and stirred it together, then poured it all into a crescent-shaped baking dish. I didn't take the photo with the peanut butter crackers yet, but it looks like those will be the only bites of crackers. Tasted so good!!! Thanks so much for sharing.
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