...cranberries and hazelnuts. -- Apricot Walnut Fudge. Substitute dried apricots and toasted walnuts for cranberries and hazelnuts. Nutrition information per piece: 70 cal., 2.5 g fat, 9 g carbo. Recipe from: American Butter Institute.
...creating rows of each color about 1 1/2 inches wide. Repeat all around the ring. Makes 14 servings. Nutrition information per serving: 350 calories; 9 grams fat, 61 g carbo; 7 g pro. Recipe from: American Butter Institute.
...Bake until cookies are barely set, about 9 minutes. (Do not overbake.) Remove from oven and let stand 2 minutes before removing to cooling rack. Makes about 60 cookies. (Recipes from Gale Gand, for the American Butter Institute.)
...350 degrees Fahrenheit. Bake cookies until they have a very light tan color, 25 to 27 minutes. Cool on cookie sheet, then transfer to an air tight container. (Recipe by Jerry Traunfeld on behalf of the American Butter Institute.)
...Remove from heat and whisk in butter, 1 tablespoon at a time. Transfer the cake to a wire rack and cool for 10 minutes. Drizzle syrup over pound cake when you serve. Makes 16 servings. (Recipe from the American Butter Institute)
...servings. Nutrition information per serving: 770 cal., 32 g total fat (19 g saturated fat), 85 mg chol., 870 mg sodium, 91 g carbo., 4 g dietary fiber, 30 g pro. (Recipe by Jerry Traunfeld for the American Butter Institute.)
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