Granny's gone and done it again

the butters are ease to make just very futzy. Have to chill the batter/dough enough to handle and then roll in to tubes, then CHILL real good or freeze for latter. Then slice and watch like a hawk as to quote the recipe card "DO NOT BROWN" all mine are sliced the same thickness as I cheat/got smart and took the slicer of one of those hard boiled egg slicer and broke it off the plastic stuff and use that. But baking time differ's with every tube of dough as I can't get to the same size.

dont sound easy !!
 
easier then fudge/carmels
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