1/2 cup butter, room temperature
1/4 cup sugar
1/2 tsp minced gingerroot or crystallized g, inger
1 pinch of salt
1/2 medium peach, peeled, minced
A Recipe for
Ginger-Peachy Butter
I told my doctor I get very tired when I go on a diet, so he gave me pep pills. Know what happened? I ate faster. |
| Joe E. Lewis |
Food Tip |
Food Tip |
This Recipe for Ginger-Peachy Butter is one of thousands in the Recipes-to-go Fruit Cookbook.
Never work before breakfast; if you have to work before breakfast, eat your breakfast first. |
| Josh Billings |
If you enjoy this Ginger-Peachy Butter Recipe - you should enjoy the recipe collections you can find on the websites below:
Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education. |
| Mark Twain |
Food Tip |
This is a recipe for Ginger-Peachy Butter from the recipe cookbook of Recipes-to-go (Fruit)
The bagel, an unsweetened doughnut with rigor mortis. |
| Beatrice & Ira Freeman |
The second day of a diet is always easier than the first. By the second day you're off it. |
| Jackie Gleason |
Food Tip |
It's difficult to think anything but pleasant thoughts while eating a homegrown tomato. |
| Lewis Grizzard |
“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
| Georges Blanc, Ma Cuisine des Saisons |
The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried. |
| Mignon McLaughlin, The Second Neurotic's Notebook, 1966 |
In a small bowl, beat butter and sugar until creamy. Fold in
gingerroot (or crystillized ginger), salt and peaches until evenly
distributed. Spoon into a small serving dish. cover and refrigerate.
Let stand at room temperature 20 to 30 minutes before serving. Makes
about 1 cup. Variation: Substitute 1/2 cup minced fresh nectarines or
apricots for the peaches.
Serves: 1
Ginger-Peachy Butter Recipe brought to you by Recipes To-Go