BUTTER STRETCH
In these economic times, sometimes old recipes are best. My aunt used this recipe during the 1920's
Provided by June Butka
Categories Spreads
Time 10m
Number Of Ingredients 2
Steps:
- 1. Slowly add the evaporated milk to the butter. Cream the ingredients until smooth.
- 2. This will last about one month in the refrigerator. If you want a thicker butter for baking decrease the evaporated milk to 8 ounces
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GuestPlays
[email protected]I'm looking for a pie crust recipe that is vegan. Do you have any suggestions?
Muhadraty Hokok
[email protected]Can I make this recipe ahead of time and store it in the refrigerator or freezer?
Hedayetul Islam
[email protected]I'm allergic to butter. Can I use a different type of fat in this recipe?
Ronaldo Robinson
[email protected]This recipe is too complicated for me. I prefer a simpler pie crust recipe that doesn't require so many steps.
Junaid 56
[email protected]I followed the recipe exactly and my pie crust turned out tough and dry. I'm not sure what I did wrong.
Market Phillips
[email protected]This recipe is a bit more work than some other pie crust recipes, but it's worth it. The extra effort results in a truly exceptional crust.
Shayden Visagie
[email protected]I've been using this recipe for years and it never fails. The butter stretching technique creates a flaky, buttery crust that is perfect for any pie.
Warren Jacobs
[email protected]This is my new go-to pie crust recipe. It's easy to follow and the results are always amazing. I've made it with both sweet and savory fillings and it's always a hit.
Voice King
[email protected]I was skeptical at first, but I'm so glad I tried this recipe. The butter stretching technique is a bit time-consuming, but it's worth the effort. The resulting pie crust was the best I've ever made.
Sandy Yassin
[email protected]This recipe is a game-changer! I used to struggle with making flaky pie crusts, but this technique of stretching the butter makes all the difference. The crust turned out perfectly golden and flaky.