Pepperberry Butter Food
PEPPERBERRY BUTTER
I found this recipe on an alternate website while researching menu ideas for Australia Day/Waitangi Day.
Provided by ColCadsMom
Categories Australian
Time 5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pound pepperberries, garlic, ginger, salt and ground spices in a pestle and mortar until well combined.
- Mix in the butter until well combined.
- Chill until ready to use.
Nutrition Facts : Calories 230.1, Fat 25.5, SaturatedFat 16.1, Cholesterol 67.2, Sodium 586.1, Carbohydrate 1.2, Fiber 0.3, Sugar 0.1, Protein 0.5
PEANUT BUTTER BLACKBERRY BARS
The love child of a juicy summer fruit pie and a classic peanut butter and jelly sandwich, these family-friendly bars are perfect for a backyard picnic or an after-school snack. They're super fast to make with an electric mixer, but you can also make the dough by hand: Just be sure the butter is very soft before you start, and mix with a sturdy wooden spoon or rubber spatula. To make easy work of pressing the dough into the baking dish, use lightly floured hands or the bottom of a flat measuring cup.
Provided by Dawn Perry
Categories cookies and bars, dessert
Time 1h
Yield 16 bars
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Butter an 8- or 9-inch square pan and line with parchment paper, leaving a 2-inch overhang on two of the sides.
- In a large bowl, stir together butter, peanut butter, brown sugar and 1/2 cup granulated sugar until smooth and creamy. Add egg and vanilla and beat to combine. Add flour, salt and baking powder and stir to combine.
- Press about two-thirds of the dough into the prepared pan. In a separate bowl, toss berries with remaining 1/4 cup granulated sugar. Scatter berry and sugar mixture over dough, then crumble remaining dough over top, pulling it apart into big crumbs.
- Bake on the middle rack until golden brown, 45 to 50 minutes. Sprinkle with flaky salt, if using. Let cool completely before slicing into squares. Store, covered in the refrigerator, for up to 3 days.
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