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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Preheat oven to 350 degrees . Grease and flour 8-inch square pan. Lightly toast sliced almonds, set aside. Blend sugar and melted butter. Add beaten eggs, mixing well. Stir in almond & vanilla extracts. Mix together salt & flour; add to creamed mixture and mix well. Spread batter into pan. Sprinkle with granulated sugar and almonds. Bake 30-35 minutes.,. *Baking them for 30 minutes will give you a soft moist result, baking for 35 will give you a crunchy-topped delight.