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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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Heat oven to 350F (180C). Butter a 13 x 9 inch pan. Line bottom and sides with foil. Heat condensed milk and chips over low heat, stirring, until chips melt. Combine flour, soda and salt. Beat butter and sugar until creamy. Beat in egg and vanilla until light and fluffy. Beat in flour mixture until dough just comes together. Reserve 1/2 cup dough. Press remaining dough into bottom and 1/2-inc h up sides of pan. Pour butterscotch filling onto dough. Crumble remaining dough on top. Sprinkle with pecans. Bake until crust is golden brown, 30 to 35 minutes. Cool. Using foil, lift from pan and cut into squares.