Maple Butter
1/2 cup salted butter, softened
1/4 cup maple syrup
In a medium bowl and using an ecectric mixer at medium speed, cream together butter and maple syrup. Store covered in the refrigerator for up to 5 days.
Accompaniments: Pumpkin scones
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Cranberry Cream Cheese
11 oz. cream cheese, softened
1 cup canned whole-berry cranberry sauce
In a medium bowl, combine the softened cream cheese and cranberry sauce. Stir well to combine. Refrigerate until ready to use.
Uses: Accompaniment to scones/quick breads or as a tea sandwich filling (use with pumpkin bread)
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