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Be sure to let the pan cool all the way in between). When ready to bake, position racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F. Place the raisins in a small, microwave-safe bowl and stir together with the bourbon. Microwave on high for 30 seconds. Set aside.
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Classic Butter Tarts
To make the filling: Use a mixer to beat the eggs, brown sugar, and salt until smooth. Add the maple syrup, vinegar, melted butter, and vanilla and beat until thoroughly combined. Preheat the oven to 375°F. Have on hand a lightly greased or non-stick 12-cup standard muffin pan. To assemble the tarts: Roll the dough 1/8" thick.
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Add the egg, vanilla extract, and almond extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. On low speed, beat in the flour and salt. Turn up to high speed and beat until completely combined.
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Classic Peanut Butter Cookies Tatyanas Everyday Food
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Justin's Nut Butter, Classic Peanut Butter, 16 oz (454 g) iHerb
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LILY’S CLASSIC PEANUT BUTTER Lily's Peanut Butter
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Combine egg and water and whisk until smooth. Lightly brush each croissant with a thin coating of egg wash using a pastry brush. Refrigerate remaining egg wash until needed for a second application. Place croissants in a draft free area and allow to proof for 2 hours. I allow the croissants to proof in the oven.
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Classic Peanut Butter Blossoms Live Well Bake Often
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Classic Butter Tarts
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Chunky Classic Peanut Butter 380grams JOBBIE NUT BUTTER Get natural
In a medium size bowl, beat the butter and sugar together, then beat in the eggs, milk and vanilla until smooth. Stir in the raisins. Spoon filling into each of the shells, filling to ⅔ full. Bake for 25 minutes, or until golden brown. Allow to cool in the muffin tin, then remove and store in an airtight container.
Justin's Nut Butter, Classic Peanut Butter, 16 oz (454 g) iHerb
Step 1: Cut the butter into the flour. The first step in making pie crust is to quickly whisk together the salt and flour in a large mixing bowl. Then, use a pastry blender to cut cold butter into the flour. Work the butter into the dough until the bits are about pea-sized.
