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Hazelnut Butter

Yields:1 1/2 cup
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Recipe Cooking TimePreparation10 minutes
Cooking0 minutes
Ready In10 minutes
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Ingredients

8 ounces butter divided
1/4 cup hazelnuts dry-roasted, skin
1/4 cup parmesan, parmigiano-reggiano cheese, grated
1 each lemon zested
2 teaspoons tarragon fresh
1 x salt and black pepper to taste

Directions

Combine ingredients and blend until smooth.

Roll into cylinder and chill.

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Member Review

***

Surprise Tea Cakes

This is a wonderful recipe. I think it was from a Betty Crocker microwave cookbook I used to have. However, the writer of this recipe forgot to note that it needs to be microwaved at 50 percent power when baking it for 5 minutes. Now I have a dozen burnt cookies.