kellyjean's Recipe

Easter Lamb Butter

Category: other stuff

2 stiks of butter, one softened
2 cloves
dash of cinnamon
cut a chunk about an inch long off of the firm butter and place it on top to make the head. also slice a pat off the other end, cut in a diagonal, one half of the digonal gets cut in two again. run the soft butter through a garlic press, place these curls on the lambs body, using a toothpick to twirl helps.dip a toothpick in cinnamon to make nostrils and use the cloves for eyes