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Geranium Cream

By September 1985Comments

Recipe From Liberty Bar, San Antonio

Serve alone as a dessert with blackberry sauce, or with pancakes or French toast for brunch.

3/4 lb butter
3 lbs cream cheese
1 cup sugar
2 cup whipping cream
2 oz rose geranium leaves

Slice butter and cream cheese thin. Finely chop geranium leaves. Place all ingredients in a large saucepan and cook over low heat. Stir until the butter and cream cheese are completely melted and combined. Watch carefully for lumps. When all ingredients are combined and smooth, remove from heat and cool uncovered in refrigerator for at least five hours.

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