Shea
Butter Extracted from the seeds of a tree native to Africa, shea butter is a solid at room temperature.
Not exact matches
She learned they made their own products at home
from avocado, mangos, and Shea
butter, which is
extracted from a nut.
In part one of this wide ranging interview, originally broadcast on the Pacifica program Guns and
Butter, Hudson explains how the parasitic dominance of the financial sector has led to the creation of a completely fictitious U.S. economy which creates nothing, but is exclusively devoted to
extracting wealth
from the rest of us.
The company boasts no substitutes and no shortcuts for every product, using real
butter, chocolate chips, Heath toffee crumbles, raisins, vanilla
extract, brown sugar and macadamia nuts imported
from South America and South Africa.
White Lightening Frosting 3 - 4 cups confectioners» sugar 1/2 cup unsalted
butter 2 1/2 teaspoons pure vanilla extract 1/2 teaspoon butter extract * optional Half - and - half, as required 1/2 cup marshmallow fluff * warmed * Butter extract is available from www.SpicesEt
butter 2 1/2 teaspoons pure vanilla
extract 1/2 teaspoon
butter extract * optional Half - and - half, as required 1/2 cup marshmallow fluff * warmed * Butter extract is available from www.SpicesEt
butter extract * optional Half - and - half, as required 1/2 cup marshmallow fluff * warmed *
Butter extract is available from www.SpicesEt
Butter extract is available
from www.SpicesEtc.com.
-LSB-...] possible (1 cup)-- where to buy
butter Vanilla
extract, homemade if possible (1 tsp)-- how to make homemade vanilla
extract Cream,
from grass - fed cows, raw if possible (add until you get the consistency you want)---LSB-...]
SOURCE Adapted
from the pumpkin scone recipe
from The Vanilla Bean Baking Book by Sarah Kieffer YIELD 12 scones INGREDIENTS For Sweet Potato Scones 2 1/4 cups (320 g) all - purpose flour 1/3 cup (66 g) sugar 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1/2 cup unsweetened sweet potato puree, recipe below 1/3 cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla
extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted
butter, cold and cut into 1/2 - inch pieces
looking at the ingredients it contains cocoa mass, sugar, cocoa
butter, emulsifier (322
from soy), vanilla
extract it does say may contain gluten cereals, milk, peanuts and tree nuts but i'm assuming that's just to cover themselves?!
Coconut oil is made
from the
extracted fat of the coconut meat, whereas this
butter includes the fibrous shreds of the coconut meat, albeit in dried form.
Ingredients: sugar, cocoa mass, cocoa
butter, emulsifier (322
from soy), vanilla
extract.
Banana & Coconut Bread Recipe Adapted
from Exclusively Food — Banana Cake Recipe 100g Unsalted
Butter 1/2 Cup Rapadura Sugar (where to find rapadura) 1 Cup Mashed Bananas (2 Medium Sized Bananas) 1 teaspoon vanilla
extract (where to find vanilla
extract) 2 Eggs 160 ml Coconut Milk (where to find coconut milk) 2 Cups Unbleached Plain Flour (where to find unbleached plain flour) 2 teaspoons Baking Powder (where to find baking powder) 1/2 teaspoon Bicarb Pinch of Salt
Vanilla
butter rounds slightly adapted
from Big Fat Cookies 2 3/4 cups (385g) flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 1/2 cups (340g / 3 sticks) unsalted
butter, at room temperature 1 cup (200g) sugar — I used vanilla infused sugar 3 large egg yolks 2 1/2 teaspoons vanilla
extract 18 whole unblanched (with skins) almonds or pecan halves Sift the flour, baking powder and salt into a medium bowl and set aside.
Remove
from heat and whisk in the
butter and vanilla
extract.
Cocoa
butter is
extracted from the oils of the cocoa bean, which is loaded with...
Ingredients:
Butter Cake 1 1/3 cups all - purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt Whites from 3 large eggs, at room temperature 1/2 cup sugar 1/4 cup (4 tablespoons) butter, at room temperature 2/3 cup milk 2 teaspoons vanilla e
Butter Cake 1 1/3 cups all - purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt Whites
from 3 large eggs, at room temperature 1/2 cup sugar 1/4 cup (4 tablespoons)
butter, at room temperature 2/3 cup milk 2 teaspoons vanilla e
butter, at room temperature 2/3 cup milk 2 teaspoons vanilla
extract
Remove the pudding
from the heat and stir in the
butter, vanilla
extract and 2 teaspoons coconut
extract.
1/2 cup (100 grams) granulated sugar 1 tablespoon ground cinnamon 16 slices (
from a 1 - pound or 450 gram loaf) white sandwich bread 1 stick (4 ounces or 113 grams) unsalted
butter, softened 3 cups (710 ml) whole milk 6 large eggs 1/4 teaspoon table salt 2 teaspoons (10 ml) vanilla
extract
Coconut OIL is JUST the oil that is
extracted from the meat, and coconut
BUTTER is the whole meat of the coconut pureed into a creamy butter, so I think that was the pr
BUTTER is the whole meat of the coconut pureed into a creamy
butter, so I think that was the pr
butter, so I think that was the problem!
For the Nutella Buttercream Filling (
from Tracey's Culinary Adventures): 6 tablespoons Unsalted
Butter, softened 1/4 cup Nutella 1/2 teaspoon Vanilla
Extract 1/2 tablespoon Milk 1/2 cup Confectioners» Sugar, sifted
Chocolate stout cake slightly adapted
from the delicious Feast: Food to Celebrate Life Cake: 1 cup (240 ml) stout beer 250g unsalted
butter, room temperature, chopped 75g cocoa powder 2 cups (400g) granulated sugar 150 ml sour cream * 2 large eggs 1 tablespoon vanilla
extract 275g all purpose flour 2 1/2 teaspoons baking soda pinch of salt Topping: 220g cream cheese, room temperature 100g icing sugar 1 teaspoon vanilla
extract 1/3 cup (80 ml) double cream (or whipping cream) Preheat the oven to 180 °C / 350 °F.
:D Milky Way and chocolate chip cookies slightly adapted
from the oh, so delicious A Passion for Baking 185g unsalted
butter, room temperature 200g light brown sugar 125g demerara sugar 2 large eggs 2 teaspoons vanilla
extract 400g all purpose flour 1 teaspoon baking powder 1 teaspoon baking soda pinch of salt 100g dark chocolate, chopped — I used one with 70 % cocoa solids 4 Milky Way bars, chopped Preheat the oven to 180 °C / 350 °F.
;) Cocoa - marzipan pound cake slightly adapted
from here 1 1/2 cups (210g) all - purpose flour 1/2 cup (45g) unsweetened Dutch - process cocoa powder 1 teaspoon baking powder 1/4 teaspoon table salt 3/4 cup (200g / 7 ounces) almond paste — I used homemade, recipe here 1 cup (200g) granulated sugar 1 cup (226g / 2 sticks) unsalted
butter, at room temperature 2 teaspoons Amaretto 1 teaspoon vanilla
extract 4 large eggs, room temperature 1/2 cup (120 ml) whole milk, room temperature 1/2 cup sliced almonds (optional) Preheat oven to 160 °C / 325 °F.
:D Ginger and milk chocolate cookies slightly adapted
from the oh, so beautiful Sweet and Vicious: Baking with Attitude 2 1/4 cups (315g) all - purpose flour 3 teaspoons ground ginger 1 teaspoon baking soda 1/4 teaspoon salt 3/4 cup (1 1/2 sticks / 170g) unsalted
butter, at room temperature 1 cup (175g) packed light brown sugar 1 large egg 1/4 cup molasses 1 teaspoon vanilla
extract 1/2 cup minced crystallized ginger, divided use 200g milk chocolate, in chips or chunks 1/2 cup (100g) demerara sugar In a medium bowl, whisk together the flour, ground ginger, baking soda, and salt and set aside.
:D Pine nut and Marsala biscotti adapted
from Dolci: Italy's Sweets 385g all purpose flour 150g granulated sugar 1/2 teaspoon baking powder 1/8 teaspoon table salt 3 heaping tablespoons honey 2 large eggs 2 large egg yolks 2 tablespoons unsalted
butter, room temperature finely grated zest of 1 large orange 1 teaspoon vanilla
extract 100 ml Marsala wine 120g pine nuts, lightly toasted and cooled — or use almonds as the original recipes calls for Preheat the oven to 180 °C / 350 °F.
Lemon and lavender loaf cake slightly adapted
from the delicious Paul Hollywood's Pies and Puds Cake: 250g all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda pinch of salt 125g granulated sugar 1 1/2 tablespoons edible lavender 2 large eggs 200g full - fat yogurt * finely grated zest of 2 lemons 100g unsalted
butter, melted and cooled 1 teaspoon vanilla
extract Drizzle: juice of 2 lemons, strained 1/4 cup (50g) granulated sugar Preheat your oven to 180 °C / 350 °F.
;) Port cake slightly adapted
from the always wonderful Delicious UK 225g all purpose flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda pinch of salt 125g unsalted
butter, softened 125g granulated sugar 2 eggs 1 teaspoon vanilla
extract 200 ml Ruby Port wine Icing sugar, for dusting Preheat the oven to 180 °C / 350 °F.
Once the
butter is browned, remove the saucepan
from the heat and stir in the granulated sugar, cocoa powder, vanilla
extract and water.
Honey bee cake slightly adapted
from this beautiful cookbook Cake: 2 1/4 cups (315g) all purpose flour 2 teaspoons baking powder 1/4 teaspoon ground cinnamon 1/2 teaspoon table salt 3/4 cup + 2 tablespoons (200g) unsalted
butter, room temperature 1/2 cup (100g) granulated sugar 1/3 cup (100g) honey 2 teaspoons vanilla
extract 2 large eggs 1 large egg yolk 3/4 cup (180 ml) buttermilk, room temperature * Glaze: 1/2 cup (150g) honey 3 tablespoons (41g) unsalted
butter, room temperature 1/4 teaspoon vanilla
extract pinch of salt 1/2 cup (56g) sliced almonds, toasted and cooled Preheat the oven to 180 °C / 350 °F.
;) Orange berry financiers adapted
from the always delicious Simply Bill 3/4 cup (105g) icing sugar, sifted finely grated zest of 1 large orange 3/4 cup (75g) almond meal (finely ground almonds) 1/3 cup (46g) all purpose flour pinch of salt 5 egg whites 100g unsalted
butter, melted and cooled 1 teaspoon vanilla
extract 1/4 cup (35g) blueberries, fresh or frozen (unthawed) 1/4 cup (30g) raspberries, fresh or frozen (unthawed) icing sugar, extra, for dusting In a large bowl, place the orange zest and the sugar and rub them together with your fingertips until sugar is fragrant.
- Whisk frequently until the sauce starts to simmer, then remove
from the heat and whisk in the
butter, chocolate
extract, and vanilla
extract.
;) White chocolate gingerbread blondies
from here 2 3/4 cups + 1 tablespoon (395g) all - purpose flour 1 1/4 teaspoons baking soda 1 1/4 teaspoons salt 1 1/4 teaspoons ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground cloves 1 1/4 cups (2 1/2 sticks / 282g) unsalted
butter, room temperature 1 1/4 cups (218g) packed light - brown sugar 1/2 cup + 2 tablespoons (124g) granulated sugar 2 large eggs 1 large egg yolk 1 1/4 teaspoons pure vanilla
extract 1/3 cup (80 ml) unsulfured molasses 280g (10oz) white chocolate, coarsely chopped - I used chips Preheat oven to 180 °C / 350 °F.
Raspberry trifle cupcakes
from Donna Hay magazine Cupcakes: 250g unsalted
butter, softened 1 1/4 cups + 2 tablespoons (274g) caster sugar 2 teaspoons vanilla
extract 4 eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking powder generous pinch of salt 1 cup (240 ml) whole milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan over low heat and cook until just comes to a boil.
Butter cake from Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts (Morrow Cookbooks) Cake: 1/2 cup + 1 tablespoon (127g) unsalted butter, very well softened 1 teaspoon vanilla extract 1 cup + 1 1/2 tablespoons (218g) caster sugar 3 eggs 1 1/2 cups + 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2 teaspoon baking powder, sifted 1/4 teaspoon baking soda, sifted pinch of salt 1/2 cup (120 ml) whole milk, room temperature Icing: 1 cup (140g) icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as
Butter cake
from Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts (Morrow Cookbooks) Cake: 1/2 cup + 1 tablespoon (127g) unsalted
butter, very well softened 1 teaspoon vanilla extract 1 cup + 1 1/2 tablespoons (218g) caster sugar 3 eggs 1 1/2 cups + 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2 teaspoon baking powder, sifted 1/4 teaspoon baking soda, sifted pinch of salt 1/2 cup (120 ml) whole milk, room temperature Icing: 1 cup (140g) icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as
butter, very well softened 1 teaspoon vanilla
extract 1 cup + 1 1/2 tablespoons (218g) caster sugar 3 eggs 1 1/2 cups + 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2 teaspoon baking powder, sifted 1/4 teaspoon baking soda, sifted pinch of salt 1/2 cup (120 ml) whole milk, room temperature Icing: 1 cup (140g) icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C;
butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as
butter a 20 cm (8in) round cake pan, line the bottom with baking paper and
butter the paper as
butter the paper as well.
Lemon - poppy seed cake with vanilla - cream cheese frosting slightly adapted
from Sky High: Irresistible Triple - Layer Cakes Cake: 3 cups (420g) cake flour * 2 cups (400g) caster sugar 4 1/2 teaspoons baking powder 1/2 teaspoon salt 3 tablespoons poppy seeds 1 cup (2 sticks / 226g) unsalted
butter, room temperature, coarsely chopped grated zest and juice of 1 large lemon 1 1/4 cups (300 ml) buttermilk 5 egg whites 1/3 cup (80 ml) water Vanilla cream cheese frosting: 2 vanilla beans 5 cups (700g) confectioners» sugar, sifted 224g (8oz) cream cheese, room temperature 1 cup (226g / 2 sticks) unsalted
butter, room temperature 1 tablespoon vanilla
extract Preheat the oven to 180 °C / 350 °F.
Chock - full of chocolate chip cookies
from The Essential Chocolate Chip Cookbook 1 1/4 cups (175g) all purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (113g / 1 stick) unsalted
butter, room temperature 1/2 cup (88g) packed light brown sugar 6 tablespoons (72g) granulated sugar 1 large egg 1 teaspoon vanilla
extract 4 cups (24 oz / 672g) semisweet chocolate chips — I used chips with 70 % cocoa solids Position a rack in the middle of the oven and preheat to 180 °C / 350 °F.
The Cacao Bean is the dried and fully fermented seed of the Theobroma Cacao tree
from which cocoa solids and cocoa
butter are
extracted.
Mince pie cupcakes with brandy
butter icing
from Delicious Magazine Cupcakes: 1/2 cup (1 stick / 113g) unsalted
butter, softened 1/2 cup + 1 tablespoon (112g) caster (superfine) sugar 1 teaspoon vanilla
extract 2 large eggs 150g good quality fruit mince 3/4 cup (105g) self raising flour 1 tablespoons corn starch 1/2 teaspoon baking powder pinch of salt Brandy
butter icing: 1/3 cup (75g) unsalted
butter, room temperature 2 tablespoons whole milk, room temperature 1 teaspoon vanilla
extract 1 3/4 cups (245g) icing sugar, sifted 1 tablespoon brandy Start with the cupcakes: preheat the oven to 180 °C / 350 °F.
Bill's cherry tart
from Holiday Pastry: 1/2 cup + 1 tablespoon (127g) unsalted
butter, melted and cooled 1/3 cup + 2 tablespoons (90g) caster (superfine) sugar 1 1/4 cups (175g) all purpose flour pinch of salt 2 tablespoons almond meal (finely ground almonds) Filling: 170 ml heavy cream 2 eggs, lightly beaten 2 teaspoons vanilla
extract 3 tablespoons caster (superfine) sugar 2 tablespoons all purpose flour 550g fresh cherries, halved and pitted — I used only 450g Preheat the oven to 180 °C / 350 °F;
butter a 24 cm (9 1/2 in) round loose - bottomed tart pan *.
Then I've added frozen organic raspberries (
from Target), some vanilla
extract and a little stevia which both add sweetness and flavor without sugar or artificial ingredients, raw cacao powder (or you could use cocoa powder), a handful of raw almonds (or almond
butter would work just fine), and that's it!
1/2 cup of all - purpose flour (King Arthur) 1/4 cup of whole wheat flour (King Arthur) 1/3 cup of dark cocoa powder 1/2 tsp of baking powder 1/4 tsp of salt 3 oz of dark chocolate (chopped) 3 tbl of
butter 1/4 cup of brown sugar 1/4 cup sugar Zest of one orange 2 tablespoon of Chobani (vanilla) 2 eggs 1 teaspoon of orange juice (
from the orange you zested) 1 teaspoon vanilla
extract
When I got home
from visiting Matthew, I had a major craving for chocolate chip cookie dough, so I got a little creative in the kitchen and whipped up a gluten - free and egg - free batch using almond
butter, almond flour, honey, vanilla
extract, and white chocolate chips.
Raw cacao
butter *, coconut sugar *, raw cacao powder *, cashew nuts *, lucuma powder *, inulin powder *, pink Himalayan salt (0.6 %), pure caramel
extract (
from raw dairy cream, 0.2 %).
Truffles - These rich and elegant, bite - sized round petit fours are made
from a mixture of dark or white chocolate and cream (ganache) to which various flavorings can be added:
butter, liqueurs,
extracts, nuts, coffee, purees, spices, candied or dried fruits.
Upside down pear chocolate cake slightly adapted
from the gorgeous Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More Fruit topping: 1 cup (200g) superfine sugar 1/4 cup (60 ml) water 3 ripe but firm pears, peeled, cored and each cut into 12 wedges (450g / 1 pound prepped) Cake: 1/4 cup (56g) unsalted
butter 112g (4oz) dark chocolate, chopped 1 cup (140g) all purpose flour 1/3 cup (30g) unsweetened Dutch cocoa powder 3/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup (150g) superfine sugar 2 eggs 1 teaspoon vanilla extract 1/2 cup (120 ml) whole milk, room temperature Butter a 23 cm (9in) round cak
butter 112g (4oz) dark chocolate, chopped 1 cup (140g) all purpose flour 1/3 cup (30g) unsweetened Dutch cocoa powder 3/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup (150g) superfine sugar 2 eggs 1 teaspoon vanilla
extract 1/2 cup (120 ml) whole milk, room temperature
Butter a 23 cm (9in) round cak
Butter a 23 cm (9in) round cake pan.
Initially your cashews will get all chunky, then after a minute or two they will break down into a fine looking flour, then the real magic happens, the heat and friction
from all that blending will
extract the natural oils
from our beloved cashews and in mere minutes, you will witness one of the most beautiful transformations of all time as your golden, delicious cashews are whipped into a smooth and creamy, deliciously dreamy nut
butter right before your pretty little eyes...
7/8 cup oil + 1/2 tsp sea salt (strange, I know but it is our «
butter») 3 tbsp ground chia 9 tbsp water 1 cup unsweetened pineapple juice
from concentrate (we can have pineapples on our diet — hollaaaa) 2 & 1/2 cup buckwheat (I use light as it has less of an aftertaste) 2 tsp baking powder 1 tsp baking soda 1 tsp cinnamon 1 tsp nutmeg 1/4 tsp salt 3 cups shredded carrots optional: stevia (I put about 1/2 tsp of the clear
extract, you could put more as mine wasn't very sweet)
Almond cakes with sugared apple icing
from Donna Hay magazine 1/2 cup + 1 tablespoon (127g) unsalted
butter, softened 3/4 cup + 1 tablespoon (162g) caster sugar 1 teaspoon vanilla
extract 2 eggs 1 cup + 1 tablespoon (150g) all purpose flour 1/3 cup almond meal (ground almonds) 1 1/4 teaspoons baking powder 1/2 cup (120 ml) whole milk Sugared apple icing: 3/4 cup + 1 tablespoon (162g) caster sugar 1/4 cup (60m) clear apple juice Preheat the oven to 180 °C / 350 °F;
butter twelve 1/2 cup (120 ml) capacity muffin pans.
Peach, raspberry and almond crumble adapted
from Australian Gourmet Traveller 300g peaches (about 2) 45g frozen raspberries 1 1/2 tablespoons demerara sugar 1 teaspoon vanilla
extract Almond crumble: 2/3 cup (93g) all purpose flour 1/4 cup + 1 tablespoon (70g) chilled unsalted
butter, cut into 1 cm pieces 3 1/2 tablespoons demerara sugar 1 1/2 tablespoons flaked almonds For almond crumble, preheat oven to 200 °C / 392 °F.
White chocolate cupcakes with candied kumquats slightly adapted
from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted
butter, room temperature 1 tablespoon vanilla
extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted
butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla
extract pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar dissolves.
3 Tbs unsalted
butter 2/3 cup packed brown sugar 2 cups half and half (I just couldn't bring myself to use heavy cream when I knew I would eat a ton of this ice cream) 4 large egg yolks pinch of kosher salt 2 tsp vanilla
extract 1 1/2 cups whole milk 1/2 cup mini-chocolate chips — I used regular chips and a lot less (as you can tell
from the pics) but next time I will definitely use more