Sentences with phrase «butter flavored sticks»

Not exact matches

«We now have a line of butters ranging from our two - pound rolls, quarter sticks and eight - ounce rolls that are unsalted, salted and flavor - infused to be distributed nationwide.»

Rather than oil, use a stick of melted butter in your brownies for a richer, better flavor.

If you're more plain Jane, you can stick to all vanilla or even just a dash of cardamom with a plain peanut butter flavor.

For Buffalo style flavor: Use 1/2 cup hot sauce, 1/4 cup melted butter (1/2 stick), and 1/4 cup BBQ sauce.

I guess you don't have to use a whole stick if you're thinking healthier, but more butter means lots of flavor in the case of this recipe.

And here's the thing: you don't need a whole stick of butter to create incredible flavors.

Alternatively, replace the butter with 1/4 cup Spectrum Organic Shortening + 2 tablespoons Earth Balance Buttery Sticks (for buttery flavor).

Cake: 2 2/3 cup all - purpose flour 1/3 cup cornstarch 2 cups granulated sugar 1 tablespoon baking powder 1/2 teaspoon Kosher or sea salt 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled slightly 1/4 cup neutral - flavored oil (I like canola) 2 teaspoons pure vanilla extract 1/4 teaspoon almond extract (optional) 1 1/2 cups milk (not skim or fat - free) 1/2 cup full - fat sour cream 4 large egg whites, room temperature

Alternatively, replace the butter with 1/4 cup Spectrum organic shortening + 1/4 cup Earth Balance Buttery Sticks (for buttery flavor).

But amaranth, butter and honey is one of my favorite whole grain flavor combinations (it makes a great hot breakfast cereal) and so I decided to stick with butter.

Southern - Style Cornbread: 2 cups yellow cornmeal 1 tablespoon baking powder 1 teaspoon Kosher or sea salt 1 1/2 cups buttermilk 1 large egg, room temperature 4 tablespoons (1/2 stick) unsalted butter, melted 1 tablespoon bacon fat (or neutral - flavored oil)

:D Lemon ginger cake slightly adapted from the always great Baking by Flavor Cake: 2 3/4 cups (385g) all purpose flour 1/3 cup (40g) cake flour * 1/2 teaspoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 1 cup (226g / 2 sticks) unsalted butter, softened 2 cups (400g) superfine sugar finely grated zest of 2 large lemons 2 tablespoons lemon juice 4 large eggs 1 cup minus 2 tablespoons buttermilk **, well shaken heaping 1/3 cup finely chopped crystallized ginger *** Syrup: 1/2 cup (120 ml) freshly squeezed lemon juice 1/2 cup (100g) superfine sugar Preheat the oven to 180 °C / 350 °F.

Hi Linda, the butter helps keep the berries from sticking and also adds flavor.

Ingredients: Cake 2 cups sugar 1/2 cup solid vegetable shortening 1 stick butter 5 eggs, separated 1 teaspoon vanilla flavoring 1 cup buttermilk 1 teaspoon baking soda 2 cups sifted self - rising flour 1 cup pecans, ground 3.5 ounces Angel Flake coconut

I always use 1/2 butter and 1/2 Butter - Flavored Crisco sticks as I find my cookies keep their shape better with that butter and 1/2 Butter - Flavored Crisco sticks as I find my cookies keep their shape better with that Butter - Flavored Crisco sticks as I find my cookies keep their shape better with that combo.

I would love a bigger pinch of salt in the peanut butter to really bring out the flavor, but it still tastes great and the texture is just right — crunchy, but not hard to eat, and doesn't get stuck in your teeth.

I love the rich flavor and creaminess but if you don't have it, any other good stick butter would do.

3/4 cup coconut flour, 1 stick (1/2 cup) of butter - cut up, 3 T honey, and I added a drop of almond emulsion for flavoring.

Candida Diet, Sugar - Free Ice Cream (gluten - free, candida - diet)(altered from a recipe found at Healing Naturally by Bee) 12 eggs 1 1/2 c. coconut oil 1 1/2 sticks unsalted butter 1 t. vanilla extract stevia, to taste 1 T. raw cacao powder, optional for layered ice cream (or use 3 T. to make the whole batch chocolate flavored)

The filling is made by melting 1 stick of butter (about 1/2 cup) in a medium - sized sauce pan with 3/4 cup coconut sugar, the sweet potatoes, the coconut milk (which does NOT add a coconut flavor) and the spices.

Dairy - free: In place of butter, try Earth Balance buttery sticks, butter - flavored nonhydrogenated vegetable shortening or virgin coconut oil.

2 cups all - purpose flour 1 tsp baking powder 1/2 tsp ground ginger 1/4 tsp salt 1 stick (8 tbsp) unsalted butter, at room temperature 2/3 cup granulated sugar 1 egg 2 tbsp milk 1/2 tsp pure vanilla extract 1/4 cup jam (whatever flavor strikes your fancy)

My suggestion is to buy the butter flavored shortening sticks that Crisco makes.

Pin It Yield: about 24 cupcakes Ingredients: Cupcake Ingredients 1/2 C butter (1 stick) 1 1/2 C sugar 3 eggs 1 t vanilla extract 8 oz applesauce 1/2 C honey vinegar (I love the flavor of honey vinegar, but I... Continue Reading →

FOR THE CAKE 2 cups plus 6 tablespoons cake flour 2 teaspoons baking powder 1 teaspoon salt 3 cups fresh blueberries 1 cup whole milk 2 teaspoons vanilla extract 1 teaspoon grated lemon peel (double for a more pronounced lemon flavor) 1 cup (2 sticks) unsalted butter, room temperature 1 1/2 cups sugar 4 large eggs

The butter keeps the Au Gratin Potatoes from sticking to the pan and adds another level flavor.

3/4 cup (1 1/2 stick) unsalted butter 2 ounces dark chocolate (72 %), chopped 1/4 cup plus 2 tablespoons Dutch - process cocoa powder 2 cups granulated sugar 3 large eggs 1 1/2 teaspoons vanilla extract 1 cup all - purpose flour 1/2 teaspoon Maldon sea salt 1 cup non-fat Greek yogurt (plain, vanilla or honey flavored) 1 tsp.

FOR THE FROSTING 2 (8 - ounce) packages cream cheese, room temperature 3/4 cup (1 1/2 sticks) unsalted butter, room temperature 4 cups powdered sugar (I used a little less) 1 teaspoon grated lemon peel (I added 1 tablespoon of lemon juice for more lemon flavor) 1 teaspoon vanilla extract

* 1 cup butter or margarine (2 sticks), softened * 1 cup packed brown sugar * 1 egg * 1/3 cup mild - flavored molasses * 1 tablespoon finely shredded orange peel * 2 tablespoons orange juice * 3 cups all - purpose flour * 1 cup whole wheat flour * 1 teaspoon ground ginger * 2 teaspoons ground cinnamon * 1/2 teaspoon baking soda * 1/2 teaspoon salt * 1/2 teaspoon ground cloves * 1 8 - ounce package cream cheese, softened * 2 to 3 tablespoons honey * Raisins, snipped dried apricots, and sunflower nuts

EOS's smooth stick is 95 percent organic, made with shea butter and jojoba oil, and available in three different flavors.

From Martha Stewart For the Shortbread: 1 cup (2 sticks) unsalted butter, room temperature 1 cup confectioners» sugar 1 teaspoon vanilla extract 1/2 teaspoon salt 2 cups all - purpose flour (spooned and leveled), plus more for rolling Flavor Variation (optional mix - ins and coatings): Mix in grated zest of 2 oranges and 1/2 cup dried cranberries Mix -LSB-...]

I realized almond butter would help everything stick together and also add a nice flavor.

Crisco All - Vegetable Shortening Sticks 1-800-827-6600 www.crisco.com Crisco Regular Shortening Sticks Crisco «Butter Flavor» Sticks

A note on how to play with the flavors with your favorite chocolate chip cookie recipe: Chocolate - Chocolate Chip Cookies: Substitute 3/4 of the flour with cocoa powder Espresso Chocolate Chip Cookies: Add 1 and 1/2 tablespoons instant espresso powder with the vanilla Peanut Butter Chocolate Chip Cookies: Substitute a half of a stick -LSB-...]

The Chews - A-Bulls recipe includes a mixture of potatoes and ground natural Redbarn Bully Sticks, covered with either a peanut butter or beef flavored coating.

Hartz Bonanza ® Parrot Peanut Butter Flavor Treat Sticks are a tasty fruit, seed, nut and grain combination your pet will love.

A great cookie is made from fresh, quality ingredients, if you think of the little rounds and bars as just compact carriers of flavor, you'll see how important every stick of butter, ounce of chocolate, teaspoon of spice, and cup of nuts is to the end result.