** I've packed on about 7 — 8 pounds since adding
the cream and butter on my potatoes and eggs.
Not exact matches
Price Setting: Milk prices (for consumers as well as processors of
butter, cheese, yogurt,
and ice
cream) are set by the dairy farmers themselves — based
on cost of production plus what they determine is the appropriate profit.
She's making «funeral potatoes,» a classic Mormon casserole,
and heaped
on the counter are the ingredients: a not - so - healthy dose of cheese,
butter, sour
cream, hash browns
and chicken soup.
2 tablespoons
butter 1 medium onion, chopped 2 cloves garlic, minced 1 1/2 cups cooked whole kernel corn 1 teaspoon dried oregano 1/3 cup sour
cream 6 ounces cheddar cheese, cubed 6 green New Mexican chiles, roasted
and peeled, stems left
on Flour for dredging 3 eggs, separated 1 tablespoon water 3 tablespoons flour 1/4 teaspoon salt Vegetable oil for frying
The
butter was fine
on its own but my daughter added water to it
and made the most fabulous
cream which we had with a mixed fruit crumble.
In a mixing bowl, with the paddle attachment
on,
cream the
butter with the sugar until light
and fluffy, for about 2 - 3 minutes
Cream together the
butter and sugar in a large bowl with a mixer
on high speed.
To make the frosting, beat the
cream cheese,
butter and vanilla in your stand mixer, or in a bowl with a hand mixer
on low speed until just combined.
In a mixing bowl,
cream the
butter with an electric whisk for 3 minutes
on medium speed until smooth
and fluffy.
Some of my favorites are Blis Bourbon Barrel Aged Maple Syrup, Germack nuts, Koeze Peanut
Butter or Velvet Peanut
Butter (depending
on the occasion), Kellogg's cereals, Hot Rod Bob's Barbecue Sauce, Jiffy Mix, Eden Organic beans
and grains, Pioneer Sugar, Detroit Spice Company spices, Schuler's cheese, Guernsey dairy, Groeb Farms honey, Sanders ice
cream and hot fudge, Dearborn ham, Garden Fresh Gourmet salsa
and chips (made right here in Ferndale!)
In the bowl of your mixer, beat
butter, peanut
butter, whipping
cream,
and vanilla
on medium - low speed.
Ingredients 200 g / 7oz • baby spinach 1 • small cauliflower head [cut into florets — about 350g / 12oz] 1 • small onion [diced] 1 • minced garlic clove 1/2 cup • shredded mozzarella [plus a little more for
on top] 2 tbsp • heavy
cream 1 tbsp •
butter [for the cauliflower] 1/2 tsp • nutmeg pinch of ground cloves to taste • salt
and pepper
using a stand or hand mixer
on high speed,
cream together the
butter, sugars,
and salt until light
and fluffy
In a stand mixer fitted with a paddle attachment,
cream together the
butter, coconut oil,
and sugar
on medium high for 3 - 4 minutes, until light
and fluffy.
I mixed up a little cinnamon sugar
butter (just smushed
butter around with cinnamon
and sugar until it was all
creamed)
and put that
on top.
While the crust is baking, place the
cream cheese
and the peanut
butter in the bowl of a standing mixer
and beat
on medium speed with the paddle attachment until smooth.
Spoon peanut
butter cream cheese mixture in dollops
on top of the brownie mixture
and lightly spread.
Their ice
cream bars found ME one day when I was walking down the frozen aisle — normally I eat Greek yogurt sweetened with stevia for dessert to get the extra protein and skip out on the sugar, but the creamy and delicious ENLIGHTENED Ice Cream makes a sensible treat — each flavor (think Fudge, Coffee, Chocolate Peanut Butter Swirl) has under 100 calories and just 3 -5 g sugar and 7 — 8g pro
cream bars found ME one day when I was walking down the frozen aisle — normally I eat Greek yogurt sweetened with stevia for dessert to get the extra protein
and skip out
on the sugar, but the creamy
and delicious ENLIGHTENED Ice
Cream makes a sensible treat — each flavor (think Fudge, Coffee, Chocolate Peanut Butter Swirl) has under 100 calories and just 3 -5 g sugar and 7 — 8g pro
Cream makes a sensible treat — each flavor (think Fudge, Coffee, Chocolate Peanut
Butter Swirl) has under 100 calories
and just 3 -5 g sugar
and 7 — 8g protein.
Directions: Heavily salt a large pot of water
and bring to a boil Add macaroni
and cook as directed
on package Melt
butter and Velveeta Cheese together, stirring constantly Add sour
cream to cheese mix with a wisk
and keep warm — be careful to not let it burn to the pan Drain macaroni
and return to pot Add cheese sauce to macaroni
and mix well Gradually add 3/4 of the shredded cheese, mixing well Pour macaroni
and cheese into a baking dish
and top with 1/3 shredded cheese Bake at 350 until cheese
on top is melted
Cream room temperature
butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer
on lowest speed, alternately add flour
and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little
butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar
and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.
Combine the
butter and sugar in the bowl of a stand mixer fitted with the paddle attachment
and cream together
on medium - high for 2 to 3 minutes.
With an electric mixer,
cream butter and sugar
on medium - high speed until smooth; beat in egg
and vanilla until combined.
In the bowl of an electric mixer fitted with the paddle attachment,
cream the
cream cheese
and butter on low speed until smooth.
• pipe a small amount of
butter cream on a rosette
and make small rosette cookie sandwiches!
For the
butter cookie dough:
cream butter and confectioners» sugar in a mixer set
on medium speed until light.
My feelings
on this go two ways: yes, I agree — dessert is not a necessity
and we are conditioned to want sweet at certain times regardless of actual hunger but also, we chose to have a small amount of fruit
and nut
butter — a huge departure from ice
cream.
In the bowl of a stand mixer fitted with a paddle attachment,
cream together the
butter, shortening,
and sugars
on medium - high for 2 - 3 minutes.
In the bowl of a stand mixer fitted with a paddle attachment,
cream together the
butter, shortening,
and cream cheese
on medium - high for 2 - 3 minutes until smooth
and fluffy.
1) Sift self - raising flour into a large mixing bowl 2) Cut the
butter into small cubes
and mix it with the flour, using two knives to mix the
butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough
and knead very gently 4) Sprinkle a cool, flat surface with flour,
and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles
on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chiv
on a greased
and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown
on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chiv
on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives
and cream cheese together until they have integrated homogeneously 11)
On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chiv
On each scone half, spread some
cream cheese
and chive mixture, then place a couple of slices of ham
and cheese
on top, then top with more cream cheese mixture and finally sprinkle with fresh chiv
on top, then top with more
cream cheese mixture
and finally sprinkle with fresh chives
Add the coconut
cream, dark chocolate, coconut sugar
and hazelnut
butter to a small saucepan
on medium low heat.
In a large mixing bowl, using a hand mixer
on high speed,
cream the
butter, sugar
and molasses together for 20 to 30 seconds.
3 layers of soft chocolate cake filled with chocolate
butter cream, all topped with thick
and luscious chocolate
and honey ganache
and LOTS of chocolate wafers
on top.
Although I love the combination of Chocolate
and Caramel (especially with a Rolo
on top), this is my favorite Chocolate Buttercream recipe... 1 cup semisweet chocolate chips 1/4 cup
butter 1/2 cup sour
cream 1 teaspoon vanilla 1/4 teaspoon salt 2 1/2 to 2 3/4 cups sifted confectioners» sugar
In a mixing bowl, with the paddle attachment
on,
cream the
butter and sugars until light
and fluffy, about 5 - 7 minutes.
In the bowl of a stand mixer fitted with the paddle attachment
cream together the
butter and sugar
on medium - high speed until light
and fluffy, about 2 minutes.
Beat
butter and cream cheese
on high speed for 3 minutes, or until doubled in volume
and very pale in color.
Microwave peanut
butter chips
and 3/4 cup
cream in large microwave - safe bowl
on medium heat at 15 - second intervals just until chips soften, stirring often.
If you're planning to double the recipe but only need enough frosting to do a rose swirl
on each cupcake, instead of doubling the frosting recipe you could change the frosting to be use 1
and 1/4 cup
butter (2
and 1/2 sticks), 4 - 5 cups powdered sugar,
and 3 - 4 tablespoons of whipping
cream.
Cream cheese
and tomato
on a bagel MIGHT be one of the best inventions, maybe even better than peanut
butter and jelly...
Cream the
butter and sugar together
on medium high speed until the mixture is pale in colour
and becomes slightly fluffy.
Using a stand mixer with the paddle attachment
cream together (
on medium speed)
butter and 1 cup powdered sugar until smooth.
Place
butter, sugar, spices,
and zest into a bowl
and cream on high speed for 3 full minutes, or until light
and fluffy.
There's something of marscapone
and cream cheese in the chocolate's aroma,
and something of golden syrup in the taste, while the «lightly salted pistachios» remind me a little bit of melted
butter on toast.
In the bowl of a stand mixer or in a large bowl with a hand held mixer,
cream together
butter and remaining 1 1/3 cup sugar for about 3 minutes
on high speed until light
and fluffy.
Aunt Mary's Refrigerator Bread &
Butter Pickles by Corn, Beans, Pigs & Kids BBQ Corn on the Cob with dilled butter by Red Cottage Chronicles Beef Tacos with Peppers, Onions & Salsa Verde by Books n» Cooks Blistered Tomato Dutch Baby by A Kitchen Hoor's Adventures Blueberry Crisp for Two by Family Around The Table Blueberry Scones by The Freshman Cook Cherry Stout Jam by The Redhead Baker Farmer's Market Breakfast Casserole by New South Charm Freshly Dug Potato Salad by Culinary Adventures with Camilla Israeli Salad by Caroline's Cooking Marinated Mozzarella and Tomato Appetizers by Jolene's Recipe Journal Peach and Blueberry Overnight Oats by Simple and Savory Peach Bourbon Jam by Feeding Big Peaches and Cream Overnight Oats by Cooking with Carlee Strawberry Mango Jam by Palatable Pastime Summer Veggies & Kielbasa Sheet Pan Dinner by Tip
Butter Pickles by Corn, Beans, Pigs & Kids BBQ Corn
on the Cob with dilled
butter by Red Cottage Chronicles Beef Tacos with Peppers, Onions & Salsa Verde by Books n» Cooks Blistered Tomato Dutch Baby by A Kitchen Hoor's Adventures Blueberry Crisp for Two by Family Around The Table Blueberry Scones by The Freshman Cook Cherry Stout Jam by The Redhead Baker Farmer's Market Breakfast Casserole by New South Charm Freshly Dug Potato Salad by Culinary Adventures with Camilla Israeli Salad by Caroline's Cooking Marinated Mozzarella and Tomato Appetizers by Jolene's Recipe Journal Peach and Blueberry Overnight Oats by Simple and Savory Peach Bourbon Jam by Feeding Big Peaches and Cream Overnight Oats by Cooking with Carlee Strawberry Mango Jam by Palatable Pastime Summer Veggies & Kielbasa Sheet Pan Dinner by Tip
butter by Red Cottage Chronicles Beef Tacos with Peppers, Onions & Salsa Verde by Books n» Cooks Blistered Tomato Dutch Baby by A Kitchen Hoor's Adventures Blueberry Crisp for Two by Family Around The Table Blueberry Scones by The Freshman Cook Cherry Stout Jam by The Redhead Baker Farmer's Market Breakfast Casserole by New South Charm Freshly Dug Potato Salad by Culinary Adventures with Camilla Israeli Salad by Caroline's Cooking Marinated Mozzarella
and Tomato Appetizers by Jolene's Recipe Journal Peach
and Blueberry Overnight Oats by Simple
and Savory Peach Bourbon Jam by Feeding Big Peaches
and Cream Overnight Oats by Cooking with Carlee Strawberry Mango Jam by Palatable Pastime Summer Veggies & Kielbasa Sheet Pan Dinner by Tip Garden
In the bowl of your stand mixer or with the aid of a handheld one, beat the
butter and cream cheese
on low speed until everything is blended.
For the frosting, using an electric mixer
on medium - high speed, beat the
cream cheese
and butter in a large bowl until light
and fluffy.
In large bowl, beat
cream cheese
and butter on medium speed until light
and fluffy.
Combine the
butter and sugars in a mixing bowl
and cream on medium - high speed until light
and fluffy, about 2 mins.
Cream butter and sugar until light
and fluffy, about 8 minutes
on medium speed.