You don't need to
melt a stick of butter in your coffee every morning to keep your membership in the keto club.
Melt a stick of butter in a large skillet.
In a skillet
melt the stick of butter.
You know, adding Frank's Red Hot sauce with
a melted stick of butter sounds so good!
Not exact matches
Melt the remaining half
stick of butter in a large skillet and quickly sauté the shrimp over high heat, tossing frequently.
1 can
of creamed corn 1 can
of corn drained 1 box
of jiffy corn muffin mix 1 cup
of sour cream 1
stick of butter melted 1 Poblano pepper, roasted and diced
I didn't have salted
butter, but I read somewhere that it's like 3/4 tsp /
stick, so I just added 3 healthy pinches
of kosher salt to my
melted butter - just right.
Ingredients (Adapted from Joy
of Baking): 1/2 cup (1
stick) unsalted
butter, room temp 3/4 cup creamy peanut
butter 1/3 cup brown sugar 1/3 cup granulated sugar 1 egg 2 teaspoons vanilla 2 tablespoons milk 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cup all purpose flour 1/3 cup granulated sugar for rolling 1 package mini Reeses, unwrapped 6 ounces dark chocolate,
melted 1 package candy eyes
Using a piece
of paper towel or a pastry brush, lightly brush the pan with
melted butter or oil (or spray with a non
stick vegetable spray.)
Muffin 1 cup + 1 tablespoon (100 g) oat flour 1 cup + 2 tablespoons (150 g) white rice flour 1/4 cup + 2 tablespoons (60 g) cornstarch zest
of 2 meyer lemons, finely grated 3/4 cup (170 g) white granulated sugar 1 tablespoon
of baking powder 1 teaspoon
of salt 3/4 cup (6 fl oz or 170 g)
of whole milk 1/4 cup (2 fl oz or 60 g) Meyer lemon juice 2 large eggs 1 large yolk 1 teaspoon
of pure vanilla extract 1/2 cup (115 g or 1
stick) unsalted
butter,
melted and cooled
Basil and parmesan madeleines 8 tablespoons (113g / 1
stick) unsalted
butter,
melted 1 cup (140g) cake flour — I used all purpose flour 3 teaspoons finely minced fresh basil 1 teaspoon fleur de sel, plus more for sprinkling 1/4 teaspoon freshly ground pepper 4 eggs 1/4 teaspoon cream
of tartar 2 tablespoons sugar 1 cup grated parmesan cheese, plus more for sprinkling Position a rack in the lower third
of an oven and preheat to 190ºC / 375ºF (I preferred to bake them in the higher part
of the oven so they would not burn).
Melt remaining 1/2
stick o
butter in a small ramekin, and mix remaining 3/4 cup
of sugar and 2 tsp.
Ingredients 1 1/4 cup finely chopped salted peanuts (for the filling, crunch, and topping) 2 teaspoons sugar 1/2 teaspoon instant espresso powder (or finely ground instant coffee) 1/4 teaspoon ground cinnamon Pinch
of freshly grated nutmeg 1/2 cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2
stick (4 tablespoons) unsalted
butter,
melted and cooled Small pinch
of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2 cup salted peanut
butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely chopped
In a medium skillet,
melt the remaining
stick of butter.
To make regular cornbread or cornbread muffins using the Homemade Cornbread Mix, add 2 cups
of the mix, 1/2
stick (1/4 cup)
melted butter, 1 cup 1 % milk, 2 beaten eggs and 1/4 cup honey to a large mixing bowl and whisk to combine.
Combine hash browns, sour cream, cream
of mushroom soup, cheese, milk, onion, salt, pepper, garlic salt, and 1/2
stick of melted butter, then stir well.
Rather than oil, use a
stick of melted butter in your brownies for a richer, better flavor.
Maybe they
melted the
butter instead
of leaving it soft or they only used 1
stick (1/2 cup) instead
of 2
sticks (which is 1 cup).
2
sticks butter room temperature 1/2 cup
melted piloncillo syrup * 1
stick of Mexican Cinnamon The zest
of 1 large lime The juice
of 1/2 lime about 2 teaspoons 1 teaspoon vanilla extract 1 cup unbleached All purpose flour 1 cup unbleached whole wheat flour 1/2 teaspoon kosher salt 1 cup puffed amaranth
Use 2
sticks (1 cup total)
of real
butter at room temperature (soft rather than
melted).
• If you forget to soften your
butter,
melt the
stick 3/4
of the way through in the microwave.
1 cup white rice flour 3/4 cup gluten free oat flour (see note) 1/2 cup sugar 2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1 large egg 1 large egg yolk 1 cup full fat plain yogurt 1
stick unsalted
butter (
melted and cooled to room temperature) 1 tsp vanilla extract zest
of 1 lemon or lime 12 tsp
of kiwi - lime marmalade (or jam / preserve / marmalade
of your choice)-- recipe follows vanilla sugar (optional) 4 tsp lime juice 2/3 cup sifted powdered sugar
Put a frozen
stick of butter in the microwave and it'll
melt the outside while the middle stays solid.)
Place
stick of margarine or
butter in 9x13 inch baking pan (glass is best because it cleans easily) and
melt in the oven.
Ginger peach muffins from Good to the Grain Topping: 2 tablespoons + 1 teaspoon grated fresh ginger 2 - 3 small peaches, ripe but firm 1 tablespoon unsalted
butter 1 tablespoon honey Batter: 1 cup (100g) oat flour 3/4 cup (105g) all purpose flour 1/2 cup (70g) whole wheat flour 1/3 cup (67g) granulated sugar 1/4 cup (44g) dark brown sugar, packed 1 teaspoon baking powder 1 teaspoon baking soda generous pinch
of salt 6 tablespoons (3/4
stick / 84g) unsalted
butter,
melted and cooled 3/4 cup (180 ml) whole milk, room temperature 1/2 cup (130g) plain yogurt 1 egg Preheat the oven to 180 °C / 350 °F; generously
butter a muffin pan with a 1/3 capacity.
In a large heatproof bowl, combine chocolate, oil and
stick of butter, and set over pan
of simmering water and heat, stirring often, until
melted.
Add in 8 tablespoons
of butter (1
stick) and cook over a medium heat until the
butter melts, stirring occasionally, about 3 minutes.
all - purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 8 tablespoons (1
stick) unsalted
butter,
melted 1/2 cup firmly packed light brown sugar 1 large egg 1/2 teaspoon vanilla extract 3/4 cup mini semisweet chocolate chips 1/2 cup finely chopped walnuts (pecans, almonds, cashews, hazelnuts or any other nuts
of your choice) 1/2 cup dried cherrie, coarsely chopped (raisins, currants, cranberries apricots or any other dried fruit
of your choice can be used as an alternative)
-LSB-...]
stick of butter or vegan
butter substitute, softened but not
melted 1/4 c. granulated (1 for 1) sugar substitute.
2/3 cup raisins, optional 1 cup water 2 cups old - fashioned oats (certified gluten - free, if needed) 2/3 cup chopped pecans (or walnuts), optional 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1 teaspoon baking powder 1/4 teaspoon fine sea salt 2 large eggs, room temperature 2 teaspoons pure vanilla extract 1/3 cup pure maple syrup 1/4 cup (1/2
stick) unsalted
butter,
melted 1 1/2 cups milk
of choice 1 1/2 cups grated carrots
What I like about grating frozen
butter is that it goes so quickly — it takes maybe 45 - 60 seconds to grate a
stick of butter, so it's not possible for it to
melt, or even feel greasy on the hands (but I start with the flour / dry ingredients already on the bowl and before I start grating, I dredge the
stick of butter in the flour mixture so as to create a barrier between me and the actual
butter).
Apple Chai Cider Pancakes & Browned Maple
Butter for pancakes 1 1/2 Cups of all purpose flour 3 Teaspoons of baking powder 1/2 Teaspoon of salt 2 Teaspoons of cinnamon 1 Teaspoon of cardamom 1/2 Teaspoon of ginger 1/4 Teaspoon of cloves 1/4 Teaspoon of all spice 3 Tablespoons of butter, melted + more for pan 2 Tablespoons of honey 1/2 Cup of apple cider 3/4 Cup of whole milk for butter 1 Stick / 1/2 Cup of unsalted butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and br
Butter for pancakes 1 1/2 Cups
of all purpose flour 3 Teaspoons
of baking powder 1/2 Teaspoon
of salt 2 Teaspoons
of cinnamon 1 Teaspoon
of cardamom 1/2 Teaspoon
of ginger 1/4 Teaspoon
of cloves 1/4 Teaspoon
of all spice 3 Tablespoons
of butter, melted + more for pan 2 Tablespoons of honey 1/2 Cup of apple cider 3/4 Cup of whole milk for butter 1 Stick / 1/2 Cup of unsalted butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and br
butter,
melted + more for pan 2 Tablespoons
of honey 1/2 Cup
of apple cider 3/4 Cup
of whole milk for
butter 1 Stick / 1/2 Cup of unsalted butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and br
butter 1
Stick / 1/2 Cup of unsalted butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and bro
Stick / 1/2 Cup
of unsalted
butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and br
butter 3 Tablespoon
of pure maple syrup 1 Teaspoon
of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons
of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and br
butter 1/2 Cup
of brown sugar 1 Teaspoon
of cinnamon In a small sauce pot heat
stick of butter on medium heat until melted and bro
stick of butter on medium heat until melted and br
butter on medium heat until
melted and browned.
Add remaining 1
stick of butter and whisk to fully
melt and incorporate.
Melt 1
stick of butter in a sauce pan and then add the bag
of chocolate chips, constantly stirring until fully
melted.
Next you will
melt 1
stick of butter in the microwave and pour it over the crumbs in your dish.
I found it helpful to use the wrapper from the
stick of butter, which I had already dropped into the bowl I would
melt it in over the water on the stove, being concerned concerned about making it too hot in the microwave for the recipe, to smear a large pinch
of butter without making a mess
of my fingers or wasting a paper towel and
butter that would be absorbed (probably used between 1/2 and 3/4 tbsp, but I did not measure).
Make the clarified
butter: In a large heavy - bottomed pot set over medium - low heat,
melt 10
sticks of the
butter, spooning off and discarding the white foam that rises to the surface as the
butter melts.
Heat the
stick of butter until halfway
melted.
Grated zest and juice
of 1 orange 3/4 cup buttermilk 2 large eggs 3 Tbsp honey 1
stick (8 Tbsp) unsalted
butter,
melted and cooled 1/3 cup apple sauce 2 cups all - purpose flour 2-1/2 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 1 cup raspberries — fresh, preferably, or frozen (not thawed) Additional — 1/3 cup sliced almonds, for topping (optional)
Sponge Cake 1/2 cup plus 2 tablespoons powdered sugar, divided (to sprinkle on towel and for topping) 1 cup sifted flour 1/8 teaspoon salt 3 large eggs 1/2 cup granulated sugar Zest
of 1/2 fresh lemon 1
stick (1/2 cup) unsalted
butter,
melted, cooled 1/4 cup pine nuts Ground cinnamon powder for dusting
1/3 cup golden raisins Zest and juice
of 1 orange 2 pounds ripe Fuyu persimmons 1 cup breadcrumbs 1/2 cup sugar 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground allspice 4 ounces (1
stick) unsalted
butter,
melted 5 sheets phyllo dough, thawed Confectioner's sugar for dusting
Using a pastry brush, generously grease the molds
of two - 12 - 3 1/2 inch (8.5 cm) Madeleine pans (preferably non
stick) with very soft or
melted butter.
Non-stick cooking spray 6 tablespoons unsalted
butter,
melted 1/2 teaspoon vanilla extract 4 ounces pretzel
sticks, crushed (about 1 cup
of crumbs) 2/3 cup creamy peanut
butter 1 cup confectioners» sugar, sifted 3/4 cup bittersweet chocolate chips Pretzels, any shape, for decorating
Ingredients 1/2 pound (2
sticks) unsalted
butter, softened $ 1/3 cup granulated sugar 1/3 (packed) cup brown sugar Pinch
of salt 1/2 teaspoon vanilla extract 2 cups flour 3/4 cups mini chocolate chips 2 cups mini chocolate chips (
melted)
Pin It Author: Sandi Gaertner Ingredients: For the Brownie 1/2 cup unsweetened cocoa 1/2 cup gluten free flour 1 teaspoon baking powder dash
of salt 1 cup sugar 1/2 teaspoon vanilla 2 large eggs 1
stick of butter,
melted 1/4... Continue Reading →
Raw Chocolate Chunk Cheesecake with Peanut
Butter and Coconut Ingredients Crust 1 cup oats (or buckwheat if you want it GF) 1 cup dates Cheesecake 2 or more bananas1 / 4 cup melted coconut oil2 cups cashews1 1/2 cups dates1 / 4 cup liquid sweetener, like maple syrup, if desiredBeans from one vanilla pod (or 1 teaspoon vanilla extract) Water, as needed1 / 4 cup cacao or carob powder Topping 3 tablespoons raw chocolate3 tablespoons raw peanut butter (or you can use regular — it's up to you) Preparation Process the oats (or buckwheat) and dates until they stick together.Press into the bottom of a spring form pan and put in the f
Butter and Coconut Ingredients Crust 1 cup oats (or buckwheat if you want it GF) 1 cup dates Cheesecake 2 or more bananas1 / 4 cup
melted coconut oil2 cups cashews1 1/2 cups dates1 / 4 cup liquid sweetener, like maple syrup, if desiredBeans from one vanilla pod (or 1 teaspoon vanilla extract) Water, as needed1 / 4 cup cacao or carob powder Topping 3 tablespoons raw chocolate3 tablespoons raw peanut
butter (or you can use regular — it's up to you) Preparation Process the oats (or buckwheat) and dates until they stick together.Press into the bottom of a spring form pan and put in the f
butter (or you can use regular — it's up to you) Preparation Process the oats (or buckwheat) and dates until they
stick together.Press into the bottom
of a spring form pan and put in the fridge.
Hi Melissa, my recommendation would be to use 1
stick of butter (
melted), but you could also use 1/2 cup vegetable oil in place
of the coconut oil.
Melt 2 tablespoons
of butter in a large skillet over medium heat (nonstick or well - seasoned cast iron are good choices since the delicate leaves won't
stick or tear, but any decent skillet will do).
1 1/2 cups whole fresh cranberries 1 cup sugar 2 cups unbleached all - purpose flour 1 Tablespoons baking powder 1/2 teaspoon fresh ground nutmeg (I used cinnamon) 1/4 teaspoon ground ginger 1/4 teaspoon salt (I used fine sea salt) grated zest
of 2 oranges (I used 1 Tablespoon granulated orange peel from Fresh Market) 1/2 cup walnuts, chopped 3/4 cup orange juice (I used 100 % cranberry juice) 2 large eggs 1 teaspoon vanilla extract 4 Tablespoons (1/2
stick) unsalted
butter,
melted
1/2 cup (1
stick) unsalted
butter,
melted 1/3 cup creamy - style peanut
butter (not natural - style) 1 cup light brown sugar, packed 1 large egg, room temperature 2 teaspoons pure vanilla extract 1 cup all - purpose flour pinch
of Kosher or sea salt 1 cup old - fashioned oats 3/4 cup semisweet chocolate chips 1 cup M&M s candy