Not exact matches
OM's Cannabidiol (CBD) Raw Sipping Cacao took first
place in the CBD Edible category at the 2015 Nor - Cal Cannabis Cup, its Peanut
Butter and Puffed Rice Truffle took the 2011 Cannabis Cup
for best edible and its Treehugger super food cluster of almonds, pecans and hemp seeds took third
place in THC Edibles at the 2015 Nor - Cal Cannabis Cup.
In a mixing bowl, fitted with paddle attachment,
place the
butter, white, brown sugars and beat on medium
for 30 seconds.
4 (1 1/2 - pound) hard - shell lobsters 8 pounds steamer (soft - shell) clams, divided into two - pound servings and
placed in cheesecloth bags 4 ears fresh sweet corn, shucked and cut in half 4 medium Red Bliss potatoes, halved 4 medium sweet onions (Vidalia, Walla - Walla, or Maui), peeled and halved 4 (6 - inch) links sausage, bias sliced into 2 - to 2 1/2 - inch pieces Sea water Rockweed (two five - gallon buckets should do) 1 pound drawn
butter (
for the lobster and clams), recipe follows Grilled lemon halves,
for serving, recipe follows Chopped parsley (
for garnish)
Hi Marzia, thanks so much, I discovered that in order to substitute milk
for the cream, instead of 2/3 cup cream you can use 7 tablespoons milk and 3 1/2 tablespoons
butter melted (stir them together) and add in
place of the cream.
Gather the edges of the chicken around the
butter, then wrap it in the clingfilm and
place in the freezer
for 45 minutes.
Prepared with silken tofu in
place of the eggs and
butter called
for in traditional recipes, this chocolate cake is one of the healthiest around, and it is still so tasty!Frost with whatever dairy - free frosting suits the occassion.
Could you please advise how much sugar and
butter I can use in
place of honey and applesauce
for this recipe?
I made a loaf last night with a few modifications: to compensate
for the chopped semisweet chocolate bits I added, I reduced the sugar to 1/2 cup and used 1/3 cup of brummel yogurt spread in
place of the
butter.
Meanwhile, preheat oven to 375 degrees F. To make the crumble
for the filling,
place butter, sugars, and salt in a bowl and smash together until homogeneous.
Place butter in the bowl of a stand mixer and beat with the paddle attachment
for 3 minutes to soften.
Use a dairy - free crunchy cookie crumb (my gluten free graham crackers work great), and Earth Balance buttery sticks in
place of the
butter, gram
for gram.
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.
Grease a large piece of waxed paper and
place the mixture, let cool
for 30 minutes, grease your hands with
butter and form the balls.
American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients:
for the crust: 2 1/2 cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons
butter, cubed and cold ice water, as needed
for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of salt
for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust:
place flour, sugar, and salt in a large bowl.
directions: Make the crust:
place butter, sugar, eggs, salt, and vanilla into the bowl of a stand mixer and beat on high speed
for 5 - 6 full minutes, or until completely homogeneous, fluffy, light in color, and doubled in volume.
Place butter in a large microwave - safe bowl and microwave
for 1 minute on high.
Spread out on the
buttered parchment to create a rectangle of about 12 x 15 inches /
Place whole pistachios here and there around the meringue / Put in the oven, immediately reduce heat to 250 degrees and bake
for about 1 hour and 20 minutes / Perhaps less — check periodically.
Let the apple
butter cool, then
place it in your blender
for a second puree.
Last night I changed it up
for the first time and tried using olive oil in
place of the
butter.
FOR SUNDAES:
place 1 Tbs of almond
butter on each hot brownie (I like to use Justin's maple almond
butter) and let it get melty and drippy.
--
For the cookie dough, beat together butter and sugar for about 2 minutes — Add the eggs and egg yolks until smooth, and then add vanilla — In a separate bowl, sift together the flour, salt, and baking powder, and then add the dry mix slowly to the wet until well combined — Wrap dough in saran wrap and chill in the fridge for an hour (or more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes, placing them about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your sugar cooki
For the cookie dough, beat together
butter and sugar
for about 2 minutes — Add the eggs and egg yolks until smooth, and then add vanilla — In a separate bowl, sift together the flour, salt, and baking powder, and then add the dry mix slowly to the wet until well combined — Wrap dough in saran wrap and chill in the fridge for an hour (or more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes, placing them about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your sugar cooki
for about 2 minutes — Add the eggs and egg yolks until smooth, and then add vanilla — In a separate bowl, sift together the flour, salt, and baking powder, and then add the dry mix slowly to the wet until well combined — Wrap dough in saran wrap and chill in the fridge
for an hour (or more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes, placing them about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your sugar cooki
for an hour (or more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes,
placing them about 1 inch apart on a cookie sheet — Bake
for 8 - 10 minutes, depending on how chewy you like your sugar cooki
for 8 - 10 minutes, depending on how chewy you like your sugar cookies!
I used applesauce in
place of
butter to ensure these could be dairy free so my dad could eat them, but if dairy isn't a concern
for you then feel free to switch out the applesauce
for an equal amount of melted
butter.
I loved that it was also
for the most part dairy free — I used some dairy free
butter and coconut milk in
place of the cream in the glaze and I was really happy with it, as were the rest of my family.
You can use it in
place of
butter or vegetable oils
for cooking and baking.
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 c
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 c
place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chives
For the frosting:
Place sifted powdered sugar and
butter in a mixing bowl and beat with an electric mixer until pale and fluffy.
Peanut
Butter & Co. will offer 25 % off any new product placement
for orders
placed at Expo East.
Place butter, sugar, spices, and zest into a bowl and cream on high speed
for 3 full minutes, or until light and fluffy.
Form a square with the dough, cut in 20 little circles,
place on a baking sheet, smear some
butter on them, and bake
for 20 minutes or until golden brown.
And of course, eating huge chunks of fragrant garlic bread — sliced pieces of French baguette loaded with freshly minced garlic, melted
butter and chopped parsley — a delicacy we would savor whenever we went
for dinner at Jack's
Place, a Western food restaurant chain.
Place peanut
butter in a small microwave safe bowl and heat on high
for 30 seconds.
For instance, an old favorite like mashed potatoes can be transformed by simply using olive oil and you favorite non-dairy milk in
place of
butter and cream.
1) Put flour, salt, sugar and melted
butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and
place it in a bowl, covering it with transparent film, and allow the dough to rise
for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray
for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel
for around 20 to 25 minutes (or until the crust is golden brown)
I used blueberries instead of strawberries,
for the nut
butter I used cashew
butter & used cacao nibs in
place of choc chips (it's just what I had at home).
Peanut
butter and bananas are such a natural combination and since bananas are ideal
for adding substance to smoothies, this PB Banana Green Smoothie seemed like a great
place to start.
Vegans - you can easily make this vegan by using coconut or olive oil in
place of the
butter called
for.
My other changes to the original pancake recipe were using pumpkin in lieu of sweet potato (but I put in more than called
for) and coconut oil in
place of
butter.
I didn't change the recipe one iota in either
place, keeping the all purpose flour, the white sugar, and the
butter, but
for all... [Continue reading]
If buttercream is too runny, the
butter was possibly too soft —
place into the refrigerator
for about 15 minutes, then beat again.
Red Sea Party Punch by Celebrating Family Bird Gang Sonoran Nachos by Love Bakes Good Cakes GameDay Cheesecake Bars by Body Rebooted Healthy Dirty Bird Dip by Dash of Herbs Purple Potato Salad by The Culinary Compass Chocolate Blackberry Cheesecake Parfait by Mom's Messy Miracles Easy Buffalo Chicken Sliders by Beer Girl Cooks Quick and Easy Baked Buffalo Chicken Sliders by The Life Jolie Blackened Steak + Blue Cheese Nachos by Feast + West Easy pimiento cheese crackers by Family Food on the Table Chicago - Style Deep Dish Breadsticks by Honey & Birch Italian Beef by Bread Booze Bacon Welcome to the Jungle Cocktail by Love & Flour Bengal Striped Bundt Cake by Foodtastic Mom Polish Boy Potato Skins by A Mind Full Mom Sweet and Salty Brownies by The Secret Ingredient Is Cowboy Cookies by The BakerMama Cowboy Chili by See Aimee Cook Green Chili Pulled Pork Cheese Fries by Cake «n Knife Blue and Orange Jello Shot Gummies by Sustaining the Powers Greek Town Loaded Potato Skins by The Mexitalian Marbled Scotcharoos by Club Narwhal Beer Cheese Fondue by Off the Eaten Path Easy Beer Cheese Soup by Hello Little Home Chicken Stack Sandwich by Around My Family Table Spicy Pub Mustard by What A Girl Eats Game Day Cupcakes by Polka Dotted Blue Jay Brownie Batter Dip by The Crumby Cupcake Chocolate Coconut Cupcakes by Two
Places at Once Spicy Jalapeno Popper Cheese Dip with Real Cheese by Simplify, Live, Love Game Day Snack Tray by Coffee Love Travel Bacon Mac n Cheese Cups by West via Midwest South Beach Punch by 2 Cookin Mamas Miami Mahi Mahi Sandwich by foodbyjonister Swedish Meatball Dip with Tater Tot Dunkers by Peanut Blossom Fruity Dessert Pizza with Peanut
Butter Chocolate Glaze by Bucket List Tummy New England Rum Punch by Order in the Kitchen Crawfish Etouffee by The Speckled Palate Cajun Crawfish and Corn Fritters with Remoulade Dipping Sauce by
For the Love of Food Reuben Sliders with Homemade Russian Dressing by A Dish of Daily Life Big Blue Cheese Steak Stromboli by Simple and Savory Spinach & Artichoke Bites by Lauren's Kitchen Herb Pesto Arancini by A Little Gathering Beluga Lentil Hummus by Culinary Adventures with Camilla Philly Cheesesteak Nachos by And She Cooks Philly Cheesesteak Cheesecake by Nik Snacks Game Day Cookie Cups by Me and My Pink Mixer Primanti Style Sliders by Macheesmo Pineapple Salsa by Living Well Kitchen Tex Mex Cream Cheese Wontons with Bacon by Shaws Simple Swaps Blue Cheese Blitz Dip by Cafe Terra Chicken Adobo Fries by Brunch - n - Bites Game Day Candy Bark by Life's Ambrosia Chicken Teriyaki Pizza (aka Seattle SeaChicken TeriHawki Pizza) by Loves Food, Loves to Eat High Seas Sour Cherry Slush by Lizzy is Dizzy Buffalo Chicken Deviled Eggs by Casa de Crews Avery Williamson American Cake by Loaves & Dishes Game Day Sriracha - Honey Nut Mix by An Oregon Cottage Double - Stuffed Potato Skins by A Simpler Grace Red Skin Potato Chili Nachos by A Joyfully Mad Kitchen
Place the chocolate chips,
butter and espresso in a small bowl and microwave
for 45 seconds.
Heat grill or sandwich maker
place sandwich with
butter applied side facing sandwich maker and cook
for 2 - 3 minutes or until golden brown.
After the time is done, add the rest of the
butter to the rice, combine well and
place in the oven
for 5 more minutes.
Place the peanut
butter cups in the freezer
for 15 minutes to set the top layer of chocolate.
Place butter, sugar, and salt in the bowl of a stand mixer and beat on high speed
for 4 full minutes.
Dollop small tablespoons of the peanut
butter mixture into each cup, Spread it out till its barely touching the sides of the paper case
Place in the freezer
for 15 minutes.
Place in the freezer
for thirty minutes to firm up the
butter again.
(
For reference, I used Bob's Red Mill Gluten - free Flour instead of Debbie's flour mixture [only because I had some on hand], and Earth Balance Soy - free
Butter in place of sunflower butter, honey instead of coconut nectar, and olive oil in place of coconu
Butter in
place of sunflower
butter, honey instead of coconut nectar, and olive oil in place of coconu
butter, honey instead of coconut nectar, and olive oil in
place of coconut oil.
Place almond
butter and coconut oil in a microwave - safe bowl and cook on high in the microwave
for about 30 seconds or until oil is melted.
Place sandwiches in the
butter and grill
for ~ 2 minutes or until golden brown.