Sentences with phrase «about making butter»

Learn about making butter and ice cream at the Volkening Heritage Farm.

First things first: You need to throw everything you know about making butter - laden pie crust out the window.

Not exact matches

While plain, old peanut butter and jelly is available, P.B. Loco is all about creative concoctions made with gourmet peanut butter flavors, including Asian Curry Spice, European Cafe Mocha and Jungle Banana.

Institutional shareholders are closely aligned with the proxy firms; law firms make their bread and butter from corporate management, while issuers and academics have concerns about many aspects of the process.

And one more question: I don't have a blender yet, but I'm about to buy something like that: http://www.sencor.eu/stick-blender/shb-4360 It works on 800w, so I hope it'd be good for blend nuts, grind, make almond butter and other stuff... based on your experimences with food processors, do you think it worths buying?

I have read about blending it but I am making a small portion for one person (one tablespoon of nut butter to a cup of soy or almond milk).

I wanted to ask what do you think about ready made almond butter like biona or meridian?

Have a question about nut butter... can you use any of the nuts or a mix of nuts you use in your book to make it?

They were all gone in about half an hour!!!!!!!! I made another batch today but this time made half of them with some almond butter - amazing!

You do have to really leave the magimix running for a long time, about 15minutes as Ella says in her book — I just made the butter and at first it was breadcrumby but eventually went really smooth.

Plus no one whines about gluten, butter or sugar in December or chides me for making them lose their discipline.

I've always been a bit nervous about making chocolate, assuming that it would be so complicated, but I was so blown away by the simplicity of it — you literally just put cacao butter, cacao powder and either maple syrup or rice syrup in a pan and warm gently until melted!

To make the filling place the nuts in a food processor and allow them to blend into a nut butter, this should take about 5 - 10 minutes depending on the strength of your processor.

You can make almond butter just by putting almonds by themselves in a food processor and blending them for about 15 minutes, I found that this way was cheaper than buying ready made almond butter and it is so delicious!

Plus there are so many different ways to go about making the blender base: nut butter, coconut, avocado, and this recipe is adding a low - fat option to that creamy dreamy list.

-2 medium sweet potatoes or yams (makes about 1 1/2 cups mashed sweet potato)-5 scallions -2 T cilantro -2 T butter (I used earth balance)-2 6 oz cans salmon -1 jalapeno pepper -3 / 4 c frozen corn kernels -2 eggs -1 lemon -2 t cumin - salt & pepper - cooking spray

I bought a 5 - pound bag of organic unsweetened shredded coconut for $ 13 and made my own jar of coconut butter for about 60 cents!

For those complaining about crumbling, I don't know if this makes a difference or not, but I allowed the butter to completely come to room temperature before starting, maybe that's why I had no crumbling.

It's just important to get the ratios right for the butter mixture to be enough — you'll need about 8 cups of total volume made up of dry crunchy things and nuts.

I have discovered if you put the coconut in your food processor and process it for about 8 minutes or so, it makes a wonderful creamy coconut butter.

We always have cranberry - orange bread with tons of butter — I have to make up a few loaves to send away with mom and dad for the holiday we're not talking about yet, but the next one here since Thanksgiving has passed.

About a week ago I made John and I this super simple peanut butter tart.

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.

Your blog makes me smile on a daily basis, especially when you write about peanut butter.

I had heard for some time about making your own nut butters and how it is better, cheaper and all this, so of course I had to give it a whirl — literally since you make in a food processor.

I chose to halve the recipe just to make myself feel better about the amount of butter / chocolate / sugar I was using.

Add in the butter and vegetable shortening, pulsing about 10 times and making sure to scrape down the sides.

I dissolved 1.5 tsp of arrowroot powder in the heavy cream prior to adding it to the boiled sweeteners (I let it dissolve in the cream for about 7 minutes while the sugar boiled and made sure there were no lumps before adding it to the caramel along with the butter and whisking vigorously).

If I have time in the morning I'll make a quick nut butter and jelly sandwich and cut it up for Boo to have as a snack later when we are out and about.

I just finished making those Butter Cookies which you wrote about awhile ago.

I thought about making Banana Cupcakes, but I was craving peanut butter.

I recently made a maple walnut butter that might change your mind about walnuts.

This flight is relatively short and mid-morning so I'm thinking about making: a toasted PB+J with delicious forest berry jam I picked up last week and chunky, organic peanut butter from Sunridge Farms with a large frosty sparkling seltzer water to keep me lively and hydrated, and a chocolate chip cookie (one for me, and a few to share).

Please don't change anything about your site... it's what makes me so gleeful when I pull my (now famous) peanut butter cookies out of the oven and proudly exclaim «They're Deb's recipe!».

I do not like peanut butter cookies ever, but something about this recipe spoke to me and I made it and half the cookies are gone.

I made mine about 2 weeks ago and it's sitting on top of a cupboard in jars for another 2 weeks until it has matured enough to be made into pies and eaten with Brandy Butter... yum.

This vegan peanut butter and jelly banana bread is super easy to make, but unfortunately when testing the recipe, I made it about as difficult on myself as possible.

Peanut Butter is a wonder ingredient, not only because it's one of those magical foods that takes forever to go bad, but because you can mix it with just about anything to make meals go from boring to mind - blowing.

Zoe Burnett / BuzzFeed Chopped Chicken Sesame Noodle Bowls Make a big batch of this sesame sauce — made with sesame oil, rice vinegar, garlic, ginger, and peanut butter — and use it to dress just about...

My oldest son, when he learned about cinnamon as a pre-schooler, believed it had the power to make anything from peanut butter sandwiches to fried fish taste extraordinarily delicious.

They're made with brown sugar, peanut butter, and vanilla extract, and — bonus — they're ready in about 30 minutes.

But what this successful attempt really did was make me curious about a homemade vegan béchamel: the classic béchamel sauce is made with butter, flour, and milk, so why not just make it with oil, flour, and some sort of non-dairy milk?

Read on to get the recipes for my easy make - ahead Chocolate Peanut Butter Protein Power Oats and learn about some of the sports nutrition products I rely on from Life Time Fitness.

The nation's top selling nut butter - peanut butter - is not actually made from nuts (peanuts are legumes), so if you think about it, a spread made from chickpeas (also legumes) is a logical extension for a category that now includes everything from cashew...

However, you're about to add butter and cream to make it a sauce.

One of the things I love most about this is they are made with whole wheat flour and have no butter — that cancels out the sugar and the candy, right?

After freaking out about the possibility of being allergic to wheat or eggs or even butter (is there such a thing as an allergy to butter), I finally make it to the doctor's office.

I'm thinking about making her almond butter pancakes soon.

I made this last night and was a little cranky about it... I felt like things moved way too fast and I had no idea when I should move on to the next step (even with your helpful guidelines)... then I burned my finger blisteringly bad from the splatter after adding the butter... then the sauce seemed WAY too thin and when I sampled it it tasted funny.

I just love making whipped extra virgin coconut oil body butter — not just for myself, but family and friends are crazy about it, too.