Sentences with phrase «butter brand i use»

Not exact matches

What brand of almond butter did you use?

This was the Biona peanut butter but there isn't one brand that I always use.

The peanut or almond butter will also vary drastically depending on what brand you use etc..

It could be the brand of coconut butter used, I find that certain brands are really dry and crumbly.

Crust: 3 cups gluten free flour (we used a brand called Cloud - 9) 2 tbsp granulated sugar 1 tsp salt 1 cup unsalted butter (cold and cut into cubes) 1 large egg 1/2 cup cold buttermilk

Do you use the natural peanut butter (thinner and runny) or the thicker brands with sugar like skippy?

While it was easy to use the puff pastry, it seems that the brand I used (a butter - based puff pastry from Trader Joe's) isn't meant for further rolling.

PB layer 6 TBL creamy peanut butter, i use the wegman's organic brand 4 TBL coconut oil, liquid but not hot 3 TBL powdered sugar

Since folks seem to be particularly curious about particular nut butter brands / types: I used Woodstock smooth organic peanut butter.

The transaction will give Arla Foods the rights to use the Yeo Valley brand on the UK market for milk, butter, spreads and cheese under an intellectual property license with Yeo Valley.

I used store brand «natural» creamy peanut butter spread.

You don't notice this tinge until you break apart the cookie, and since I've never used sunflower seed butter in anything until now, I don't know if this is typical or could be a result of the brand I used.

I use the cheapest store - brand real butter, shelf - stable (UHT) heavy cream, and the cheapest sugar.

Well the brand I use is Almond Bark, also known as vanilla flavored candy coating, is a chocolate like confection made with vegetable fats instead of cocoa butter and with coloring and flavors added, rather than tempered white chocolate with mix ins.

For best results when using vegan (dairy free) butter, look for brands like Miyoko's or ones that aren't made out of palm shortening (which besides being environmentally unfriendly, leave for greasy cookies).

I have used a few different brands of cacao butter to make chocolate, giddyyoyo's is by far the nicest in flavour, aroma and texture I have used!

I used 1/2 cup regular Skippy and 1/2 Kirkland brand natural peanut butter and they set up perfectly... not sure how long they'll be around, though!

1T Agar flakes 6T Hot water 1 1/2 C Diced mango 3T Lemon juice 2T Agave nectar 1T Coconut oil, melted 3T Coconut butter, melted (I used homemade but also recommend Artisana brand)

I don't know what went wrong, except the brand of almond butter that I use doesn't require mixing (the oil).

I used whole foods 365 brand peanut butter which was extremely liquidy and the chips sank to the bottom.

2 lbs raw boneless, skinless chicken breasts, cubed 2 cloves garlic, minced 1/4 teaspoon crushed red pepper flakes (or more to taste if you want it hot) 1/4 cup fresh basil, finely chopped 2 cups marinara / pasta sauce (I used Wegmans Tomato Basil) 1 1/2 cups 2 % reduced fat shredded mozzarella cheese, divided 2 oz Parmesan cheese, freshly grated (I used the smallest holed side of my box grater), divided 3.5 oz garlic croutons, roughly crushed, leaving some larger pieces (I used New York Texas Toast brand Garlic & Butter)

Pack some almonds or almond butter pouches like these ones (this brand doesn't use any palm oil!!)

What brand of peanut butter did you use?

The only difference to her recipe, which called for either palm shortening or grassfed butter was that I didn't use grassfed butter, but I did use butter and a good brand at that.

2 cups gluten free all purpose flour — I use Pamelas brand all OR 2 cups whole - wheat pastry flour 1 1/1 cups old - fashioned rolled oats 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1 teaspoon celtic sea salt 1 teaspoon baking powder 1 teaspoon baking soda 1/3 cup coconut oil — liquid 1/2 cup honey 2 eggs 1 cup whole - milk plain yogurt 4 tablespoons cold unsalted butter, cut into small pieces 3 tablespoons evaporated cane juice

-- The Denver Post, «Causing a STIR: Best Cookbooks of 2009» «In her Gluten - Free Almond Flour Cookbook, the ingenious celiac Elana Amsterdam offers another possible approach, a sandwich bread made from finely milled almond flour (do not use Bob's Red Mill brand) and almond butter that is nutty and versatile.

Julie, Jane and Nina: I made this recipe three times using different kinds of peanut butter (natural - style, and commercial), as well as two brands of chocolate chips (one a store brand, the other a nationally known brand) and I didn't have any problem with the chips melting.

When I compared it with the Earth Balance brand of vegan butter I use currently, I found it to be very comfortable and texture, and taste.

Instead, in all pastry if you need a dairy free butter replacement, I recommend using Spectrum brand nonhydrogenated vegetable shortening, butter flavor.

Crust: 1 1/2 cup hazelnut meal (I used Bob's Red Mill brand; you could also grind your own from skinned hazelnuts) 3 tablespoons organic butter, melted 2 tablespoons organic sugar 1 tablespoon Lyle's Golden Syrup (local honey or maple syrup could also be used) 1/4 teaspoon sea salt 1/4 teaspoon baking soda

Can creamed coconut (Let's Do Organic brand, more specifically) be used to replace the coconut butter?

Compare that to Artisana's almond butter (the brand I used to buy ~ 1x a month), which costs $ 11.99 for a 16oz jar, or $ 5.99 per cup!

I've used Sunbutter (and other brands of sunflower seed butter) in recipes that call for peanut butter and people are surprised to learn that it isn't actually a peanut butter treat.

I tried creaming it with the butter in the amount suggested (for the base) but I guess the brand I'm using is different as it was tooth achingly sweet, so binned it and started again this time melting the butter and stirring the coconut and ground almond into it then spreading it out in the pan as the base.

1 cup pecans, toasted and cooled to room temperature 1 cup organic unsalted butter 1/2 cup fine grain evaporated cane sugar (I used Alter - Eco brand) A splash of vanilla extract A splash of bourbon (optional) 1 1/2 cups whole wheat pastry four 1 cup oat flour 1/2 teaspoon fine grain sea salt organic powdered sugar for dusting

Hi...... this recipe sounds great but my son has a peanut allergy and i have to use a brand of almond butter that is not processed where peanuts are processed so that narrows my choices.

1/2 cup plum butter (I used Bauman's brand — which may be ordered online — made in small batches in Pennsylvania Dutch country from only plums, sugar or white grape juice, lemons, oranges and cinnamon)

Certain brands sell peanut butter with lower aflatoxin levels, yet since there are healthier seed and nut butter options, like sunflower seed butter or almond butter, it's best to find a use for these.

1 cup oats (see note on oats) 1/4 cup shredded coconut, unsweetened 1/2 cup crispy rice cereal (use a gluten free brand if needed) 1/4 cup ground flax seeds 1/3 cup honey 1/2 cup cashew butter (almond, peanut or sunflower butter will also work) 1/2 teaspoon cinnamon 1 teaspoon vanilla extract 1/3 cup mini chocolate chips (this is the brand of healthy and allergy friendly chips we use)

I use natural peanut butter in all of my recipes, so any brand that only contains a few ingredients — peanuts and salt.

I was worried because I used a cheapie store brand almond butter, also I was short 1/4 c. agave.

You can also use this brand of butter extract if you don't feel comfortable with that certain brand.

We used all sorts of different ice cream flavors that Signature Brands has to offer like vanilla, butter pecan, caramel carabou, java chip, chocolate moose tracks (um need I go on??)

I was using a sugar free syrup from Maple Grove Farms that uses sorbitol (splenda) as a sweetener but I recently found a (Torani brand) sugar free brown sugar and cinnamon flavored syrup that I mix with butter to put on top and it's sooooo yummy!

Vanilla Powdered Peanut Butter but there are many other brands you can use) * 1 tablespoon baking powder * 1/4 teaspoon salt * 244 g / 1 cup pumpkin puree (I've used both Libby's and Farmer's Market brand organic) or butternut squash puree or peeled mashed sweet potato (these all have slightly different tastes but I tried them all and liked them all in this recipe) * 4 tablespoons all - natural, unsweetened applesauce * 2 teaspoons ground cinnamon * 1 teaspoon vanilla extract * 240 ml / 8 oz.

Jessica - I always always ALWAYS use natural peanut butter, but I don't have a certain favorite brand or anything... I usually just buy whatever is cheapest at the time I go grocery shopping.

Out of curiosity, what brand do you use for almond butter?

Jif peanut butter was the only peanut butter I ever grew up eating, so it's great to finally be able to enjoy this brand again in the form of this simple, one - ingredient peanut powder product that I can use in just about anything.

Remember to use a brand of almond butter (or DIY if you can!)

I confess that I have spent lots on money on exotic - sounding / different brands of nut butters (including chocolate almond), but I an trying to make my own more (instead of buying the natural organic ones or using the but butter grinders at stores) to save some money.